Chapters for Certification
If you are taking our Personalized Project Program (PPP) or Guided Program of Study (GPS) to earn your CFFS, select 5 chapters from the lists below to create your customized course.
In addition, we will also assign you 2 general chapters regarding functional food science. (7 chapters total)
Once you have chosen your chapters, please let us know and we will promptly assist you with starting your course.
Volume 1
- A New Definition for Functional Food by FFC: Creating Functional Food Products Using the New Definition
- Introduction to Functional Foods
- Healthy, Functional, and Medical Foods. Similarities and Differences Between These Categories. Bioactive Food Compounds.
- Functional Food and Biomarkers
- Scientific Standards for Evaluating Functional Food Claims: Regulation, Pre-Clinical and Clinical Studies
- Efficacy and Dose Determination of Bioactive Compounds
- Developing a Suitable Food Vehicle for Bioactive Ingredients
- Relationships Between Bioactive Food Components and Their Health Benefits
- Dietary Fiber
- Soluble Fiber and Prebiotics as Functional Food Components
- Plant Sterols
- Phytochemicals in Disease Preventions and Interventions: A Current View
- Role of Bioactive Peptides and Biofunctional Attributes
- Flavonoids: Sources and Potential Health Benefits
- Fortification of Foods with Micronutrients
- Coronavirus (COVID-19 or 2019-nCoV) Infection: Food and Nutrition Suggestions
- Nature Nuture’s Life: Intervention of Functional Food in the Management of Metabolic Syndrome
- How Can Omega-3 Fatty Acids Prevent and Treat Cancer?
- Philosophy of Functional Food in East and West
- Food-Drug Interactions
- Functional Foods Ingredients Market
Volume 2
22. Epidemiology of Cardiovascular Disease
23. Biomarkers of Different Cardiovascular Diseases
24. Functional and Bioactive Lipid Mediators in Modulating CVD Precursors
25. The Effects of Functional Food and Bioactive Compounds on Biomarkers of Cardiovascular Diseases
26. Virgin Olive Oil Improves Semen Quality Altered by Hypercholesterolemic Diets in Rabbits
27. Functional Food and Cancer
28. Functional Food Compounds in Cancer Disease
29. Plants and Plant-based Products Against Cancer
30. The Cytotoxic and Anti-Proliferative Activity of High Molecular Weight Pectin and Modified Citrus Pectin
31. Functional Food in Cancer and Awareness of Chemotherapy and Functional Food Interaction
32. Functional Foods and Obesity
33. Biomarkers and Bioactive Compounds for Obesity
34. Epidemiology of Diabetes
35. Functional Foods for Type 2 Diabetes
36. Psychology and Dietetics: Improvement of Cognitive Function in Obesity Using an Appropriate Diet in the Context of Psychodietetics
37. Active Principles in Functional Foods with Antianxiety and Antidepressant Effects
38. Application of Enzymes in Processing of Functional Food and Nutraceuticals
39. Coffee Silverskin Extract for Aging and Chronic Diseases
40. Health Claims and Functional Food: The Future of Functional Foods Under FDA and EFSA Regulation
Volume 3
41.Nutrition and Cancer: Science and Practice
42.Diterary Factors which may Reduce the Risk of Cancer
43.Dietary Factors which may Increase the Risk of Cancer
44.Common Foods and Functional Foods: Their Association With Cancer
45.Environmental Effects on Food and Cancer
46.Functional Foods Enhancing Immunity
47. Anticancer Effects of Green Tea (Camellia sinensis)
48.Cancer Biomarkers: Strategies for Early Diagnosis
Volume 4
49. Bioactive Functional Foods for Cancer
50. The Effects of Bioactive Compounds on Biomarkers of Cancer
51. Effects of Different Bioactive Compounds on Cancer
52. Bioactivity of Nano-sized Nutraceuticals Against Cancer
53. Potential of Phyto-Chemotherapeutic Agents and its Nanoparticles
54. Phytocannabinoids and Breast Cancer: A Systematic Review
55. Isoflavones and Its Preventive Roles on Breast and Prostate Cancer
56. Chapter 8: Flavonolignans to Prevent Cancer: A Role for Silymarin and Derivatives
57. Bioactive Compounds: Their Role in Functional Food and Human Health, Classifications, and Definitions
58. Functional Food for the Prevention and Management of Cancer
59. The Rational Drug Design to Treat Cancers: Bioactive Compound Aziridine Quinone
Volume 5
60. Cancer therapy: Targeting epigenome by dietary phytomedicines
61. Role of prebiotics and probiotics in therapy of gut cancer
62. Effects of Fermented Dairy Products against Cancer, Pathogens and Other Health Issues
63. Phytochemicals and Herbal Medicine in Oncology
64. Medicinal Mushrooms for Cancer: Science and Practice
65. Major cancers and functional foods
66. Research and Development of Functional Foods for Specific Type of Cancer
67. Nutrigenomics: Implications for Cancer Prevention
68. Nutrigenomics and Cancer Prevention
69. Therapeutic and Preventive Potential Of Functional Foods Specific to Cancer Prakash
70. Burgeoning Application of Natural Product Based Anticancer Agents in Oncology Arem
71. An Update on Molecular Targets of Spices Based Dietary Agents for Prevention and Therapy of Malignancies
Volume 6
72. Bioactive Compounds: Their Role in Functional Food and Human Health, Classifications, and Definitions
73. Introduction to Functional Foods
74. Healthy, Functional, and Medical Foods. Similarities and Differences between these Categories. Bioactive Food Compounds
75. Vitamin C: optimal dosages, supplementation and use in disease prevention
76. Fortification of Foods with Micronutrients
77. Functional Food Ingredients Market
78. Sensory Evaluation of Functional Foods
79. Biotechnology and Functional Food
80. Classification of “Healthy” Food by Quantification of Nutrient Content based on Functional and Therapeutic Effect on Human Health
81. FFC’s Advancement of Functional Food Definition
82. Functional Food Center’s Vision on Functional Food Definition and Science in Comparison to FDA’s Health Claim Authorization and Japan’s Foods for Specified Health Uses
83. FFC’s Advancement of the Establishment of Functional Food Science
Volume 7
84. The Effects of Natural vs. Processed Foods on Mental Health
85. The Impact of Anti-Inflammatory Foods on Mental Health
86. The Role of Nutraceuticals in Preventing and Managing Mental Disorders
87. The Effects of Prebiotics and Probiotics on Mental Disorders
88. Bioactive Compounds in Fermented Foods and the Management of Depression and Anxiety
89. Interplay Between Probiotics, Depression, and Dementia
90. The Effects of Bioactive Compounds in Spices and Seeds on Dementia and Depression
91. Polyphenols as Neuroprotective Agents Which Contribute to the Reduction of Anxiety and the Management of Depression
92. The Effects of Bioactive Compounds in Spices and Seeds on Alzheimer’s
93. Plant Derived Bioactive Compounds for the Management of Age Associated Alzheimer’s Disease
94.Update on the Neuroprotective Effects of Curcumin and Curcuminoids Against Alzheimer’s Disease
95. The Effects of Bioactive Compounds Found in Spices and Seeds Against Alzheimer’s Disease
96. The Effect of Gluten- and Casein-Free Diets on the Symptoms of Autism
97. Functional Food and Nutrition for the Management of Autism Spectrum Disorders and Schizophrenia
98.The Potential Clinical Relevance of Amazonian Fruits and Seeds and their Bioactive Compounds on Psychiatric Disorders and Neuropathologies
99. Bioactive Compounds and the Management of Bipolar Disorder and Mania
100. Therapeutic Perspectives of Antihistamines in Management of Asthma
101. The Therapeutic and Preventive Roles of Both Lipid and Water-Soluble Carotenoids in Neurodegenerative Diseases
102. Malnutrition and Bipolar Disorder: The Role of Functional Food to Manage Bipolar Disorder
Volume 8
103. Enhancing the Elderly’s Immune System for Healthy Aging, to Fight Chronic and Viral Disease Including Covid-19
104. Phytochemicals of Panax Ginseng Root and Their Antiviral Activity
105. Probiotics and Prebiotics in the Prevention and Treatment of COVID-19
106. A Computational Effort to Deciphering Putative COVID-19 3C-like Protease Binders in the Selected Recipes of Kurdish Ethnomedicine: An Approach to Find an Antiviral Functional Tea
107. Nutritional Support: Another Treatment for Fighting COVID-19
108. Can Some Micronutrients Stimulate the Immune System in the Prevention of COVID-19 and Be Included in the Nutritional Management of Elderly People Affected by the Virus?
109. Polyphenolic Compounds: An Effective Biomolecule for the Enhancement of the Immune System and the Management of Coronaviruses
110. Nutrients in Prevention and Maintenance of COVID-19 and Other Viral Diseases
111. Antiviral and Immunostimulant Activities of Protein Value Chains from Residual Biomas
112. The Efficacy of Probiotics on Coronaviruses
113. Dietary Deficiencies Exacerbate Disparity in COVID-19 Infection and Nutrition Recommendations for Vulnerable Populations
114. Functional Foods: An Alternative Source to Combat Viral Infection, Including COVID-19
115. Returning to Work, School, and Stores and Preparing for a Second Wave of COVID-19
Volume 9
116. Psychobiotics and Thanatophobia: A Psychoneuroimmunological Insight into Microbe-Mind Modification
117. Role of Omega-3 Fatty Acids in Healthy Aging
118. Emergence of New Era of Evidence for Functional Foods or Bioactive Compounds as Perspective Natural Immunomodulators for Preventative Therapeutics in Older Adults
119. Functional Properties of Kefir and Healthy Human Aging
120. Obesity in Older Adults
121. Macronutrients for Older Adults
122. Epigenetically Active Nutraceuiticals to Address Personal Molecular Mechanisms of Aging
123. The Microbiota-Gut-Brain Axis and Parkinson’s Disease
124. Contribution of Dietary Spices to Human Health, Wellness, and Longevity
