Functional Food Center Inc.


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Chapters for Certification

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                                                      

  1.  A New Definition for Functional Food by FFC: Creating Functional Food Products Using the New Definition
  2.  Introduction to Functional Foods                                                                                      
  3.  Healthy, Functional, and Medical Foods. Similarities and Differences Between These Categories. Bioactive Food Compounds.
  4.  Functional Food and Biomarkers                                                                                                
  5.  Scientific Standards for Evaluating Functional Food Claims: Regulation, Pre-Clinical and Clinical Studies
  6.  Efficacy and Dose Determination of Bioactive Compounds                  
  7.  Developing a Suitable Food Vehicle for Bioactive Ingredients                                                 
  8.  Relationships Between Bioactive Food Components and Their Health Benefits   
  9.  Dietary Fiber                                                                                                       
  10.  Soluble Fiber and Prebiotics as Functional Food Components                                 
  11.  Plant Sterols      
  12.  Phytochemicals in Disease Preventions and Interventions: A Current View              
  13.  Role of Bioactive Peptides and Biofunctional Attributes                                       
  14.  Flavonoids: Sources and Potential Health Benefits                                                     
  15.  Fortification of Foods with Micronutrients                             
  16. Coronavirus (COVID-19 or 2019-nCoV) Infection: Food and Nutrition Suggestions                                                              
  17. Nature Nuture’s Life: Intervention of Functional Food in the Management of Metabolic Syndrome        
  18. How Can Omega-3 Fatty Acids Prevent and Treat Cancer?   
  19. Philosophy of Functional Food in East and West
  20. Food-Drug Interactions         
  21. 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