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Functional Foods and Bioactive Compounds: Modern and Medieval Approaches

31st International Conference of FFC - 19th International Symposium of ASFFBC

September 29th - October 1st, 2023, The Matenadaran, Mesrop Mashtots Institute of Ancient Manuscripts, Research Institute in Yerevan, Armenia (In-Person and Virtual/Live Online Event)



Expected Presentations

As of January 27th, 2022 we have more than 3600 registered attendees (in-person and virtual) at this conference:

To see the event on LinkedIn click here 


Expected* Presentations in Poster (p), Oral (o), or Virtual (v):

  1. (o) S. Zahra Bathaie, PhD, Professor of Biochemistry, Tarbiat Modares University, Iran; UCLA-DOE Institute, University of California, Los Angeles, CA, USA. Natural Carotenoids (C40 or C20) as Functional Food Ingrediends
  2. Oleg Medvedev, Lomonosov Moscow State University School of Medicine, Moscow, Russia. Functional foods with different food fibers for personalised recommendation on healthy nutrition
  3. (o) Rouben M. Aroutiounian, PhD, Professor, Conference co-chair, Head of Department of Genetics and Cytology, Faculty of Biology of Yerevan State University, Yerevan, Armenia; Academician-Secretary of the Division of the Natural Sciences of Armenian Academy of Sciences, Yerevan, Armenia. Genetics of Armenians and our food
  4. (o) Tamami Shirai, PhD, Associate Researcher, University of California, San Diego, USA. Food and non-communicable disease 
  5. (o) Lidia Stoyanova, MD, PhD, Department of Microbiology, Lomonosov Moscow State University, Moscow, Russia. The perspective of use of "probent" for the efficiency of probiotic strains of lactococcus lactis ssp. lactis
  6. (o) Alexander Panossian, PhD, Professor, Phytomed AB, Vastervik, Sweden. When and how to use adaptogens in functional food?
  7. (o) Dritan Topi, PhD, University of Tirana, Faculty of Natural Sciences, Department of Chemistry, Tirana, Albania. Hypericum perforatum phenolic compounds and antioxidant capacity
  8. (o) Natalya Kavushevskaya, PhD, Assistant Professor, Surgut State University, Ugra, Russian Federation. Polyphenols of berries fam. Ericaceae growing on the territory of Yugra
  9. (o) Hrachya Hovhannisyan, MD, PhD, Scientific and Production Center "Armbiotechnology" NAS RA,Yerevan, Armenia. Improvement of Armenian functional dairy food Narine technological and probiotic properties by Prunus armeniaca gum exudates
  10. (o) Hugo Sebastian Diaz, PhD, Postdoctoral Research Fellow, Pontificia Universidad Católica de Chile, Santiago, Chile. Novel Functional Ingredients based on Circular Economy
  11. (o) Didar Ucuncuoglu, PhD, Assistant Professor, University of Manitoba, Canada.The optimization of production parameters of an innovative functional snack
  12. (o) Oleg Medvedev, MD, PhD, Professor, Lomonosov Moscow State University School of Medicine, Moscow, Russia. Functional foods with different food fibers for personalised recommendation on healthy nutrition
  13. (o) Naira Sahakyan, PhD, Senior Scientific Researcher, Yerevan State University, Yerevan, Armenia. The oxidative stress and T2DM-induced diabetic nephropathy: possible preventive action of pant-born oligomeric polyphenols
  14. (o) Sobhy El-Sohaimy, PhD, Professor, South Ural State University, Russia. Antioxidant and anti-acetylcholinesterase potential of artichoke phenolic compounds
  15. (o) Petras Rimantas Venskutonis, PhD, Professor, Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania. Recovery of bioactive compounds from fruit processing by-products by high pressure and enzyme assisted extraction and fractionation
  16. (o) Enkhzul Jargal, MD, PhD, Ministry of Health, Mongolia. Mongolian traditional medecine practice
  17. (o) Pezhman Alavinejad, PhD,Associate professor, Ahvaz Jundishapur University of Medical Sciences, Iran. Future burden of chronic liver diseases and fatty liver dilemma
  18. (o) Muralee Damodaran, PhD, Research Professor, Amrita Institute of Medical Science, India. Deepsea Marine Micronutribiome
  19. (o) Neelesh Maurya, PhD, Research scholar, Bundelkhand University, Jhansi, India. Nutrition in COVID 19
  20. (o) Ali Rafe, PhD, Professor in Food Engineering, Research Institute of Food Science and technology (RIFST), Mashhad, Iran. Functional properties of rice bran proteins
  21. (o) Farooq Anwar, PhD, Professor, Director, Institute of Chemistry, University of Sargodha, Sargodha, Pakistan. Nutra-pharmaceutical Potential of Moringa
  22. (o) Kavya Varma, PhD, Junior Research Fellow, Defence Food Research Laboratory (DFRL)-DRDO, India. Functional Foods
  23. (o) Kenneth Yongabi, PhD, Profesor and Director, Imo State University, Owerri, Nigeria.  African Mushroom nutriceuticals in the managment of HIV and AIDS
  24. (o) Muhammad Zubair, PhD, University of Gujrat, India.  Evaluation Si -APTES based nanomaterial for the extraction of valuable rice antioxidants
  25. (o) Aruna Mesa, PhD, Sri Padmavati Mahila Visvavidyalayam, Tirupathi, India. Weight loss maintenance - Diet related strategies
  26. (o) Enkhzul Jargal, PhD, Ministry of Health, Mongolia. Mongolian traditional medicine practice
  27. (o) Donara Karapetyan, PhD, Associate Professor and Senior Researcher, Department of History of Medicine and Natural Sciences, The Mesrop Mashtots Scientific Research Institute of Ancient Manuscripts (Matenadaran), Yerevan, Armenia. Medical works of 15th century Armenian physician Amirdovlat Amasiatsi as an important source of Armenian traditional, alternative medicine
  28. (o) Vandana Panda, PhD, Associate Professor, Prin. K. M. Kundnani College of Pharmacy, Mumbai University, India. Wound healing activity of an Ayurvedic functional food in chronic cutaneous wounds in ageing rats: A synergistic action of PDGF, AMPK and mTOR
  29. (o) Muhammad nasir Muhammad, Food safety officer, Punjab food authority, Pakistan. Moringa oleifera effect on Diabetes
  30. (o) Ela Minasyan, PhD Student, SPC "Armbiotechnology" NAS RA, Yereavan, Armenia. Isolation of water?soluble melanin from waste of vinary production and and the study of its physicochemical properties
  31. (o) Sheshadri S.A, PhD, Jain (Deemed-to-be University), India. Soluble dietary fibers from medicinal plant sources: paradigm shift in functional supplements
  32. (o) Kazuichi Sakamoto, PhD, Research and development center for wellness innovation, University of Tsukuba, Tsukuba, Japan.
  33. (o) Danik Martirosyan, Conference chair, PhD, President, Functional Food Center (Dallas, TX, USA); Functional Food Institute, San Diego, CA, USA. Establishment of dosage and time of consumption of functional food products: Quantum and Tempus Theory of Functional Food Science
  34. (v) Giselle Oliveira, PhD Student, Spanish National Research Council, Madrid, Spain. Soy protein extracts and gastrointestinal inflammatory diseases biomarkers
  35. (v) Vehary Sakanyan, MD, PhD, Professor Emerita, Nantes University, Nantes Loire Atlantique, France. Free radicals in food
  36. (v) Iqra Zulfiqar, PhD Student, Massey University,  Palmerston North Select., New Zealand. Indolamines in New Zealand Cherries
  37. (v) Ramkrishna Mishra, PhD Student, Banaras Hindu University, India. Molecular biology of glial and its interaction with neural cells: importance and significance
  38. (v) Samuel Paterson Moreno, PhD Student, Instituto de Investigación en Ciencias de la Alimentación (CIAL. CSIC-UAM), Calle Nicolás Cabrer, Madrid, Spain. Microalgae as a sustanaible source of bioactive compounds
  39. (v) Fatma Ali, PhD, Postdoctoral researcher, Tianjin University of Science and Technology, Egypt. Plant based food
  40. (v) Tabli Ghosh, PhD, Assistant Professor, Tezpur University, India. Application of microencapsulates of ginger extract to fruit juices
  41. (v) Liba Habiba, PhD Student, University Chouaib Doukkali, Morrocco. Nutritional intervention for NAFLD with obesity
  42. (v) Suchi Amin, MSc Student, Centennial College, Greater Toronto Area, Canada. Inhibitory effects of two selected medicinal plants (weeds) on alpha-amylase, alpha-glucosidase and glycation
  43. (v) Khalid Bashir, PhD, Jamia Hamdard, New Delhi, India. Indian Barberry: A wonder wild fruit for the development of functional foods
  44. (v) Kulsum Jan, PhD, Jamia Hamdard, New Delhi, India. Evaluation of Physicochemical and Phytochemical Properties of Wild Nettle Leaf for its Application in Foods.
  45. (v) Taherah Mohammadabad, PhD, Agricultural Sciences and Natural Resources University, Iran. Camel milk: A superfood for diabetes
  46. (v) George Grant, PhD and CEO, Academy of Wellness, Canada. Preventing Dementia using Thermotherapy and Sound Therapy
  47. (v) Attapon Cheepsattayakorn, MD, Professor Dr., Thailand Western University-Faculty of Medicine, Thailand. Nutritional Health During COVID-19 Pandemic
  48. (v) Johanita Kruger PhD, researcher, University of Hohenheim, Germany. Using Förster resonance energy transfer (FRET) to track the digestive stability of bioactive micelles
  49. (p) Kajelcha Fikadu Tufa, PhD, Dambi Dollo University, Dambi Dollo, Ethiopia. Edible Oyster Mushroom production by Biotechnologica Method
  50. (p) Enkhzul Jargal, MD, PhD, Head of Licensing and permission department, Mongolia. Medicine and Medical devices regulating agency. Preclinical studies of the pharmacological activity and safety of the herb sutalaka
  51. (p) Kajelcha Fikadu Tufa, PhD, Dambi Dollo University, Dambi Dollo, Ethiopia. Edible Oyster Mushroom production by Biotechnologica Method
  52. (p) Karina Grigoryan, PhD, Yerevan State University, Yerevan, Armenia. Microbial Quality of Medicinal Plant Materials
  53. (p) Achille Atchan, PhD, Postdoc, University of Dschang, Cameroon. Polyphenols-rich extracts of Xylopia and Aframomum species show metabolic benefits by lowering hepatic and adipose lipid accumulation in diet-induced obese mice
  54. (p) Aicha Debib, PhD, Professor, Morsli Abdallah University Center, Algeria. Bioactive Compounds in Covid 19 Disease 
  55. (p) Zakir khan, PhD, Research Scholar, Islamic University of Science and Technology (IUST), Awantipora, India.  Modification of proteins
  56. (p) Enkhzul Jargal, PhD, MD,  Head of Licensing and permission department, Mongolia. Medicine and Medical devices regulating agency. Preclinical studies of the pharmacological activity and safety of the herb sutalaka
  57. (p) Jean-Noël Mputu Kanyinda, PhD, Applied Science and Technology Research Center (CRSAT), Gombe Kinshasa, DR Congo.  Fight against malnutrition in Africa
  58. (p) Mehrdad Fojlaley, PhD, Titu International University Turkey Branch, Iran. Difference of microwave drying and hot air drying of fruits and effects of physical and chemical properties  
  59. (p) Bisma Ashraf, MSc, Islamic University of Science and Technology, awantipora, India. Novel techniques in improving the microbial safety of fresh produce
  60. (p) Rafael Audino Zambelli, PhD, Assistant Professor, Federal University of Ceara, Ceara, Brazil.  Brazilian Food Biomaterials and your functional properties
  61. (p) Karina Grigoryan, PhD, Senior Researcher at Yerevan State University, Yerevan, Armenia. Microbial Quality of Medicinal Plant Materials