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FFC's 25th International Conference and Expo on Functional Foods - 13th Int. Symposium of ASFFBC

Encounters of Functional Foods and Asian Traditional Medicines

October 27 – 28, 2018, Ritsumeikan University, Osaka-Ibaraki Campus, Osaka, Japan

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Suggested Conference Sessions and Topics

Session 1: Functional Food Definition and the Status in Japan, USA, and other Countries

  • The regulations, policy, and labeling of functional foods in Japan
  • Weaknesses and strong points of FOSHU/Food for Special Health Usage
  • What is the status of Functional Foods in the USA? Expert opinions from NIH, USDA, and FDA
  • How the new definition of Functional Foods can help to improve the status of functional foods word wide

Special Session 2: Japanese traditional medicine (Kampo medicine)

  • Kampo medicine: Differences between functional food, crude drugs, and low MW drugs
  • Crude herbal drugs in Kampo medicine: How they can be used as functional foods
  • Japanese traditional medicine (including Kampo medicine): How to assess its constituents
  • Japanese traditional medicine: How to evaluate its activity on disease
  • Pre-disease ('Mibyo' in Japanese): How to treat Mibyo with Kampo medicine consisting of functional foods

Special Session 3: Traditional medicines in China, Taiwan, South Korea, and Indonesia

  • Chinese, Taiwanese, or Korean traditional medicines: Differences from Japanese traditional medicine
  • Indonesian traditional medicine (Jamu): What is Jamu? Is Jamu crude herbal drugs or functional foods? Principles and Recipes of Jamu
  • Pharmacological aspects of Jamu, such as anti-inflammatory, anti-diabetic, and anti-cancer effects

Special Session 4: Traditional medicines and functional foods

  • How to find new functional foods using traditional medicine
  • Food science: Qualification and quantification of beneficial components (e.g., HPLC and biological assays)
  • Functional foods for animals, such as fish (as replacement for antibiotics)
  • Development of functional foods on the market
  • Food economics: food industries and functional foods on the market

Session 5: Functional Food Ingredients: Sources and Potential Benefits in Public Health

Session 6: Functional Foods for Chronic Diseases

6a: Nutrition, Functional, and Medical foods for Obesity

  • Epidemiology of obesity
  • The modern mechanisms of obesity; energy metabolism and obesity; neurobiological mechanisms of obesity; microbiological mechanisms of obesity; pathophysiologic mechanisms of obesity
  • Biomarkers of obesity
  • The effects of functional food and bioactive compounds on biomarkers of obesity
  • Nutrition, Functional, and Medical foods for obesity

6b: Nutrition, Functional, and Medical foods for Diabetes

  • Epidemiology of diabetes
  • The modern mechanisms of diabetes
  • Biomarkers of diabetes
  • The effects of functional food and bioactive compounds on biomarkers of diabetes
  • Nutrition, Functional, and Medical foods for diabetes

6c: Nutrition, Functional, and Medical foods for Neurological Diseases

  • Epidemiology of mental and neurological diseases
  • Mechanisms of neurological diseases
  • Biomarkers of different mental and neurological diseases
  • The effects of functional food and bioactive compounds on biomarkers of neurological diseases
  • Functional foods for mental and neurological diseases
  • Nutrition, Functional and Medical foods for neurological diseases

6d: Nutrition, Functional, and Medical foods for Cardiovascular Diseases (CVD)

  • Epidemiology of CVD
  • Biomarkers of different cardiovascular diseases
  • The effects of functional food and bioactive compounds on biomarkers of cardiovascular diseases
  • Nutrition, Functional, and Medical foods for CVD

6e: Nutrition, Functional, and Medical foods for Cancer

  • Epidemiology of Cancer
  • Biomarkers of different types of cancer
  • The effects of functional food and bioactive compounds on biomarkers of different types of cancer
  • Nutrition, Functional, and Medical Foods for the Cancer

Session 7: Functional Foods with Bioactive Compound(s): Prevention and Management of Non-communicable Diseases

  • Functional foods and other non-communicable diseases
  • Bioactive compounds and other non-communicable diseases
  • The effects of medical food on biomarkers of non-communicable diseases

Session 8: Safety of the Bioactive Compounds and Functional Foods

  • Food-Drug Interactions
  • Safety of bioactive compounds at efficacious levels
  • Safety of functional foods at efficacious levels
  • Regulatory issues and health claims

Session 9: Biomarkers and Functional Food

  • Biomarkers and functional foods
  • Biomarkers available for assessing diet-related changes
  • How can biomarkers improve functional food products development process?
  • The importance of Monitoring Biomarkers in Functional food Science
  • FDA’s Biomarker Qualification Program and creation of new functional foods

Special session 10: Bioavailability of bioactive compounds:

  • Food structuring and bioaccessibility/ bioavailability
  • Edible delivery systems for bioactive compounds
  • Micro- and nano-encapsulation
  • Impact of processing technologies/conditions on bioaccessibility/ bioavailability
  • Underlying mechanisms of bioaccessibility/ bioavailability

Session 11: Current Research and Development of New Functional Food Products.

  • Incentives for functional food research and development
  • Consumer acceptance of functional food products
  • Functional food composition and dietary intake databases
  • Food vehicles for delivery bioactive compounds
  • Research, development and marketing of new functional food products

Session 12: Nutritional Approach to Manage Chronic Allergies with Asian Traditional Medicine and Functional Foods

  • Chronic allergies: What causes them and what are the symptoms?
  • Asian Traditional Medicine in the management of food allergy
  • Functional foods in the management of food allergy
  • Dietary management of chronic food allergy in children
  • The role of nutrition in the development and functioning of the immune system
  • The role of prebiotics and probiotics in the prevention of chronic allergy