Functional Foods and Bioactive Compounds: Innovations in Health and Disease Prevention
35th International Conference of FFC - 23nd International Symposium of ASFFBC
Conference at Russian-Armenian University (RAU), Yerevan, Armenia on October 3rd - 5th, 2025. (In-Person and Virtual/Live Online Event)
October 5th will be only virtual presentations.
We expecting more than 5000 registered attendees (in-person and virtual) at this conference and we are welcoming representatives from over 125 countries.
FFC35 Conference Sessions & Topics
The 35th International Conference on Functional Foods and Bioactive Compounds brings together leading experts to discuss the latest research, innovations, and real-world applications in the field. Below, you will find details on each session, covering emerging topics in functional food science, gut microbiota, metabolic disease management, and more. Session 11: Expert Panel Discussion will provide an interactive platform for open discussions and audience participation.
Session 1: Functional Foods: Concepts, Regulations, and Market Strategies
a. Exploring the distinctions and overlaps between Healthy, Functional, and Medical Foods.
b. Overview of global regulatory frameworks, policies, and labeling standards in functional food development.
c. Examination of the Functional Food Center's approach to developing scientifically validated functional food products.
d. Marketing strategies for the successful commercialization of functional foods.
Session 2: Food Bioactive Compounds: Sources, Digestion, and Health Implications
a. Identifying key food sources rich in bioactive compounds and their nutritional significance.
b. Understanding how digestion influences the stability and efficacy of bioactive compounds.
c. Advances in bioavailability enhancement and innovative delivery systems.
d. Establishing safe and effective dosages for bioactive compounds in functional foods and nutraceuticals.
e. Evaluating the scientific evidence on the health benefits of bioactive compounds.
Session 3: Fighting Infectious Diseases with Bioactive Compounds and Functional Foods
a. Bioactive compounds with potential activity against emerging infectious diseases.
b. The role of functional foods in supporting immunity and combating gastrointestinal infections.
c. Investigating functional food solutions for viral infections.
d. Mechanistic insights: antimicrobial, antioxidant, and immunomodulatory effects of bioactive compounds.
Session 4: Functional Foods and Bioactive Compounds in Chronic Disease Prevention and Management
a. Cardiovascular health: The impact of bioactive compounds on reducing heart disease risks.
b. Neuroprotection: How bioactive compounds support cognitive function and aging-related brain health.
c. Anticancer potential: The role of functional foods in cancer prevention.
d. Chronic disease intervention: Functional foods as a strategy to manage metabolic and inflammatory disorders.
Session 5: Functional Foods for Healthy Aging
a. Understanding biological aging processes and their link to chronic diseases.
b. The role of nutrition in metabolic, immune, and cellular aging.
c. Key bioactive compounds that mitigate aging effects (e.g., antioxidants, polyphenols, omega-3).
d. Functional foods that support brain health, cardiovascular function, and immune resilience in aging populations.
Session 6: Bioactive Compounds and Their Role in Metabolic Disease Management
a. Blood sugar and lipid regulation: The impact of bioactives on glucose and lipid metabolism.
b. Anti-inflammatory and antioxidant properties in metabolic disorders.
c. Gut microbiota and metabolic health: The influence of bioactive compounds.
d. Hypertension and weight management: How bioactive compounds contribute to metabolic balance.
e. Preventing insulin resistance through dietary bioactive interventions.
f. Addressing metabolic syndrome with functional food strategies.
Session 7: Artificial Intelligence Applications in Functional Food Science
a. AI in functional food formulation: Optimizing ingredient combinations for health benefits.
b. AI-driven advancements in food production, supply chain, and quality control.
c. AI for food safety monitoring, contamination detection, and real-time quality assessment.
d. AI in recipe development: Creating tailored dietary solutions for personalized nutrition.
Session 8: The Impact of Food Bioactive Compounds on Gut Microbiota
a. The gut microbiome's role in health and disease prevention.
b. Gut microbiota modulation for chronic disease management.
c. Understanding probiotics, prebiotics, synbiotics, and postbiotics in gut health.
d. Examining how bioactive compounds influence microbial diversity and function.
e. The gut-brain axis: Exploring bioactive compounds in mental health improvement.
Session 9: Emerging Trends in the Functional Foods Market
a. Current and future trends in the functional food industry.
b. Economic considerations and investment opportunities in functional foods.
c. Sustainability and clean-label initiatives in functional food development.
d. The rise of personalized nutrition and precision health solutions.
e. 3D printing of functional foods: A novel approach to customized nutrition.
f. New functional food innovations: Research, development, and consumer acceptance.
Session 10: R&D for Functional Food Products Targeting Chronic and Infectious Diseases
a. Incentives for research and development in functional and health-focused foods.
b. Consumer acceptance and perception of functional food products.
c. Nutritional databases and composition analysis for functional foods.
d. Food delivery systems for bioactive compounds.
e. Advancing new healthy and functional food innovations through R&D and marketing.
f. Evaluating functional food products based on fundamental principles of functional food science.
Session 11: Expert Panel Discussion – Functional Food Science: Innovations and Practical Applications
- Scientific Innovations in Functional Foods – What new discoveries and bioactive compounds are shaping the field?
- Challenges in Bringing Functional Foods to Market – What are the barriers in regulation, formulation, and consumer trust?
- Functional Foods and Chronic Disease Prevention – How can research be translated into practical dietary solutions?
- The Role of Industry and Policy in Functional Foods – What steps are needed to create a more effective bridge between research, commercialization, and regulation?
- Future Directions in Functional Food Science – Where is the field headed in the next 5-10 years?
These will guide the discussion while still allowing panelists and audience questions to shape the conversation naturally.
*Please note: Abstract Submission Deadline is: March 31st, 2025, 5 pm (PST)
**We are planning workshop on this section whcih will offer strategies for improving efficiency of Bioactive Compounds and Functional Foods
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