19th International Conference of FFC - 7th International Symposium of ASFFBC
Functional and Medical Foods, Bioactive Compounds and Biomarkers: Longevity and Quality of Life
November 17-18, 2015, Kobe University, Kobe, Japan
We are pleased to announce that the 19th International
Conference of Functional Food Center will be held from the 17th to the
18th of November, 2015 in Kobe, Japan.
concept of functional foods started in Japan during the 1980’s, and the Japanese
government, known as “the Ministry of Health and Welfare”, established Food with Health
Claims (FHC) in 2001. FHC originally consisted of Food for
Specified Health Uses (FOSHU) and Food with Nutrient Function Claims
(FNFC). FOUSHU is called “TOKUHO” (TOKUtei HOken-you shokuhin)
and has become very popular for many Japanese consumers. Since then, new
categories have been added, such as Qualified
FOSHU and Reduction of Disease risk FOSHU.
The development of laws regarding functional foods by
Japanese government reflects great interests of Japanese people on “Food and
Health”. The background in Japan enables us to develop high-level scientific
research on functional foods. However, there are still several issues, including human safety and lack of scientific evidence.
In addition to Japan, other countries developed the
field of functional foods based on their science and established their own
system. The international conference is a good opportunity to compare and
discuss the systems of functional foods, and to share the recent knowledge on
bioactive molecules. We believe it will lead to improvement
of longevity and quality of life.
On behalf of the organizing committee of the 19th International Conference of Functional Foods, I sincerely invite everyone interested in the field of Functional and Medical Foods to take part in this event, and to reserve extra time to enjoy Kobe and Japan. Kobe has a beautiful port and a special hot spring, called Arima, and is especially famous for Kobe beef. In addition,
Kobe is very close to Kyoto and Osaka, which makes it a convenient
location to enjoy Japanese culture and foods. I
look forward to seeing each of you in Kobe.
Yasuhito Shirai, PhD, Professor, Graduate School of Agricultural Science, Department of Agrobioscience, Kobe University, Kobe, Japan