16th International Conference of FFC - 4th International Symposium of ASFFBC and 8th International Symposium of Food Science

Functional Foods, Bioactive Compounds and Biomarkers:
Research and Practical Application

July 26-27, 2014, Chengdu, Sichuan, China

Along with China Food Publishing Co. (China), Functional Food Center (Dallas, USA) is pleased to announce its 16th International Conference, "Functional Foods, Bioactive Compounds and Biomarkers: Research and Practical Application". This will be held at Chengdu, Sichuan, China. The conference will bring together experts in medicine, biology, and the food industry to discuss the contribution of functional/medical foods and bioactive compounds in the prevention and management of chronic diseases.

Main Conference Topics:

1. The epidemiology of chronic diseases (obesity, diabetes, CVD, cancer, mental and other chronic diseases)
2. Food, nutrition, beverage, and chronic diseases
3. Functional food ingredients and bioactive compounds: sources and potential benefits in public health
4. The effects of bioactive compounds and functional foods on biomarkers of chronic disorders
5. Functional and medical foods with bioactive compounds for health 
6. Functional and medical foods with bioactive compounds for the management of chronic diseases
7. Legislation on health claims: healthy, functional and medical foods.
8. Research and development of new functional food products 

Program
Friday, July 25^th, 2014     Chengdu
9:00-22:00   Registration
Saturday, July 26^th, 2014   Chengdu
Opening Ceremony, functional food and bioactive compounds

Sessions
Sunday, July 27^th, 2014    Chengdu
Functional food and bioactive compounds Session, food quality and safety control technology Session. 
Monday, July 28^th, 2014 —Wednesday, July 30^th, 2014     Technical Tour Sichuan Province

Hotel location: Xin Hua hotel, No 29 Jianghan Lane, Xinhua Road, Chengdu, China. Click here for more information about the hotel.

For more information about the conference, please contact us by Email at ffc_usa@sbcglobal.net.   For international calls, please use: 469-441-8272.

Conference Organizing Committee:

Main Conference Organizers:

Danik M. Martirosyan, PhD, Founder, Academic Society for Functional Foods and Bioactive Compounds;  President, Functional Food Center, Inc.; Editor-In-Chief, The Jounal of Functional Foods in Health and Disease, Dallas, TX, USA

Sun Yong, Vice-President, China Food Publishing Co.,  Editor-in-Chief, Food Science, China; Deputy Chief Editor, Food Science and Human Wellness, China

Shiming Li, PhD, Professor, College of Life Sciences, Huanggang Normal University, Hubei, China; Department of Food Science, Rutgers University, New Jersey, USA

Chairmen:

Prof. Wang Shou-wei, President, Beijing Academy of Food Science (BAFS), China, President, China Food Publishing Co., China, Director, China Meat Research Center, China
Prof. Xie He-ping, President, Sichuan University, China
Prof. Chen Dai-wen, Vice-President, Sichuan Agricultural University, China
Researcher Li Jian-yue, President, Sichuan Academy of Agricultural Sciences, China
Dr. Joel Abecassis, President, International Association for Cereal Science and Technology (ICC), French
Prof. Danik M. Martirosyan, Founder, Academic Society of Functional Foods and Bioactive Compounds
Southwestern MedicalCenter, University of Texas, USA, President, Functional Food Center/Functional Food Institute, USA, Editor-In-Chief, the Jounal of Functional Foods in Health and Disease, USA
Prof. Huang Guang-wei, President, the Chinese American Food Society (CAFS), USA
Dr. Roland E. Poms, Secretary General, International Association for Cereal Science and Technology (ICC), Austria
Prof. Jan A. Delcour, President, American Association of Cereal Chemists International (AACC International), USA
Prof.Da-Wen Sun, Academician, Academia Europaea (The Academy of Europe), UK, Academician,Royal Irish Academy, Irish, Academicianof International Academy of Food Science and Technology (IAFoST), President, the International Commission of Agricultural Engineering (CIGR), Editor-in-Chief, Food and Bioprocess Technology, Ireland, National University of Ireland, Dublin, Ireland
Prof. Sun Bao-guo, Academician, Chinese Academy of Engineering, China, Vice-President, Beijing Technology and Business University, China
Prof. Rao Ping-fan, President, International Union of Food Science and Technology (IUFoST), Academician of International Academy of Food Science and Technology (IAFoST), Vice Chairman, China Institute of Food Science and Technology, China, Former Vice President, Fuzhou University, China
Prof. Lee Yuan Kun, President, International Union of Microbiological Societies (IUMS), YongLoo Lin School of Medicine, National University of Singapore, Singapore
Prof. Daryl B. Lund, Founder and President, International Academy of Food Science and Technology(IAFoST) 
Former Editor-in-Chief, Journal of Food Science, USA
Prof. James N. Seiber, Chief Editor, Journal of Agricultural and Food Chemistry, USA
Prof. Rui-hai Liu, Academician of International Academy of Food Science and Technology (IAFoST), Editor-in-Chief, Food Science and Human Wellness, China, Associate Editor, Journal of Food Science,USA , Department of Food Science and Technology, College of Agriculture and Life Sciences, Cornell University, USA
Prof. Fereidoon Shahidi, Academician of International Academy of Food Science and Technology (IAFoST)
Academician of Royal Society of Chemistry, UK, Principal Founder and Executive Board Member, International Society for Nutraceuticals and Functional Foods, Editor-in-Chief, Journal of Functional Foods, UK, Editor, Food Chemistry, UK, Department of Biochemistry at Memorial University of Newfoundland, Newfoundland

Vice-Chairmen:

Ms. Zhao Yan, Vice-President, Beijing Academy of Food Science (BAFS), China, Executive President, China Food Publishing Co., China, President, Beijing Institute of Food Brewing, China
Prof. Luo Ya-guang, Agricultural Research Service, United States Department of Agriculture, USA, The Chinese American Food Society (CAFS), USA
Prof. He Qiang, Vice Dean, College of Light Industry, Textile and Food Engineering, Sichuan University, China
Prof. Pu Biao, Dean, College of Food Science, Sichuan Agricultural University, China
Researcher Zhu Yong-qing, Director, Agro-Food Science & Technology Research Institute, Sichuan Academy of Agricultural Sciences, China
Prof. Zhen-Yu Chen, Director, Food & Nutritional Sciences Programme, School of Life Sciences, Chinese University of Hong Kong, China, Associate Editor, Journal of Agricultural and Food Chemistry, USA
Prof. Steven Feng Chen, Vice Dean, College of Engineering, Peking University, China, Winner of Chinese Recruitment Program of Global Experts, Chinese Changjiang Scholars, China, Associate Editor, Food and Function, Royal Society of Chemistry, UK
Prof. Youling L. Xiong, Department of Animal and Food Sciences, College of Agriculture, University of Kentucky, USA, Scientific Editor,Journal of Food Science, USA, Chinese Changjiang Scholars, China
Prof. Louise Wicker, University of Georgia, USA, Scientific Editor, Food Science and Human Wellness, China
Prof. Li Shi-ming, Rutgers University, USA, Scientific Editor, Food Science and Human Wellness, China

Committee Members:

Mr. Sun Yong, Vice-President, China Food Publishing Co., China
Chief Editor, FOOD SCIENCE, China, Deputy Chief Editor, Food Science and Human Wellness, China
Prof. Lu Xiao-li, Former Vice Dean, College of Light Industry, Textile and Food Engineering, Sichuan University, China
Prof. Li Cheng, Vice Dean, College of Food Science, Sichuan Agricultural University, China
Prof. Qin Wen, Vice Dean, College of Food Science, Sichuan Agricultural University, China
Associate Researcher Zhu Yu, Secretary General, the Chinese Communist Party ofAgro-Food Science & Technology Research Institute, Sichuan Academy of Agricultural Sciences, China, Deputy Director, Agro-Food Science & Technology Research Institute, Sichuan Academy of Agricultural Sciences, China
Prof.ILKIM, Vice-president of Korea Polymer Society, South Korea, Department of Polymer Science and Engineering, Pusan National University, South Korea
Prof. Chen Feng, Department of Food, Nutrition, and Packaging Sciences, Clemson University, USA, Associate Editor-in-Chief, Food Science and Human Wellness, China
Researcher Chen Ning, The Cancer Institute of New Jersey, USA, Associate Editor-in-Chief, Food Science and Human Wellness, China
Prof. Shen Qing-wu, Northwest A&F University, China, Associate Editor-in-Chief, Food Science and Human Wellness, China
Associate Prof. Alexander M. Gosslau, City College of New York, USA, Associate Editor-in-Chief, Food Science and Human Wellness, China
Associate Prof. Xu Bao-jun, BeijingNormal University - Hong Kong Baptist University United International College, China, Associate Editor-in-Chief, Food Science and Human Wellness, China
Zheng Li, PhD, Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of  Florida, Florida, USA

Conference Report