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Chapters for Certification

If you are taking our Personalized Project Program (PPP) or Guided Program of Study (GPS) to earn your CFFS, select 5 chapters from the lists below to create your customized course.  In addition, we will also assign you 2 general chapters regarding functional food science. (7 chapters total) 

Once you have chosen your chapters, please let us know and we will promptly assist you with starting your course.  

volume1

Volume 1: Introduction to Functional Food Science

  1. A New Definition for Functional Food by FFC: Creating Functional Food Products Using the New Definition
  2. Introduction to Functional Foods                                                                                   
  3. Healthy, Functional, and Medical Foods. Similarities and Differences Between These Categories. Bioactive Food Compounds.
  4. Functional Food and Biomarkers   
  5. Scientific Standards for Evaluating Functional Food Claims: Regulation, Pre-Clinical and Clinical Studies
  6. Efficacy and Dose Determination of Bioactive Compounds
  7. Developing a Suitable Food Vehicle for Bioactive Ingredients                                     
  8. Relationships Between Bioactive Food Components and Their Health Benefits   
  9. Dietary Fiber                                                                                                       
  10. Soluble Fiber and Prebiotics as Functional Food Components                                 
  11. Plant Sterols      
  12. Phytochemicals in Disease Preventions and Interventions: A Current View              
  13. Role of Bioactive Peptides and Biofunctional Attributes                                       
  14. Flavonoids: Sources and Potential Health Benefits                                                     
  15. Fortification of Foods with Micronutrients                             
  16. Coronavirus (COVID-19 or 2019-nCoV) Infection: Food and Nutrition Suggestions 
  17. Nature Nuture’s Life: Intervention of Functional Food in the Management of Metabolic Syndrome        
  18. How Can Omega-3 Fatty Acids Prevent and Treat Cancer?   
  19. Philosophy of Functional Food in East and West
  20. Food-Drug Interactions         
  21. Functional Foods Ingredients Market

volume2

Volume 2: Functional Foods for Chronice Diseases

  1. Epidemiology of Cardiovascular Disease
  2. Biomarkers of Different Cardiovascular Diseases
  3. Functional and Bioactive Lipid Mediators in Modulating CVD Precursors
  4. The Effects of Functional Food and Bioactive Compounds on Biomarkers of Cardiovascular Diseases
  5. Virgin Olive Oil Improves Semen Quality Altered by Hypercholesterolemic Diets in Rabbits
  6. Functional Food and Cancer
  7. Functional Food Compounds in Cancer Disease
  8. Plants and Plant-based Products Against Cancer
  9. The Cytotoxic and Anti-Proliferative Activity of High Molecular Weight Pectin and Modified Citrus Pectin
  10. Functional Food in Cancer and Awareness of Chemotherapy and Functional Food Interaction
  11. Functional Foods and Obesity
  12. Biomarkers and Bioactive Compounds for Obesity
  13. Epidemiology of Diabetes
  14. Functional Foods for Type 2 Diabetes
  15. Psychology and Dietetics: Improvement of Cognitive Function in Obesity Using an Appropriate Diet in the Context of Psychodietetics
  16. Active Principles in Functional Foods with Antianxiety and Antidepressant Effects
  17. Application of Enzymes in Processing of Functional Food and Nutraceuticals
  18. Coffee Silverskin Extract for Aging and Chronic Diseases
  19. Health Claims and Functional Food: The Future of Functional Foods Under FDA and EFSA Regulation

volume3

Volume 3: Functional Foods and Cancer: Cancer Biology and Dietary Factors

  1. Nutrition and Cancer: Science and Practice
  2. Diterary Factors which may Reduce the Risk of Cancer
  3. Dietary Factors which may Increase the Risk of Cancer
  4. Common Foods and Functional Foods: Their Association With Cancer
  5. Environmental Effects on Food and Cancer
  6. Functional Foods Enhancing Immunity
  7. Anticancer Effects of Green Tea (Camellia sinensis)
  8. Cancer Biomarkers: Strategies for Early Diagnosis

volume4

Volume 4: Functional Foods and Cancer: Bioactive Compounds and Cancer

  1. Bioactive Functional Foods for Cancer 
  2. The Effects of Bioactive Compounds on Biomarkers of Cancer
  3. Effects of Different Bioactive Compounds on Cancer   
  4. Bioactivity of Nano-sized Nutraceuticals Against Cancer                                           
  5. Potential of Phyto-Chemotherapeutic Agents and its Nanoparticles
  6. Phytocannabinoids and Breast Cancer: A Systematic Review              
  7. Isoflavones and Its Preventive Roles on Breast and Prostate Cancer  
  8. Flavonolignans to Prevent Cancer: A Role for Silymarin and Derivatives   
  9. Bioactive Compounds: Their Role in Functional Food and Human Health, Classifications, and Definitions     
  10. Functional Food for the Prevention and Management of Cancer                         
  11. The Rational Drug Design to Treat Cancers: Bioactive Compound Aziridine Quinone

volume5

Volume 5: Functional Foods in Integrative Oncology

  1. Cancer therapy: Targeting epigenome by dietary phytomedicines
  2. Role of prebiotics and probiotics in therapy of gut cancer
  3. Effects of Fermented Dairy Products against Cancer, Pathogens and Other Health Issues
  4. Phytochemicals and Herbal Medicine in Oncology
  5. Medicinal Mushrooms for Cancer: Science and Practice
  6. Major cancers and functional foods
  7. Research and Development of Functional Foods for Specific Type of Cancer
  8. Nutrigenomics: Implications for Cancer Prevention
  9. Nutrigenomics and Cancer Prevention
  10. Therapeutic and Preventive Potential Of Functional Foods Specific to Cancer Prakash
  11. Burgeoning Application of Natural Product Based Anticancer Agents in Oncology Arem
  12. An Update on Molecular Targets of Spices Based Dietary Agents for Prevention and Therapy of Malignancies

volume6

Volume 6: Basic Principles of Functional Food Science

  1. Bioactive Compounds: Their Role in Functional Food and Human Health, Classifications, and Definitions
  2. Introduction to Functional Foods
  3. Healthy, Functional, and Medical Foods. Similarities and Differences between these Categories. Bioactive Food Compounds
  4. Vitamin C: optimal dosages, supplementation and use in disease prevention
  5. Fortification of Foods with Micronutrients
  6. Functional Food Ingredients Market
  7. Sensory Evaluation of Functional Foods
  8. Biotechnology and Functional Food
  9. Classification of “Healthy” Food by Quantification of Nutrient Content based on Functional and Therapeutic Effect on Human Health
  10. FFC’s Advancement of Functional Food Definition
  11. Functional Food Center’s Vision on Functional Food Definition and Science in Comparison to FDA’s Health Claim Authorization and Japan’s Foods for Specified Health Uses
  12. FFC’s Advancement of the Establishment of Functional Food Science

volume7

Volume 7: Functional Foods and Mental Health

  1. The Effects of Natural vs. Processed Foods on Mental Health
  2. The Impact of Anti-Inflammatory Foods on Mental Health    
  3. The Role of Nutraceuticals in Preventing and Managing Mental Disorders
  4. The Effects of Prebiotics and Probiotics on Mental Disorders
  5. Bioactive Compounds in Fermented Foods and the Management of Depression and  Anxiety  
  6. Interplay Between Probiotics, Depression, and Dementia
  7. The Effects of Bioactive Compounds in Spices and Seeds on Dementia and Depression
  8. Polyphenols as Neuroprotective Agents Which Contribute to the Reduction of Anxiety and the Management of Depression
  9. The Effects of Bioactive Compounds in Spices and Seeds on Alzheimer’s             
  10. Plant Derived Bioactive Compounds for the Management of Age Associated Alzheimer’s Disease     
  11. Update on the Neuroprotective Effects of Curcumin and Curcuminoids Against Alzheimer’s Disease     
  12. The Effects of Bioactive Compounds Found in Spices and Seeds Against Alzheimer’s Disease    
  13. The Effect of Gluten- and Casein-Free Diets on the Symptoms of Autism                           
  14. Functional Food and Nutrition for the Management of Autism Spectrum Disorders and Schizophrenia 
  15. The Potential Clinical Relevance of Amazonian Fruits and Seeds and their Bioactive Compounds on Psychiatric Disorders and Neuropathologies
  16. Bioactive Compounds and the Management of Bipolar Disorder and Mania
  17. Therapeutic Perspectives of Antihistamines in Management of Asthma
  18. The Therapeutic and Preventive Roles of Both Lipid and Water-Soluble Carotenoids in Neurodegenerative Diseases
  19. Malnutrition and Bipolar Disorder: The Role of Functional Food to Manage Bipolar Disorder

volume8

Volume 8: Functional Foods and Viral Diseases

  1. Enhancing the Elderly’s Immune System for Healthy Aging, to Fight Chronic and Viral Disease Including Covid-19
  2. Phytochemicals of Panax Ginseng Root and Their Antiviral Activity
  3. Probiotics and Prebiotics in the Prevention and Treatment of COVID-19
  4. A Computational Effort to Deciphering Putative COVID-19 3C-like Protease Binders in the Selected Recipes of Kurdish Ethnomedicine: An Approach to Find an Antiviral Functional Tea
  5. Nutritional Support: Another Treatment for Fighting COVID-19      
  6. Can Some Micronutrients Stimulate the Immune System in the Prevention of COVID-19 and Be Included in the Nutritional Management of Elderly People Affected by the Virus?  
  7. Polyphenolic Compounds: An Effective Biomolecule for the Enhancement of the Immune System and the Management of Coronaviruses       
  8. Nutrients in Prevention and Maintenance of COVID-19 and Other Viral Diseases
  9. Antiviral and Immunostimulant Activities of Protein Value Chains from Residual Biomas
  10. The Efficacy of Probiotics on Coronaviruses
  11. Dietary Deficiencies Exacerbate Disparity in COVID-19 Infection and Nutrition Recommendations for Vulnerable Populations
  12. Functional Foods: An Alternative Source to Combat Viral Infection, Including COVID-19
  13. Returning to Work, School, and Stores and Preparing for a Second Wave of COVID-19

volume9

Volume 9: Functional Foods and Healthy Aging

  1. Psychobiotics and Thanatophobia: A Psychoneuroimmunological Insight into Microbe-Mind Modification   
  2. Role of Omega-3 Fatty Acids in Healthy Aging
  3. Emergence of New Era of Evidence for Functional Foods or Bioactive Compounds as Perspective Natural Immunomodulators for Preventative Therapeutics in Older Adults
  4. Functional Properties of Kefir and Healthy Human Aging
  5. Obesity in Older Adults
  6. Macronutrients for Older Adults
  7. Epigenetically Active Nutraceuiticals to Address Personal Molecular Mechanisms of Aging
  8. The Microbiota-Gut-Brain Axis and Parkinson’s Disease
  9. Contribution of Dietary Spices to Human Health, Wellness, and Longevity

volume10

Volume 10: Functional Foods in Obesity Management

  1. Recent advances in nutraceuticals and functional foods to treat obesity-associated non-alcoholic fatty liver disease
  2. How green tea catechins exert an anti-obesity effect
  3. Polyphenolic compounds in green tea and their effect on obesity 
  4. Flavonoid rich tea and its associated health benefits
  5. The molecular mechanisms behind the anti-obesity effects of phenolic compounds
  6. The role of bioactive food ingredients in the prevention/alleviation of metabolic syndrome
  7. How bioactive compounds affect the gut microbiota among people with obesity
  8. The role of gut microbiota as a component of the intestinal epithelial barrier
  9. Diversity of microbial species in the gut with changes in diet and bioactive compounds
  10. Bifidobacterium Supplementation in Very Preterm Infants Prevents DOHaD-Related Conditions by Producing Favorable Gut Microbiota
  11. The Role of Bioactive Compounds on Mitigating Negative Health Effects of Obesity and COVID-19
  12. The importance of probiotics, prebiotics, synbiotic, and postbiotics on gut microbiota, intestinal barrier function, and obesity
  13. How Berry Anthocyanin Supplementation Counteracts High- Fat Induced Obesity?

volume11

Volume 11: Bioactive Food Ingredients in Inflammation and Obesity Management

  1. Prevention of obesity, chronic diseases, and increased healthy longevity with the Mediterranean Diet
  2. The Role of Prebiotics and Probiotics in the Intestinal Barrier Function
  3. The Anti-Obesogenic Effects of Prebiotics and Probiotics
  4. Intestinal Barrier Integrity Through the Use of Prebiotics and Probiotics
  5. Intestinal Barrier Structure in Response to Stressors
  6. The Mechanism of Bioactive Peptides to Control Obesity Related Inflammation
  7. How food-derived Bioactive Peptides Fight Inflammation and Manage Obesity
  8. Fish oil derived omega-3 fatty acids on the downregulation of inflammatory biomarkers
  9. How antioxidant enriched foods fight oxidative stress induced by obesity
  10. The Effect of Dietary Phytochemicals on Adipose Tissue Growth
  11. Food Supplements and Beneficial Effects in Obesity
  12. Capsaicinoids (and Its Analogs) Contribution to Body Fat Reduction
  13. The role that Ferulic acid found in coffee has on visceral fat accumulation and glucose
  14. Polyphenols and Health Benefits in Obesity