FFC's 31^st International Conference

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Years of research has demonstrated the efficacy of the diet rich in functional foods with bioactive compounds in reducing the risk of developing chronic disease. Decreasing the risk of chronic disease can also reduce the risk of viral disease, as those with chronic disease are more vulnerable to contracting and perishing from viral diseases. Considering the impact of the diet on both chronic and viral disease, having a greater understanding the bioactive compounds that produce the beneficial effects of the diet with functional foods can lead to improved health of the global population and decrease vulnerability to disease. Once identified, these bioactive compounds can be used in the development of functional foods for certain conditions and diseases. 

To facilitate and promote the discussion of how the functional foods and bioactive compounds can be used to reduce the risks of disease, the central theme for the Functional Food Center’s 31st International Conference will be "Functional Foods and Bioactive Compounds: Modern and Medieval Approaches." This conference will bring together experts in medicine, biology, and the food industry to discuss the usage of functional foods with bioactive compounds as dietary interventions for chronic and viral diseases, such as COVID-19. 

The conference is organized by Functional Food Center-FFC (Dallas, TX, USA), Functional Food Institute-FFI (San Diego, CA, USA), Yerevan State University (YSU), The National Academy of Sciences (NAS) of Armenia, The Matenadaran, Mesrop Mashtots Institute of Ancient Manuscripts, Research Institute (Yerevan, Armenia), International Academic Society for Functional Foods and Bioactive Compounds (ASFFBC), The Journal of "Functional Foods in Health and Disease" (FFHD), The Journal of "Bioactive Compounds in Health and Disease" (BCHD) and The Journal of Functional Food Science (FFS).

FFC's 31st International Conference will also examine all aspects of SARS CoV-2 infection prevention and management, including non-pharmaceutical interventions, as well as active and passive immunization.

FFC 31 - In-Person, as well as a Virtual Experience (LIVE Online Event): September 29th - October 1st, 2023. For more than 25 years, the Functional Food Center has provided the functional and healthy food industry with outstanding education, training, exhibits and networking opportunities to a worldwide community of researchers, food scientists, and academics. 

For more details about conference sessions and topics, please visit conference Topics and Sessions page.

Please check out our conference to learn more about the upcoming conference. Brochure 

Please click the link to watch about the last FFC's conference. YouTube video 

Please click the link to watch to learn more about Yerevan State University (YSU).  YouTube video 

For Travel Information follow to this link: https://armenia.travel/en .

Call for Abstracts

Share your research with a global audience through the FFC 31st International Conference! Extended Abstract Submission Deadline is: August 11th, 2023 5 pm (PST). The entire abstract should have a maximum of 1000 words (including extra information about authors). Please use Times New Roman Font 12 for the entire abstract.

Submit your abstract to be considered for an opportunity to showcase your work along with other leaders from the fields of medicine and food science during this event in a short or regular presentation. You will also have the opportunity to answer audience questions in real-time. 

Short Presentations: 7 minutes

Regular Presentations: 20 Minutes

Special and Keynote Presentations: 25-30 Minutes

Decisions on selection will be promptly communicated to the authors via e-mail. All contributions will be reviewed by organizing committee members, and accepted abstracts will be published in the conference proceedings book. Please email your abstract as an attachment to ffc@functionalfoodscenter.net. Please review our sample abstract.   It is mandatory to make a payment within 7-10 days after you receive an abstract acceptance letter. 

Registration Fees and Deadlines

The registration fee will cover the Conference Proceedings book (Abstract book) and a 12-month membership to the Academic Society for Functional Foods and Bioactive Compounds. It will provide access to all sessions as  well as free lunches and coffee. Each registration allows the registrant to present up to 3 accepted abstracts maximum. Registration includes access to the entire program and Expo, presentation materials, and networking with expert speakers and organizing committee members.

Cancellation Policy: Before February 28, 2023: 75% refund; before May 28, 2023: 50% refund; after May 28, 2023: No refund (but you can transfer your ticket to another co-worker). Reimbursements will be sent after the conference. Notice of cancellation of registration must be received in writing to the Conference Secretariat. All refunds will be provided after the conference within 14 days.

Conference registration fees are in USD . To make a payment please click here: 

*M: Members of Academic Society for Functional Foods and Bioactive Compounds; **N: Nonmembers(N); ***If an exhibitor wants a larger space, they can rent bigger space (cost of one square meter space is 100 US dollar); ****Conference is offering a 25% reduced registration fee to residents of developing countries; *** 50% discount for virual participation for Regular Registration Rate

Deadlines: 

• Late Abstract Submission - Deadline September 8, 2023: Late abstract publication fee is $99.00.
• Full-text papers (full review or research articles) for oral presentations or posters will receive 75% discount for the article publication fee. Please note that the submission of full text papers are mandatory for oral presenters. Please review the author guidlenes before submitting your article. We will chose your article for publication in the following 3 open-access, peer-reviewed journals in accordance to your article content and other parameters: 1. The Journal of "Functional Foods in Health and Disease" (FFHD), is indexed in Scopus and Web of Science. 2. The Journal of "Bioactive Compounds in Health and Disease" (BCHD) is indexed in Scopus. 3. The Journal of Functional Food Science (FFS) will be submitted for Scopus indexing. Full-text paper submission deadline is August 1st, 2023.
• Power Points for oral presentations should be submitted before September 21st, 2023. 

Please note that the program and sessions are subject to change. For more information about the conference, please contact us by e-mail at ffc@functionalfoodscenter.net.

Why Exhibit at FFC's Conferences and Expo?

1. Confirm that you are an important player in healthy and functional food industry: Your presence at the Functional Food and Longevity Expo will build your company’s status as a legitimate resource for industry solutions.

2. Showcase your new products: Exhibitions are one of the best venues to feature your latest new healthy food product offerings. Nothing beats a hands-on demonstration of a new and innovative food product. As you demonstrate your products, explain attendees exactly how your product will help them.

3. Expand your customer base: Attendee badge that you scan is another benefit. Our expo can produce many qualified leads, laying the foundation for new client sales.

4. Close sales: Our conference attendees are specifically seeking solutions to problems they encounter on a regular basis, especially for the prevention and management of chronic diseases. This means they are often ready to learn and invest in a good solution on the spot.

5. Expand your distributor network: You will meet with many vendors and product distributors who are always looking for healthy and functional food products to add to their repertoire. The exhibitor across the aisle from your booth may turn out to be your future partner or costumer.

6. Move your excess inventory: Bring some items/product with you to use as giveaways to key customers.

7. Meet face to face with your remote customers: Functional Food Center’s international conferences attracting customers from across the globe. We always have 20 to 50 country representatives who attending our conference, they might be interested in your product.

8. Obtain feedback and opinions from customers: One of the best ways to improve your brand is to seek feedback from existing customers and prospects. You can accomplish this with the help of a short survey of attendees. 

9. Expand your industry contacts: As an exhibitor, you will have access to the exhibitor handbook and contact information of the other companies and individuals that are participating in the expo. These contacts may prove to be valuable to your organization in the future.

10. Sign up an agreement with Functional Food Center for the education, research of functional food ingredient, and development of healthy, functional food products. 

Conference Awards

The conference will have the following awards, which will be announced and presented during the conference closing session.

• Best Oral Presentation Awards
• Best Poster Presentation Award
• Best Full Paper Award
• Best Special Session Organizer Award
• Best Functional Food Product Award (Research and Development)

The author of an awarded presentation will be entitled to:

• A signed official award certificate.
• The announcement of their achievement on a special conference webpage.
• one year membership of the ASFFBC. If already an ASFFBC member, then this offer adds one year to her/his current membership.
• A personal voucher for a 50% reduced registration fee in one event sponsored by FFC, valid during a 12-month period. This voucher is only available if the presenter attends the closing session and receives the award.

For students receiving any of the awards, it will provide them with the unique opportunity of adding the achievement in their resume. This will help to boost their resumes for future employers to notice, with the chance at gaining better job opportunities.

For the best functional food product, those receiving the award will have the newly added benefit of their product having more publicity, and ability to show that it had won an award for its innovative and functional qualities for the food community. The participant who won can advertise their award and possibly gain commercial success with their new product. It can give the added bonus and prestige that will put them a cut above the rest in those developing functional food products.

Award Summary

Best Oral Presentation Award: The best oral presentation will be chosen after considering all presenters at the conference and determining which oral presentation was the most effective, and professional, and was delivered through a speaker that was engaging, authoritative and impactful.

Best Poster Presentation Award: The best poster presentation will be chosen based off of the evaluation of the poster information which will include: efficient visuals for the audience, quality presentation of the research, and the overall format/layout of the presenters posters.

Best Full Paper Award: The best full article will be chosen from participants who submit their full article to the journal of Functional foods in Health and Disease. Article should be generally accepted for publication (decision will be made by the Editorial Team of journal).

Best Special Session Organizer Award: Special sessions are small and specialized events to be held during the conference as a set of oral and poster presentations with a highly specialized theme. The goal of special sessions (minimum 4 presenters; maximum 7) is to provide a focused discussion on innovative topics.

Best Functional Food Product Award: The best functional food product will be chosen based on the developed product being something innovative that meets a consumer's needs or trend, efficient use of nutritional ingredients, possible commercial success of your product, evidence for the functionality of the product and its ability to prevent or manage chronic diseases and its symptoms, as well as how else your product may stand out and give an edge to the competition.

Selection Criteria:
The awards will be presented to the author(s) at the time of conference, selected by the Conference Committee and Session Chairs.

The decision criterion will consider both the paper quality and the presentation quality (feedback given by main conference organizers, session chairs, and organizing committee members at the conference venue).

Conference Program

As of September 29th, 2023 we have 5759 registered attendees (in-person and virtual) at this conference and we are welcoming representatives from over 125 countries. 

Expo Dates and Hours: Friday, September 29, 10:30 a.m. - 4:30 p.m. Saturday, September 30th, 10:30 a.m. - 4:30 p.m.

September 29th, 2023  Local Time (Armenia)

Preamble

• 9:00-10:00 – Registration

• 10:00-10:05 – Welcome to Yerevan State University by Hovhannes Hovhannisyan, PhD, Associate Professor, Rector, Armenia

• 10:05-10:10 - Welcome speach of Ashkhen Shirvanyan, PhD, Deputy Minister in the Ministry of Economy, Armenia

• 10:15-10:40 – Opening Remarks: Functional Foods Definition, Classification, and Evaluation by FFC - Danik Martirosyan, PhD, President of Functional Food Center, Dallas, TX, USA; Functional Food Institute, San Diego, CA, USA.

• 10:35-11:00 – Marcello Iriti, PhD, Keynote Speaker, Associate Professor, Department of Agricultural and Environmental Sciences, Milan State University, Milan, Italy. Ultra-processed food and agrobiodiversity loss - Mediterranean diet vs. globalized diet

Session 1:  Traditional Healthy Food and Medicine in Armenia

Session Chair(s):  Rouben Aroutiounian, PhD, Professor and Karen Trchounian, PhD, Professor,

• 11:00-11:20 - Rouben Aroutiounian, PhD, Professor; Academician, Levon Yepiskoposyan, PhD, Professor, National Academy of Sciences, YSU, Yerevan, Armenia. Genetics of Armenians and our dietary habits
• 11:20-11:40 - Davit Pipoyan, PhD, Informational Analytical Center for Risk Assessment of Food Chain, Yerevan, Armenia. Macronutrient Intake Assessment Based on Household Budget Survey in Armenia.
• 11:40-11:50 - Karine Mosikyan, PhD, Matenadaran - Mesrop Mashtots Institute of Ancient Manuscripts, Yerevan, Armenia. Medieval approaches of cure and diet of depression
• 11:50-12:00 - Donara Karapetyan, PhD, Professor, Matenadaran - Mesrop Mashtots Scientific Research Institute of Ancient Manuscripts, Yerevan, Armenia. Medical works of 15th century Armenian physician Amirdovlat Amasiatsi as an important source of Armenian traditional, alternative medicine

• 12:00-12:20 – Coffee Break

Session 2:  Discovery, Sources, Potential Health Benefits, and Safety Aspects of Bioactive Compounds

Session Chair(s): Laura Jaakola, PhD, Professor

• 12:20-12:45 - Special Lecture: Laura Jaakola , PhD, Professor, Climate laboratorium, UiT The Arctic University of Norway, Tromso, Norway. Health beneficial compounds in bilberry (Vaccinium myrtillus)
• 12:45-13:05 - Inga Bazukyan,PhD, Yerevan State University, Yerevan, Armenia. Biological activity of Armenian honeybees’ venom and lactic acid bacteria isolated from honeybees’ gut.
• 13:05-13:30 - Victor Rodov, PhD, Agricultural Research Organization - The Volcani Institute, Rishon LeZion, Israel. Tannin-rich agro-industrial wastes as sources of bioactive principles for "green" food preservatives and nutraceuticals
• 13:30-13:55 - Ahmad Bassiouny, PhD, Professor, Department of Biochemistry, Faculty of Science, Alexandria University, Egypt. Co-administration of curcumin with pioglitazone improves anticancer activity of human epithelial breast cancer cell line MCF-7 through downregulation of outer mitochondrial membranes NAF-1 protein.

Lunch 13:55 - 14:45

Continuing from Session 2

• 13:45-14:05 - Adegboyega Maryam, Food Technology Department, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria. Bioactive compounds may reduce the risk of developing memory loss in older age
• 14:05-14:25 - Bella Grigoryan PhD, Voskehat Educational and Research Center of Enology Scientific Branches of Armenian National Agrarian University, Voskehat, Armenia.  The investigation of bioactive compounds in the Charentsi grape variety and wine made from it
• 14:25-14:45 - Bella Babayan, PhD Student, Agrobiotechnology Scientific Center, Branch of ANAU Foundation, The Department of Creation and Quality Control of Agricultural Preparations, Ejmiatsin, RA. Tartaric Acid New Derivatives as Prospective and Safe Alternative to Antimicrobials for Food Products Packing
• 14:45-15:05 - Inna Misnikova, MD, PhD, Moscow Regional Research and Clinical Institute, Moscow, Russia. Postprandial glucose response and microbiota hydrogen and methane production after food load in type 2 diabetes patients

     Coffee Break: 15:05-15:25

Session 3: Bioactive Compounds for the Management of Chronic and Viral Diseases

Session Chair(s): 

• 15:25-15:50 - Special Lecture, Debasis Bagchi, PhD, Professor, Departement of Biology, College of Arts and Sciences, and Departement of Psychology, Gordon F. Derner School of Psychology, Adelphi University, Garden City, New York USA. A Randomized, Placebo-Controlled, Double-Blind Clinical Investigation to Evaluate the Efficacy of a Novel Patented Trigonella foenum-graecum Extract, Fenfuro®, in Type 2 Diabetics
• 15:50-16:10 - Naira Sahakyan, PhD, Research Institute of Biology, Department of Biochemistry, Microbiology and Biotechnology, Yerevan State University, Yerevan, Armenia.  The oxidative stress and possible preventive action of plant-born polyphenols
• 16:10-16:30 - Mark Shamtsyan, PhD, Head of the Department of Microbiological Synthesis, Saint Petersburg State Institute of Technology, St. Petersburg, Russia. Beta-glucans: Food that can help to prevent diseases
• 16:30-16:50 - Irakli Chkhikvishvili, PhD, Lado Bahutashvili Institute of Medical Biotechnology, Tbilisi State Medical University, Tbilisi, Republic of Georgia. Efficacy of taxane-polyphenol fractions of hazelnut waste on viability of tumor (Jurkat) cells and normal (MDCK) cells
• 16:50-17:10 Tamer El-Messery, PhD, Faculty of Biotechnologies (BioTech), ITMO University, St. Petersburg, Russia. Ultrasonic-assisted encapsulation of Date Seed Phenolic in liposome delivery system for enhanced Bioaccessibility of soft cheese: Its attenuation effect on testosterone-induced benign prostatic hyperplasia in rats

17:10 -17:15 Day 1 Conference closing

September 30th, 2023 Local Time (Armenia)

Session 4: Functional Foods for the Management of Chronic Diseases

Session Chair: Victor Rodov, PhD 

• 10:00-10:25 - Keynote Speaker, Julius Oben, PhD, Professor, Department of Biochemistry, University Of Yaounde 1, Yaounde, Cameroon. Potential of Moringa olifera and red palm oil fortification in the management of Vitamin A deficiency in children
• 10:25-10:45-El-Sohaimy Sobhy,PhD, Professor, South Ural State University, Chelyabinsk, Russian Federation. Anti-diabetic potential of olive (Olea europaea) leaves extract: In vitro and In vivo evaluation
• 10:45-11:05 - Anahit Hakobjanyan, PhD, G.S. Davtyan Institute of Hydroponics Problems, National Academy of Sciences, Yerevan, Armenia. Hypoglycemic and hypolipidemic activity of Moringa grown in hydroponics and soil in Ararat Valley
• 11:05 -11:25- Aleksandr Razin PhD, St Petersburg State Institute of Technology, St. Petersburg, Russia. Antitumor activity of the chitin-glucan complex of basidial fungi
• 11:25-11:45 - Zara Bagdasarian, Founder and CEO, Really Good Remedies, LLC, San Mateo, California, USA. Surviving pandemics: Significance of functional nutrition and phytotherpy in optimizing immune function
  11:45-12:05 – Coffee Break

Session 5:  Functional Food and Health: A Paradigm Shift in Agriculture

Session Chair(s): Agnieszka Bartoszek, PhD, Professor

• 12:00-12:25   -  Special Lecture: Agnieszka Bartoszek, PhD, Department of Food Chemistry, Technology and Biotechnology, Gdansk University of Technology, Gdansk, Poland. The exploitation of anticarcinogenic potential of white cabbage to improve nutritional value of meat products
• 12:25-12:45   -  Nino Gagelidze, PhD, Agricultural University of Georgia, Kakha Bendukidze University Campus, Tbilisi, Georgia. Increasing the yield of the Georgian endemic wheat variety - Shavfkha by pre-sowing two-step processing by laser and Azospirillum brasilense, for healthy life
• 12:45-12:05 - Sobhy El-Sohaimy, PhD, Professor, South Ural State University, Russia. Antioxidant and anti-acetylcholinesterase potential of artichoke phenolic compounds

• 12:05-12:25 -Natalya Kavushevskaya, PhD, Department of Pathophysiology and General Pathology, Medical Institute, Surgut State University, Russian Federation. Antioxidant, cytoprotective and anti-inflammatory potential polyphenols of Ericaceae berries growing in Siberia

  13:40-14:25 - Lunch 

Session 6: Diet and Traditional Healthy Foods in Different Countries

Session Chair(s): Francesco Carluccio, MD, PhD, 

• 14:25-14:50 - Special Lecture:  Francesco Carluccio, MD, PhD, Italian National Health System- Region Puglia, Lecce, Italy. Wine from the middle-bronze age in the south-east Mediterranean area and its potential health benefit
• 14:50-15:10 – Andrey Kozlov MD, PhD, National Research University - Higher School of Economics, Moscow, Russian Federation; Vladimir Pylev, General Director, Biobank of Northern Eurasia, Moscow, Russia. Frequency of genetic determinants of trehalase deficiency in populations of European Russia, Caucasus, Siberia, and Central Asia
• 15:10-15:30 – Efstratios Christodoulou, PhD candidate, Assistant Professor, University of the Aegean, Lemnos, Greece. Herbal infusions as a part of the Mediterranean Diet and their association with psychological resilience: The paradigm of Greek Mountain Tea
• 15:30 -15:50 - Hugo Sebastian Diaz, PhD, Laboratory of Cardiorespiratory Control, Department of Physiology, Pontificia Universidad Católica de Chile.  Novel functional foods based on circular economy

15:50-16:10 – Coffee Break

16:10-17:30 Poster Presentation Session. Over 50 poster presentations will be provided, for poster presenters list and topics please click here

17:30-17:30 Day 2 Conference closing

October 1st, 2023 Local Time (Armenia)

Session 7: Nutrition and Gut Microbiota

Session Chair(s): Oleg Medvedev, PhD, MD, Professor

• 10:00-10:25 - Keynote Speaker : Oleg Medvedev, PhD, MD, Professor, Lomonosov Moscow State University, Moscow, Russia. Differential effects of non-absorbable carbohydrates and food fibers on the microbiota hydrogen and methane production in low- and high-methane-producing rats
• 10:25-10:45 - Astghik Pepoyan, PhD, Professor, Armenian National Agrarian University, Yerevan, Armenia. Effects of probiotic Lactobacillus acidophilus Str. INMIA 9602 Er 317/402 on gut microbiota composition of COVID-19 patients with familial Mediterranean Fever Disease
• 10:45-11:05 - Miralimova Shakhlo, PhD, Professor, Institute of Microbiology of Academy of sciences of the Republic of Uzbekistan, Tashkent, Uzbekistan. Oral lactic acid bacteria antagonistic to tonsillitis agents

Session 8:  Research and Development of New Functional Food Products for Chronic and for General Health

• 11:05-11:25 - Karen Khachatryan, PhD, Professor, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland. Nanocapsules containing bioactive ingredients for use as additives in functional food products
• 11:25-11:45 - Natalya Kavushevskaya, PhD, Russian Federation, Surgut State University, Surgut, Russia. Polyphenols of berries fam. Ericaceae growing on the territory of Yugra
• 11:45-12:05 - Ani Paloyan, PhD, Laboratory of Protein Technologies, scientific and Production Center "Armbiotechnology", National Academy of Sciences, Republic of Armenia. Characterization of glucose oxidase from Penicillium chrysogenum mdc 8358
• 12:05-12:20 Meline Beglaryan, PhD, Center for Ecological-Noopshere Studies, Yerevan, Armenia. Antioxidant Capacity of Breads Prepared with Locally Cultivated Grains in Armenia

Session 9: Awards and Certificates:  12:20 -12:30

12:30-12:35 Coffee Break

• 12:30-12:35 Day 3 In-Person Conference Closing
• Tours: Please let us know which tour you are chosing: https://www.functionalfoodscenter.net/venue--accommodations--tour-ffc31.html
• 12:40-13 :40 BREAK: Preperation for virtual presentations

Session 10: Virtual Presentations:

• 13:40-13:50 Samuel Paterson Moreno, PhD Student, Instituto de Investigación en Ciencias de la Alimentación (CIAL. CSIC-UAM), Madrid, Spain. Microalgae as a sustanaible source of bioactive compounds
• 13:50-14:00 Hugo Sebastian Diaz, PhD, Laboratory of Cardiorespiratory Control, Department of Physiology, Pontificia Universidad Católica de Chile. Novel functional foods based on circular economy
• 14:00-14:10 Oliva Ma Eugenia, PhD, Professor, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Santa Fe. Argentina. Astaxanthin improves lipid metabolism in skeletal muscle in an experimental model of metabolic syndrome
• 14:10-14:20 Muchiri Mary, PhD, Tea Institute, Karatina University, Karatina, Kenya. A profile of phytonutrients in purple tea (Camellia sinesis) and their potential health benefits: anti-inflammatory, anticancer, anti-obesity, neuroprotection and production of functional foods
• 14:20-14:30 Osvaldo Conde-Rivas, PhD student, Biomedical Research Center, University of Veracruz, Xalapa, Veracruz, Mexico. Anti-hyperglycemic and antioxidant properties of proteins from moringa oleifera leaves under simulated gastrointestinal digestion
• 14:30-14:40 Rajashri Kanad Gutte, PhD, MGM University, Aurangabad, Maharashtra, India. Preventive role of Natural Nutraceutical functional ingredients in Onco-Wellness to reduce chemo-induced side effects
• 14:40-14:50 Miriam Hagan, MSc, Howard University, Washington D.C., United States. A systematic review on assessing the quality of vitamins in seaweeds as a contributor to daily intake for adults: A closer look at the B vitamins, vitamin C and A
• 14:50-15:00 Lidia Grigoryevna Stoyanova, PhD, Moscow State University, Moscow Russia. The perspective of use of "probent" for the efficiency of probiotic strains of lactococcus lactis ssp. Lactis
• 15:00-15:10 Giselle Franca-Oliveira, PhD Student, Institute of Food Science Research, Madrid, Spain. Effect of soybean proteins and peptides on biomarkers associated with oxidative stress and inflammation in an innate immune cell model
• 15:10-15:20 Alexander Plakida, PhD, Professor, Ukrainian Research Institute of Medical Rehabilitation and Resort Therapy of the Ministry of Health of Ukraine, Odessa, Ukraine. Application of balneologic medicine "magnesium oil" in complex therapy of neurotic disorders

15:20-15:30 Coffee Break

• 15:30-15:40 Carmen Gabriela Mendoza Mendoza, PhD, Posdoctoral Researcher, PREGEP-Plant Physiology, Colegio de Postgraduados, Campus Montecillo, Texcoco, Edo. de México. Foods and beverages made from Mexican Purple Corn: a means to increase anthocyanins’ intake
• 15:40-15:50 Chidi Osuagwu, PhD, African Centre for Biomedical Engineering Research, Owerri, Nigeria. Phytomedicinal body oxygenation and farnesylation of essential biomolecular active sites help explain moderate covid-19 virulence in Africa
• 15:50-16:00 Filipp Hovhannisyan, ITMO National Research University, Saint Petersburg, Russia. The effect of enzymatic treatment on the content of soluble pectin in carrot and apple pulp and pomace
• 16:00-16:10 Grinvald Svetlana, PhD Student, ITMO University, Saint-Petersburg, Russia. The use of flour from green buckwheat, grape and dogwood seeds to prolong the shelf life of bakery products
• 16:10-16:20 Malkhaz Jokhadze, Ph.D., Associates Professor, Department of Pharmacognosy and Pharmaceutical Botany, Tbilisi State Medical University, Georgia. Plant secondary metabolites as a factor of longevity in Georgia: chemical and biological evaluation of some endemic dietary plants
• 16:20-16:30 Jia-Nan Yan, PhD, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China. Colon-specific scallop (Patinopecten yessoensis) hydrolysate/κ-carrageenan double crosslinking network hydrogels loaded with curcumin alleviates DSS-induced colitis through modulation of inflammatory cytokines and gut microbiota
• 16:30-16:40 Zahra Bathaie, PhD, professor, National Academy of Sciences, Faculty of Biology, Tarbiat Modares University, Tehran, Iran. Natural carotenoids (C40 or C20) as functional foods condidatyes
• 16:40-16:50 Julijana Tomovska, PhD, Biotechnical Sciences-Bitola, University, St. Kliment Ohridski, Bitola, North Macedonia. Investigation of Vitamins A, E, C and Antioxidant activity in Animal feed
• 16:50-17:00 Tamar Sanikidze, PhD, Professor, Department of Physics, Biophysics Biomechanics and Informative Technologies of Tbilisi State Medical University, Tbilisi, Republic of Georgia. Green Tea Catechins as an effective remedy for correction obesity
• 17:00-17:10 Sophio Kalmakhelidze, PhD, Department of Physics, Biophysics, Biomechanics and Informative Technologies of Tbilisi State Medical University, Tbilisi, Georgia. Protective effect of Herniarin on ionizing radiation-induced neurobehavioral changes
• 17:10-17:20 - Irina Chernukha, PhD, Professor, Academician of Rassian Academy of Sciences, VM Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia. Functional foods in Russia: state of art, opportunities and scientific approaches
• 17:20-17:30 Alexander Haslberger, PhD, Professor, Department for Nutritional Sciences, University of Vienna, Vienna, Austria. Personalisation in Nutrition and in the use of Functional Foods

17:30 Conference Closing

Conference Exhibitors (will be updated soon)

Elola CJSC Established in 1999, Elola emerged as a prominent provider of high quality dairy products in Armenia. Our cheese is made using natural milk sourced from the Syunyats mountains which guarantees both health benefits and delicious flavors. We believe that natural dairy products are one of the keys to a healthy future, which is why we exclusively work with natural ingredients and maintain high standards. Moreover, we ensure convenient delivery of our products right to your doorstep. You can find us on Facebook.

Sari Safran Experience the exceptional quality of our organic saffron sourced from Armenia. If you've ever cooked with saffron, you know what a special ingredient it is. The cultivation and harvesting of our premium saffron remains true to ancient traditions. Saffron, scientifically known as Crocus sativus (Iridaceae), is a perennial herb that has gained popularity for its medicinal and culinary properties. Its remarkable aroma and bitter taste can be attributed to its essential bioactive compounds: safranal, crocin, and picrocrocin. For more information, please click here.

	Producing healthy food products from topinambur, tea, coffee, special tinctures
	Imperia Agro has been selling professional seeds for many years and is one of the leading companies in the seed business in the Republic of Armenia. We offer high-quality seeds from leading foreign and local producers. The range includes the latest innovations and time-tested vegetable and flower seeds: https://imperiagro.am/
	"Balunts Agro" company has been operating since 2002, deals with agricultural fertilizers, agrochemicals and is the representative of Ukravit Science Park, Haifa Negev Technologies, Holland Farming companies in Armenia: "Balunts Agro" company
	PE Gevorg Ghazaryan:  Shopping and retail: The official representative of Fito and Satimex firms in Armenia. For more information visit here: https://www.instagram.com/agroproekt_no1/?igshid=NTc4MTIwNjQ2YQ%3D%3D
	Food Science Publisher (FSP)/Functional Food Center is especially interested in human clinical nutrition, functional food science and chronic disease aspects of the publishing field. FSP published 11 textbooks, 30 abstract books and publishing monthly 10 open-access journals including Functional Foods in Health and Disease -FFHD (since 2011), Bioactive Compounds in Health and Disease-BCHD (since 2017), and Functional Food Science -FFS (since 2018). For more information visit here: https://ffhdj.com/

"Shara" charity foundation "Shara" charity foundation. For more information please click here.

Green Area PE Gevorg Ghazaryan. For more information please click here.

Redvill Natural Honey «Garnik Qulqanyan» Individual entrepreneur, "Organic honey products" For more information please click here.

Agro-Green “Agro-Green”, LLC. Sahak Nazaryan For more information please click here.

"GYUMRI BREEDING STATION» CJSC Gyumri Breeding Station For more information please click here.

SCIENTIFIC CENTER OF AGRICULTURE" CJSC SCIENTIFIC CENTER OF AGRICULTURE" CJSC. For more information please click here.

SCIENTIFIC CENTER OF VEGETABLE AND INDUSTRIAL CROPS SCIENTIFIC CENTER OF VEGETABLE AND INDUSTRIAL CROPS For more information please click here.

Agromaster “Agro Master” LLC Levon Ghazaryan For more information please click here.

Armenian National Agrarian University Armenian National Agrarian University is one of the higher education institutes of our republic and the only higher education institute in the agrarian sphere in Armenia. In 1994, in result of unification of Armenian Agricultural and Yerevan Zootechnical Veterinary Institutes (which, since the day of their foundation in 1930, have played a great role in promoting and developing agrarian sphere in the RA, as well as in preparing skillful and professional specialists for former USS Republics), Armenian Agricultural Academy was founded. For more information click here.

Ministry of Economy, RA "Center for Agricultural Research and Certification" SNCO "Center for Agricultural Research and Certification" (CARC) State Non-Commercial Organization was established on the basis of Decision #1275-N made on August 4, 2005 by the Government of Republic of Armenia. The subject of the CARC activities is the implementation and operation of certification of seeds, agricultural products, and traceability of agricultural production in the Republic of Armenia. For more information click here.

M.H.Zadayan Consulting Group - Numerous consulting and services providing in area of Agriculture (including Green and Organic) and Veterinary, One Health, Food and Agribusiness. - Developing of Business Plans, Training Materials, Information Leaflets and Surveys Design. - Conducting Coaching/Trainings/Conferences, Focus Group Discussions with SMEs etc. - Designing and Management of Monitoring, Evaluation and Reporting functions. - Performing Gap Analysis in area to be analyzed and identifying the goals to be accomplished. Conducting Data Science and Analytics. For more information click here: here

"Veterinarians Without Borders" NGO, RA "Veterinarians Without Borders" NGO, RA “Veterinarians without borders” NGO was founded by local veterinarians, farmers, scientists and by members of other concerned organizations (registration date: 09.06.2008, number: 211.171.04745). “Veterinarians without borders” NGO has about 350 members from all regions (Marzes) of Republic of Armenia. For more information click here.

Sun Genomics, San Diego, Ca, USA Testing your microbiome is only half the battle. Sun Genomics is more than just probiotics. Sun Genomics closes the loop by offering Floré; a personalized product that allows you to test your microbiome and take precision probiotic allowing you to experience the change in your body. It's PrecisionProbio™. For more information please click here.

Danem Dairy Products, Inc Danem Dairy Products, Inc., Suleyman Demirel University Technopark, East Campus, 32260 Isparta, Turkey. Web Site: http://www.kefirdanem.com. Danem’s purpose is to protect, maintain and produce genuine kefir grains that contain all of the probiotic bacterial and yeast strains naturally found in traditional kefir. From these grains, we produce our traditional kefir product, Kefirzadem™, with no additives.

BESO Biological Research Inc. BESO Biological Research Inc., 21660 Copley Dr. Ste# 180, Diamond Bar, CA 91767, USA. Website: http://besoinc.com/home.html. Based in CA, U.S.A. BESO develops nutritional products ranging from daily nutrition to supportive needs. Our products are made with 100% fermented foods that help increase bioavailability and improve nutrient absorption.

Nutritional Support for People With Diabetes & Prediabetes Lysulin acts as a guardian by binding to glucose, shielding your proteins from reacting with glucose. The Lysulin bound to glucose is safely excreted through urine. Actively managing your blood sugar promotes metabolic, cardiovascular, and neurological health. Lysulin provides nutritional support to help you live the life you love with fewer complications. For more information please click here.

Canada RNA Biochemical Inc. Richmond BC, Canada Canada RNA Biochemical Inc. (CRNA) treasures the medical knowledge that is passed down through generations of empirical medical practices.  Even though our forefathers did not have access to modern science and technologies, they relied on their empirical observation, great listening skills, trials and errors, and even spiritual intuition in order to arrive at a therapeutic revelation.  For more information please click here.

Keto Dough Co, LLC, Dacula, GA, USA Keto Baked Goods and Supply Chain Solutions. In addition to the absence of added sugars in Keto Dough Co Baked Goods, there are bioactive compounds created by the reconstruction of nutritional value in any vegetable or fruit in the absence of sugar within the baked goods using cellulose and dry vitamins/minerals. For more information please click here.

Fruit Bliss Only the highest quality fruit makes it into Fruit Bliss snacks, which is why we search high and low for regions around the world that produce the best organic fruits. Our fruit begins its journey in its country of origin, such as the Eastern Anatolian region of Turkey, or the Agen region of France, before finally making it to your home. Enjoy the fruits of our labor, one bite at a time

Baobab Foods, LLC Baobab Foods, LLC is an organic superfoods company on a mission to provide high quality, great tasting, nutrient-dense ingredients and retail products that deliver natural fruit-based nourishment for consumers and create socio-economic opportunities for marginalized African communities.

Vibrant America Vibrant America, 1021 Howard Avenue Suite B, San Carlos, CA 94070-4034, USA. Website: https://www.vibrant-america.com/. Vibrant strives to become the leader in autoimmune diagnostics. Our platform allows us to provide results 4 days sooner than any other regional or specialized laboratory. We are committed to providing the best services and a clinically relevant menu of testing options to accommodate healthcare providers and their patients.

Human Metabolome Technologies America, Inc HMT Metabolomics offers new opportunities in metabolite identification and biomarker discovery to provide pathological understanding of complex diseases beyond traditional technologies for patient stratification, disease progression, or drug development. Metabolomics provides a fundamental basis for understanding biology and biochemical change.

Virginia Raw Foods In developing Bee Panacea™, we travelled to over 30 countries to find the best, healthiest ingredients the world has to offer. Bee Panacea™ combines 20 ingredients to provide the most balanced natural supplement you can find. All Bee Panacea™ is made by hand in small batches. When making the product, we carefully maintain the temperature and do not add anything beyond the beautiful ingredients that you see below.

Finlandia Cheese Inc Finlandia makes great tasting cheese and butter. It’s what we do. In fact, it’s the only thing we’ve done for more than a century. And when you’ve been passionately perfecting your craft for so long, you end up creating something very special. Our master craftsmen are relentless in the pursuit of taste perfection with no room for shortcuts or compromise.

Honey Mama’s are honey-cocoa bars Honey Mama’s are honey-cocoa bars made from five nutrient-rich ingredients. We make each of our bars from five whole foods: raw honey, virgin coconut oil, cocoa powder, Himalayan pink salt, and either sprouted almonds or shredded coconut. That’s it! We’re committed to sourcing the highest quality direct–trade, non–GMO, and organic ingredients we can find to make a treat that allows your body to thrive and your tastebuds to celebrate.

Choice Organic Teas As pioneers in the industry, we are the first tea crafter in the United States to produce exclusively organic, Fair Trade Certified™, and Non-GMO Project Verified teas. From classic teas and blends to sophisticated new brews that offer a twist on tradition, we’re dedicated to creating delicious organic teas. Based in Seattle, Washington, we are one of the few tea companies that packages teas in the U.S, offering more than 80 varieties of teas, herbs, and blends that honor people and the planet in every cup

Further Food We began as a community-built education platform for holistic health solutions in order to be our own health advocates and support each other. Today, we take the wisdom from our community to create real food-based supplements that help promote optimal health and wellness. Our products are now sold around the world and we donate a portion of our proceeds to fund chronic illness and healthy eating programs

Thunderbird Real Food Bars Founded in the beautifully weird city of Austin, TX, Thunderbird Real Food Bars was crafted by endurance athletes with the simple belief that eating genuinely healthy food doesn’t have to mean sacrificing taste or convenience. By using only 4 types of ingredients (fruits, nuts, seeds, spices, and absolutely nothing else) Thunderbird Real Food Bars are naturally both plant based/vegan and paleo certified.

Longreen Corporation Longreen Corporation (China) specializes in the sales and marketing of health food and dietary supplements. Believing in the health benefits primitively available in nature, Longreen focuses its marketing of natural products solely with herbal ingredients. Longreen strategically aligns its business along with its company mission – to help improve the health and well-being of the general public

The Aiya's Difference The bulk of Aiya's Matcha is grown in Nishio in the heart of Aichi Prefecture, Japan. A historic tea cultivating region dating back to the 1200s, Nishio’s stable climate, fresh pristine river waters, fertile soil, and remoteness from urban development foster tea leaves that are more resiliently green and full of nutrients.

BioNeutra North America Inc. Founded in 2003, BioNeutra North America Inc. is seeking to become the premier North American supplier of high quality fiber ingredients and products. We are dedicated to addressing the needs of our customers and consumers in both mainstream and functional food markets.

Salba Chia Salba is more than just a name. It literally defines the only two registered varieties of chia in the world—Sahi Alba 911 and Sahi Alba 912—for their consistent size, shape and off-the-charts nutritional quality. Only Salba Chia has gone through both selective and separate breeding to show a pure, distinctive, uniform, stable variety. It’s a better way for a better chia.

To view general information in different languages, click here:

Armenian Russian

General Information

Since 1998, The Functional Food Center (FFC) has been a pioneer in the functional food science field, combining cutting-edge expertise in the biomedical sciences with practical business experience in order to aid in further research, development, and commercialization of functional food innovations in both domestic and international markets. The FFC connects a global network of professionals (scientists, functional food experts, and food and medical industry representatives) to an environment conducive to innovative research collaboration.

The 31st International Conference of the Functional Food Center will take place at Yerevan State University in Yerevan, Republic Armenia from September 29th – October 1st, 2023. This conference will bring together experts in medicine, biology, and the food industry to discuss the usage of functional foods with bioactive compounds as dietary interventions for chronic and viral diseases. For more information, check out our conference page.

About Yerevan State University 

Yerevan State University (YSU) is the most ancient educational institution in Armenia that has remained in operation since it was established in 1919. It is also the largest university in the country while offering a wide range of high-quality academic programs with numerous disciplines including natural sciences and social sciences. Currently, there are 312 educational programs with almost 14,000 students and 150,000 graduates. Yerevan State University prioritizes the development of science and innovation by being actively involved in scientific research and collaborating with other research institutions including participation in international conferences. For more information about YSU, please visit here.

About the Matenadaran

The Matenadaran contains one of the world’s largest repositories of ancient manuscripts, including thousands of years’ worth of cumulated knowledge from medieval Armenian doctors and ancient Greek physicians like Galen and Hippocrates. These manuscripts document the healing properties of the plant and animal foods of the ancient world. Approaching these remedies from a modern functional food’s perspective, we can now identify alkaloid glucosides, flavonoids, saponins, and other features of medieval medicine as relevant bioactive compounds for the promotion of health. Teucrium polium, a common ingredient in a traditional Armenian relaxing herbal tea, for example, has recently shown in animal studies the potential to prevent menopause-related neurodegenerative memory loss. This conference will highlight many of the traditional uses of food for the prevention and treatment of disease in sessions like «Armenian alternative and traditional medicine, functional food and bioactive compounds». For more information about the Matenadaran please visit here.

About Armenian Academy of Sciences

­The National Academy of Sciences of the Republic of Armenia (NAS RA) is the Armenian national academy, functioning as the primary body that conducts research and coordinates activities in the fields of science in Armenia. It is a member of the International Science Council. It was founded on November 10th, 1943, and consists of 38 research institutes, including 8 research institutes under the Division of Natural Sciences. The current president of NAS RA is Professor Ashot Saghyan and the Academician-Secretary of the Division of the Natural Sciences is professor Rouben Aroutiounian. For more information about the NAS RA please visit here.

Deadlines:

1. Abstract submission deadline extended to August 11th, 2023, 5 pm.
2. Full-text paper submission deadline is August 1st, 2023.
3. Power Points for oral presentations should be submitted before September 21st, 2023.

Now we are collecting abstracts for oral and poster presentation.  Before submitting your own abstract, please review sample abstract here for Research and Review options. The entire abstract should have a maximum of 1000 words (contact information after actual abstract did not account as an additional words). Please use Times New Roman Font 12 for the entire abstract. Official abstract submission deadline extended to August 11th, 2023, 5 pm, but those who submitting for the oral presentation (short with 7 minutes presentation or regular 20 minutes presentation), we strongly recommend submitting abstract as soon as possible (first come first serve basis). Abstracts should be submitted as an attached file directly to FFC's Email address: ffc@functionalfoodscenter.net. Please submit your abstract as soon as possible because of limited availabilities. 

• If you need any discount or full waiver for the payment of registration fee, please contact to FFC as soon as possible by filling out Financial Aid Application Form.  Final decision will be made by FFC.
• The official language of FFC31 International Conference is English. Authors must make sure that the abstract has been written in proper English. Please inspect your abstract carefully before submitting. However, should you find it necessary, changes will be permitted within the abstract submission deadline.
• Please click the Registration form, so we can provide you with more detail information.

Contact Information

Contact the FFC with any additional questions or comments by filling out contact us form. FFC’s representatives speak in English, Armenian and Russian languages. However, you can contact directly to representatives of Yerevan State University, Matenadaran, Armenian Academy of Sciences, Center for Rehabilitation, Preventive and Traditional Medicine “AltMed”, as well as Functional Food Center by using following Email addresses and phone numbers:

• Center for Agriculture Research and Certification" State Non-Commercial Organization (Meruzhan Zadayan, PhD) Phone (+37499) 698869 (Viber/WhatsApp/Telegram). E-mail: mhzadayan@gmail.
• Yerevan State University: Email: info@ysu.am; Phone: (+37460) 710000
• Matenadaran Mesrop Mashtots Institute of Ancient Manuscripts: Email: interrelmatenadaran@gmail.com; Phone: +374 10513049 (Ani Manukyan)
• Email: natdiv@sci.am; Phone: +374 10 52 58 05 (Dr. Rouben M. Aroutiounian)
• Center for Rehabilitation, Preventive and Traditional Medicine: Email: dr.m.avagyan@gmail.com; Phone: 091-209-292 (Dr. Mkrtich Avagyan)
  
• Functional Food Center: Email: ffc@functionalfoodscenter.net; Phone: +001-619-642-8088 (Dr. Danik Martirosyan)

Conference Organizers

The conference is organized by Functional Food Center-FFC (Dallas, TX, USA), Functional Food Institute-FFI (San Diego, CA, USA), Yerevan State University (YSU), The Matenadaran, Mesrop Mashtots Institute of Ancient Manuscripts, Research Institute (Yerevan, Armenia), The National Academy of Sciences of Armenia, International Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) with several journals such as The Journal of “Functional Foods in Health and Disease” (FFHD), The Journal of “Bioactive Compounds in Health and Disease” (BCHD) and The Journal of Functional Food Science (FFS).

The conference will be hosted by the following main organizers: Danik Martirosyan, PhD, Founder and President of the FFC;  Vahan Ter-Ghevondian, PhD, Director of the Matenadaran; Rouben Aroutiounian, PhD, Professor, Chair of Genetics and Cytology Department at Yerevan State University, Academician-Secretary of the Division of the Natural Sciences of Armenian Academy of Sciences, Yerevan, Armenia, and Mkrtich Avagyan, MD, Head of the Department of Alternative Medicine at Yerevan State Medical University, and Chief at the Center for Rehabilitation, Preventive and Traditional Medicine “AltMed”.

About Conference Chair

The head organizer, Dr. Martirosyan, has made a name for himself as one of the best-known founders in the Functional Food Science field. He is founder of the FFC, the author of the FFC functional food definition, an editor of 11 Functional Food Science textbooks, and the founder of several  functional food scientific journals, including «Functional Foods in Health and Disease» (FFHD, indexed in Scopus and web of Science), «Bioactive Compounds in Health and Disease» (BCHD, indexed in Scopus), and «Functional Food Science» (FFS). Since 2004, Dr. Martirosyan and the FFC have hosted 30 international conferences for a global community of researchers, food scientists, and academics. Notable conferences have taken place at Harvard Medical School (2015, 2016, 2017, 2019), University of California, Los Angeles (2013), University of California, Santa Barbara (2012),  Kyoto Prefectural University of Medicine, Kyoto, Japan (2013), Kobe University in Japan (2015), Ritsumeikan University, Osaka, Japan (2018), University of Regensburg in Germany (2014), University of the Aegean, Lemnos, Greece (2022).

Dr. Martirosyan defines functional foods as, “Natural or processed foods that contain biologically-active compounds, which, in defined, effective, non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms,”. The FFC set out to establish a methodology for the classification and development of functional food products and a database for functional food research. 

Poster Guidlines

Instructions for Poster Presenters:
Poster presentations allow the audience to get a clear visual of the presenters' work in a simple format. The reasonable size for posters is 2.5 feet width (76.2 Centimeter), 3.5 feet height (106.68 Centimeter).

Poster Presentation Recommendations:
The poster should clearly present the title, the author(s), affiliation(s), and a description of the research, along with highlighting the abstract's major elements.Remember that pictures, tables, and figures are key to any poster display. At least 50% of the surface area should be used for photos, graphs, or diagrams. Good use of color and the use of black or dark blue for text. Too much color can be hard to read! One or two large, high-quality photographs attract attention. Make the title large and clear! Include author(s) name(s) and address(es). Your poster title should be easily readable from 3 - 4 meters away. We recommend the following sections on the poster: Abstract, Introduction, Methods, Tables, Figures, Results, and Conclusions. 

• For those who are presenting virtually, we ask that you create a powerpoint instead of a poster to feature your research
• The powerpoint may be up to 10 slides (ideally 7-10 slides in length)
• You may have up to 7 minutes to present  

Further guidlines to follow:

• Poster presentations give the audience a clear visual of the presenter's work in a simple format. The reasonable size for posters is 2.5 feet wide by 3.5 feet high.
• Present the title, the author(s), affiliation(s), and a description of the research, along with highlighting the abstract's major elements.
• Minimize detail and try to use simple statements. Keep it short and easy to read.
• Remember that pictures, tables, and figures are key to any poster display.
  If possible, use color in your visuals.
• Don't overwhelm the audience with excessive information. Instead, construct a display that enhances the presentation.
• At least 50% of the surface area should be used for photos, graphs and diagrams.
  Use a clear structure and layout.
• Use complementary colors. Use black or dark blue for text. Too much color can be hard to read!
• One or two large, high quality photographs attract attention.
• Your title should be a condensed statement of the main idea of your poster. It should be large and clear.
• Your poster title should be easily readable from a distance of 3-4 meters. Include author(s) name(s), and address(es).
• We recommend the following sections on the poster: Abstract, Introduction, Methods, Tables, Figures, Results, and Conclusions.
• Please put up your own poster in the position indicated by your presentation number by noon of each day.
• Presentation numbers are already indicated on display panels. Please check your presentation number and be careful to put up your poster on the correct panel. Please use pins to put up posters. Please do not use glue or sellotape.
• Please present your work in front of your own poster during the poster session.
• The best poster presentation award will be chosen by votes of all participants.
• Posters will be changed every day. Please help by taking your own poster down. Posters still displayed after the removal time has passed will be disposed of by the secretary the following day.
• For more information on oral presentation please visit our conference program page.
• Portrait size: 2.5 feet width (76.2 centimeters), 3.5 feet height (106.68 centimeters)

Functional Foods and Bioactive Compounds: Modern and Medieval Approaches

31st International Conference of FFC - 19th International Symposium of ASFFBC

September 29th - October 1st, 2023, Yerevan State University in Yerevan, Armenia, In-Person and Virtual/Live Online Event

Sessions and Topics:

Session 1: Definition of Functional Foods, classification and Regulation: Japan, USA, and EU

        a. How to define Healthy, Functional and Medical Foods: similarities and differences.

        b. How to create and bring to the market functional foods with bioactive compounds.

        c. The vision of Functional Food Center for the creation of Functional Food product.

d. The regulations, policy, and labeling of functional foods in Japan and other countries.

e. Classification of functional foods.

Session 2: Traditional Healthy Food and Medicine in Armenia

a. Food through history of men as a source of energy and its health benefits.

b. Food in Medieval Time to manage medical conditions and regular health.

c. Mkhitar Heratsi (12th-century Armenian physician) and Amirdovlat Amasiatsi (15th-century Armenian physician) and usage of Armenian traditional  food and medicine for the management of diseases.

d. "Narine" as a modern Armenian healthy food: A good candidate for functional food applications.

e.  Armenian fermented milk product "Choratan" and its influence on gut microbiota.

f. Other Armenian traditional foods and medicine for the management of diseases.

Session 3: Diet and Traditional Healthy Foods in Different Countries

a. Japanese traditional medicine (Kampo medicine) and traditional healthy food formulations/recipes.

b. Indian traditional healthy formulations (Ayurveda).

c. Greece and Italian traditional foods and healthy diet (Mediterranian Diet).

d.  Traditional medicine and healthy foods in different countries.

e. How to create new functional food products by using traditional medicines and traditional healthy foods?

Session 4: Functional Foods and Bioactive Compounds for Viral Diseases

a. Nutritional support for fighting COVID-19.

b. Food bioactive compounds with potential against viral proteins of SARS-CoV-2.

c. Food for the gut in COVID-19 times.

d. Micronutrients responsible for the normal function of the immune system.

e. Functional foods and Mediterranean diet: an alternative source to combat viral infections, including COVID-19.

Session 5: Functional Foods and Bioactive Compounds for the Management of Chronic Diseases

 a. Mental Disorders: Mechanism of bioactive molecules in improving mental disorders.

 b. Obesity: Molecular mechanisms of the anti-obesity effect of bioactive compounds in healthy and functional foods.

 c. Cardiovascular Disease: Food bioactive compounds In cardiovascular diseases.

 d. Diabetes: Bioactive compounds in diabetes care and prevention.

 e. Cancer: Anticancer activities of selected bioactive compounds.

 f. Other Chronic Diseases

Session 6: Diet and Functional Foods in Healthy Aging

 a. Current look and future predictions for aging demographic in the world.

 b. Aging and increased disease risk.

 c. Aging and increased health care expenditure.

 d. Potential for functional foods to contribute to healthy aging.

Session 7:  Discovery, Sources, Health Benefits, and Safety Aspects of Bioactive Compounds/Molecules

a.  Food bioactive compounds: molecules that can present therapeutic potential by reducing pro-inflammatory state, oxidative stress, and metabolic disorders.

b.  Discovery of bioactive compunds

c. Sources of bioactive compounds

c. Health benefits of bioactive compounds

        1. Bioactive Compounds and antioxidant activity in different fruits and vegetables.

        2. Bioactive Compounds and Inflammation.

        3. Therapeutic potential of bioactive compounds and their properties to reduce metabolic disorders.

d. Safety aspects of bioactive compounds.

Session 8: Functional Food and Health: A Paradigm Shift in Agriculture

        a. Connection between food insecurity and diet-related chronic diseases.

        b. Food Security - all members of the population, can access enough food for healthy life.

        c. Nutrition Security - consistent access and affordability of healthy and functional foods. 

        d. Meat as a functional food: Concepts and breakthrough.

Session 9: Bioactive Compounds/Molecules, their occurrence in foods, and health-promoting properties

         a. Natural Bioactive Compounds: isolation and purification from biological materials.

         b. Determination of relevant bioactive compound(s) in functional foods

         c. Establishment of the appropriate dosage of bioactive compound(s) in functional foods

         d. Determination of the specific pathway and mechanism of action of bioactive compounds 

         b. New dairy bioactive compounds for Functional Food Products.

         c. Bioactive compounds developed from dairy proteins, oligosaccharides and plant dietary fiber.

         d. Novel bioactive prebiotic oligosaccharides from plant and animal sources.

         e. Bioactive compounds and their health-promoting properties.

Session 10: Functional Foods and Economics

 a. Functional foods market size and forecast.

 b. Economic aspects of functional foods.

 c. Market, regulatory, and agricultural economics studies.

Session 11: Nutrition and Gut Microbiota

         a. Functions of gut microbiota.

         b. Probiotics: Live bacterial biotherapeutics.

         c. Prebiotics: Nourishing probiotic preparations.

         d. Microbiome–gut–brain axis.

         e. Gut microbiota and disease management.

         i. Influence of diet on the gut microbiome.

Session 12: One Health Approach to Combat Antibiotic/Antimicrobial Resistance 

a. Educate society (including medical personnel) about the antimicrobial resistance (AMR), improve hygiene measures, and reduce the risk of the emergence of the new resistant strain.
b. Historical data, understanding of the molecular basis of AMR and development of new mechanisms of resistance.
c. Develop new vaccines and alternatives to antimicrobials such as antibodies, probiotics, prebiotics, symbiotics, among others.
d. Build a global coalition for action against AMR and address it using One Health approach.
e. One health concept for radiation resistance 

**We are planning workshop on this section whcih will offer strategies for improving efficiency of "One Health Aproach" to build a global coalition for action against Antibiotic/Antimicrobial and Radiation Resistance.

Session 13:  Research and Development of New Functional Food Products for Chronic and Infectious Diseases and for General Health

        a. Incentives for functional and healthy food research and development.

        b. Consumer acceptance of healthy and functional food products.

        c. Functional food composition and dietary intake databases.

        d. Food vehicles for delivery bioactive compounds.

        e. Research, development and marketing of new healthy and functional food products.

        f. Evaluation of Functional Food Products by using Basic Principles of Functional Food Science.

*Please note: Extended Abstract Submission Deadline is: August 11th, 2023, 5PM PST

Sponsorship Opportunities

Dear Future Sponsor,

I wish to inform you about an excellent sponsorship opportunity for your company to gain high-quality exposure in the health food industry. Functional foods and bioactive compounds are currently receiving an increased amount of attention from the scientific community, as well as the public. The Functional Food Center’s 31th International Conference will be held in Yerevan State University in Yerevan, Armenia. It will be both an In-Person and Virtual/Live Online Event. It will be timely in presenting new and relevant information focused on the importance of bioactive compounds and functional foods.

Since 1998, the Functional Food Center has been a pioneer in the functional food industry. It combines cutting-edge expertise in the biomedical sciences with practical business experience, to aid further research, development, and commercialization of functional food innovations in both domestic and international markets. The Functional Food Center connects a global network of professionals (scientists, functional food experts, and food industry representatives) to a conducive environment for innovative research collaboration. Since 2004, the FFC has organized conferences together with top universities. Scientists, researchers, and food industry professionals present their research and discoveries about healthy, functional, and medical foods with bioactive compounds. In response to the growth of this field, we are proud to introduce the Academic Society for Functional Foods and Bioactive Compounds. This society of medical doctors, scientists, dietitians, nutritionists and other food and medical industry professionals will be strictly dedicated to the research and development of functional and medical foods, bioactive compounds, and the discovery of new ingredients.

Partnering with the Functional Food Center by sponsoring our upcoming conference will provide your company with several valuable benefits. These include but are not limited to:

1. Your names and logos endlessly stay on our website.

2. Your logo will be included in the conference website, promotional materials, and Functional Food Center’s bi-monthly newsletter, which is received by scientists, medical doctors, nutritionists and dieticians.

3. FDA, USDA, and NIH representatives attend our conferences, and you may contact them directly at the time of conference

4. An option for annual and lifetime sponsorship.

5. Each level of sponsorship will contain a certain number of attendee rights, which allow free-of-charge admission to our conference.

6. You will have the unique opportunity to meet with decision-makers in this field, receive information/support on how to make a new, healthy product, and provide oral presentations about a related topic.

7. The Academic Society for Functional Foods and Bioactive Compounds and Functional Food Center can advise you on how to create a new, healthy and functional product (this can be a separate discussion).

We look forward hearing from you.

Sponsorship Prospects

Please join us for an exciting opportunity!

We are pleased to invite you to a conference at Yerevan State University in Yerevan, Armenia, on September 29th - October 1st, 2023.

The Functional Food Center, The Journal of Functional Foods in Health and Disease, Academic Society for Functional Foods and Bioactive Compounds would all be honored for you to join us at our conference. We 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.

With over 1000 expected participants (conference and EXPO attendees), the conference provides a great opportunity to increase the visibility of your company and exhibit products and services to an international group of researchers, clinicians, post-docs and next-generation scientists.

Sponsors and exhibitors will be exposed to a wide audience and will have many promotional opportunities.

Below are details regarding the sponsorship and exhibitor packages.

Since 2004, the Functional Food Center has organized conferences where scientists, researchers, and food industry professionals present their discoveries in the realm of functional foods and bioactive compounds.

The Conference Organizing Committee is pleased to announce the 31th International Conference of FFC - 19th International Symposium of ASFFBC will be held at Yerevan State University in Yerevan, Armenia, on September 29th - October 1st, 2023.

The Functional Food Center is a valuable resource for businesses in the food industry. The benefits of sponsorship include but are not limited to:

• Developing various connections through conference participation, such as medical doctors, food scientists, food industry representatives, dieticians and nutritionists.
• Information on the latest research and discoveries in the realm of functional foods and bioactive compounds, to develop, market and commercialize healthy products.
• The ability (if eligible) to gain recognition in the food industry by joining our board of Medical and Food Industry Experts.

Sponsorship funding goes to support conference organization and conference promotion. We are also willing to work with companies who are interested in specifically sponsoring student registration, student travel, international scientist travel, conference lunches, conference receptions, or abstract book publication.

Chairman: Danik M. Martirosyan, Ph.D., President, Functional Food Center/Functional Food Institute; Editor-In-Chief, The Journal of Functional Foods in Health and Disease, Dallas, TX, USA.

Exclusive Sponsorship and Benefitss

Terms of Agreement

1. Sponsorship will be awarded on a first-come, first-serve basis. Sponsorship will not be reserved until full payment is received.
2. The sponsor is responsible for all materials, printing, customization and shipping-related costs associated with supplying the logo materials to FFC

If you have any questions or need additional information, please contact us.

Our Partners and Media Sponsors

		National Academy of Sciences, Republic of Armenia