Registration for the FFC’s online Course

This online certification course has been designed to increase awareness and knowledge about functional foods for dietitians, nutritionists, food and nutrition students, professors, food scientists, researchers, nurses, and physicians. The course provides an in-depth look into functional foods and related topics. Courses are self-paced and contain a final examination after completion.

Price for each course is $595.00

Full time students and members of Academic Society for Functional Foods and Bioactive Compounds can register for $300.00 USD

Course 1: Introduction to Functional Food Science (IFFS)

This course is to connect the different fields of science to discover bioactive food components and efficacy. Functional foods will be highlighted for the potential health benefits and food sources and how to make informed decisions on what functional foods to consume. Differences and similarities between medical, functional, and healthy foods will be discussed in detail and current research will be presented. For detail information on course IFFS please click here. For the information on IFFS textbook please click here.

Course 2: Functional Foods and Chronic Diseases (FF&HD)

This course is designed to further understanding on functional foods and how they relate to chronic diseases. Cardiovascular disease, obesity, diabetes, mental health, and cancer and their relation to functional foods will be discussed. With the understanding of functional foods they can be used more in the workplace. For detail information on course FFCD please click here. For the information on FFCD textbook please click here.

Course 3: Cancer Biology and Dietary Factors (CB&DF)

Online course CB&DF presents innovative ideas for managing chronic illnesses as well as their supporting research methods. The knowledge in this book can educate and influence the practice of health care professionals, informing them of how certain foods may benefit their patients’ health. This issue showcases a portion of the wealth of contributions made in the field, and lays the foundation for a field of science that is continuing to expand, changing modern society’s relationship with medicine. This cornerstone guide is written by intentionally recognized experts in the field of functional, medical, and bioactive foods.

For the information on CB&DF textbook please click here.

Course 4: Bioactive Compounds and Cancer (BC&C)

This course presents innovative ideas for managing chronic illnesses as well as their supporting research methods. The knowledge in this textbook can educate and influence the practice of health care professionals, informing them of how certain foods may benefit their patients’ health. This issue showcases a portion of the wealth of contributions made in the field, and lays the foundation for a field of science that is continuing to expand, changing modern society’s relationship with medicine.

For the information on BC&C textbook please click here.

Course 5: Functional Foods in Integrative Oncology (FFIO)

This course, Functional Foods and Integrative Oncology, covers topics relevant to functional food components and their treatment of cancer, covering immune deficiency, amino acids, probiotics, immunomodulatory nutrients, cancer epigenome, epigenetic drugs, microRNA, tumorigenesis, fermented dairy products, phytochemicals, herbal medicine, medicinal mushrooms, anti-cancer therapeutics, ethnomedicine, apoptosis, cellular proliferation, functional food research and development, nutrigenomics, oncology, nanotechnology, and more.

For the information on FFIO textbook please click here.

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