International Functional Food Conference

Consumers are eagerly demanding more from their food products, over and above traditional expectations. They want foods to sustain long-life living, promote wellness and energy, improve digestive health, manage weight and support immunity. They want to counter the effects of their busy lifestyles with foods that taste great, have pleasing texture and are ultra-convenient. To meet consumer demands, and regulatory pressure, products are incorporating more functional ingredients derived from milk, fruit, vegetables, cereals, herbs and spices. This conference features leading researchers and industry representatives who will present the trends, opportunities and developments in foods for health and wellness. In order to gain a better understanding and to disseminate the latest developments in this rapidly expanding field, join us and grab this golden opportunity to meet the food researchers andindustries at this conference. 

The conference will focus on a broad range of topics related to functional food and the organisers invite papers, abstracts and presentation proposals relevant to the theme of the conference "Innovative Health Products - Taking Concept to Nutritious Reality: Perspective for Industry". Papers are also invited in the sub-themes of:

1. Quality, commercialization and consumer perspective on functional foods
2. Development of emerging processing technologies for health products and ingredients
3. Nanotechnology of functional ingredients design
4. Functional foods: past, present and future
5. Pharmacology, biochemistry and nutrigenomic studies for functional foods
6. Trends in fermented functional foods, halal functional foods and plant functional foods

Objectives

• To enhance the understanding of marketing and selling of the functional food products.
• To design and develop the innovative health products.
• To provide the updates on legislation, safety and commercialization issues of functional foods.

Who Should Attend

• Food scientists, food technologists, nutritionists, dietitians, consumer scientists
• Product developers and regulators from industry
• Academia and government involved in health, innovation, safety and quality of functional foods

Invited Speakers

• Dr. Sebastian Vincent (Nestle Manufacturing (M) Sdn Bhd)
• Prof. Prajapati JB (Anand Agricultural University, India)
• Dr. Frank Sherkat (RMIT University, Australia)
• Assoc. Prof. Suhaimi Mustafa (Universiti Putra Malaysia, Malaysia)
• Prof. Vikneswary Sabaratnam (Universiti Malaya, Malaysia)
• Prof. Byong Lee (Jiangnan University, China)
• Dr. Ingrid Surono (President of the Indonesian Scientific Society of Probiotics and Prebiotics)

Key Dates