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Functional Foods

When consumed at effective levels as part of a diverse diet on a regular basis, functional foods are those whole, fortified, enriched, or improved foods that give health advantages beyond the provision of basic elements (e.g., vitamins and minerals). Because all foods give taste, flavor, and nutritional value, they are all functional to some level. Foods, on the other hand, are now being studied in depth for additional physiologic effects that may help to minimize the risk of chronic disease or otherwise improve health. These research efforts have sparked worldwide interest in the rapidly developing food category known as "functional foods." Functional foods are "intended to offer physiological advantages and/or reduce the risk of chronic disease beyond basic nutritional functions, and may look like traditional food and be consumed as part of a regular diet," according to the FDA.

  • Plant Bioactive
  • Dietary Fibre
  • Probiotics
  • Functional Lipids
  • Bioactive Peptides
  • Vitamins, Minerals and Botanicals
  • Other Dietary Supplements
  • Efficacy and Safety of Bioactive Compounds
  • Functionality and Improvement of Product Quality

Committee Members
Speaker at Nutrition Research Conference 2025 - Renee J Dufault

Renee J Dufault

Food Ingredient and Health Research Institute, United States
Speaker at Nutrition Research Conference 2025 - Lars Thore Fadnes

Lars Thore Fadnes

University of Bergen, Norway
Speaker at Nutrition Research Conference 2025 - Aly El Sheikha

Aly El Sheikha

University of Ottawa, Canada

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