Functional Foods and Nutraceuticals
Functional foods and nutraceuticals contain components that may provide physiological or health-related benefits beyond basic nutrition. Research focuses on bioactive compounds, plant-derived ingredients, fortified foods, dietary components, and mechanisms of biological activity. Innovation in this field is supporting the development of foods designed to promote health and well-being.
- Functional foods
- Nutraceuticals
- Bioactive ingredients
- Fortified foods
- Plant-based bioactive
- Health-promoting foods
Related Conference of Functional Foods and Nutraceuticals
November 16-17, 2026
7th International conference on Probiotics, Prebiotics, Synbiotics & Gut Nutrition
San Francisco, USA
December 21-22, 2026
3rd International Conference on Primary Health Care and Essential Nutrition
Paris, France
March 19-20, 2027
26th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
July 29-30, 2027
22nd International Congress on Advances In Natural Medicines, Nutraceuticals & Neurocognition
London, UK
Functional Foods and Nutraceuticals Conference Speakers
Recommended Sessions
- Artificial Intelligence and Digital Transformation in Food Science
- Emerging Food Technologies and Novel Foods
- Fermentation and Fermented Foods
- Food Analysis and Advanced Analytical Techniques
- Food Biotechnology and Genetic Technologies
- Food Chemistry and Molecular Composition
- Food Contaminants, Toxins and Chemical Hazards
- Food Enzymes, Biocatalysis and Metabolic Engineering
- Food Microbiology and Microbial Ecology
- Food Nutrition and Bioavailability
- Food Packaging and Shelf-Life Technologies
- Food Processing and Preservation Technologies
- Food Quality, Authentication and Adulteration
- Food Safety and Foodborne Pathogens
- Foodomics, Metabolomics and Systems Food Science
- Functional Foods and Nutraceuticals
- Plant-Based Foods and Alternative Proteins
- Probiotics, Prebiotics and Gut Microbiome
- Sensory Science, Flavor and Food Consumer Research
- Sustainable Food Science and Green Technologies
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