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Functional Foods and Nutraceuticals
Functional Foods and Nutraceuticals
This session explores functional foods, nutraceuticals and bioactive compounds that offer health benefits beyond basic nutrition. Topics include fortified foods, dietary supplements, phytochemicals, antioxidants, omega fatty acids, fibers, peptides, vitamins, minerals and plant-derived ingredients. The session also discusses research on immunity, gut health, cardiovascular health, metabolic wellness, disease prevention, product development and regulatory considerations for functional food and nutraceutical industries.
Committee Members
Robert L Zimdahl
Colorado State University, United States
Kasiviswanathan Muthukumarappan
South Dakota State University, United States
Title : Controlled environment ecosystem: A plant growth chamber to encounter climate change and grow plants through controlled environment technologies
Avinash Sharma, Arunachal University of Studies, India
Title : 3D printing of fish product enriched with essential nutrients
C O Mohan, ICAR - Central Institute of Fisheries Technology, India
Title : Transformation of agri-food systems
Famata Nanqui, Women's Agricultural Cooperative of Guinea-Bissau (CMA-GB), Guinea-Bissau
Title : NEXRIVOS: Cross-jurisdictional food safety analysis multi-agent large language model orchestrator with age-adaptive consumer education
Harika Kakkireni, Independent Research, United States
Title : Applied food science as a driver of next-generation food innovation
Harsha Hirdyani, Curcumin Sdn Bhd, Malaysia
Title : Sensory evaluation, physicochemical characterization, and consumer acceptability of peanut-quinoa plant-based cheese formulations
Irene A Binag, Sultan Kudarat State University, Philippines