Functional Food Center
The Functional Food Center (FFC) was founded in 1998, and the company's headquarters is based in Dallas, Texas.
Education
The Functional Food Center was founded with the goal of educating the public, medical professionals, students, and food industry professionals on the benefits and advancements of functional food science. They have multiple resources and events that are used to achieve this goal.
Publications
The Functional Food Center upholds two open-access, peer-reviewed academic journals: Functional Foods in Health and Disease and Bioactive Compounds in Health and Disease. These academic journals, containing over 600 articles, are a resource for students, professors, doctors, and the public, but also for government representatives for the USDA, NIH, and the FDA to receive updated information on advancements of functional foods and the processes being used to develop functional foods. The Functional Food Center, and their publications, aim to educate researchers and the public alike on the benefits of functional foods. Research studies include the effect of an herbal yeast-based dietary supplement on the gut biome in overweight women.[1] The FFC also reviews functional foods such as the medicinal mushroom Taiwanofungus camphoratus, and its use as an alternative medicine in Taiwan for liver cancer.[2][3] Evaluations of natural products on certain health conditions are also done by the FFC, such as Dominique Belpomme's work using fermented papaya preparation to improve electromagnetic hypersensitivity and its symptoms.[4]
They have also published 40 books, which includes 8 textbooks published by Food Science Publisher (FSP):
- Volume 1: Introduction to Functional Food Science
- Volume 2: Functional Foods for Chronic Diseases
- Volume 3: Functional Foods and Cancer
- Volume 4: Bioactive Compounds and Cancer
- Volume 5: Functional Foods in Integrative Oncology
- Volume 6: Basic Principles in Functional Food Science
- Volume 7: Functional Foods and Mental Health
- Volume 8: Functional Foods and Viral Diseases
Functional foods and viral diseases, published in 2020, discusses functional foods' ability to boost the immune system and fight against viral diseases like COVID-19. These textbooks and other learning materials are available for professors and universities to adopt in their classrooms.
Certification
The Functional Food Center offers a variety of online courses as well as a guided program of study (GPS) to become a certified functional food scientist. A certification can be obtained by completing 60 credits through various methods: attending conferences, taking online courses, contributing to the academic journal. The guided program of study is an alternative method where, over a total of 100 hours, a personalized project is developed to gain hands-on experience, and there is constant contact with instructors and supervisors. Certified functional food scientists can become teaching partners with the Functional Food Center, an opportunity offered globally. Teaching partners adopt Functional Food Center's learning materials, such as textbooks, lecture slides, and examinations. Students that pass these courses taught by teaching partners can receive a certificate upon examination.[5]
The Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) was formed by the Functional Food Center to bring together scientists, medical doctors, dietitians, and others in the medical and food industry to further education and outreach of functional food science. The ASFFBC, since its development, has worked with the FFC and universities to jointly organize international conferences.[6]
Conferences
The FFC has held 28 conferences bringing together experts in the food industry, medicine, and biology to discuss functional foods and their use as an intervention for chronic and viral diseases. The 28th conference brought in more than 3,900 attendees made up of professors, medical doctors, students, and food industry representatives. Conferences have been hosted at major universities such as Harvard, University of California, Los Angeles, Texas Woman's University, Kyoto Prefectural University, Southern University Agricultural Research and Extension Center, and University of Nevada.[7][8][9][6] The 17th conference was jointly organized by the FFC and the United States Department of Agriculture (USDA) at the University of San Diego. The Functional Food Center conferences are also a global outreach to discuss updates in functional food science, with professionals and researchers attending from places such as Japan, Germany, and Italy.[10][11] The 19th conference was co-hosted by Kobe University, and included 30 presenters from 16 different countries.[11] Topics at these conferences range from regulatory issues and new research and development methods to specific presentations on certain functional foods like rubusoside and Lentinula edodes (shiitake).[11][6]
FFC Functional Food Definition
The Functional Food Center has developed a definition for functional foods as “natural or processed foods that contain biologically active compounds” which, in the proper dosage, can reduce the risk of chronic and viral diseases and illnesses.[12][13][14] This definition has evolved with a focus on biologically active compounds and studies to determine the active ingredients, how they interact with certain biomarkers and their proper dosage in functional foods.[15] These bioactive compounds are the key aspect to understanding how functional foods can improve a person's health, such as improving antioxidant and anti-inflammatory activities.[15][16] Recognizing bioactive compounds as the backbone of functional foods makes the FFC's definition unique to other definitions.[11] Functional foods are regulated by the FDA under the Federal Food, Drug, and Cosmetic Act, but there is no functional food definition by law.[17] The Functional Food Center's goal is to establish a standardized definition for better communication between researchers, food experts, and government officials and establish scientific legitimacy for functional food science.[18]
References
- ↑ Joller, Peter; Cabaset, Sophie; Maurer, Susanne (2020-10-28). "Influence of a Food Supplement on the Gut Microbiome in Healthy Overweight Women". Functional Foods in Health and Disease. 10 (10): 428. doi:10.31989/ffhd.v10i10.750. ISSN 2160-3855.
- ↑ Lee, I-Shu; Kirschner, Roland; Chen, Shui-Tein (2019-08-31). "Medicinal Mushroom Taiwanofungus camphoratus: A potential cure for cancer". Functional Foods in Health and Disease. 9 (8): 508. doi:10.31989/ffhd.v9i8.576. ISSN 2160-3855.
- ↑ Dudekula, Umera Tasleem; Doriya, Kruthi; Devarai, Santhosh Kumar (2020-07-08). "A critical review on submerged production of mushroom and their bioactive metabolites". 3 Biotech. 10 (8): 337. doi:10.1007/s13205-020-02333-y. ISSN 2190-5738. PMC 7343686 Check
|pmc=value (help). PMID 32670737 Check|pmid=value (help). - ↑ "FPP has been recommended as a potential natural product to improve condition of Electromagnetic Hypersensitivity (EHS) by Prof. Belpomme, a leading researcher on the subject of EHS. ｜Research Results｜News&Topics｜Immun' Âge(FPP) Osato Research Institute". en.ori-japan.com. Retrieved 2020-11-05.
- ↑ "Teaching Partners". www.functionalfoodscenter.net. Retrieved 2020-11-06.
- ↑ 6.0 6.1 6.2 "Center of Functional Food (FFC) at Kobe University". 서암의 집 (in 한국어). 2015-12-04. Retrieved 2020-11-06.
- ↑ International, Victory Nutrition. "Victory Nutrition International Presents at Harvard Medical School Functional Food Center Conference - 27th International Conference and Expo". www.prnewswire.com. Retrieved 2020-10-20.
- ↑ "20th International Conference of FFC at Harvard Medical School, Boston｜Research｜News&Topics｜Immun' Âge(FPP) Osato Research Institute". en.ori-japan.com. Retrieved 2020-11-05.
- ↑ "24th International Conference of Functional Food Center - Functional Foods and Chronic Diseases: Science and Practice". www.science-community.org. Retrieved 2020-11-05.
- ↑ "Environmental Institute of Scientific Networks (EISN-Institute) - Boston 2019". www.eisn-institute.de (in Deutsch). Retrieved 2020-11-05.
- ↑ 11.0 11.1 11.2 11.3 "Conference with Kobe University". Regenera R&D International for Aging Intervention. 2016-02-10. Retrieved 2020-11-05.
- ↑ Liufu, Jack; Martirosyan, Danik (2020-08-18). "FFC's Advancement of the Establishment of Functional Food Science". Functional Foods in Health and Disease. 10 (8): 344–356. doi:10.31989/ffhd.v10i8.729. ISSN 2160-3855.
- ↑ Rigacci, Stefania; Stefani, Massimo (2016-05-31). "Nutraceutical Properties of Olive Oil Polyphenols. An Itinerary from Cultured Cells through Animal Models to Humans". International Journal of Molecular Sciences. 17 (6): 843. doi:10.3390/ijms17060843. ISSN 1422-0067. PMC 4926377. PMID 27258251.
- ↑ Gómez H., C.; Serpa, A.; Velásquez-Cock, J.; Gañán, P.; Castro, C.; Vélez, L.; Zuluaga, R. (2016). "Vegetable nanocellulose in food science: A review". Food Hydrocolloids. 57: 178–186. doi:10.1016/j.foodhyd.2016.01.023.
- ↑ 15.0 15.1 Martirosyan, Danik; Miller, Emma (2018-07-31). "Bioactive Compounds: The Key to Functional Foods". Bioactive Compounds in Health and Disease. 1 (3): 36–39. doi:10.31989/bchd.v1i3.539. ISSN 2574-0334.
- ↑ Islam, S. M. Rafiqul; Siddiqua, Towfida Jahan (2020-01-01), Kabir, Yearul, ed., "20 - Functional foods in cancer prevention and therapy: Recent epidemiological findings", Functional Foods in Cancer Prevention and Therapy, Academic Press, pp. 405–433, doi:10.1016/b978-0-12-816151-7.00020-x, ISBN 978-0-12-816151-7, retrieved 2020-10-23
- ↑ Nutrition, Center for Food Safety and Applied (2020-10-16). "Food Labeling & Nutrition". FDA. Retrieved 2020-10-20.
- ↑ "Functional becomes fashionable — and why manufacturers are paying attention". Food Dive. Retrieved 2020-10-20.
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