Functional Food and Food Innovation
A food given an additional function by adding new ingredients or more of existing ingredients is known as functional Food. An example of this type of fortification would be the historic addition of iodine to table salt, or Vitamin D to milk, done to resolve public health problems such as rickets. Fermented foods with live cultures are considered functional foods with probiotic benefits.
Related Conference of Functional Food and Food Innovation
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Functional Food and Food Innovation Conference Speakers
Recommended Sessions
- Chemical Composition of Food & Chemical Additives of Food
- Clinical Nutrition
- Diet and Obesity
- Food Addiction and Eating Disorder
- Food and Beverages
- Food and Nutrition
- Food Biochemistry and Microbiology
- Food Borne Diseases and Allergies
- Food Defense
- Food Fraud and Safety
- Food Production
- Food quality control & Management
- Food Safety & Quality Management Strategies and Technologies
- Food Security, Poverty and Sustainability
- Food toxicology
- Food Waste Management, Public Health And Food Safety
- Functional Food and Food Innovation
- Global Impact of COVID-19 Pandemic on Food Industry
- Malnutrition and Undernutrition
- Nutraceuticals and Nutrition Supplements
- Nutrition and Dietetics
- PCR and Food Industry
- Pediatrics Nutrition and Childcare
- Personalized Nutrition
- Probiotica and Prebiotics
- Sports Nutrition
- Utilization: Nutritional Value, Social Value and Safety of Food
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