Functional Foods and Biotechnology
Functional foods are foods that provide health benefits beyond basic nutrition, due to the presence of bioactive compounds that promote well-being and help reduce the risk of chronic diseases. These foods are enhanced with nutrients, probiotics, antioxidants, or other substances that support specific body functions, such as improving heart health, boosting immunity, or enhancing brain function. Examples include fortified cereals, yogurt with probiotics, and foods rich in omega-3 fatty acids.
Biotechnology plays a significant role in the development of functional foods by using biological processes and organisms to improve food quality, nutrition, and safety. Through genetic engineering, fermentation, or other biotechnological methods, bioactive compounds can be enhanced or produced more efficiently. Biotechnology also enables the creation of genetically modified crops with improved nutritional profiles, increased resistance to pests, and better nutritional content, making functional foods more accessible and effective in promoting health.
Related Conference of Functional Foods and Biotechnology
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 Foods and Biotechnology Conference Speakers
Recommended Sessions
- Advanced Food Engineering
- Agri Food Technology
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