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
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
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Functional Foods and Biotechnology Conference Speakers
Recommended Sessions
- Advanced Food Engineering
- Agri Food Technology
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- Food Safety and Hygiene
- Food Waste Management
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- Functional Foods and Nutraceuticals
- Nutritional Science and Public Health
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- Smart Food Systems and Data Analytics
- Sustainable Food Production
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