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
August 25-26, 2025
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November 24-25, 2025
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Functional Foods and Biotechnology Conference Speakers
Recommended Sessions
- Advanced Food Engineering
- Agri Food Technology
- Food Business Trends
- Food Innovation and Technology
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- Food Safety and Hygiene
- Food Waste Management
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- Functional Foods and Nutraceuticals
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- Smart Food Systems and Data Analytics
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