The International Society for Nutraceuticals and Functional Foods (ISNFF) has announced the establishment of the Fereidoon Shahidi Fellowship
Award for graduate students. For further information about nominations and applications, please visit the ISNFF website:
http://www.isnff.org.
The 2009 Annual Conference and Exhibition of the ISNFF will be held 31 October - 4 November 2009 in San Francisco. Two pre-conferences
- on Antioxidants, and Omega 3 and Beyond - are also planned. Contact http://www.isnff.org for further information.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into functional foods
(ie those containing various factors to ensure or enhance health) and their development and commercialization in food products. The journal
will cover (but will not be ... click here for full Aims & Scope
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into functional foods
(ie those containing various factors to ensure or enhance health) and their development and commercialization in food products. The journal
will cover (but will not be restricted to) the fields of plant bioactives; antioxidants and ageing; dietary fibre, prebiotics and functional
starches; probiotics and probiotic functional foods; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other
dietary supplements; functional beverages and food products; and molecular nutrition and other relevant aspects of disease prevention
and treatment.
Papers will cover such issues as new functional food bioactives; efficacy and safety of bioactive compounds and other
functional food constituents using genomic technologies, bioassays and dynamic models; characterisation of functional foods and functional
constituents with reference to product development; preparation of natural and synthetic ingredients for use in foods, supplements or
premixes and improvement of ingredient quality; use of natural and synthetic ingredients in foods, supplements or premixes, effects of
processing (including packaging, storage etc) on functionality and improvement of product quality; verification, quality control and
traceability of natural and synthetic functional food ingredients and products; improvement of the quality of foods with inherent health
benefits ; development and commercialisation of specific functional food products, supplements or functional ingredients; and the regulatory
aspects of functional foods and related issues eg labelling, substantiation of health claims.
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Editor-in-Chief Contact the Editor
F. Shahidi
Note to Contributors: Journal of Functional Foods is using an electronic submission system (EES). All manuscripts should be submitted through EES which can be accessed at
http://ees.elsevier.com/jff/
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