Agrochemistry, Environmental, and Geochemistry

Advances in Functional Foods and Flavor Chemistry Research (#329)

Scientific and epidemiological studies have confirmed the role of functional foods in human health. The bioactive components in functional foods have been associated with reduced risk of cardiovascular diseases, cancer, and many other chronic disorders. The increasing appeal of functional food has prompted research to improve aroma and flavor quality of functional foods. This symposium is aimed at bringing the researchers working on functional foods and flavor chemistry fields together to discuss the opportunities and challenges related to functional foods. The symposium will discuss: 1). The chemistry and biochemistry aspects of functional foods, including chemical identification and analysis of bioactive compounds in functional foods, metabolism of bioactive compounds, and mechanism of functional foods in preventing disease and improving human health. 2). Flavor chemistry of functional foods, including flavor and off-flavor characterization and identification, flavor chemical and biochemical generation, flavor perception and sensory analysis, off-flavor masking, flavor delivery technology. 3). New development in flavor and bioactive component analysis such as solventless sample preparation, multidimensional GC-MS, LC-MS/MS and other novel approaches. Abstracts related to above subject areas will be considered for oral and poster presentations.
Last update: Dec 28, 2015