Welcome Message
The International Society for Nutraceuticals and Functional Foods (ISNFF) is pleased to welcome you to the 2025 Annual Conference & Exhibition on Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, to be held on September 14–17, 2025 (with an optional extension from September 18–20, 2025) in Ho Chi Minh City, Vietnam.
As we continue to advance scientific dialogue and innovation in our field, we are thrilled to host this year’s conference in the vibrant and culturally rich city of Ho Chi Minh. The 2025 meeting promises to be another exceptional gathering of scientists, industry professionals, academics, and students from across the globe who are committed to shaping the future of health through functional foods and nutraceuticals.
ISNFF Conferences and Exhibitions continue to highlight cutting-edge research and foster collaboration through engaging keynote lectures, symposia, and poster sessions. As part of our commitment to supporting emerging scholars, we are proud to once again host the Student Presentation Competition, aimed at recognizing outstanding student research in functional foods, nutraceuticals, and natural health products. Interested students should indicate their wish to participate during abstract submission. From the submitted abstracts, 20 students will be selected for a 3-minute flash presentation and Q&A. Winners will be announced during the conference and will receive a plaque and monetary award.
We are also honored to present the Fereidoon Shahidi Fellowship Award, which recognizes an outstanding graduate student for their research excellence and contributions. Additionally, the Young Scientist Award will be presented to a promising early-career researcher (under the age of 40), both of whom will deliver special presentations at the conference.
To further celebrate excellence, the Society will also present Industry/Institution Merit Awards, Individual Merit Awards, and the prestigious ISNFF Fellow Award for members with over 10 years of distinguished service and scientific contribution to the field.
See Award Details: https://www.isnff.org/en/1470-awards-and-award-recipients#awardtypes.
Our Exhibition Hall will feature companies and institutions showcasing the latest products, technologies, and services related to functional foods and dietary supplements. For booth reservations and inquiries, please contact isnffsecretary@gmail.com.
We also welcome sponsorship at the Platinum, Gold, Silver, and Bronze levels, along with Luncheon Sponsorships that include valuable presentation opportunities. Sponsors can highlight their innovations directly to conference attendees. For full sponsorship details, please reach out to isnffsecretary@gmail.com.
See Sponsorship Details: https://www.isnff.org/en/1475-sponsors#block2
We look forward to welcoming you to Ho Chi Minh City for an inspiring and impactful event. Let’s reconnect with familiar faces, forge new collaborations, and continue shaping the future of health together.
Conference Organizers
Dr. F.Shahidi, Dr. Jianping Wu & Dr. Ha V.H. Nguyen
International Advisory Board
Dr. Cesarettin Alasalvar (Türkiye)
Dr. Rotimi Aluko (Canada)
Dr. Nandika Bandara (Canada)
Dr. Colin Barrow (Australia)
Dr. Bradley Bolling (USA)
Dr. Rong Cao (Tsao) (Canada)
Dr. Zhen-Yu Chen (Hong Kong)
Dr. Adriano C. de Camargo (Chile)
Dr. Richard J. Fitzgerald (Ireland)
Dr. Chi-Tang Ho (USA)
Dr. Charles Hu (USA)
Dr. Guangwei Huang (USA)
Dr. Amin Ismail (Malaysia)
Dr. You-Jin Jeon (Korea)
Dr. Bo Jiang (China)
Dr. Swati Kalgaonkar (USA)
Dr. Shiming Li (USA & China)
Dr. Kazuo Miyashita (Japan)
Dr. Lanh Van Nguyen (Canada)
Dr. Tien N.T. Nguyen (Vietnam)
Dr. Ha V.H. Nguyen (Vietnam)
Dr. Min-Hsiung Pan (Taiwan)
Dr. Ronald B. Pegg (USA)
Dr. Pingfan Rao (China)
Dr. Kenji Sato (Japan)
Dr. Fereidoon Shahidi (Canada)
Dr. Zhuliang Tan (Canada & China)
Dr. Fidel Toldra (Spain)
Dr. Rimantas Venskutonis (Lithuania)
Dr. Chin-Kun Wang (Taiwan)
Dr. Daoying Wang (China)
Dr. Jiankang Wang (China)
Dr. Hanny Wijaya (Indonesia)
Dr. Jianping Wu (Canada)
Dr.Gow-Chin Yen (Taiwan)
Dr. Liangli Yu (China & USA)
Dr. Jerzy Zawistowski (Canada)
Conference Organizers
Dr. F.Shahidi, Dr. Jianping Wu & Dr. Ha V.H. Nguyen
ISNFF 2025 PLENARY SPEAKERS
| SPEAKER | BIOGRAPHY | PRESENTATION TITLE & ABSTRACT |
 Dr. Colin J. Barrow Deakin University, Australia |
Colin Barrow is Deakin Distinguished Professor and Chair of Biotechnology at Deakin University. His research focuses on biotechnology and bionanotechnology. He is Director of the Centre for Sustainable Bioproducts and a Program Leader for the Marine Bioproducts CRC. He is a Clarivate highly cited researcher (2023) with more than 300 peer-reviewed publications with over 30,000 citations and an H-index of 83. He is a current member of the ARC College of Experts and also a member of the TGA Advisory Committee on Complementary Medicines | Bioprocessing Blueprints and Marine Bioproducts Distinguished Deakin Professor Colin J Barrow Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3216, Australia We have been developing a bioprocessing/bioproducts toolbox which includes a searchable database of researcher and bioprocessing capability at lab, pilot and manufacturing scale. Using an AI interface we have extended this toolbox to enable the generation of bioprocessing ‘blueprints’. The blueprint concept includes techno-economic modelling, sequential bioproduct extraction and refining, and manufacturing process diagrams. The first example of a validated blueprint, where we have used lab and pilot scale testing to confirm the blueprint was performed for the high value seaweed Asparagopsis. We have also applied this methodology to salmon byproduct. This presentation will describe the strategy for this toolbox and describe the blueprint concept and generation, and its application to marine bioproduct manufacturing using a biorefinery approach. |
 Dr. Pavinee Chinachoti (Emeritus) IUFoST President-Elect, Thailand |
Pavinee Chinachoti received Ph.D. in Food Science (U of Illinois). At the University of Massachusetts (Amherst), she pioneered the study of water mobility in foods that impacts microbial activity, staling mechanisms, lipid oxidation, and MREs shelf-life. In 2003, she became the founding Chair of Product Science group at Hill’s Pet Nutrition, Inc. where she led some functional ingredient projects such as fish oil, probiotics, palatability, encapsulation, and chitosan etc. She became Dean and Director of NFF R&D Center at PSU, Thailand. She is now active in FDA’s regulatory aspects of health claims. She is current IUFoST’s President-Elect. | R&D Roadmaps and Ecosystem for Successful Functional Food
Products Professor Pavinee Chinachoti (Emeritus) IUFoST President-Elect and Academic Fellow, Chair FIRN (Food Innovation and Regulation Network), Thailand Food with enhanced health benefits has gained global popularity, surpassing traditional food science and nutrition. This trend influences consumer behavior, health, longevity, and food systems, with Functional Foods comprising 95% of Future Foods. However, it strains value chains, from traditional production to scientifically advanced foods, including regulatory processes. Functional Food is expected to be safe and support wellness, disease prevention, and healthy lifestyles. In Asia, functional food development has grown competitive, driven by accelerated academic R&D. Yet, regulatory challenges hinder product health claim approval. This presentation shares a policy study and proposes systemic infra-structure and capacity building needs for intervention. Examples of Thailand’s Food with Function Claims (FFC) and other concepts will be discussed. |
 Dr. NGUYEN Vu Hong Ha International University, Vietnam National University, Vietnam |
Assoc. Prof. Nguyen is currently a senior lecturer in the Food Technology Department at International University, Vietnam National University Ho Chi Minh City. She has extensive research experience in postharvest
technology, anti-nutrients, and bioactive compounds. With over 20 years of experience as a food scientist, she has made significant contributions to advancing knowledge on maintaining food quality, utilizing agricultural waste products, and minimizing the impact of anti-nutrients on digestion and nutrient absorption. Her work offers innovative strategies for processing and formulating functional foods that maximize health benefits while reducing potential undesirable effects from food components. Assoc. Prof. Nguyen has published more than 40 peer-reviewed articles and frequently presents at international conferences on food science and nutrition, with 12 full papers included in conference proceedings. She has collaborated with leading institutions and universities in New Zealand, Australia, Belgium, and Switzerland, as well as industry partners, to develop evidence-based solutions for improving food quality and safety. She has received several prestigious awards, including the Vietnam Science and Technology Innovation Award, the Young Creative Scientist Award, and the Outstanding Scientific Publication Award. With a strong research focus on oxalates—compounds that interfere with mineral absorption and contribute to kidney stone formation—A/Prof. Nguyen will deliver a keynote at the 17th International Conference and Exhibition on Nutraceuticals and Functional Foods. Her presentation, titled "Reduction of Oxalates in Food: Should Physical, Chemical, or Biological Approaches Be Chosen?", will explore the latest research on oxalate reduction, the role of germinated paddy rice in lowering oxalate levels in foods, and its potential for developing ricebased functional foods. Attendees will gain valuable insights into optimizing dietary intake to prevent oxalate-related disorders and maintain overall well-being. |
Reduction of Oxalates: Should Physical, Chemical, or Biological Approaches Be Chosen? NGUYEN Vu Hong Ha Food Technology Department – International University, Vietnam National University Ho Chi Minh city The inclusion of plant-based foods in the diet is encouraged due to their health benefits. However, the presence of antinutrients, particularly oxalates, in these foods is often overlooked. Excessive consumption of oxalate-rich foods can increase the risk of calcium oxalate kidney stones and osteoporosis, a condition associated with calcium and mineral deficiencies. Currently, physical and chemical methods such as leaching, fermentation, and cooking with calcium sources are being extensively studied to reduce oxalate contents in foods. However, oxalates in the body originate from two main sources: endogenous production and dietary intake. Reducing oxalates from both sources is essential for preventing health disorders related to oxalate accumulation. Oxalate oxidase, an enzyme that degrades oxalates, is produced through the metabolic activities of plants, particularly during the germination of cereal grains. The successful detection of oxalate oxidase activity in germinated paddy rice extracts holds promise for developing rice-based functional foods, effectively reducing oxalate amounts in both foods and the body. |
 Dr. Pham Van Hung International University, Vietnam National University, Vietnam |
Prof. Dr Pham Van Hung earned his PhD in Food Biochemistry from Osaka Prefecture University, Japan, in 2005. Since 2009, he has been working at the International University (IU), Vietnam National University in Ho Chi Minh City (VNU-HCM), where he currently serves as the Head of
the Office of Research and Development and a senior lecturer in the Food Technology Department, IU, VNU-HCM. Prof. Hung has over 25 years of experience in teaching and research at universities and research institutes both domestically and internationally. He has successfully led more than ten research projects and has published over 100 scientific papers and two specialized monographs, with a total of 5,395 citations and individual H-index of 38 (according to Google Scholar). In recognition of his outstanding research, Prof. Hung was awarded the Ta Quang Buu Award for the best research in 2018 and won First Prize in the Ho Chi Minh City Creative Award in 2019. He has extensive experience in international scientific collaboration, having worked with research groups in Japan, Canada, Australia, Switzerland, South Korea, China, and Indonesia. Over the past five years, his research has focused on developing functional food products aimed at preventing chronic diseases such as obesity, diabetes, and cardiovascular disorders. His studies also explore natural compounds and their bioactive properties, particularly utilizing agricultural and food industry by-products, to develop functional food products. These efforts seek to enhance the economic value of agricultural products while contributing to environmental sustainability. Additionally, his research examines the impact of chemical compounds used in agriculture on food safety, as well as soil and water quality in agricultural production. |
Resistant Starch Formation and Application for Low-Carb Food Production Pham Van Hung Department of Food Technology, International University, Vietnam National University in Ho Chi Minh City, Vietnam Laboratory for Interdisciplinary Research and Analysis on Chemistry, Food and Environment (LIRACFE), International University, VNU-HCM, Vietnam Recently, functional food products have been widely produced around the world. Research on the development of functional food products to prevent diseases such as obesity, diabetes, cardiovascular diseases, and cancer has been actively conducted both in Vietnam and globally. Dietary fibers are a key functional food component that helps prevent obesity and diabetes. However, incorporating dietary fiber into food products often reduces their sensory quality and texture. Recently, resistant starch has been found to have similar biological functions to dietary fiber, offering significant health benefits without compromising the quality of food products. As a result, recent research has focused on modifying starch to produce resistant starch, understanding the mechanisms of resistant starch formation, and analyzing its physicochemical properties. Additionally, the application of resistant starch in functional food processing is essential. Low-carb products containing high amounts of resistant starch or dietary fiber are recommended for preventing diabetes and obesity. Our recent research develops the method to produce resistant starch, explores the mechanisms of resistant starch formation, its physicochemical properties, and its application in developing low-carb food products for individuals with diabetes and obesity. Keywords: Functional foods; Glycemic index; Low-carb foods; Resistant starch; Diabetes. |
 Dr. You-Jin Jeon Jeju National University, Republic of Korea |
Professor Jeon was awarded his doctorate from the Department of Chemistry, Pukyong National University, Korea. After working in Canada in the Department of Biochemistry, Memorial University of Newfoundland, and the Department of Food Science and Nutrition, University of Alberta, he returned to Korea.
He is currently a professor at the Jeju National University and a CEO of a company, Fissueh Co. Ltd. He is a member of Korea Academy of Science and Technology. He has published more than 700 research and review papers, which were cited more than 43,200 times. His h-index is 102. Prof Jeon’s research interests are in Health Functional Food where he has found compounds from Ecklonia cava with potent antiproliferative and antiradical activities. His contributions include the application of chitinous products to foods and pharmaceuticals, due to the antibacterial effect of chitooligosaccharides; Chitosan as an edible coating enhances the quality of seafoods during storage as well as reduce lipid oxidation and growth of microorganisms. He has also found that the profound functional properties of fucoidans have proven to be invaluable and could have potential industrial applications as natural functional ingredients with health benefits as well as other sulphated polysaccharides as useful therapeutic approaches for anti-inflammatory and immune enhancing ingredients. Professor Jeon is a Member of the Korean Academy of Science and Technology and is a past President of the Korean Society for Marine Biotechnology. |
Valorization of Flounder Fish By-products from Filet Processing into Functional Food Ingredients You-Jin Jeon Department of Marine Life Science, Jeju National University, Jeju, South Korea With rising awareness and interest in eco-friendly bio-materialization processes, there is a growing focus on reusing 840,000 tons of annual byproducts from South Korea's fisheries and aquaculture as valuable resources. In response, South Korea enacted the "Act on the Promotion of Recycling of Fishery Byproduct" (Law No. 18318) in late 2022 to promote their recycling. Olive flounder (OF) is widely aqua-cultivated and recognized as a socio-economic resource in Korea. In 2019, the aquacultured OF which had been produced 45K tons, its domestic consumption rate reached around 80% in Korea. However, more than 50% of byproducts are generated when processing one OF and there is no proper way to utilize it. As the number of patients with sarcopenia by aging progression has rapidly increased around the world, the disease is emerging as a medical and social issue. Due to the serious comorbidities, the development of drugs targeting sarcopenia is limited, and the scope of application of exercise therapy is also confined. Recently, has been continuously reported that supplementation of safe and highly biocompatible protein nutrients provides clear improvements in treating aging-related sarcopenia. Based on the serial results, Prozyme 2000P® assisted OFB hydrolysate (OFBP) displayed the highest yield, low-molecularization of protein, significant enhancement of myocyte differentiation and the restoration in dexamethasone-induced in vitro and zebrafish atrophic model. In successive studies, five weeks of OFBP supplementation attenuated muscular and physical defects in dexamethasone stimulated muscle atrophic and aging-linked sarcopenic models. This study is the first to report the muscle regenerative properties of enzymatic hydrolysates from OFB, highlighting its potential as a functional food ingredient. Further human studies are planned to evaluate these functionalities in more detail. |
 Dr. Carmen Lammi University of Milan, Italy |
Carmen Lammi is Professor of Food Chemistry at the Department of Pharmaceutical Sciences (DISFARM) of the University of Milan. In 2007 she obtained a degree in Pharmaceutical Biotechnology with full marks and in 2011, a PhD in Pharmaceutical Sciences at the University of Camerino. She has a long
experience in the collaboration with biology, pharmacologists, and chemist. Indeed, her research activity includes the study of the health-promoting activity of plant-based proteins and peptides for the development of food supplements for the prevention of cardiovascular diseases. She coordinates the research activity of the Food Chemistry and Nutraceuticals
group at DISFARM. She is PI of 4 national and international funded projects. She is a member of the International Advisory Board of the International Symposium of Bioactive Peptide. She is an Associate Editor of the Journal of Food Biochemistry (Wiley), Guest Editors and Collection Editor on the Special Issue on “Bioactive Peptides” and on “Bioactive Peptides: Challenges and Opportunities” to be published in the journal of Nutrients (MDPI). She is author of more than 100 scientific articles published in high-impact journals and 5 patents, h-index 32 and number of citations 2,892 (Scopus). |
Multifunctional Food Bioactive Peptides for Cardiovascular Disease Prevention: Challenges and Perspectives Carmen Lammi Department of Pharmaceutical Sciences – Università degli Studi di Milano, Via Luigi Mangiagalli, 25 – 20133 Milano, Italy Bioactive peptides from many food sources, such as soybean, lupin, and hempseed, are gaining significant attention for their multifaceted health benefits, being able to exert antioxidant, hypocholesterolemic, anti-inflammatory, and anti-diabetic properties. These peptides produce their positive effects through the modulation of various crucial biochemical pathways, contributing to improvements in cholesterol levels, blood pressure, and blood sugar control. However, a major hurdle in harnessing the full potential of these bioactive peptides lies in their susceptibility to degradation by proteases present in the intestinal tract. This proteolytic activity represents a significant barrier to their absorption and subsequent biological action. To address this challenge, researchers have employed a multidisciplinary approach encompassing in silico modeling, in vitro studies using purified human recombinant enzymes, in situ analysis on human cell lines (i.e. HepG2 and CaCo-2), and ex vivo assessments using human serum samples. This comprehensive strategy has allowed for a detailed understanding of the peptides' stability, metabolism, and mechanisms of action. The in vitro studies, utilizing CaCo-2 cells, which are a well-established model of the intestinal epithelium, have provided critical insights into the peptides' interactions with intestinal brush border enzymes and subsequent absorption rates. The results have demonstrated the importance of considering metabolic pathways, highlighting that the end products of peptide metabolism can contribute significantly, sometimes even outweighing, the actions of the parent peptides themselves. Furthermore, the research has focused on multifunctional peptide, those capable of impacting multiple physiological systems simultaneously. This approach recognizes the complex interplay within the body and offers the potential for more holistic approaches to health improvement. The identification of specific peptides, which exhibit hypoglycemic and hypotensive properties targeting both DPP-IV and ACE, respectively, hypocholesterolemic activity via dual mechanisms (binding to both HMGCoAR and PCSK9), represents a significant advancement in this field. These peptides not only directly inhibit the activity of these cholesterol-regulating enzymes but also modulate their intracellular levels, creating a synergistic effect and enhancing their overall impact on cholesterol reduction. The future of this research includes continued exploration of new peptide sources (such as rest raw materials or by-products), optimization of peptide/hydrolysate productions, screening of their bioactivity, delivery systems, and a deeper understanding of their complex interactions within the body's intricate physiological networks. A real advance in this field is represented by the improvement of clinical studies for addressing the safety and efficacy of food bioactive peptide as innovative ingredients for the development of nutraceuticals. |
 Dr. Toshiro Matsui Kyushu University, Japan |
1991-2000 Assistant Professor 1996-1997 Researcher at Germany Food Chemistry Institute 2000-2009 Associate Professor 2010 - Professor 2018- Dean of the Five-sense devise Research Center of Kyushu University Membership: Vice President of the Japanese Society of Food Science and Technology Editor of the Bioscience, Biotechnology, and Biochemistry Editorial Board Member of the Journal of Agricultural Food Chemistry Publications: Original papers, 256; book and reviews: 137; h-index, 45 Award: Purple Ribbon Medal of Japan 2025, Commendation for Science and Technology by the Japan Minister of Education, Culture, Sports, Science and Technology, 2023. |
Bioavailability of polyphenol metabolites-conjugate are active or inactive? Toshiro Matsui Department of Bioscience and Bioenvironmental Sciences, Faculty of Agriculture, Graduate School of Kyushu University, Japan The main family of polyphenols, flavonoids are natural compounds ubiquitously found in human diet. The numerous studies that have been done on the matter in the last 80 years have demonstrated their beneficial health impact on human health. In particular, the different families of flavonoids have great potential against degenerative chronic diseases due to metabolic syndromes. Hence, they could represent an interesting natural food supplement in human health, like hesperidin, the main citrus fruit flavanone, which is known to exert anti-inflammatory and anti-cancer effects in human. However, flavonoids are well known for being poorly absorbed and extensively metabolized in vivo, which is a major obstacle in oral intake administration. Flavonoids’ bioavailability and metabolism are thus widely studied in research, in order to understand the mechanisms of their action in human body, and optimize their use in human health. The present presentation aimed to investigate the absorption and metabolic behaviour of flavonoids, particularly their main gut metabolite, 3-(4-hydroxy-3-methoxyphenyl) propionic acid (HMPA), as well as physiological potential of conjugates. In this symposium, we will understand that the conjugates are bioactive compounds by e.g., stimulating NO production after their intracellular incorporation. |
 Dr. Fereidoon Shahidi Memorial University of Newfoundland, Canada |
Fereidoon Shahidi, Ph.D., FACS, FAGFD-ACS, FAOCS, FCIC, FCIFST, FIAFoST, FIFT, FISNFF, FRSC, is a University Research Professor and Distinguished scholar in the Department of Biochemistry at Memorial University of Newfoundland. He has authored over 1,000 research papers and book chapters, 80 books, and 10 patents (> 120,000 citations; h-index 165). His research interests are in the areas of nutraceuticals and functional foods. He has received numerous awards from different societies and has served on and chaired many committees, both nationally and internationally. He was the recipient of the Lifetime Achievement Award of the Institute of Food Technologists (IFT) in 2023, the International Society for Nutraceuticals and Functional Foods (ISNFF) in 2018 and the International Union of Food Science and Technology (IUFoST) 2024. He was the 2021 Sterling Henricks Memorial Lectureship Award recipient in 2023 and the Exemplary Leadership of the Agricultural and Foos Chemistry Division of ACS and the prestigious Woodroof Lectureship Award of the University of Georgia in 2024. He is currently the President of the International Academy of Food Science and Technology (IAFoST) and a past chair of the Scientific Council of IUFoST. He serves as the editor-in-chief (EiC) of the Journal of Food Bioactives and the journal of Food Production, Processing and Nutrition. Shahidi is the principal founder of ISNFF and Founding EiC of the Journal of Functional Foods. He served as an editorial board member and an Editor of Food Chemistry for a quarter of a century. He was also the principal founder of the Nutraceutical and Functional Food Division of IFT. He has trained well over 200 graduate students, highly qualified personnel and PDFs, now his colleagues in well over a dozen countries. | Upcycling of Food Processing Discards and Generation of Functional Food ingredients and Nutraceuticals Fereidoon Shahidi Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, A1C 5S7 Canada Food process discards account for 30-70% of the raw material. These discards are often very rich in bioactive components that could be used to generate high value secondary products. Both terrestrial and aquatic products lend themselves to such exploration in a sustainable manner. Thus, grains, legumes and oilseeds as well as fruits, vegetables and animal processing co-products as well as those from fisheries and aquaculture may serve as a rich source of bioactives that include, proteins and peptides, lipids, phenolics as well as other desirable components that could promote health and help in addressing environmental concerns about their dumping. As an example, the seed coats are rich in polyphenols and fruits used for juicing and wine production generate pulp and seeds that are a good source of natural colorants and bioactive phenolic compounds. The fisheries co-products may also be used as a source of long chain omega 3 fatty acids and proteins and peptides and some for production of glucosamine and other bioactives. This presentation provides a cursory account of the topic with examples to highlight the sustainable use of processing discards. |
 Dr. Xuebing Xu Wilmar (Shanghai) Biotechnology Research and Development Center Ltd., China |
Dr. Xuebing Xu is the Chief Scientist of Yihai Kerry Group (Wilmar China). He was the general manager of Wilmar (Shanghai) Biotechnology Research and Development Center Co. Ltd. and director of the group R&D for 12 years. Xuebing Xu obtained a BSc in Food Technology (1984) and an MSc in Food Science (1986) from Henan University of Technology. He received his Ph.D. in chemical engineering (1999) from the Technical University of Denmark. In 2008, he received the full professorship in agro-biotechnology science from Aarhus University, Denmark. His research interests include lipid technology, enzyme technology, food functionality, food safety, flavor chemistry, and functional lipids with particular focus on structured lipids and other nutritional lipids. He has authored 370 publications including 240 SCI papers and 35 book chapters. He is the editor or co-editor of 4 books and the inventor or co-inventor of more than 90 patents. Xuebing Xu received many awards including European Lipid Technology Award from the European Federation of Lipids; Honored Student Award, American Oil Chemists’ Society (AOCS) Fellow, and AOCS Stephen Chang Award and Alton E. Bailey Award from the AOCS; Research Excellence Award and 3 project awards in Grand Prize and First Prize from the Chinese Cereals and Oils Association; International Award for Rice Bran Oil Research and Life Time Achievement Award from the International Association for Rice Bran Oil; and Magnolia Memorial Award from Shanghai City, among others. |
Nutritional Lipids: Trends of Research and Market Development Xuebing Xu Wilmar (Shanghai) Biotechnology Research and Development Center Ltd., Pudong, 200137 Shanghai, China Nutritional lipids are referring to those lipid products having special nutritional functions. Nutritional lipids received increasing attention from consumers in China and around the world for the reasons covering (1) the increase of economical situations; (2) the increase of happening of chronic diseases; (3) the traditional perceptions of food; and (4) the post covid impact on healthy foods to improve immunological functions. More and more nutritional lipid products have been developed into the market. Consumers also have more awareness for healthy products and the marketing strategy towards nutritional lipids from industry are getting hotter. This pushes academic research more active towards nutritional lipids, especially nutritional studies. Nutritional oils such as rice bran oil, wheat germ oil, sea buckthorn oil, Acer truncatum oil, etc. have been widely explored. Structured lipids such as OPO/OPL (O-oleic, P-palmitic, L-linoleic), medium and long chain triacylglycerols, phosphatidylserine, etc. have been industrialized with increasing clinical evidence. Diacylglycerol oils are getting hot lately. New studies are not only documented with evidence on the obesity reduction, but also the reduction of hyperuricemia. For functional fatty acids, after DHA, EPA, ARA, and CLA, more research and developments have been moved into many new fatty acids including nervonic acid, odd chain fatty acids, branched chain fatty acids, hydroxy fatty acids, FAHFAs, palmitoleic acid, etc. including nutritional studies and production technology development. This presentation will give an overview of the new progresses and developments. |
Conference Symposia
‣ Proteins and bioactive peptides
‣ Functional lipids and omega 3 oils/supplements
‣ Functional carbohydrates
‣ Fermented food and beverages
‣ Antioxidants and oxidation control
‣ Marine and aqua-cultured products, including seaweed & kelp
‣ Tea, coffee and cocoa
‣ Polyphenols, their metabolites and health effects
‣ Carotenoids and other natural colorants/pigments
‣ Fruits, tropical products and vegetables
‣ Cereals, legumes and oilseeds
‣ Microbiome, pre- and probiotics and health implications
‣ Controlled-release and delivery of functional ingredients & bioavailability
‣ Metabolic syndrome
‣ Upcycling and zero waste processing of food
‣ Food production, processing and nutrition
‣ Smart packaging of bioactives and functional food ingredients
‣ Food, people, nutrition and environment (Shiology)
‣ Food and health (GI tract, cardiovascular, cancers, brain, bone and skin),
‣ Nuts and their health effects
‣ Interactions between food components and gut microbiota
‣ Food processing and ultra-processed foods
‣ R&D of functional foods, nutraceuticals and dietary supplements
‣ Botanicals, spices and herbs: Food, pharmaceuticals and remedie
‣ Analytical methods, in-silico and molecular modeling
‣ Taste, olfaction and sensory aspects
‣ Regulations
‣ Traditional and novel approaches in improving bioavailability of bioactive compounds
‣ Other topics
How to Submit Abstracts?
Dear Colleagues,
The abstracts will be collected and evaluated by MeetingHand Online Abstract Submission System. Please click the 'Submit Your Abstract Now' link below, to submit your abstracts by using MeetingHand system. Once you submitted your abstracts, a participant account will be created for you and your login details (login link and password) will be sent you by an automated email. You can always log in to your account and follow the evaluation result or your participation details. You will also be notified about the evaluation result of your abstract by another email.
Abstract submission deadline is July 7, 2025
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If you have any questions or need assistance during submission, please don't hesitate to contact the conference team via isnffsecretary@gmail.com.
Organizing Committee
2025 Annual Conference & Exhibition
ISNFF Conference Hotel
Saigon Prince Hotel
Address
59-73 Nguyen Hue Boulevard, Ben Nghe Ward, District 1
Ho Chi Minh City, Vietnam
| Validity Periods | Room Rates (Room / Night) (USD ~25,000 đ) |
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| Single (VND) | Single (USD) | Double / Twin (VND) | Double / Twin (USD) | ||
| Premier room | 1,730,000 | 70 | 1,980,000 | 80 | |
| Executive room | 1,900,000 | 76 | 2,850,000 | 86 | |
| Club room | 2,250,000 | 90 | 2,700,000 | 108 | |
| Club Suite | 2,980,000 | 120 | 3,350,000 | 134 | |
| Club Grand Suite | 3,350,000 | 134 | 3,800,000 | 152 | |
| Apartment | 3,550,000 | 142 | 3,800,000 | 152 | |
| Extra Bed | 870,000 (Premier & Executive) 1,050,000 (Club & Suite) |
USD 35 (Premier & Executive) USD 42 (Club & Suite) |
|||
Booking Link for ISNFF Participants
For your reference, here is the hotel website: https://saigonprincehotel.com
You can find detailed information about room types and current prices on this site. The hotel offers luxury accommodation. It is within walking distance to Ben Thanh Market, the Opera House and the Saigon River.
Taxi fare from Tan Son Nhat International Airport (SGN) to the Hotel
Estimated taxi fare: 200,000 – 250,000 VND (~ 8 - 10 USD)
The city, formerly known as Saigon has a population of about 9 million people. It is a vibrant city with both traditional and historic buildings as well as modern ones. There is much to see. Usually only hotels and restaurants accept credit cards.
The electricity is 220 V, 50 Hz.
Disclaimer
Program details and speakers may change due to circumstances.
Any other questions?
Please contact isnffsecretary@gmail.com
RESERVATION TERMS & CONDITIONS
- All room types are non-smoking.
- Check-in time: After 2.00pm. Check-out time: 12.00pm (noon).
- Early check-in request: A 100% room charge is applied for early check-in before 8:00 AM, including breakfast; A 50% room charge is applied for early check-in request from 8:00 AM afterward, excluding breakfast (subject to availability).
- A 50% room charge for check-out until 6.00pm, thereafter a 100% room charge after 6.00pm (subject to availability).
- One day cancellation notice is required prior arrival date by 4.00pm (local time), to avoid penalty of one night room charge.
- Shorten stay within 24 hours prior to departure date is considered as cancellation and penalty charge is applied accordingly.
- No show penalty at one room night charge automatically to company or guest credit card.
- Payment can be settled in cash or credit card upon check-out unless prior credit facility is established.
- Guest Credit card details is required to guarantee the booking or under Company Official Letter with authorized signature and company stamp to guarantee.
RESERVATION:
Telephone: (84 28) 3822 2999
Fax: (84 28) 3822 5888
Email: reservation@saigonprincehotel.com