Pre-conference ISNFF2016

Pre-conference ( October 8 [AM and PM] and October 9 [AM])  
Antioxidants and Oxidation Control: Fundamentals, Application Areas and Health Effects  
Topics include the following:  
- Antioxidants and oxidation control: Critical considerations  
- Lipid oxidation fundamentals and action mechanisms  
- Oxidative processes: Flavor effects and health implications  
- Arresting oxidation in food, feed and biological systems  
- Oxidation in bulk oil and emulsions and its control  
-Oxidation in meat, seafood and poultry and use of antioxidants  
- Oxidation in pet foods and its control  
- Oxidation in low-moisture products: snack foods and pet foods  
- Critical re-evaluation of antioxidant testing: Pitfalls and hurdles  
- Spices and herbs as antioxidants  
- Regulatory approval of natural antioxidants  
- Antioxidants in cancer chemoprevention  
- Antioxidants in cardioprotection  
- Carotenoids and xanthophylls as food antioxidants and colorants  
- Expanding the use of phenolic antioxidants by structure and other modification  
- Antioxidant beverages: The way to future  
- Citrus antioxidants  
- Caffeinated beverages and extracts as antioxidants  
- Delivery of antioxidants: Use of nanotechnology and other innovative processes  
- House keeping role of antioxidant enzymes  
- Cellular antioxidant systems: Do they provide an advantage?  
- Omega-3 oils and their protection  
- Closing remarks  
Course instructors (Confirmed and tentative): Fereidoon Shahidi, Debasis Bagchi, Kazuo Miyashita, Young-Joon Surh, Karen Schaich, Chi-Tang Ho, Milda Embuscado, John Finley, Min Hu, Namal Senanayake, James Tonkins, George Burdock, Charlotte Jacobsen, Colin Barrow, Jaroslav Kralovec  
Final program with time for each presentation will soon be announced  

Pre-conference Short Course

Pre-conference on Oct 8 (AM & PM) and 9 (AM) on Oxidation Processes and antioxidants  
Oxidative Processes and Antioxidants: Fundamentals, Applications, Promises, Hurdles and Effects on Food Quality and Health – Learning from the Past and Planning for the Future  
Oxidative processes result in food quality deterioration and loss of flavor, nutrients and revenues for the companies as well as having a negative effect on health. Fundamental aspects of oxidation, and how it can be controlled is discussed. The main thrust of the short course will be on the role of antioxidants in providing the necessary protection to food, feed and non-food commodities. Selection of methodologies for assessments, pitfalls and other effects will be covered. In addition, effects on health will be discussed. Legal issues will be touched upon where and when applicable. The short course is intended for scientists in companies, product/quality managers and formulation technologists and lab technicians. Graduate students as well as government regulators will find it essential for advancing their knowledge. Details will be released shortly. The course will be instructed by universally renowned experts from representative disciplines and sectors.  
DOWNLOAD:ISNFF 2016 Pre-conference Short Course Registration From  

ISNFF 2016 Registration From

2016 Annual Conference & Exhibition  
Functional Foods, Nutraceuticals, Natural Health Products  
and Dietary Supplements  
October 8-13, 2016  
Rosen Shingle Creek Hotel, Orlando, FL, USA  
Abstract submission & Early Registration is extended to 19th Aug  
Please fill in the ISNFF 2016 Registration From and or scan and email to Conference Secretary, Ms. Peggy Parsons at  
DOWNLOAD:ISNFF 2016 Registration From  
DOWNLOAD:Exhibitor's Prospectus Material  
DOWNLOAD:ISNFF 2016 Membership Form  
DOWNLOAD:ISNFF 2016 Pre-conference Short Course