MESSAGE FROM EXECUTIVE BOARD

The INTERNATIONAL SOCIETY FOR NUTRACEUTICALS AND FUNCTIONAL FOODS (ISNFF) is a non-profit international society established by the principal founder Professor Fereidoon Shahidi. ISNFF is Disciplinary Interest Group of INTERNATIOAL UNION OF FOOD SCIENCE AND TECHNOLOGY (IUFoST; approved 2008 in Shangshai).  
 
ISNFF provides platforms to foster communication among professionals in academia, industry and governments. To promote Technology transfer and facilitate communications among inventors, investors and other interested parties are also available. To assist the development of Nutraceuticals and Functional Foods Curricula around the globe.  
 
We are pleased to announce appropriate annual meeting and exhibition, Journal and newsletter publication and sponsorship opportunities. Welcome to join us.  
 
 
THE CURRENT CHAIR  
Dr. Alasalvar is the Director of the Food Institute at TÜBİTAK Marmara Research Center in Turkey and is also an Associate Professor of Food Science and Engineering. His research interests focus mainly on bioactives, natural health products, and functional foods. Dr. Alasalvar has been active in the Institute of Food Technologists (IFT) programs for many years and served as a past chair of the Nutraceuticals and Functional Foods Division. He also served as a local chair of 2014 Annual Congress of the International Society for Nutraceuticals and Functional Foods (ISNFF). In addition, Dr. Alasalvar serves as an editorial board member of Journal of Functional Foods and as an associate editor of Food Chemistry. He has also received a number of international prestigious awards; including the IFT-Fellow Award (2012), the TÜBİTAK MAM - Most Successful Researcher Award (2012), the ISNFF Merit Award (2014), and Sabri Ülker Science and Innovation Award (2015), in recognition of his pioneering scientific achievements.  
 
ADDRESS:TÜBİTAK Marmara Research Center, Food Institute, P.O. Box 21, 41470, Gebze-Kocaeli, TURKEY  
TELEPHONE:+90 262 677 3200  
FAX: +90 262 641 2309  
E MAIL:cesarettin.alasalvar@tubitak.gov.tr  
 
 
 
THE FORMER CHAIR  
Dr. Chin-Kun Wang is a distinguished professor in Chung Shan Medical University, President of International Society for Nutraceuticals and Functional Foods, honorary president of Nutrition Society of Taiwan, council member of FANS, director for International Life Science Institute, Taiwan. He got his Ph.D. degree from National Taiwan University and worked at Chung Shan Medical University in 1993. In 1996, he promoted as a full professor, and then took the positions of the chair, dean, vice president and president in Chung Shan Medical University. His research work is focused on human clinical trials and human metabolism of medicine, nutritional supplement, nutraceuticals, herbs, and functional foods. He got the National Award of Biomedicine for his great contribution to the medical education in 2008. He was also honored as 2012-15 Who’s who in the world, Who’s who in Asia, and 2009-2010, 2011-12 Who’s who in Medicine and Healthcare.  
 
ADDRESS:110, Sec.1, Jianguo North Rd., Taichung, Taiwan  
TELEPHONE:+886424730022 ext. 12206  
E MAIL:wck@csmu.edu.tw  
 
 
 
PRINCIPAL FOUNDER OF ISNFF  
POSITION:  
University Research Professor, Department of Biochemistry  
(Cross appointed with Aquaculture Program, Biology Department and Ocean Sciences Centre)  
 
ADDRESS:  
Department of Biochemistry  
Memorial University of Newfoundland  
St. John's, NL, Canada  
A1B 3X9  
 
TELEPHONE:(709) 864 8552  
FAX:(709) 864 4000  
E MAIL:fshahidi@mun.ca  
 
Research Interests:  
Chemistry, biochemistry and nutrition of food components, Natural antioxidants, Phytochemicals and phytopharamceuticals, Nutraceuticals and functional foods, Mechanisms of action of antioxidants at cellular and subcellular levels, Antinutritional factors in plant foods, Food and flavour chemistry, Functional properties of protein preparations, Seafood processing and utilization of processing by-products, Nutraceutical and Food lipids, Lipid biotechnology, Seal research, Omega-3 fatty acids and seafoods, Lipid oxidation and its prevention, Process-induced chemical and biochemical changes in foods, Aquaculture.