The Functional Food Science (FFS) journal is a peer-reviewed, open-access international journal which serves as the journal of the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC). The journal’s overall focus is on Functional Food Science, which is a new and unique area of health and nutrition. Although currently a small scientific field, Functional Food Science is quickly expanding as studies show that functional food products can help manage chronic disease and promote overall wellness. This is reflected in our journal’s rapidly growing citation score.
The articles we publish include cutting-edge biomedical research and development of functional foods. The goal is to provide research that can lead to the development of functional food products. The actual definition for these functional foods, as provided by the Functional Food Center (FFC) is as follows: “Natural or processed foods that contain biologically-active compounds, which, in defined, effective, non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms."
The journal also serves as an excellent resource for students, professors, public health professionals, medical doctors, dieticians, nutritionists, government representatives (FDA, NIH, USDA), and the general public for information regarding the latest advancements for promoting optimal health, reducing the risk of chronic and viral diseases, and managing their symptoms using functional foods and bioactive compounds including antioxidants, vitamins and many more. URL: https://www.ffhdj.com/index.php/FunctionalFoodScience
Keywords: functional foods, bioactive compounds, nutrition
ISSN: 2767-3146
EISSN:
Subject: Biochemistry
Publisher: Functional Food Center/Food Science Publisher
Year: 2021
Country: United States
Views: 436 Research Paper Indexed by Citefactor - Not Available
