Bioactive compounds found in foods—such as polyphenols, flavonoids, carotenoids, and other phytochemicals—offer significant health benefits that extend well beyond basic nutrition. These naturally occurring constituents play a pivotal role in disease prevention and the promotion of overall wellness. This session will examine the various types of bioactive compounds, exploring their mechanisms of action and their functional applications within food products.Participants will have the opportunity to deepen their understanding of strategies aimed at improving the bioavailability and stability of these compounds throughout food processing and storage. Additionally, the session will address recent advancements in the development of functional foods and nutraceuticals, as well as factors influencing consumer acceptance of these products.By gaining a comprehensive understanding of bioactive compounds and their practical applications, professionals in food science and related industries can contribute to the creation of innovative products that support health and respond to the increasing demand for functional nutrition.
Welcome to a platform of collaboration where experts, researchers, and innovators unite to bring forward excellence in food science and technology.
