Proceedings of the 3rd International Conference on Food Factors

Increasing knowledge and information about the relationship between food and health have led to new insights into the effects of physiologically functional food factors on reducing the risk of life style-related diseases. These insights have contributed to the development of functional food science as a partner of existing nutritional and food sciences. This partner is already a matter of global concern, coming to occupy a central position of bioscience and bioindustry in many countries of the world. The main theme of the conference was 'Food factors: physiologic functions and disease risk reduction' which comprised a variety of subthemes: Nutrigenomics, Mineral functions, Carbohydrate functions, Functional proteins and peptides, Probiotics and immunology, Oxidative stress and biomarkers, Cancer prevention, Antioxidative factors, Functional foods and FOSHU, Anti-inflammation and anti-infection, Calorie and health, Food safety and epidemiology, Food technology and industry for health.