Cornell to host 'Functional Foods, Bioactive Compounds and Human Health' symposium

To review the latest scientific information on how certain foods may have health benefits beyond providing nutrients, Cornell's Institute of Food Science will host the symposium "Functional Foods, Bioactive Compounds and Human Health," May 22-24 on campus.

"In recent years, there has been a growing interest in so-called 'functional foods' for their bioactive compounds, which are responsible for beneficial functions and in understanding their mechanisms of action and potential for improving health," said Rui Hai Liu, associate professor of food science at Cornell and chair of the symposium committee. "This symposium brings together 13 world-renowned experts in functional foods, nutrition and human health and provides a forum for the exchange of research results, ideas and opinions."

Intended for scientists, nutritionists, health practitioners and members of the media who cover health and nutrition, the conference will cover: the implications of dietary patterns and bioactive compounds, such as natural antioxidants, on chronic disease; whole grain foods and body weight; the beneficial effects of berries on brain aging; vegetables and prostate cancer risk; the beneficial heart effects of grapes; the health benefits of various kinds of fatty acids, the biofortification of foods and the evolution of the dietary guidelines.

The Institute of Food Science was formed in 1970 to coordinate food-related activities at Cornell. Through its teaching, research and outreach programs, the faculty educate and train students, conduct basic and applied research, and offer technical information and assistance to food processors and entrepreneurs.

Participants can register online at http://www.foodscience.cornell.edu. For registration information and questions, contact Linda Schmidt at 255-7900 or by e-mail at lms10@cornell.edu.