ITHACA, N.Y. -- Cornell University's Institute of Food Science will host a symposium, "Functional Foods, Bioactive Compounds and Human Health," May 22 to 24, on the Ithaca campus. The meeting will review the latest scientific information on how certain foods appear to have health benefits beyond basic nutrition.

Intended for scientists, nutritionists, health practitioners and members of the media who cover health and nutrition, the conference will focus: 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 dietary guidelines.

"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," says 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."

The Institute of Food Science was formed in 1970 to coordinate food-related activities at Cornell, including teaching, research and outreach programs. Besides teaching and basic and applied research, the faculty provides 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 (607) 255-7900 or by e-mail at Lms10@cornell.edu .