The 4th National Seminar on Functional Food and Nutraceutical

The Indonesian Association of Functional Food and Nutraceutical Activists (P3FNI), in collaboration with the Indonesian Sensory Association (Asensindo), will organize:

Seminar on Functional Food and Nutraceuticals
“Reviving Traditional Heritages Through Functional Foods and Nutraceuticals for Health Sustainability”

⏰ August 11-13, 2026
🏢 Venue: Bakrie University, Jakarta

📆Important Dates
❗️ Abstract Submission Deadline: May 22, 2026
❗️ Notification of Acceptance: June 12, 2026
❗️ Early bird registration: June 16, 2026
❗️ Regular registration: August 2, 2026

LIST OF SPEAKER

Prof. Dr. Chin-Kun Wang (Keynote speaker), Chung Shan Medical University, Taiwan “From Ancient Formularies to Functional Food and Nutraceutical: Lessons from Taiwan’s National Nutrition”
Prof. Dr. Amin Ismail, Universiti Putra Malaysia, Malaysia “Malaysia’s Food Biodiversity: Functional Properties of Indigenous Fruits and Vegetables for Sustainable Nutrition “
Prof. Dr. Christofora Hanny Wijaya, IPB University, Indonesia “Flavor Science and Nutraceutical in Indonesian Biodiversity”
Prof. Dr. Eni Harmayani, Universitas Gadjah Mada, Indonesia “From Tradition to Innovation: Exploring Indonesian Tubers as Prebiotic Sources for Gut Health Sustainability”
Prof. Dr. Ir. M. Aman Wirakartakusumah (Keynote speaker), IPB University, Indonesia “Functional food as a food technology innovation alternative to improve public health”
Prof. Dr. Takuya Sugahara, Ehime University, Japan “Functional Foods from Japan Heritage Ingredients”
Prof. Dr. Kiki Fibrianto, Universitas Brawijaya, Indonesia “Food Cognition Approach for Functionality Potential Exploration of Traditional Beverages: Integrating Sensory–Neurocognitive Insights in Jamu and Coffee Leaf Tea Systems”
BPOM, Indonesian Food and Drug Authority “The role of local resource-based functional foods and nutraceuticals in supporting preventive measures and national health sustainability”
Ir. Adhi S. Lukman, Chairman of Indonesian Food and Beverages Industry Association (GAPMMI) “Opportunities for Functional Foods and Nutraceuticals in National and Global Markets”

SEMINAR TOPICS

1. Innovations in Functional Foods

Bioactive Compounds: Polyphenols, carotenoids, and natural pigments/colorants.
Proteins & Lipids: Bioactive peptides, amino acids, omega-3 oils, and palm-based ingredients.
Botanicals & Herbs: Health-promoting properties of fruits, vegetables, grains, legumes, and spices.
Traditional & Ethnic Foods: Research into fermented foods, beverages, and traditional diets.

2. Nutraceuticals and Health

Disease Management: Impact on non-communicable diseases (cardiovascular, diabetes, obesity) and metabolic syndrome.
Microbiome & Gut Health: Prebiotics, probiotics, synbiotics, postbiotics, and functional carbohydrates.
Next-Gen Nutrition: Nutrigenomics, nutrigenetics, and the shift toward personalized/precision nutrition.
Marine Nutraceuticals: Bioactives derived from seaweed, microalgae, kelp, and aqua-cultured products.

3. Regulatory and Market Trends

Certification & Standards: Halal-certified ingredients, processing requirements, and global regulatory compliance.
Safety & Stability: Antioxidants, oxidation control, and shelf-life stability of palm oil and other functional lipids.
Global Market Dynamics: Emerging trends in the functional food industry and pharmaceutical-food cross-overs.

4. Technology in Food Processing

Advanced Delivery Systems: Controlled-release, encapsulation, and novel methods for improving bioavailability.
Digital Innovation: Use of AI, Omics, in silico modeling, and computational tools in food design.
Smart Systems: Smart packaging for bioactives and advancements in ultra-processed food formulations.
Sensory Science: Innovations in taste, olfaction, and sensory aspects of functional ingredients.

5. Sustainability and Functional Foods

Green Extraction: Eco-friendly techniques for isolating functional ingredients and nutraceuticals.
Circular Economy: Upcycling food waste and zero-waste processing strategies.
Sustainable Sourcing: Responsible production of palm oil, palm bioactives (tocotrienols), and plant-based alternatives.

6. Consumer Behaviour of Functional Foods and Nutraceuticals

Sensory, Perception & Adoption: Analyzing consumer trust and next-generation ingredients.
Cultural Factors: Influence of traditional knowledge and ethnic backgrounds on food choices.
Decision Mapping: Factors influencing purchasing decisions, including labeling, health claims, and sensory appeal.

PUBLICATION OUTPUTS