ISNFF 2026 Conference Leaflet
WELCOME TO ISNFF 2026
The 18th International Society for Nutraceuticals and Functional Foods (ISNFF) Conference and Exhibition will be held in Sarawak, Malaysia, jointly with the 3rd Congress on Sustainable Agriculture and Food Security (COSAFS), bringing together leading scientists, industry experts, and policymakers from around the world to share knowledge and discuss recent advances in nutraceuticals, functional foods, sustainable agriculture, and food security.
Since its establishment in 2008, ISNFF has served as a global platform to promote natural health products, including nutraceuticals, dietary supplements, and functional foods, aiming to improve health and manage disease risk. Over the years, the ISNFF has successfully bridged the gap between the scientific community, healthcare professionals, industry stakeholders, and the public through its international conferences, short courses, newsletters, and other publications. Previous ISNFF conferences have attracted between 400 and 1,700 participants from around the world. The Journal of Functional Foods was its first official journal created by its Founding Editor. Journal of Food Bioactives is serving now as its main publication outlet. ISNFF, as a Disciplinary Interest Group of the International Union of Food Science and Technology (IUFoST), regularly organizes short courses and seminars, sometimes in collaboration with other societies such as the Institute of Food Technologists (IFT) and the American Chemical Society (ACS).
The organizing committee warmly invites participants from academia, industry, and regulatory agencies to join this exceptional opportunity for networking, collaboration, and scientific exchange.
IMPORTANT DATES
Registration/Abstract Submission: January 1, 2026
Abstract Submission Deadline: May 24, 2026
Early-Bird Registration Deadline: June 1, 2026
Regular Registration Deadline: July 1, 2026
For further information, please email to isnffsecretary@gmail.com
REGISTRATION FEES
| INTERNATIONAL | |
|---|---|
| ▸ Early-bird (ISNFF members) | USD 500 |
| ▸ Early-bird (non-members) | USD 600 |
| ▸ Early-bird (ISNFF student members) | USD 250 |
| ▸ Early-bird (student non-members) | USD 300 |
| ▸ Regular (ISNFF members) | USD 600 |
| ▸ Regular (non-members) | USD 700 |
| ▸ Regular (ISNFF student members) | USD 300 |
| ▸ Regular (student non-members) | USD 350 |
| MALAYSIA AND DEVELOPING COUNTRIES | |
|---|---|
| ▸ Early-bird (non-students) | RM 1500 |
| ▸ Early-bird (students) | RM 800 |
| ▸ Regular (non-students) | RM 1800 |
| ▸ Regular (students) | RM 1000 |
PAYMENT METHODS
DEVELOPING COUNTRIES
MALAYSIA
CONFERENCE TOPICS
Nutraceuticals and Functional Ingredients
- Polyphenols, their metabolites and health effects
- Carotenoids and other natural colorants/pigments
- Proteins, bioactive peptides and amino acids
- Functional lipids, omega 3 oils/supplements, Palm-based products and ingredients
- Antioxidants and oxidation control
Functional Foods and their Health Benefits
- Fruits, vegetables, grains, legumes, nuts, tea, coffee, cocoa, and their health-promoting properties
- Fermented foods, ethnic foods and beverages
- Marine and aqua-cultured products, including seaweed, microalgae and kelp
- Botanicals, spices and herbs: Food, pharmaceuticals and their health effects
Advances in Nutraceuticals and Functional Foods
- Functional carbohydrates, microbiome, prebiotics, probiotics, synbiotics, postbiotics and health implications
- Functional foods and non-communicable diseases (cardiovascular, diabetes, obesity), metabolic syndrome, and other health effects.
- Nutrigenomics, nutrigenetics, personalized and precision nutrition
- AI, and omics in next-generation functional food and nutraceuticals
- Analytical and computational tools, AI, in silico and molecular miideling
Integrative Approaches to Nutraceuticals and Functional Foods
- Controlled-release and delivery of functional ingredients
- Traditional and novel approaches in improving bioavailability of bioactive compounds
- Green techniques for functional foods and nutraceuticals
- Upcycling and zero waste processing of food
- Food formulation, processing, production and ultra-processed foods
- Smart packaging of bioactives and functional food ingredients
- Halal-certified ingredients and processing
- Taste, olfaction and sensory aspects
Palm Oil, Palm Products, and Palm Bioactives
- Palm oil: Composition, usages and its stability
- Palm oil carotenoids, tocotrienols and other bioactives
- Palm products as traditional and novel formulation designs
- Other topics
LOCAL ORGANIZING COMMITTEE FOR ISNFF
| Chair | ▸ Prof. Dr. Amin Ismail, Universiti Putra Malaysia (UPM) |
| Co-Chairs | ▸ Assoc. Prof. Dr. Mohd Redzwan Sabran, UPM ▸ Dr. Kong Kin Weng, University Malaya |
| Secretary | ▸ Dr. Nurul Husna Shafie, UPM ▸ Dr. Siti Raihanah Shafie, UPM |
| Treasurer | ▸ Dr. Suryati Muhammad Alinafiah, UPM ▸ Ms. Safarina Mohamad Ismuddin |
SCIENTIFIC COMMITTEE (LOCAL)
| Chair | ▸ Prof. Dr. Amin Ismail, Universiti Putra Malaysia (UPM) |
| Co-Chairs | ▸ Assoc. Prof. Dr. Mohd Redzwan Sabran, UPM ▸ Dr. Kong Kin Weng, University Malaya |
| Secretary | ▸ Dr. Nurul Husna Shafie, UPM ▸ Dr. Siti Raihanah Shafie, UPM |
| Treasurer | ▸ Dr. Suryati Muhammad Alinafiah, UPM ▸ Ms. Safarina Mohamad Ismuddin |
ISNFF CONFERENCE ORGANIZERS
Prof. Dr. Fereidoon Shahidi
Prof. Dr. Amin Ismail
Prof. Dr. Jiangping Wu
Prof. Dr. Cesarettin Alasalvar
Prof. Dr. Ronald B. Pegg
INTERNATIONAL ADVISORY BOARD
▸ Cesarettin Alasalvar (Türkiye)
▸ Rotimi Aluko (Canada)
▸ Nandika Bandara (Canada)
▸ Colin Barrow (Australia)
▸ Bradley Bolling (USA)
▸ Rong Cao (Tsao) (Canada)
▸ Zhen-Yu Chen (Hong Kong)
▸ Adriano C. de Camargo (Chile)
▸ Richard J. Fitzgerald (Ireland)
▸ Chi-Tang Ho (USA)
▸ Charles Hu (USA)
▸ Guangwei Huang (USA)
▸ Amin Ismail (Malaysia)
▸ You-Jin Jeon (Korea)
▸ Bo Jiang (China)
▸ Shiming Li (USA & China)
▸ Kazuo Miyashita (Japan)
▸ Lanh Van Nguyen (Canada)
▸ Aneta Kopec (Poland)
▸ Carmen Lammi (Italy)
▸ Giuseppina Mandalari (Italy)
▸ Jordi Salas-Salvado (Spain)
▸ Shahrul Razid Sarbini (Malaysia)
▸ Muhammad Azmi Mohammed (Malaysia)
▸ Min-Hsiung Pan (Taiwan)
▸ Ronald B. Pegg (USA)
▸ Pingfan Rao (China)
▸ Kenji Sato (Japan)
▸ Fereidoon Shahidi (Canada)
▸ Zhuliang Tan (Canada & China)
▸ Fidel Toldra (Spain)
▸ Rimantas Venskutonis (Lithuania)
▸ Chin-Kun Wang (Taiwan)
▸ Daoying Wang (China)
▸ Jiankang Wang (China)
▸ Hanny Wijaya (Indonesia)
▸ Jianping Wu (Canada)
▸ Gow-Chin Yen (Taiwan)
▸ Liangli Yu (China & USA)
▸ Jerzy Zawistowski (Canada)
▸ Zhenxing Wang (China)
▸ Ardiansyah Michwan (Indonesia)
ISNFF 2026 PLENARY SPEAKERS
| SPEAKER | BIOGRAPHY | PRESENTATION TITLE |
 Zhen-Yu Chen (Hong Kong, China) Guangdong Pharmaceutical University |
Dr. Zhen-Yu CHEN is currently professor at School of Food Science in Guangdong Pharmaceutical University. He used to be Choh-Ming Li Chair professor at School of Life Sciences, The Chinese University of Hong Kong. He obtained his PhD degree from the University of Massachusetts at Amherst. Professor Chen has published more than 300 SCI papers with a total citation of >23000 times and an H-index of 86. Professor Chen is the former Associate Editor of Journal of Agricultural and Food Chemistry. Professor Chen is currently Editor of Food Chemistry and associate Editor of Food Reviews International. He also serves as a member of the Editorial Boards including Journal of Functional Foods, Food & Function, Food Science and Human Wellness, Biomedical and Environmental Sciences, and Acta Nutrimenta Sinica. Professor Chen has received several awards including the Advancement of Application of Agricultural and Food Chemistry Award from the American Chemical Society, the High Education Outstanding Scientific Research Output Award for Natural Science from the China Ministry of Education, and the Medal of Honour (MH) from Hong Kong SAR Government in recognition of his contributions to the promotion of food safety and protection of public health. Professor Chen is also the Fellow of American Chemical Society (Agricultural and Food Chemistry Division, USA) the Fellow of Royal Society of Chemistry (UK), and the Fellow of International Society of Nutraceuticals and Functional Foods. | Phytosterols: absorption and chemical and enzymatic structural modifications |
 Xuebing Xu (China) (Emeritus) Wilmar (Shanghai), Biotechnology Research and Development Center Ltd. |
Dr. Xuebing Xu is the Chief Scientist of Yihai Kerry Group (Wilmar China). He received his Ph.D. in chemical engineering (1999) from the Technical University of Denmark. In 2008, he was hired as the full professorship from Aarhus University, Denmark. His research interests include lipid technology, enzyme technology, food functionality, food safety, flavour chemistry, and functional lipids with particular focus on structured lipids and other nutritional lipids. He has authored 390 publications. He is also the inventor or co-inventor of more than 90 patents. He received many awards including European Lipid Technology Award; Honoured Student Award, AOCS Fellow, and AOCS Stephen Chang Award and Alton E. Bailey Award; CCOA Research Excellence Award and 3 project awards in Grand Prize and First Prize; Lifetime Achievement Award; and Magnolia Memorial Award, among others. | RGerm oils as a byproduct from grain milling for healthy applications |
 Guangwei Huang (USA) Almond Board of California |
Guangwei Huang is Director of Food Research and Technology at the Almond Board of California, leading research on almond quality, food safety, processing, innovation, and co-product utilization. He led a successful GRAS determination for almond hulls for food use, unlocking new industry opportunities. Guangwei also helped develop the mandatory almond pasteurization rule and authored widely adopted thermal lethality and surrogate challenge validation guidelines used across nut and other low-moisture food industries. Before joining the Almond Board in 2001, he worked in dried fruits and nuts, frozen foods, organic baby foods, and almond processing, and previously supported national pesticide-residue and contaminant standards at China’s food safety risk assessment center. He holds a B.S. from Sichuan University and an M.S. in Food Science from UC Davis. | Transforming almond hulls into valuable food ingredients |
 Dejian Huang (Singapore) National University of Singapore |
Dejian Huang is a Professor and Deputy Head of the Department of Food Science and Technology at the National University of Singapore (NUS). His research encompasses chemistry of bioactive constituents in edible plants, food as medicine, sustainable proteins and zero-waste food processing technology. With an interdisciplinary background in chemistry and food science, he has made significant contributions to research and innovation in health-related food science. He has also held several academic leadership appointments at NUS and is widely recognised for advancing the translation of fundamental science into emerging applications within the food sector. Dr Huang has published over 260 scholarly articles in food science and chemistry, with h index of 67 (google scholar). Prof Huang is a co-founder and scientific advisor of a spin-off company from NUS, Kosmode Health Singapore Pte Ltd, which won the Singapore Business Review National Business Awards 2026 | Old flavones, new discoveries |
 Jerzy Zawistowski (Canada) University of British Columbia |
Dr. Jerzy Zawistowski serves as the academic director of the Master Food Science Program in the Foods, Nutrition and Health Department at the University of British Columbia (UBC) and is an adjunct professor at the same university. From 1998 to 2008, he served as Vice President of Functional Foods and Nutraceuticals at Forbes Medi-Tech Inc., Vancouver, BC. His responsibilities included research and development focused on discovering new natural health products, particularly plant sterols and their relationship to coronary heart disease, as well as technology and product development in functional foods and nutraceuticals. Dr. Zawistowski has approximately 40 years of experience in food production, development, technology, food safety, and food regulations. He earned his Ph.D. in Food Science from the University of Manitoba in 1988 and his M.Sc. in Human Nutrition and Food Technology from Warsaw University of Life Sciences in 1981. In 2013, he received the Certified Food Scientist (CFS) designation from IFT. In 2024, he was awarded a doctor honoris causa, the highest academic degree, by the University of Agriculture in Krakow, Poland. In 2025, he was inducted as a Fellow of the International Society for Nutraceuticals and Functional Foods (ISNFF) in recognition of outstanding contributions to the field of nutraceuticals and functional foods. He has authored or co-authored over 150 peer-reviewed research, book chapters and review papers as well as 13 patents. He has presented more than 200 scientific papers, including 93 invited lectures—plenary and keynote talks nationally and internationally. Dr. Zawistowski is a member of several professional food associations, including the Institute of Food Technologists (IFT) and the International Society for Nutraceuticals and Functional Foods (ISNFF). He serves as ISNFF's treasurer and is a past chair of the Western Canadian Functional Foods and Nutraceutical Network (WCFN). | Review of global law and regulations on Artificial Intelligence (AI), with potential applications to the food sector |
 Fereidoon Shahidi (Canada) Memorial University of Newfoundland |
Fereidoon Shahidi, Ph.D., FACS, FAGFD-ACS, FAOCS, FCIC, FCIFST, FIAFoST, FIFT, FISNFF, FRSC (UK), is a University Research Professor and Distinguished Scholar in the Department of Biochemistry at Memorial University of Newfoundland. He has authored over 1,000 peer reviewed research papers and book chapters, 80 books, and 10 patents (h-index 170; > 127,000 citations). His research interests are in the areas of nutraceuticals and functional foods. He has received numerous awards from different societies and has served on and chaired many committees, both nationally and internationally. He was the recipient of the Lifetime Achievement Award of the Institute of Food Technologists (IFT) in 2023, the International Society for Nutraceuticals and Functional Foods (ISNFF) in 2017 and the International Union of Food Science and Technology (IUFoST) in 2024. He received the 2021 Sterling Henricks Memorial Lectureship Award of the American Chemical Society (ACS) and the prestigious Woodroof Lectureship Award of the University of Georgia in 2024 as well as the Exemplary Leadership Award from ACS. He is currently the President of the International Academy of Food Science and Technology (IAFoST) and a past chair of the Scientific Council of IUFoST. He serves as the editor-in-chief (EiC) of the Journal of Food Bioactives and the journal of Food Production, Processing and Nutrition. Shahidi is the principal founder of ISNFF and Founding EiC of the Journal of Functional Foods. He served as an editorial board member and an Editor of Food Chemistry for a quarter of a century. He was also the principal founder of the Nutraceutical and Functional Food Division of IFT. He has trained well with over 200 graduate students, highly qualified personnel and PDFs, now his colleagues in over a dozen countries. | Promises and challenges of nutraceuticals and functional foods: sustainability, zero waste processing and environmental concerns |
 Richard J. FitzGerald (Ireland) University of Limerick |
Professor R. J. (Dick) FitzGerald holds a BSc in biochemistry and PhD in protein chemistry/enzymology. He is an Emeritus Full Professor (personal chair) at the Department of Biological Sciences at the University of Limerick (UL), Ireland where he established the Proteins and Peptides Research Group working in food protein ingredients. Research interests are in the biofunctional (specifically biologically active peptide) and the technofunctional (solubility, heat stability, emulsification, etc) properties of proteins from a range of food sources (including dairy, plant, macroalgae, microalgae, fish and shellfish). He has acted as overall project coordinator and principal investigator on a range of EU, national and industry funded projects. He is a member of the Health Research and the Bernal Institutes at UL. He is holder of the UL award for research excellence and is a Fellow of ISNFF. He has published widely on bioactive peptides and food protein enzymatic hydrolysates. | Dulse protein extract hydrolysates: potential role in glycaemic management |
 Petra Rimantas Vinskutonis (Lithuania) Kaunas University of Technology |
Prof. Dr. P.R. Venskutonis has been working in the Department of Food Science and Technology at Kaunas University of Technology since 1976 and has been a part-time Lead Researcher at the Estonian University of Life Sciences (EMU) since 2017. The main areas are the development of functional ingredients for foods and nutraceuticals, as well as innovative biorefining technologies to recover health-beneficial nutrients from botanicals, agri-food raw materials, and processing by-products. Studies of food flavours, particularly volatile essential oils, their characterization, and microencapsulation were also among the main topics of his team's research. He co-authored 245 publications (cited >13,000 times, HI=57) in journals with an IF (CA WoS), 11 book chapters, and 11 patents. He supervised and participated in numerous national and international projects and served as a representative of Lithuania in various EU science programs. He is a member of IFT (since 2002) and several other international organizations, and a holder of various awards: National Science Award of Lithuania (2004, 2021); Kaunas City Science Award (2022); ISNFF award for outstanding contribution to the nutraceuticals and functional foods discipline and services to the ISNFF (2019); Fellow of ISNFF (2021), IAFST (2022), ISEKI-Food Academy (2023); Lithuanian Academy of Science (2025); Doctor Honoris Causa of EMU (2025). | Phytochemicals for functional foods and nutraceuticals: prospects and challenges |
 Kazuo Miyashita (Japan) Hokkaido Bunkyo University |
A Full Professor in Graduate School of Health and Nutrition Sciences, Hokkaido Bunkyo University, Honorary Professor of Hokkaido University, and Visiting Professor of Obihiro University of Agriculture and Veterinary Medicine. He earned his Ph.D. from Tohoku University in 1985. He worked for Hokkaido University as Instructor (1985-1995), Associate Professor (1995-2000), and Full Professor (2000-2020). After that he worked for Obihiro University of Agriculture and Veterinary Medicine as a Project Professor (2020-2023) and then for Hokkaido Bunkyo University as Full Professor (2023-current). He has got many scientific awards such as: The Japanese Society of Fisheries Science Award, International Society for Nutraceutical and Functional Foods (ISNFF) Award, Fellow of the American Chemical Society, and Kaufmann Memorial Lecture Award from International Society for Fat Research. The achievement has been published with more than 230 pure reviewed papers, 3 book editions, 50 book chapters, 60 reviews, and 25 patents. | Brown seaweeds lipids as functional food ingredients |
 Cordelia Selomulya (Australia) UNSW Sydney |
Professor Cordelia Selomulya is Head of the School of Chemical Engineering at UNSW Sydney and Research & Commercialisation Director of the Future Food Systems Cooperative Research Centre. An internationally recognised leader in food engineering, her research spans encapsulation, smart drying, protein functionality, and sustainable food processing. She is known for bridging fundamental science and industrial application through strong collaborations with global food and ingredients partners. Professor Selomulya is a Fellow of the Australian Academy of Technological Sciences & Engineering, the Institution of Chemical Engineers, and the Institute of Food Technologists, and serves on the Australian Research Council College of Experts. Her leadership is focused on translating advanced food engineering into scalable, resilient, and sustainable food systems. | From interfaces to gels: designing plant proteins for bioactive function and stability |
 Ee Siong Tee (Malaysia) Federation of Asian Nutrition Societies (FANS) |
Tee E Siong, PhD is Immediate-Past President of the Nutrition Society of Malaysia (NSM). He is also Chair of the Southeast Asia Public Health Nutrition (SEA-PHN) Network and President-Elect of the Federation of Asian Nutrition Societies (FANS). He represents NSM in several Technical Working Groups in the Ministry of Health Malaysia, including committees related to Malaysian Food Regulations and Codex Alimentarius. Upon his retirement from Institute for Medical Research, MOH, in 2002, he set up a consultancy, TES Nutrihealth Strategic Consultancy. Dr Tee is also a Scientific Director of the International Life Sciences Institute (ILSI) (Southeast Asia Region) and Adjunct Professor of the IMU University, Malaysia. | Functional foods health claims regulations in Southeast Asia - current status, challenges and opportunities |
 Chin Ping Tan (Malaysia) Universiti Putra Malaysia |
Prof. Dr. Chin Ping Tan is a distinguished and internationally recognised scholar in lipid science and technology at UPM, where he leads a major research programme on Fats and Oils Technology. His research expertise includes lipid chemistry, edible oil quality and safety, palm oil processing, food nanotechnology, emulsions, microencapsulation, and the extraction of bioactive compounds from agricultural by-products. He has an exceptional academic track record, having published over 600 peer-reviewed journal articles, ten book chapters, and co-edited a book, alongside filing more than 20 patents. His research has garnered over 21,900 citations, with an h-index of 75 (Scopus, as of January 2026), and he has presented more than 400 papers at national and international conferences. Prof. Tan’s work focuses on enhancing the quality and safety of fats and oils, including mitigating processing contaminants in palm oil, improving the bioavailability of functional lipids, and advancing green extraction technologies. He serves as Editor-in-Chief of the International Food Research Journal and holds advisory roles with industry and government agencies. | Palm-based diacylglycerol oils as functional lipids: opportunities in nutraceutical and functional food development |
 Wei Peng Khaw (Malaysia) Malaysian Palm Oil Council |
Khaw Wei Ping is the General Manager of Scientific Affairs at the Malaysian Palm Oil Council, where she leads initiatives focused on advancing the scientific understanding of palm oil in health and nutrition narratives. Holding a bachelor’s degree in pharmacy and an MBA, Wei Ping brings over 20 years of experience and in her current role, collaborates with international stakeholders, advocates for policies that support palm-positive messaging and translates them into informational promotional marketing for the discerning public. She is committed to integrating scientific innovation with industry practices to ensure a sustainable future for the palm oil sector. | Sustainable nutrition and the future of edible oils: palm oil's role in healthy and resilient food systems |
 Mohd Yusof Nisak Barakatun (Malaysia) Universiti Putra Malaysia |
She is a Professor of Dietetics at UPM and currently serves as Deputy Dean (Academic and Student Affairs) at the Faculty of Medicine and Health Sciences. She is the President of the Malaysian Dietitians’ Association (MDA) and the Honorary Secretary of the Malaysian Obesity Society (MYOS). Her work focuses on diabetes nutrition, metabolic obesity, and postprandial metabolism, with emphasis on food-based strategies to improve glycaemic control. Her research explores how functional foods and staple diets, particularly rice-based meals, influence postprandial glucose and insulin responses. She integrates continuous glucose monitoring (CGM) and metabolomic approaches to characterise real-time glycaemic variability and postprandial responses in both clinical and free-living settings, supporting more precise and personalised nutrition strategies. Professor Nisak has published more than 100 scientific papers and contributed chapters to academic textbooks in medical nutrition therapy and diabetes care. She was part of the pioneering team that developed the Ramadan Nutrition Plan (RNP) under the IDF-DAR initiative. Her work aims to translate scientific evidence into practical, culturally relevant dietary strategies to improve metabolic health outcomes. | Postprandial metabolism as a therapeutic target: implications for functional food innovation |
 Dingbo (Daniel) Lin (USA) Oklahoma State University |
I am the John and Sue Taylor Professor of Nutritional Sciences at Oklahoma State University (OSU), with research expertise in nutrition metabolism, carotenoid biology, and gut microbiome. I completed my undergraduate and graduate training in China and subsequently conducted postdoctoral and research faculty training in Japan and the United States. My research focuses on the roles of vitamin A and carotenoids in mitochondrial function, oxidative stress, immune regulation, and host–gut microbiome interactions in metabolic and inflammatory diseases. My laboratory integrates multi-omics and single-cell transcriptomics approaches to investigate nutrient–host–microbe interactions in obesity, diabetes, intestinal inflammation, and the gut–lung axis. I currently serve as Associate Editor of Nutrition Research and Deputy Editor-in-Chief of Metabolism and Disease. My work has been recognized through several honours, including the OSU Regents Distinguished Research Award, the Distinguished Early Career Faculty Award, the OSU College of Education and Human Sciences (CEHS) Leadership and Service Award, and the OSU Stephan M. Wilson Leadership Development Award. | Beyond antioxidants: carotenoids as functional food components regulating metabolism, immunity, and the microbiome |
ACCOMMODATION INFORMATION
For your convenience, ISNFF2026 participants are entitled to a special room rate. Kindly refer to the details below:
Hotel Name: Imperial Hotel, Bintulu, Sarawak
Referral Code: G009613
Contact Number: 086-338899
Email : inbtu.rsvn@imperial.com.my
Website: https://imperial.com.my
Reservation Method: Direct booking via call or email to the hotel
Please quote the referral code during your reservation to enjoy the special rate.
Should you require any further information or assistance, please do not hesitate to contact us.
Thank you, and we look forward to your participation in ISNFF2026
CONTACT US
Dr. Nurul Husna Shafie
Prof. Dr. Amin Ismail
Prof. Dr. Fereidoon Shahidi
The organizing committee welcomes your participation in Sarawak for our international conferences in August 2026.
This marks the first time ISNFF will be held in Malaysia, with Bintulu, Sarawak selected for its vibrant cultural heritage, breathtaking natural landscapes, and distinctive location on Borneo Island, offering participants a truly memorable experience that blends tradition with nature.
How to get to Bintulu?
Bintulu, an industrial port town of Sarawak, is well connected by direct flights from major Malaysian cities such as Kuala Lumpur, Kuching and Kota Kinabalu. There are frequent daily flights via Kuala Lumpur International Airport, Kuching International Airport and Kota Kinabalu International Airport, making Bintulu a convenient and accessible destination for international travelers.
Please refer to the following websites for access information
Please refer to the following websites for access information
Where to go in Sarawak – discover more by checking out the Sarawak Tourism Board’s website at
https://www.sarawaktourism.com/web/home/index/
The organizing committee looks forward to meeting you in Sarawak