ISNFF Conference 2026

After June 15, only poster

presentations will be accepted

ISNFF 2027 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.

PROGRAMME AT A GLANCE

List of PL/keynotes, Oral Session Speakers and Poster Presenters

List of PL/keynotes and Oral Session Speakers

List of Poster Presenters

PRESENTATION GUIDELINES

Oral Presentation Guidelines

All presenters must register for the conference and pay the required registration fees before the conference. Please follow the registration and payment instructions available on the ISNFF Conference website: https://www.isnff.org/en/

Session Logistics & Timing

Total presentation time: 15 minutes per presentation.
Presentation: Maximum of 10–12 minutes.
Question-and-answer (Q&A) session and transition: 3–5 minutes.

Timekeeping: The Session Chair will provide a visual warning when 2 minutes remain and a final signal when your presentation time has ended.
Attendance: Please arrive at your assigned session room at least 15 minutes before the session begins to introduce yourself to the Session Chair and ensure that your presentation has been uploaded successfully.

Technical Requirements & Slide Submission

To avoid technical delays between presentations, all presenters must use the venue's designated presentation laptops. The use of personal laptops at the podium is not permitted.

Accepted file formats: Microsoft PowerPoint (.ppt, .pptx) or Adobe PDF (.pdf).
Presentation submission: Please bring your presentation on a USB flash drive and submit it to the Secretariat Room at least 2 hours before your scheduled presentation.

Slide Preparation

All presentations must be prepared in English.
There is no prescribed slide template. Presenters are free to design their slides in their preferred style.

Question-and-Answer (Q&A) Session and Presentation Etiquette

Audience interaction: Following your presentation, the Session Chair will invite questions from the audience.
Unable to attend: If you are unable to attend or present, please notify the Organizing Committee immediately at isnffsecretary@gmail.com so that the session schedule can be adjusted or arrangements can be made for a co-author to present on your behalf.

Best Oral Session Awards

All presenters in the oral presentation category will be evaluated by a panel of judges for the Best Oral Session Awards. Selected winners will be invited to deliver a 3–4-minute flash talk (5 August 2026 from 1200 – 1300 hr) during the conference. If your oral presentation is selected, you will be required to prepare 2–3 presentation slides to accompany your flash talk.

Poster Presentation Guidelines

All presenters MUST register for the conference and pay the required fees BEFORE the conference. Please follow the instructions and payment procedures at the ISNFF Conference website: https://www.isnff.org/en/

All posters shall be printed on A1 size (W 59.5cm X H 84.1cm) in portrait orientation and mounted on exhibition boards in a designated area in Imperial Hotel, Bintulu. Please check the conference website for the exact poster exhibition area.

All ISNFF 2026 posters must follow the official poster template. Please download the template and prepare your poster accordingly.

Each poster must include the following information:

Title of paper
Name of authors(s), underline the presenting author
Affiliation (i.e author’s institution)
Introduction
Methodology
Results and Discussion
Conclusion
References

Place a photograph of the presenting author (approximately 7 × 10 cm) at the top right corner of the poster (optional).

A poster label and Velcro strips will be provided during the conference for poster mounting.

Please check the conference website regularly for updates, including the latest scientific programme. The list of accepted posters for display will be announced on the conference website closer to the conference date.

Posters may be installed between 2:00 pm and 6:30 pm on Sunday, 2 August 2026, or before 9:00 am on Monday, 3 August 2026, and should remain on display in the event hall throughout the conference.

All student posters will be evaluated by a panel of judges for the awards. Selected poster winners will be invited to deliver a 3–4-minute in flash talk (5 August 2026 from 12:00 – 13:00 hr) during the conference. If your poster is selected, you will be required to prepare 2–3 slides for your presentation.

Posters may be removed from 5:00 pm on Wednesday, 5 August 2026. The Organizing Committee will not be responsible for any loss of or damage to posters.

ADVISORY NOTES

Dear Registered Participant:

Greetings! Thank you for your registration for the 18th Conference and Exhibition of the International Society for Nutraceuticals and Functional Foods (ISNFF 2026), which will be held August 2-6 at Imperial Hotel Bintulu, Sarawak, Malaysia.

Please note that your registration covers the following.

Book of abstracts
Admission to all scientific sessions and exhibitions
Nutirion breaks and lunch

We are pleased to provide you with the following information for the conference.

Conference Date and Venue

August 2-6, 2026

Imperial Hotel Bintulu

Lot 483, Block 31, Kemena Land District,

Jalan Tanjung Batu,

97000 Bintulu, Sarawak, Malaysia

Tel: +60 86-338 899

Hotel Location and Bintulu Airport

Imperial Hotel Bintulu is strategically located along Jalan Tanjung Batu and is directly connected to Boulevard Shopping Mall Bintulu, providing convenient access to shopping and dining facilities. The hotel is approximately 17 km (24 minutes by car) from Bintulu Airport, making it easily accessible for both domestic and international delegates.

Public Transport

For delegates arriving by air, taxi and e-hailing services such as Grab are readily available from Bintulu Airport to the hotel. The journey takes approximately 20–25 minutes.

Within Bintulu, e-hailing services are the most convenient mode of transportation, as public bus services are limited.

Registration and Conference Programme

Registration will commence on August 2, 2026 from 2.00 to 5.00 pm. Participants are kindly requested to proceed to the designated registration counter upon arrival. Upon registration, the Secretariat will provide you with a conference name tag. Kindly wear this name tag at all times during the conference.

The detailed conference programme can be found in the website, https://www.isnff.org/en/ for your information and reference.

Welcome Gathering

All participants are invited to the Welcome Gathering which will be held on August 3, 2026 from 6.30 pm at the Imperial Hotel.

Gala Dinner

Admission to Gala Dinner that will be held on August 4, 2026 from 7.30 pm. This is a ticketed event open only for registered participants.

Oral and Poster Presentation Guidelines

Please find attached guidelines for your information and reference.

Publication Information

The ISNFF is pleased to consider relevant presentations for publication in the Journal of Food Bioactives, it official publication outlet for consideration. Accepted manuscripts will be exempt from APC charges if submitted before September 10, 2026. All those received afterwards, will receive a 20% discount if received by November 15, 2026 <isnff-jfb.com>.

In addition, the journal of Food Production, Processing and Nutrition (Springer Nature) invites manuscript submissions from conference participant.

Finally,we offer potential publication opportunities for conference participants in the Malaysian Journal of Medicine and Health Sciences (MJMHS). APC of RM500 is applied to accepted manuscript of less than 8 pages <https://mc.manuscriptcentral.com/mjmhs>.

We hope that the above information will help ensure a smooth and enjoyable participation at the conference.

If, for any reason, you are unable to attend the conference, kindly inform us immediately so that the necessary arrangements can be made.

Should you require any further information or assistance, please do not hesitate to contact us at isnff2026@gmail.com.

We look forward to welcoming you to ISNFF2026 and wish you a fruitful and memorable conference experience.

IMPORTANT DATES

Registration/Abstract Submission: January 1, 2026

Abstract Submission Deadline: June 15, 2026

Early-Bird Registration Deadline: June 1, 2026

Regular Registration Deadline: July 1, 2026

The registration deadline for presenters is July 10, 2026. All other participants may register until the conference begins or onsite during the event.

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

Click here to download ISNFF 2026 Conference Registration Form

MALAYSIA AND DEVELOPING COUNTRIES
▸ Early-bird (non-students)	RM 1500
▸ Early-bird (students)	RM 800
▸ Regular (non-students)	RM 1800
▸ Regular (students)	RM 1000

Click here to register ISNFF2026 Conference – For Malaysian

Click here to register ISNFF2026 Conference – For Developing Countries

PAYMENT METHODS

INTERNATIONAL

Please email to

isnffsecretary@gmail.com

for payment method

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/KEYNOTE 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
Ratih Dewanti-Hariyadi (Indonesia) IPB University	Dr. Ratih Dewanti-Hariyadi is a Professor in Food Microbiology at the Department of Food Science and Technology and a senior scientist at the Southeast Asia Food Agriculture Science and Technology (SEAFAST) Center, IPB University. Her research interest is characterization and control of foodborne bacterial pathogens such as Salmonella, Cronobacter etc in foods. In the country, she has been serving as an expert in for the development of policy and standards for food safety, especially for the National Agency for Drug and Food Control, Ministry of Agriculture as well as Ministry of Fisheries and Maritime Affairs. She has been a member of the International Commission on Microbiological Specification for Foods since 2007. In 2013, she received Food Safety Professional in a Developing Country Award from The International Association for Food Protection. Profesor Dewanti-Hariyadi obtained her PhD in Food Microbiology from the University of Wisconsin, Madison, US.	Food Safety, Pathogenic Bacteria, and Safe Functional Foods.
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

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: ihbt.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

MALAYSIA AIRLINES DISCOUNT

Malaysia Airlines is delighted to offer a discount of up to 15% in support of the 18th International Society for Nutraceuticals and Functional Foods (ISNFF) Conference and Exhibition, taking place from 2nd to 6th August 2026 in Bintulu, Sarawak, Malaysia.

For more detail, please click here.

CONTACT US

Dr. Nurul Husna Shafie

Prof. Dr. Amin Ismail

Prof. Dr. Fereidoon Shahidi

isnff2026@gmail.com

aminis@upm.edu.my

fshahidi@mun.ca

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