Dr. Joel Abecassis, President of ICC, attended the 8th International Symposium of Food Science, 26-27 July 2014, Chengdu, Sichuan, China

In order to further investigate the health benefit of functional food and bioactive compounds and ensure food security, the 8th International Symposium of Food Science, the 16th International Conference of Functional Food Centre, and 4th International Symposium of Academic Society for Functional Foods and Bioactive Compounds were successfully held during 26-27 July 2014 in Chengdu, Sichuan, China. Nearly 600 conference representatives from more than ten countries including China, USA, France, Canada, Germany, and Korea attended. Dr. Joel Abecassis, the President of ICC, also attended the conference on invitation.

This symposium was held jointly by International Association for Cereal Science and Technology (ICC), Beijing Academy of Food Sciences, China Food Publishing Co., Food Science Journal, Food Science and Human Wellness, Functional Food Centre / FFC, USA) and Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) with theoretical research and practical application of functional food and bioactive compounds and food quality and safety control technology as the main topics. There were twelve forums with almost 100 seminars. It was rich in contents, advance in topics, and novel in conference styles. This symposium did not only allow direct contact between professionals and audience, but also offered the opportunity for them to discuss topics of concern and share experience with each other.

This symposium attracted wide serious concern of professionals in food industry. Experts and professionals were active on the symposium, analysing current hot topics in food industry from a macroscopic view and professional vision. This symposium provided an excellent opportunity for deeper exchange, achievement spread and exhibition for scholars and experts in functional food industry.