International Congress Bioactive Compounds (ICBC) posters and lectures deeply addressed the last advances in Bioactive Compounds concerning Food Science and Nutrition approach.

The research on bioactive compounds is transforming the modern view of Food Science and Nutrition in the World since it has highlighted the importance of food functionality to disease prevention and health promotion. These new concepts have also drawn the attention of food industry, which has seen an opportunity to develop new products for consumers.

Food scientists face new challenges in developing new products, which also should meet several consumers exigencies, like convenience, sensory and nutritional properties, among others. Furthermore, new technologies and formulations are emerging to attend to this demand for consumers looking for products that could improve health and prevent diseases.

On the other hand, malnutrition is a big world challenge, including famine and bad nutrition habits. Therefore, food science and technology have a great opportunity in this scenario as well, for Universities, which promote the training of cutting-edge professionals, and for companies, which are responsible for delivering new products on the market.

ICBC and IWBC aims to bring new information to the knowledge frontiers for research, development and innovation.