Since 1998, The Functional Food Center (FFC) has been a pioneer in functional industry, combining cutting-edge expertise in the biomedical sciences with practical business experience in order to aid in further research, development, and commercialization of functional food innovations in both domestic and international markets. FFC defines functional foods as “Natural or processed foods that contain known or unknown biologically-active compounds; which, in defined quantitative and qualitative amounts, provide a clinically proven and documented health benefit for the prevention, management, or treatment of chronic disease”. The Journal of Functional Foods in Health and Disease is also found at http://functionalfoodscenter.net/the-journal-of-ffhd.html. With over 400,000 readers, this peer reviewed, open- access journal strives to develop concepts that help readers understand the mechanisms of disease and the creation of specific functional and medicinal foods used for the prevention and management of various diseases. Since 2004, the FFC has organized 21 International conferences on functional foods, bioactive compounds and chronic diseases such as diabetes, CVD, obesity, and cancer internationally and in high level universities like University of California Los Angeles, Texas Women’s University, Kyoto Prefectural University, University of California Santa Barbara, and many more. Currently, we are working on our 21st International Conference "Functional Foods and Bioactive Compounds in Health and Disease: Science and Practice" that will be held at San Diego Convention Center, in San Diego, California, on March 25-26, 2017. For more information, please visit: http://functionalfoodscenter.net/21st-int--conference-of-ffc.html FFC has published books and founded the Academic Society of Functional Foods and Bioactive Compounds http://functionalfoodscenter.net/Academic_Society_ASFFBC.html http://functionalfoodscenter.net/food-science-publisher.html