From 23 to 25 April 2026, the Functional Food Conference 2026 (thereafter referred to as FFC 2026) was held in Hangzhou, Zhejiang Province. Professor Xiang Leiwen, Fujian Province – Indonesia Marine Food Joint Research and Development Center, was invited to attend the conference and deliver a presentation entitled “Study on the Interaction between β-Lactoglobulin in Milk and Acrylamide in Coffee”.

The FFC 2026 was organized by the FFC Organizing Committee and other institutions, hosted by the Hangzhou New Era Consumer Assistance Research Institute and other organizations, and executed by the Beijing Weikang Food Technology Exchange Centre and Beijing Jinjiusheng International Exhibition Co., Ltd. The Expert Committee for this conference was chaired by three Academicians of the Chinese Academy of Engineering: Sun Baoguo, Shan Yang and Xue Changhu. Under the theme “Exploring New Pathways for the Development of Functional Foods, contributing to the Cause of Shared Prosperity through Consumption Assistance”, the conference featured a variety of formats including invited presentations, thematic forums, exhibitions, new product launches and product selection and matching sessions.