DISRUPTIVE TECHNOLOGY INTERVENTION
- Cold-Plasma
- Ultrasounds
- Food digital twins
- Reversed engineering
- Cooking precision
3D FOOD PRINTING
- Printing meat products
- Digital design, full control printing movements
- Printability of food formula
FOOD SENSORY EVALUATION AND NOVEL EXPERIENCE FOR A BETTER HEALTH AND SUSTAINABILITY
- Tools for sensory evaluation
- Mastication work and sensory experience
- Food design and inhomogeneous food
- Stratification of tastants and modulated intake
- Improved sensory acceptance for reducing food waste
- Multi-sensory experiences
- Augmented food perceptions
FOOD CUSTOMIZATION AND HEALTH
- Hydrocolloids and biofunctionalities
- Probiotic and prebitiocs
- Double emulsions and nutrients bioavailability
- Bioaccessability
- Nutrient security
- Food Personalized Manufacturing
- Delivery functionality
SUSTAINABILITY IN FOOD PRODUCTION AND TECHNOLOGY
- Alternatives source of proteins from vegetable/marine environment
- On-demand food manufacturing
- Extraction and valorization of the sidestream
- Food packaging materials
- Prolonging and modeling shelf life
FOOD CHEMISTRY
- Food chemistry to improve nutrition and health
- Food chemistry and functionalities
- Novel sources of nutrients and bioactives
- Effect of nutritional, technological, and sensory properties
- Chemical analyses for food quality and functionality
PHYSICAL PROPERTIES IN FOOD
- Food texture
- Mechanical properties, inhomogeneues food and novel sensory experiences
- Food microstructure
- Bioaccessability
TRADITIONAL PROCESS FOR FOOD SCALE UP AND ADAPTATION IN OTHER LOCALITIES
- Traditional fermented food
- Local food products and food security
- Fermentation as bio-preservation methods
- Traditional food process
- Food technology in developing countries
OPEN SCIENCE CULTURE, DATA MINING AND VISUALIZATION IN FOOD SCIENCE
- The impact of open data
- Tools for data sharing and collaborations
- Alternative tools and methods for data visualization
- Open Science
- Machine learning
- Computational tools
CONSUMER’S TRUST AND AWARENESS IN FOOD SCIENCE AND TECHNOLOGY
- Social acceptance of radical innovation in the food sector
- Consumer-centric approach for practical innovation
- Communication and better awareness of the food science and technology
Note*: The above topics may include, but are not limited.
