FOOD CHEMISTRY AND INGREDIENTS
- Bioactive Constituents of Foods
- Chemistry of the Novel Source of Nutrients
- Extraction and Valorization of Sidestreams
- Food Components & Their Nutritional, Technological, and Sensory Properties
- Food Contaminants
- Delivery Systems for Nutrients and Healthy Compounds
- Food Biopolymers and Colloids
- Encapsulation Technologies for Chemical Stability and Delivery of Nutrients
- Texturization Mechanisms of Proteins and other Food Polymers
- Interaction of Food Components During Processing of Foods
- Chemistry of Natural Food Colors
- Food Structuring
SUSTAINABILITY AND CLIMATE NEUTRAL FOOD SECTOR
- Sustainable Source of Nutrients, and Sustainable Additives
- Reuse of By-Products and Food Waste
- Energy Efficient Food Processing, Transportation and Storage
- Protein Transition
- Sustainable Food Processing
- Food Packaging Materials
- Fermented Food as Sustainable Processing
- Plant-Based and Marine-Based Food and Ingredients
- Policy Intervention for Food Waste Reduction
- Food Safety of Novel and Upscaled Foods
- Precision Fermentation
- Sustainable Production of Foods Linked with LCA Analysis
EMERGING TECHNOLOGIES AND FUTURE FOOD
- 3D/4D Food Printing
- Robotics In Food Processing and Food Service
- Human Food Interaction, Digitalization, Virtual Reality
- Precision Manufacturing
- Reversed Engineering
- Digital Gastronomy
- AI for Food Processing and Food Chain
- Cold-Plasma
- Non-Thermal Processing
- Clean Label via Processing Tracks
SENSORY EXPERIENCE OF FOOD
- Multi-Sensory Experiences
- Food Sensory Acceptance, Satisfaction, Emotions
- Food Design for Improved Sensory Experience
- Food Structure-Aroma-Taste Interaction
- Psychological Traits and Food Sensory Perception
- Digital Technology for Augmented Food Perceptions
- Sensory Analyses Approaches and Tools
- Food Neophobia
FOOD AND HEALTH IN A NEW DIMENSION
- Reformulation Strategies for Healthy Food Products
- Food for Patients and Specific Therapies
- Food For Gut Microbiome Health
- Bioavailability and Bioaccessability
- Probiotics and Psychobiotics in Food
- Personalized Food Products
- Nutrient Security
- Precision/Personalized Nutrition
PHYSICAL PROPERTIES OF FOOD
- Food Texture
- Mechanical Properties, Inhomogeneous Food and Novel Sensory Experiences
- Food Microstructure
- Rheology and Interfacial Properties
- Food Powders
- Chemistry, Rheology and Texture Nexus
- Rheology of Multiphase Complex Food Products
TRADITIONAL FOOD PROCESSING
- Drying
- Heat Treatment
- Hurdle Technologies
- Heat and Mass Transfer
- Mechanical Processing
- Fermentation
- Extrusion
- Evaporation
- Processes for Solid and Liquid Separation (e.g. Expression)
FOOD MODELING
- Modeling of Food Processing
- Modeling of Chemical, Physical and Sensory Properties of Food
- Digital Food Twins
- Shelf-Life Modeling
- Modeling the Migration of Chemicals
- Multiphysics Modeling - Application to Food Processes
- Modeling Approaches for Studying the Gut Microbiota
- Heat and Mass Transfer
FOOD CONTACT MATERIALS
- Depanning Oil
- Non-Stick Coating
- Food Contact Surface
- Cleaning in Place (CIP)
- Effect of Food Formulation and Processing Conditions on Fouling
