Current Research and Development of New Functional Food Products
Functional Foods and Obesity
Functional Foods and Diabetes
Functional Foods and Neurological Diseases
Functional Foods and Cardiovascular Diseases (CVD)
Functional Foods and Cancer
Functional Foods with Bioactive Compound(s)
Medical impact of food
Food digestion and bioavailibility
Effects of processing on food functionality
Phytochemicals/plant bioactives
Gut microbiota
Novel Aspects of Food Safety and Quality
Foodomics
Food microbiology
Mycotoxins in Food
Food additives
Food contaminants
Process-induced food toxicants
Chemistry of food
Food safety and genetic engineering
Food allergens
Food fraud and authenticity
Risk analysis
Sensor analysis
Sustainability aspects in food production and processing (water management, waste reduction, energy efficiency)
Modelling and Control of Food Process
Advances in Food Packaging and Preservation
Nano and microencapsulation in Food
Food structure and fuction: Emulsions, foams, gelation and others
Food Technology and Biotechnology
Traditional Food, Food with Appellation of Origin
Organic food
Regulations and legislation for food safety and quality
Food Marketing and Consumer research
Food and Agricultural Policy
Food Chain Management
Legal aspects
Socio-economic aspects
Agricultural machinery
Smart farming (sensors, systems automation)
Agricultural facilites
Food processing equipment
Computer simulation
Transportation-related carbon emmisions
Food Transportation equipment
Utilisation of natural resourses
Food security and sovereingty
Rights and resposabilites
Religion aspects of food
Food and Social Identities, Cultural Practices, and Values
