Sustainability aspects in food production and processing (water management, waste reduction, energy efficiency)
Modelling and Control of Food Processes
Advances in Food Packaging and Preservation
Nano and microencapsulation in Food
Food structure and fuction: Emulsions, foams, gelation and others
Emerging Food Technology and Biotechnology
Traditional Food, Food with Appellation of Origin
Added-value food Industry by-products
3-D Food
Organic food
Novel Aspects of Food Safety and Quality
Mycotoxins in Food
Additives in Food
Process-induced food toxicants
Chemistry of food
Food safety and genetic engineering
Food allergens
Food fraud and authenticity
Risk analysis
Sensor analysis
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
Agricultural machinery and facilites
Smart farming (sensors, systems automation)
Food processing equipment - industry 4.0
Utilisation of natural resourses
Food security and sovereingty
Rights and resposabilites
Religion aspects of food
Food and Social Identities, Cultural Practices, and Values
Industrial innovation
Social Innovation
University to industry: colaboration, netwoking and knowledge transfer
Knowledge transfer supporting environment - The roll of food hubs, incubators, science parks
Enterpreneurship in academic education
