Advanced biotechnological and nanoscience developments and applications in food research
Bioactive compounds ingredients and technologies
Consumer attitudes to food and risk assessment.
Food allergies and intolerances
Food function and relationships between diet and disease
Food and health
New developments in food engineering
Rapid techniques for online control
Novel processing and packaging technologies
Quality assurance methods and application of -omics techniques
Risk assessment of both biological and non-biological hazards in food
Food safety, analysis and control
Prevention of microbial and chemical contaminants in food
New paths for targeted food processing
Design of new and re-evaluation of traditional techniques and ingredients
Non-thermal technologies and process combinations
Analytic approaches and mechanistic insights
Food composition, structure design, digestion and ingredient bioavailability
Sensor technology and quality monitoring during processing and storage
Modeling and simulation of food matrix properties and processing technologies
