FOOD CHEMISTRY AND INGREDIENTS

• Food Chemistry to Improve Nutrition and Health
• 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

Novel Food Detection and Process Control

Recent Advances in Plasma Processing in the Food Sector