Food Bioconversion

Role of Materials Science in Food Bioengineering

Food Processing for Increased Quality and Consumption

Diet, Microbiome and Health

Biopolymers for Food Design

Alternative and Replacement Foods

Soft Chemistry and Food Fermentation

Microbial Production of Food Ingredients and Additives

Food Control and Biosecurity

Food Biosynthesis

Natural and Artificial Flavoring Agents and Food Dyes

Food Packaging and Preservation

Foodborne Diseases

Food Quality: Balancing Health and Disease

Therapeutic Foods

Genetically Engineered Foods

Advances in Biotechnology for Food Industry

Microbial Contamination and Food Degradation

Impact of Nanoscience in the Food Industry

Ingredients Extraction by Physicochemical Methods in Food