2. Food Packaging and New Packaging Materials

3. Food Preservation: Basics and Methods

4. Food Microbiology and Biotechnology

5. Food Safety and Sustainable Development

6. Food Texture–Sensory Evaluation and Instrumental Measurement

7. Consumer’s Preferences and Food Choices

8. Nutraceuticals and Functional Foods

9. Innovative Food Additives and Ingredients

10. Nutrition and Health Claims