-
Food
structure, food quality and health
-
Bio-active
compounds and new developments in food engineering
-
Chemical
reactions in foods: mechanisms, kinetics and impact on quality and health
-
Risk/benefits evaluation of food components
-
Food
authenticity and integrity
-
Novel and
rapid methods for food quality, integrity, and safety
-
Future
research needs and funding opportunities
-
Novel
processing and packaging technologies
-
Advanced
biotechnological, developments and applications
-
Emerging
pathogenic microorganisms, risk and prevention
-
Sensory
analysis: consumer’s attitude to food
-
Fisheries
and aquaculture
-
Organic
aquaculture
-
Advances in
integrated aquaculture systems
-
Aquaculture
related diseases and health management
-
Diversification in finfish production
-
Fisheries
and conservation of aquatic ecosystem
