- Food Engineering Technologies for Enhanced Nutrient Retention
- Personalized Nutrition and Precision Food Design
- Nano- and Micro-Encapsulation in Food Systems
- AI, IoT, and Smart Systems in Food Engineering
- Fortification and Bioavailability Enhancement Strategies
- Food Safety Engineering and Advanced Quality Control
- 3D Food Printing and Future Food Manufacturing
- Fermentation Technology and Precision Fermentation
- Regulatory Challenges and Global Standards in Functional Foods
- Sensory Engineering and Consumer Acceptance of Novel Foods
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- Advances in Nutritional Innovation and Functional Food Development
- Plant-Based and Alternative Protein Engineering
- Novel Food Processing Techniques (HPP, PEF, Cold Plasma)
- Gut Health, Probiotics, and Prebiotic Innovations
- Sustainable Food Processing and Circular Economy Models
- Clean Label Ingredients and Natural Food Additives
- Clinical Nutrition and Medical Food Innovations
- Packaging Innovations for Nutritional Stability
- Upcycling Food By-Products into High-Value Nutrients
- Future Trends in Nutritional Innovation and Food Engineering
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