Topics:

New developments in food processing and novel foods
Food and environment (heavy metals, dioxin, radioactivity, etc.)
Micro- and macro-nutrients: Bioavailability and measuring strategies
Risk assessment, risk/benefit analyses
Effects of food processing on food constituents
Processing toxicants (acrylamide, 3-MCPD, etc.)
Contaminants in food and feed (mycotoxins, pesticides, etc.)
Allergens
Food adulteration & authenticity
Functional foods & ingredients (industrial and consumer perspectives)
Fast analytical methods
Quality markers in food
Food “omics”
Nanomaterials in foods
Food hydrocolloids, dispersions & emulsions
Effects of food constituents on structure texture and flavour
Traditional foods: Physical and chemical properties