SENSORY EXPERIENCE OF FOOD

• Multi-Sensory Experiences
• Food Sensory Acceptance, Satisfaction, Emotions
• Food Design for Improved Sensory Experience
• Food Structure-Aroma-Taste Interaction
• Psychological Traits and Food Sensory Perception
• Digital Technology for Augmented Food Perceptions
• Sensory Analyses Approaches and Tools
• Food Neophobia

• Reformulation Strategies for Healthy Food Products
• Food for Patients and Specific Therapies
• Food For Gut Microbiome Health
• Bioavailability and Bioaccessability
• Probiotics and Psychobiotics in Food
• Personalized Food Products
• Nutrient Security
• Precision/Personalized Nutrition

• Food Texture
• Mechanical Properties, Inhomogeneous Food and Novel Sensory Experiences
• Food Microstructure
• Rheology and Interfacial Properties
• Food Powders
• Chemistry, Rheology and Texture Nexus
• Rheology of Multiphase Complex Food Products

• Drying
• Heat Treatment
• Hurdle Technologies
• Heat and Mass Transfer
• Mechanical Processing
• Fermentation
• Extrusion
• Evaporation
• Processes for Solid and Liquid Separation (e.g. Expression)

• Modeling of Food Processing
• Modeling of Chemical, Physical and Sensory Properties of Food
• Digital Food Twins
• Shelf-Life Modeling
• Modeling the Migration of Chemicals
• Multiphysics Modeling – Application to Food Processes
• Modeling Approaches for Studying the Gut Microbiota
• Heat and Mass Transfer

• Depanning Oil
• Non-Stick Coating
• Food Contact Surface
• Cleaning in Place (CIP)
• Effect of Food Formulation and Processing Conditions on Fouling