Science within Food:

Up-to-date Advances on Research and Educational Ideas

Food Science Book Series #1 - Topics

Topics include, but are not limited to:

  • Food chemistry and biochemistry:
    Food bioactives. Chemistry of food additives and preservatives. Chemical analysis for the determination of authenticity and origin of foods. Biochemical changes in cereal grains and legumes due to postharvest conditions and treatments (storage, germination, fermentation...). Biochemical changes in postharvest fruits and vegetables with impact in quality. Biochemical changes produced in the conversion of muscle into meat and fish. Biochemistry of the biosynthesis of milk components. Biochemical changes of the transformation of milk into dairy products. Browning reactions in foods. Lipid peroxidation. Computational chemistry in food research. Chemistry of food packaging and food-handling materials

  • Food microbiology:
    Rapid detection of foodborne pathogens. High throughput screening. Norovirus and other viral agents in foods. Antimicrobial/biocide resistance. Microbial risk analysis: assessment, management and communication. Microbiology of fermented foods and beverages. Food defense. Food contamination. Mycotoxins. Intestinal microbiota and host health. Hygienic design of food manufacturing lines. Epidemiology of foodborne pathogens. Spoilage of soft drinks (with increasing levels of nutrients). Biofilms. Cross-contamination. Beneficial microbes. Food parasites. Microbial nutrition: probiotics. Bacterial and fungal species: Yersinia, Bacillus, Staphylococcus, Listeria, Salmonella, Escherichia coli, Vibrio, Campylobacter, Brucella, Mycobacterium, Clostridium, Streptococcus, and others; Aflatoxins and other microbial-derived toxins; Norovirus, Rotavirus, Hepatitis virus and other viral agents

  • Food physics:
    Thermal modification of foods: heat-moisture treatment, annealing, microwave heating, osmotic pressure treatment... Non-thermal modification of foods: ultrahigh-pressure treatments, instantaneous controlled pressure drop, high-pressure homogenizers, dynamic pulsed pressure, pulsed electric fields, freezing, thawing... Multiscale computer simulation and mathematical modeling of food structures. Novel microscopy, image analysis, and characterization techniques. Soft matter physics applied to food materials. Colloidal structures, their interactions and relationship with food stability and overall macroscopic properties. Modern technologies for sensory analysis. Relationship between physical properties of food and consumer preferences

  • Food analysis:
    Instrumental techniques: biological, separation, spectroscopic, rheological, thermal, radiochemical, electrochemical, miniaturized microfluidic systems, modern foodomics and/or systems biological approaches... Imaging techniques: optical, confocal, electron, atomic force microscopies... Analysis of sensory properties of foods. Sample preparation. Qualitative analysis in a chemometric context. Data pre-processing. Calibration standards. Hyperspectral images. Image analysis and processing in food science and in industry. Ingredient distribution in products. Microstructures of foods: characterization and distribution. e-noses and e-tongues. Consumer behaviour

  • Food processing and packaging:
    Active and intelligent packaging. Migration and potential health effects of packaging-associated chemicals of concern (Bisphenol-A, semicarbazide...). Modified atmosphere packaging. Established and modern processing and preservation technologies: drying, cooling, freezing, heating, salting, fermentation, pasteurization, additives addition, irradiation, hurdle technology, use of high-pressure and pulsed electric field processing, dense phase carbon dioxide, ozone, ultrasonics, cold plasma, IR technologies, natural antimicrobials, oxygen depleted storage, microwave heating, low shear extrusion... Green technologies: supercritical fluid extraction, membrane technology, bioconversions... Biorefinery in the production of food components (proteins, carbohydrates, fats…). Dietary, health, and environmental concerns related to food processing. Waste reduction in food processing and valorization of by-products

  • Food engineering and hygienic design:
    Heat, mass transfer and fluid flow in food processing. Artificial intelligence in food research and industry. Mathematical modelling and software development for food research and industry. Finding, correcting and preventing hazards in food industry: Hazard Analysis and Critical Control Point (HACCP), Microbial Risk Assessment (MRA)...

  • Environmental impact of food production and consumption:
    Food waste impact on climate, water, land and biodiversity. Ways of reducing environmental impact. Environmental impact of meat production

  • Foods of plant origin:
    Understanding phytobiomes for improved crop productivity. Farming animal science: cattle, sheep, goats, horses, pigs, poultry. Soil science. Sustainable farming systems. Genetic and non-genetic crop improvement. Plant and crop protection. Crop models. Improvement of water use. Resistance to pests and disease. Modification of crops for reducing waste. Filling the gap between plant and crop physiology. Stress in crops produced by changing environmental conditions

  • Foods of animal origin

  • Formal and non-formal education on the above topics