主题词：Culinary Culture and Tourism; Sensory Analysis and Statistical Methods; Meat and Animal Product Quality; Organic Food and Agriculture; Biochemical Analysis and Sensing Techniques; Food composition and properties; Wine Industry and Tourism; Olfactory and Sensory Function Studies; Consumer Attitudes and Food Labeling; Fermentation and Sensory Analysis; Agriculture Sustainability and Environmental Impact; Food Waste Reduction and Sustainability; Phytochemicals and Antioxidant Activities; Multisensory perception and integration; Protein Hydrolysis and Bioactive Peptides; Diverse Aspects of Tourism Research; Polysaccharides Composition and Applications; Probiotics and Fermented Foods; Proteins in Food Systems; Food Quality and Safety Studies; Microbial Metabolites in Food Biotechnology; Advanced Chemical Sensor Technologies; Food, Nutrition, and Cultural Practices; Color perception and design; Consumer Behavior in Brand Consumption and Identification