主题词：Microbial Inactivation Methods; Meat and Animal Product Quality; Proteins in Food Systems; Microencapsulation and Drying Processes; Listeria monocytogenes in Food Safety; Food Drying and Modeling; Phytochemicals and Antioxidant Activities; Food composition and properties; Postharvest Quality and Shelf Life Management; Magnetic and Electromagnetic Effects; Nanocomposite Films for Food Packaging; Protein Hydrolysis and Bioactive Peptides; Plasma Applications and Diagnostics; Essential Oils and Antimicrobial Activity; Polysaccharides Composition and Applications; Advanced Chemical Sensor Technologies; Freezing and Crystallization Processes; Diverse Scientific and Economic Studies; Probiotics and Fermented Foods; Human auditory perception and evaluation; Educational Robotics and Engineering; Spectroscopy and Chemometric Analyses; Microbial Metabolites in Food Biotechnology; Food Chemistry and Fat Analysis; Fermentation and Sensory Analysis