主题词：Polysaccharides Composition and Applications; Food composition and properties; Proteins in Food Systems; Meat and Animal Product Quality; Sensory Analysis and Statistical Methods; Rheology and Fluid Dynamics Studies; Postharvest Quality and Shelf Life Management; Dysphagia Assessment and Management; Microencapsulation and Drying Processes; Food Chemistry and Fat Analysis; Biochemical Analysis and Sensing Techniques; Polysaccharides and Plant Cell Walls; Material Properties and Processing; Microbial Metabolites in Food Biotechnology; Microbial Metabolism and Applications; Multisensory perception and integration; Spectroscopy and Chemometric Analyses; Temporomandibular Joint Disorders; Child Nutrition and Feeding Issues; Food Drying and Modeling; Probiotics and Fermented Foods; Plant Physiology and Cultivation Studies; Cultural Heritage Materials Analysis; Textile materials and evaluations; Collagen: Extraction and Characterization