主题词：Proteins in Food Systems; Meat and Animal Product Quality; Food composition and properties; Microbial Inactivation Methods; Protein Hydrolysis and Bioactive Peptides; Listeria monocytogenes in Food Safety; Phytochemicals and Antioxidant Activities; Nanocomposite Films for Food Packaging; Probiotics and Fermented Foods; Microencapsulation and Drying Processes; Advanced Chemical Sensor Technologies; Food Safety and Hygiene; Fermentation and Sensory Analysis; Biochemical Analysis and Sensing Techniques; Identification and Quantification in Food; Microbial Metabolites in Food Biotechnology; Diverse Scientific and Economic Studies; Human auditory perception and evaluation; Spectroscopy and Chemometric Analyses; Food Chemistry and Fat Analysis; Mycotoxins in Agriculture and Food; Polysaccharides Composition and Applications; Postharvest Quality and Shelf Life Management; Tea Polyphenols and Effects; Phytase and its Applications