主题词：Meat and Animal Product Quality; Proteins in Food Systems; Food composition and properties; Postharvest Quality and Shelf Life Management; Phytochemicals and Antioxidant Activities; Protein Hydrolysis and Bioactive Peptides; Animal Nutrition and Physiology; Fermentation and Sensory Analysis; Microencapsulation and Drying Processes; Probiotics and Fermented Foods; Advanced Chemical Sensor Technologies; Microbial Inactivation Methods; Biochemical Analysis and Sensing Techniques; Food Quality and Safety Studies; Sensory Analysis and Statistical Methods; Listeria monocytogenes in Food Safety; Polysaccharides Composition and Applications; Microbial Metabolites in Food Biotechnology; Nanocomposite Films for Food Packaging; Food Drying and Modeling; Plant Physiology and Cultivation Studies; Phytase and its Applications; Horticultural and Viticultural Research; Food Chemistry and Fat Analysis; Aquaculture Nutrition and Growth