主题词：Phytochemicals and Antioxidant Activities; Meat and Animal Product Quality; Food composition and properties; Postharvest Quality and Shelf Life Management; Microencapsulation and Drying Processes; Proteins in Food Systems; Food Drying and Modeling; Protein Hydrolysis and Bioactive Peptides; Microbial Inactivation Methods; Nanocomposite Films for Food Packaging; Essential Oils and Antimicrobial Activity; Polysaccharides Composition and Applications; Microbial Metabolites in Food Biotechnology; Probiotics and Fermented Foods; Food Quality and Safety Studies; Botanical Research and Applications; Fermentation and Sensory Analysis; Freezing and Crystallization Processes; Listeria monocytogenes in Food Safety; Advanced Chemical Sensor Technologies; Edible Oils Quality and Analysis; Phytase and its Applications; Food Chemistry and Fat Analysis; Bee Products Chemical Analysis; Plant Physiology and Cultivation Studies