主题词：Culinary Culture and Tourism; Food composition and properties; Sensory Analysis and Statistical Methods; Meat and Animal Product Quality; Phytochemicals and Antioxidant Activities; Consumer Attitudes and Food Labeling; Biochemical Analysis and Sensing Techniques; Microbial Metabolites in Food Biotechnology; Wine Industry and Tourism; Food Chemistry and Fat Analysis; Proteins in Food Systems; Organic Food and Agriculture; Food Quality and Safety Studies; Polysaccharides Composition and Applications; Food and Agricultural Sciences; Diverse Aspects of Tourism Research; Hospitality and Tourism Education; Consumer Behavior in Brand Consumption and Identification; Botanical Research and Applications; Seed and Plant Biochemistry; Protein Hydrolysis and Bioactive Peptides; Agricultural and Food Sciences; Food Safety and Hygiene; Nutrition, Health and Food Behavior; Fermentation and Sensory Analysis