主题词：Meat and Animal Product Quality; Consumer Attitudes and Food Labeling; Culinary Culture and Tourism; Nutrition, Genetics, and Disease; Food Industry and Aquatic Biology; Food Safety and Hygiene; Food composition and properties; Sensory Analysis and Statistical Methods; Freezing and Crystallization Processes; Consumer Packaging Perceptions and Trends; Biochemical Analysis and Sensing Techniques; Radiation Effects and Dosimetry; Food Quality and Safety Studies; Advanced Chemical Sensor Technologies; Protein Hydrolysis and Bioactive Peptides; Postharvest Quality and Shelf Life Management; Identification and Quantification in Food; Fermentation and Sensory Analysis; Potato Plant Research; Dye analysis and toxicity; Biotechnology and Related Fields; Nutritional Studies and Diet; Food Chemistry and Fat Analysis; Probiotics and Fermented Foods; Fatty Acid Research and Health