主题词：Food composition and properties; Phytochemicals and Antioxidant Activities; Diverse Scientific and Economic Studies; Human auditory perception and evaluation; Educational Robotics and Engineering; Spectroscopy and Chemometric Analyses; Microencapsulation and Drying Processes; Seed and Plant Biochemistry; Food Drying and Modeling; Meat and Animal Product Quality; Polysaccharides Composition and Applications; Proteins in Food Systems; Microbial Metabolites in Food Biotechnology; Advanced Chemical Sensor Technologies; Edible Oils Quality and Analysis; Protein Hydrolysis and Bioactive Peptides; Postharvest Quality and Shelf Life Management; Probiotics and Fermented Foods; Nanocomposite Films for Food Packaging; Fermentation and Sensory Analysis; Microbial Inactivation Methods; Phytase and its Applications; Botanical Research and Applications; Food Waste Reduction and Sustainability; Essential Oils and Antimicrobial Activity