主题词：Phytochemicals and Antioxidant Activities; Meat and Animal Product Quality; Food composition and properties; Protein Hydrolysis and Bioactive Peptides; Proteins in Food Systems; Human auditory perception and evaluation; Probiotics and Fermented Foods; Diverse Scientific and Economic Studies; Microbial Metabolites in Food Biotechnology; Biochemical Analysis and Sensing Techniques; Seed and Plant Biochemistry; Advanced Chemical Sensor Technologies; Polysaccharides Composition and Applications; Microencapsulation and Drying Processes; Microbial Inactivation Methods; Nanocomposite Films for Food Packaging; Fermentation and Sensory Analysis; Fungal Biology and Applications; Postharvest Quality and Shelf Life Management; Essential Oils and Antimicrobial Activity; Educational Robotics and Engineering; Listeria monocytogenes in Food Safety; Phytase and its Applications; Antioxidant Activity and Oxidative Stress; Food Chemistry and Fat Analysis