Section: Meat

Biogenic Amines on Food Safety (Editors: Claudia Ruiz-Capillas, Ana Herrero Herranz)
Quality and Safety of Meat Products (Editors: Begoña Panea, Guillermo Ripoll)

Section: Food Processing and Technology

Drying Technologies in Food Preservation (Editors: Adam Figiel, Anna Michalska, Ángel Calín Sánchez, Chong Chien Hwa)
Fluid Flow in Food Processing (Editors: Rinaldi Massimiliano, Marcello Alinovi)
High Pressure Technologies in Food Processing (Editor: Carl Schaschke)
Impact of Emerging Technologies on Food Products Composition (Editors: Mohamed Koubaa, Nabil Grimi)
Irradiation Applications in Foods (Editors: Masakazu Furuta, Tamikazu Kume)
Nonthermal Modification of Food Structure and Functionality (Editors: Indrawati Oey, Sze Ying Leong)
Novel Food Processing and Extraction Technologies (Editors: Predrag Putnik, Danijela Bursac Kovacevic, Francisco Barba, Daniel Granato)
Selected Papers from International Conference on Raw Material to Processed Foods (Editors: Serkan Selli, Hasim Kelebek)
Thermal Processing of Food Products (Editor: Felix Barron)

Section: Food Physics and (Bio)Chemistry

Application of Essential Oils in Food Systems
Biochemical Changes in Postharvest Fruits and Vegetables with Impact in Quality (Editors: Costas Stathopoulos, FIFST, Suwimol Chockchaisawasdee)
Food Proteins and Bioactive Peptides (Editor: Maria Hayes)

Section: Food Analysis

Analysis of Sensory Properties in Foods (Editor: Edgar Chambers IV)
Application of Liquid Chromatography in Food Analysis (Editors: Oscar Núñez, Paolo Lucci)
Sensors Application in Food Analysis and Detection (Editors: Thierry Noguer, Carole Calas-Blanchard)
Sensory Evaluation of Functional Foods (Editors: Michel Aliani, Heather Blewett)
Spectroscopy Application in Food Analysis (Editor: Daniel Cozzolino)
Wine Composition and Quality Analysis (Editors: Kerry Wilkinson, Julie Culbert)

Section: Food Microbiology

Microbiology of Fermented Foods and Beverages (Editor: Theo Varzakas)
Natural Antimicrobials and Their Applications in Foods (Editors: Salam A Ibrahim, Rabin Gyawali, Ali Daneshmand)
The Role of Probiotics and Prebiotics in Human Health (Editor: Ara Kanekanian)

Section: Food Function and Nutrition

Food Reformulation and Innovation for Human Health (Editors: Emilie Combet, Antonis Vlassopoulos)
Functional and Bioactive Properties of Food (Editors: Diego A. Moreno, Nebojsa Ilic)
Nutraceuticals: The New Frontier (Editor: Antonello Santini)
Olive Oil: Processing, Characterization, and Health Benefits (Editors: Dimitrios Boskou, Maria Lisa Clodoveo)
Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties (Editors: Dario Donno, Federica Turrini)
Polyphenols and Foods: Authentication, Analysis and Characterization. Antioxidant and Antimicrobial Activity (Editors: Charalampos Proestos, Panagiotis Zoumpoulakis, Vassilia Sinanoglou)

Section: Dairy

Food and Beverage Emulsions: Microstructural and Rheological Research (Editors: Bettina Wolf, Fotis Spyropoulos)
Quality and Consumer Acceptability of Dairy Foods (Editors: Salam A Ibrahim, Reza Tahergorabi, Xi Feng)

Section: Grain

Food Legumes: Physicochemical and Nutritional Properties (Editor: Ryszard Amarowicz)
Gluten Free Foods (Editor: Santino Orecchio)
Grain-based Foods: Processing, Properties, and Heath Attributes (Editors: Emanuele Zannini, Raffaella di Cagno)
Starch: From a Complex Biopolymer to a Knowledge Driven Application in Food Systems (Editors: Mario Jekle, Christoph Verheyen)

Not assigned to a section

Algae: An Emerging Global Food Source (Editor: Joel L. Cuello)
Baby Food and its Future Potential (Editors: Laura Cavallarin, Marzia Giribaldi)
Edible Films Characterization and Application in Foods (Editors: Reza Tahergorabi, Salam A Ibrahim)
Modified Atmosphere Packaging of Foods of Animal Origin (Editor: Michael G. Kontominas)