Section: Meat

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement (Editors: Brigitte Picard, Mohammed Gagaoua)
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)
Membrane Processing Technology in the Food Industry (Editors: Ulrich Kulozik, Heidebrecht Hans-Jürgen)
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)
Processing Technology and Quality of Fermented Food and Beverages (Editor: Rossana Coda)
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

Biochemical Changes in Postharvest Fruits and Vegetables with Impact in Quality (Editors: Costas Stathopoulos, FIFST, Suwimol Chockchaisawasdee)
Biogenic Amines on Food Safety (Editors: Claudia Ruiz-Capillas, Ana Herrero Herranz)
Food and Beverage Emulsions: Microstructural and Rheological Research (Editors: Bettina Wolf, Fotis Spyropoulos)
Food Preservation: Challenges and Efforts for the Future (Editors: Yiannis Kourkoutas, Charalampos Proestos)

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)
Foods Quality Assessed by Chemometrics (Editors: Christos Soukoulis, Christelle Andre)
Fresh Produce Safety (Editors: Malik Hussain, Ravi Gooneratne)
Sensors Application in Food Analysis and Detection (Editors: Thierry Noguer, Carole Calas-Blanchard)
Spectroscopy Application in Food Analysis (Editor: Daniel Cozzolino)
Toxicity, Detection and Prevention of Food Contaminants (Editors: Adela Lopez de Cerain, Amaya Azqueta, Ariane Vettorazzi, Elena González-Peñas)
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 Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry (Editors: Efstathios D. Giaouris, Manuel V. Simões, Florence Dubois-Brissonnet)

Section: Food Function and Nutrition

Food Reformulation and Innovation for Human Health (Editors: Emilie Combet, Antonis Vlassopoulos)
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)
Polyphenols in Foods and Their Function in Disease Prevention (Editor: Joe Vinson)

Section: Dairy

Cheese: Technology, Compositional, Physical and Biofunctional Properties (Editor: Golfo Moatsou)

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)
Browning Reactions in Foods. Impact on Nutrition, Safety and Health (Editors: Dolores del Castillo, Jose Manuel Silvan)
Cocoa and Chocolate: New Aspects on Processing, Functional Properties and Consumption (Editors: Elena Alañon, Antonio Segura-Carretero)
Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods (Editors: Mario Martinez Martinez, Manuel Gomez)
Ecology of Spoilage Associated Microorganisms in Food Products: Origin, Diversity, Behaviour and Spoilage Phenomena (Editor: Simbarashe Samapundo)
Honey: Chemical Composition, Stability and Authenticity (Editors: Olga Escuredo, M. Carmen Seijo)
Modified Atmosphere Packaging of Foods of Animal Origin (Editor: Michael G. Kontominas)
Mycotoxins in Cereal Crops (Editors: Valeria Terzi, Caterina Morcia)