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1. The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets
2. Application of functional ingredients in canned meat production
3. Development of meat products for the nutrition of the elderly
4. Perspectives for the application of the sous-vide cooking in the development of products for public catering
5. Improvement of safety assessment and quality control of fish products [e.g., caviar, caviar of the perch family (Percidae)] based on traceability system
6. Ensuring quality and safety in the production and storage of grain crops
7. Use of poultry in the production of high-quality baby food products: Literature review
8. Enhancing the quality and shelf life of semi-smoked sausages with sesame seed additions
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