1. Green Chemistry in the Food Industry

• Applications of green chemistry in food processing and packaging.
• Reducing chemical waste and toxicity in food production.
• Innovations in biodegradable packaging materials.

2. Plant-Based and Alternative Proteins

• Future of plant-based diets and meat alternatives.
• The cellular agriculture
• Nutritional profiles and health impacts of alternative proteins.

3. Food Waste Reduction and Circular Economy

• Strategies for reducing food waste from farm to table.
• Food recovery, redistribution, and valorisation of food by-products.
• Circular economy models in the food industry.

4. Functional Foods and Nutraceuticals in Human Nutrition

• The role of functional foods in promoting human health.
• Nutraceuticals derived from sustainable sources.
• Innovations in bioactive compounds and their health benefits.

5. Innovative Food Technologies for Sustainability

• Novel processing techniques like fermentation, biofortification, and bioprocessing.
• Technologies for reducing water and energy use in food production.
• Smart agriculture, AI, and blockchain in sustainable food systems.

6. Green Chemistry in Food Additives and Preservatives

• Natural alternatives to synthetic food additives.
• Role of green chemistry in food safety and shelf life extension.
• Innovations in clean-label food products.

7. Policies and Regulations for Sustainable Nutrition

• International and local regulations to promote sustainable food practices.
• Policy frameworks for reducing greenhouse gases in food systems.
• Cross-sectoral collaborations for achieving sustainable development in food.

8. Consumer Behavior and Sustainable Eating

• Molecular Gastronomy
• Traditional Culinary Heritage
• Shifting consumer preferences toward sustainable food choices.
• Behavioral science insights on promoting sustainable diets.
• Educating the public about the environmental impacts of food.

9. Microbiome and Gut Health in Sustainable Nutrition

• Exploring the role of diet in shaping gut microbiome health.
• Sustainable approaches to enhancing gut health through functional foods.
• How microbiome-friendly diets can contribute to both human and planetary health.

10. Sustainable Seafood and Marine Resource Management

• Overcoming consumer perception and regulatory challenges for these food sources.

• Exploring the potential of seafood and marine resources as sustainable sources of ingredients.

• Nutritional and environmental benefits of alternative sources.