Section 1: Systems leading to food contamination, food science in service of food security and public health 1. Environmental agents leading to food contamination 2. Contamination Hazards in the Agricultural Food Chain System 3. Organic agriculture and food security 4. Contamination Hazards in the Industrial Systems of Food Production 5. Food Systems and Public Health Concerns 6. Consumer Risk perceptions 7. Authenticity and food fraud 8.
Introduction in Risk analysis of food safety hazards Section 2: Biological hazards and threats for food safety and effective control measures 9. Bacterial Contaminants as Threat for Food Safety 10. Fungi as Food Hazards 11. Viruses as a Threat to Food Safety 12. Prions Implication on Food Safety 13. Parasites in Food 14. The Potential of Toxic Algae, Microalgae and Cyanobacteria in Food Contamination Section 3. Chemical hazards of food and effective control measures 15.
Toxins Produced by Microorganisms and Algae in Food 16. Naturally Occurring Plant Toxins 17. Toxic nitrogen compounds in food 18. Pesticides as Food Hazards 19. Hazards of Toxic Elements in Food 20. Residues of veterinary medicinal products in food 21. Food Additives: Friends or Foes? 22. Microplastics and nanoplastics in food Section 4: Physical hazards of food and effective control measures 23.
Hazards in Food Caused by Foreign Matter 24. Management of Physical Hazards in Food Processing and Manufacturing Section 5: Practical solutions, future trends and advanced technologies for ensuring food safety 25. Natural Preservatives for Providing Food Safety 26. Physical Methods for Keeping Food Safety 27. Fermentation as a process for ensuring safe food 28. Bacteriophages in service of food safety 29. Nanotechnology in Food safety 30. Biotechnology as Effective Tool in Service of Food Safety: meeting the challenge of food safety 31.
Vegetation indices in precision agriculture for safe food production 32. Advanced Packaging Technologies, Edible Films and Coatings for enhancing the shelf-life and food safety. 33. Safety Management in Food Production: Hazard Analysis and Critical Control Point (HACCP) Systems in Food Safety 34. Trends and challenges in regulation and regulatory reforms in promoting food safety.