1. Significance of fermented foods to public health in a sustainable world 2. Fermented foods targeting control and prevention of chronic diseases 3. The potential benefits of fermented food consumption in pregnancy and youth 4. The potential benefits of fermented food in elderly 5. The periodic table of fermented foods 6. Fermented foods and gut microbiome 7. Effect of fermentation on vitamin content in food 8.

Bioactive peptides in fermented foods: production and evidence for health effects 9. Health benefits of exopolysaccharides in fermented foods 10. Biotransformation of phenolics by Lactiplantibacillus plantarum in fermented foods 11. Gamma-aminobutyric acid-enriched fermented foods 12. Fermented foods as a source of bacteriocins 13. Paraprobiotics and postbiotics in fermented foods 14. Fermented meat products and health 15. Fermented seafood products and health 16.

Fermented cheese and their innovations 17. Yogurt, derivatives and health 18. Dairy kefir-derived products and their health effects 19. Beer and its role in human Health 20. Wine and health 21. Fermented pulses in nutrition and health promotion 22. The potential benefits of sourdough fermentation in bread making and health implications 23. Use of non-wheat flours in fermented foods 24.

Soy-derived fermented foods and health implications 25. Kimchi and its health benefits 26. Fermented olives and health implications 27. Kombucha and other fermented teas 28. African fermented foods in an ethnomedicinal scenario 29. Sauerkraut: Production, composition, and health benefits 30. New sources of plant origin for fermented foods 31. Benefits and threats of the consumption of fermented foods 32.

Biogenic amines in fermented foods and health implications 33. Reduction of food allergens and gluten by fermentation 34. Innovations in fermented foods: From waste to health.