1. Overview of carbon dots in food packaging and preservation applications 2. Basic concepts and physicochemical characteristics of carbon dots 3. Preparation and characterization of carbon dots 4. Sustainable synthesis of carbon dots using various biomass resources 5. Sustainable use of carbon dots and hydrochar for food packaging and preservation applications 6. Functional properties of carbon dots for food packaging applications 7. Antimicrobial activity of carbon dots for active food packaging applications 8.

Antioxidant activity of carbon dots for food packaging applications 9. Biomedical applications of carbon dots for inflammation and cancer 10. UV barrier properties of carbon dots for food packaging applications 11. Preparation and application of hydrophobic carbon dots 12. Surface modification of carbon dots for food packaging applications 13. Application of carbon dots in food packaging 14. Biopolymer-based food packaging films functionalized with carbon dots 15. Carbon dots for active food packaging applications for improved food preservation and quality 16.

Carbon dots in smart food packaging applications for food safety and quality monitoring 17. Carbon dots for edible coating applications 18. Carbon dots for food preservation applications 19. CD-based pH-responsive sensor for real-time detection of food quality 20. Advances in carbon dot-based sensing platforms for food safety: Mechanisms, fabrication, and applications 21. Carbon dots for smart biosensor applications 22. Utilization of carbon dots for anti-counterfeiting: Properties, applications, and prospects 23. Food packaging applications of hydrochar 24.

Endogenous carbon dots in thermally processed foods 25. Browning end products of heat-treated foods and herbal medicines 26. Application of carbon dots in 3D food printing 27. Safety aspects of carbon dots for the environment and human health 28. Global regulatory aspects of carbon dots applications in the food industry.