Plant-based products, cultivated versus traditional meat
Mycoproteins and fungal protein
Sustainable packaging and consumer perceptions
Sugar substitutes—trends and consumer preferences
Comparison between regular and vegan cheese
Evaluation of freeze-thaw method on beetroot powder
Vacuum steam pulsed blanching (VSPB), dehydration, and food safety
What are some ways to prevent olive oil from oxidizing?
Nutritional benefits of ezekiel bread and absorption issues in grains
Reducing spoilage of plant-based milk with flash freezing
Poached egg, food science, cooking, and the relationship between them
Alternative proteins, TVP, and soybean
Umami and MSG (Monosodium Glutamate)
Ice cream, emulsions, and chemistry
Texture, mouthfeel, and flavor
food preservation and shelf life
Alimentative 