<p>Section 1: Overview, Production and Composition (Health and Nutritional), Microbiota of Fermented Foods<br></p> <p>1 In insight into indigenous fermented foods for the tropics<br>2 African Cereal-Based Fermented Products<br>3 Asian Cereal-Based Fermented Products<br>4 South American Cereal-Based Fermented Products<br>5 African Legume, Pulse and Oil Seeds-Based Fermented Products<br>6 Asian Fermented Legume, Pulse and Oil Seeds-Based Products<br>7 South American Fermented Legume, Pulse and Oil Seeds-Based Products<br>8 African Fermented Fish and Meat-Based Products<br>9 Asian Fermented Fish and Meat-Based Products<br>10 South American Fermented Fish and Meat-Based Products<br>11 African Fermented Dairy-Based Products<br>12 Asian Fermented Dairy-Based Products<br>13 South American Fermented Dairy-Based Products<br>14 African Fermented Vegetable and Fruit-Based Products<br>15 South American Fermented Fruit-Based Products<br>16 African Fermented Root and Tuber-Based Products<br>17 Asian Fermented Root and Tuber-Based Products<br>18 South American Fermented Root and Tuber-Based Products<br>19 Fermented Foods and Gut Microbiome: A Focus on African Indigenous Fermented Foods<br>20 Fermented Foods and Immunological Effects in Human and Animal Models</p> <p>Section 2: Innovative Approaches for Studying and Improving the Composition of Fermented Foods<br>21 Metagenomics for the Identification and Characterization of Microorganisms in Fermented Foods<br>22 Metabolomics and its Application in Fermented Foods<br>23 Proteomics and Transcriptomics and their Application in Fermented Foods<br>24 Data-driven Innovation and 4th Industrial Revolution Concepts for Development and Improvement of Fermented Foods<br>25 Starter Cultures: An Insight into Specific Application in Flavoring and Health Promotion<br>26 Bioactive Constituents and Potential Health Benefits of Fermented Seed Products<br>27 Equipment and Machinery for Improving the Fermentation Process of Indigenous Foods<br>28 Novel Food Processing Techniques and Application for Fermented Foods<br>29 Sensory Perspectives into Indigenous Fermented Foods in the Tropics: Challenges and Opportunities</p> <p>Section 3: Safety and Quality of Fermented Foods<br>30 Occurrence of Mycotoxins in Fermented Tropical Foods<br>31 Presence of Pathogenic Microorganisms in Fermented Foods<br>32 Occurrence of Biogenic Amines in Fermented Foods<br>33 Contamination of Fermented Foods with Heavy Metals</p> <p>Section 4: Packaging and Marketing of Indigenous Fermented Foods<br>34 Packaging and Packaging Technology for Indigenous Fermented Foods in the Tropics: Challenges and Opportunities<br>35 Marketing Practices to Promote Indigenous Fermented Alcoholic Beverages in the Tropics</p> <p>Section 5: Future Prospects </p> <p>36 Future Prospects for Indigenous Fermented Foods from the Tropics</p>
