Strategies to Improve the Quality of Foods

Section 1: Strategies for improving the nutritional quality of food<br>1. Sustainability and functional foods: Challenges and opportunities<br>2. New Technologies for Obtaining Health Foods<br>3. Salt reduction and replacers in food production<br>4. Sugar Reduction and Sweeteners to Improve Foods<br>5. Fat reduction and profile improvement in food products<br>6. Natural alternatives and use of nitrate and nitrate salts<br>7. Enrichment of foods with prebiotics<br><br>Section 2: Strategies to improve food safety<br>8. Probiotics as starter and non-starter cultures in fermented foods<br>9. Post-biotics in food development<br>10. Biological control of toxic microbial metabolites in in the reformulated food<br><br>Section 3: Innovations in food quality and safety<br>11. Bioactive peptides in the reformulated food<br>12. An overview of novel proteins in reformulated food<br>13. Market needs and consumer's preferences for healthier foods