| 1 | THE TREND OF INSECT USE IN HUMAN FOOD – REVIEW | Thais da Silva Araujo |
| 2 | PLANT-BASED FERMENTED FOODS: LITERATURE REVIEW | Vanessa Caroline de Oliveira |
| 3 | WHEY-BASED DAIRY BEVERAGES | Raquel Reis Lima |
| 4 | PLANT-BASED BEVERAGES AND PROBIOTICS: A NARRATIVE REVIEW | Julia D Almeida Francisquini |
| 5 | BENEFITS OF FUNCTIONAL FOODS FOR HEALTH: IMMUNE SYSTEM BOOSTING AND FOOD ALLERGY REDUCTION | Maria Jose do Amaral e Paiva |
| 6 | BRAZILIAN RULES FOR KOMBUCHA PRODUCTION: A PIONEERING INITIATIVE | Jose Guilherme Prado Martin |
| 7 | BY THE WHEY: CHEMISTRY AND TECHNOLOGY OF WHEY: TECHNOLOGY, NUTRITION AND MARKET | Rodrigo Stephani |
| 8 | CHAPTER 5 – CHALLENGES IN THE DEVELOPMENT OF GLUTEN- AND LACTOSE-FREE SWEET BREAD | Bruno Ricardo de Castro Leite Junior |
| 9 | CHAPTER 7 – LIQUID-LIQUID EXTRACTION IN AQUEOUS TWO-PHASE SYSTEMS | Jane Selia dos Reis Coimbra |
| 10 | CONSUMER CHOICE PROBABILITIES FOR FOOD PACKAGING | Tarcisio Lima Filho |
| 11 | DETERMINATION OF THERMODYNAMICS AND KINETICS IN THE FORMATION OF FUNCTIONAL SUPRAMOLECULAR STRUCTURES: THEORETICAL AND EXPERIMENTAL ASPECTS | Ana Clarissa dos Santos Pires |
| 12 | DULCE DE LECHE: MINERAL COMPOSITION AND ASH CONTENT | Alan Frederick Wolfschoon Pombo |
| 13 | PHAGES APPLIED TO THE FOOD FIELD | Monique Renon Eller |
| 14 | MILK AND DAIRY PRODUCTS | Andressa Fusieger |
| 15 | MEMBRANES FOR PROCESSING AND FRACTIONATION OF WHEY | Alan Frederick Wolfschoon Pombo |
| 16 | HEDONIC THRESHOLD METHODOLOGY: FUNDAMENTALS AND APPLICATIONS TO MEET CONSUMER DESIRES AND EXPECTATIONS | Tarcisio Lima Filho |
| 17 | MICROBIOLOGY IN BREAD AND PASTA PROCESSING | Nataly de Almeida Costa |
| 18 | COMPUTATIONAL MOLECULAR MODELING AS AN INNOVATIVE METHODOLOGICAL TOOL TO STUDY RELATIONSHIPS BETWEEN STRUCTURE, INTERACTIONS AND FUNCTIONALITY OF FOOD BIOMOLECULES | Thomas Valente de Oliveira |
| 19 | NANOMATERIAL MIGRATION INTO THE FOOD MATRIX | Igor Jose Boggione Santos |
| 20 | CHEESE PROCESSING | Antonio Fernandes de Carvalho |
| 21 | BRAZILIAN ARTISAN CHEESES: TRADITION AND INNOVATION | Rosangela de Freitas |
| 22 | ADVANCED EMULSION TECHNOLOGIES APPLIED TO THE FOOD INDUSTRY: CHALLENGES AND TRENDS | Marcia Cristina Teixeira Ribeiro Vidigal |
| 23 | TRENDS AND CHALLENGES IN DRIED FRUIT PRODUCTION: A COMPREHENSIVE ANALYSIS | Mirielle Teixeira Lourenco |
| 24 | ADVANCED TOPICS IN FOOD SCIENCE AND TECHNOLOGY RESEARCH | Ana Clarissa dos Santos Pires |
| 25 | USE OF ESSENTIAL OILS IN FOOD INDUSTRIES – APPLICATION AS FUNCTIONAL COMPOUNDS IN FOOD MATRICES AND PACKAGING | Pedro Henrique Campelo Felix |
| 26 | USE OF ACEROLA PROCESSING RESIDUE FLOUR IN THE PREPARATION OF FRUIT BARS | Gabriel Henrique Horta de Oliveira |
| 27 | WILD WINES: THE STATE OF THE ART | Monique Renon Eller |
| 28 | CHAPTER 01 – FOOD SCIENCE AND TECHNOLOGY: MICROALGAE AS ALTERNATIVE SOURCES OF FOOD PROTEINS | Jane Selia dos Reis Coimbra |
| 29 | CHAPTER 02 – FOOD SCIENCE AND TECHNOLOGY: TRENDS AND ADVANCES IN TECHNOLOGICAL AND NUTRITIONAL ASPECTS OF STARCH AND DIETARY FIBER | Frederico Augusto Ribeiro de Barros |
| 30 | CHAPTER 03 – FOOD SCIENCE AND TECHNOLOGY: NON-CONVENTIONAL SOURCES OF STARCHY FOODS: EXTRACTION AND TECHNOLOGICAL PROPERTIES | Frederico Augusto Ribeiro de Barros |
| 31 | CHAPTER 09 – ADVANCES IN THE GENETICS OF MICROORGANISMS OF INTEREST TO THE FOOD INDUSTRY | Antonio Fernandes de Carvalho |
| 32 | CHAPTER 20 – FOOD SCIENCE AND TECHNOLOGY: INDUSTRY 4.0 – OPPORTUNITIES AND CHALLENGES FOR THE FOOD INDUSTRY | Luis Antonio Minim |
| 33 | CHAPTER 04 – FOOD SCIENCE AND TECHNOLOGY: AMAZONIAN FRUITS – A RICH SOURCE OF BIOACTIVE COMPOUNDS AND FUNCTIONAL PROPERTIES | Pedro Henrique Campelo Felix |
| 34 | CHAPTER 05 – FOOD SCIENCE AND TECHNOLOGY: BIOACTIVE COMPOUNDS AND THEIR HEALTH EFFECTS | Paulo Cesar Stringheta |
| 35 | CHAPTER 07 – FOOD SCIENCE AND TECHNOLOGY: PROBIOTIC MICROORGANISMS IN PLANT-BASED FOODS | Erica Nascif Rufino Vieira |
| 36 | CHAPTER 14 – APPLICATION OF ULTRASOUND TECHNOLOGY TO ENHANCE ENZYMATIC PERFORMANCE IN FOOD PROCESSING | Bruno Ricardo de Castro Leite Junior |
