Principles of structured food emulsions: novel formulations and trends / The effect of processing and the food matrix on allergenicity of foods / Nutrigenetic effect on intestinal absorption of fat-soluble microconstituents (vitamins A, E, D and K, carotenoids and phytosterols) / Food security: local and individual solutions to a global problem / Sensory science and consumer behavior / Designing foods for sensory pleasure / The influence of eating habits on preferences towards innovative food products / Consumer-targeted sensory quality / How we consume new products: the example of exotic foods (1930-2000) / Consumer response to a new food safety issue: food terrorism / Rapid methods and automation in food microbiology: 25 years of development and predictions / The role of standardization bodies in the harmonization of analytical methods in food microbiology / Harmonization and validation of methods in food safety -- FOOD-PCR: a case study / Current challenges in molecular diagnostics in food microbiology / Review of currently applied methodologies used for detection and typing of foodborne viruses / Tracing antibiotic resistance along the food chain: why and how / Lessons learned in development and application of detection methods for Zoonotic foodborne protozoa on lettuce and fresh fruit / Antimicrobial activity of duck egg lysozyme against Salmonella enteritidis / High-pressure homogenization for food sanitization / Key issues and open questions in GMO controls / Food nanotechnology: current developments and future prospects / Nanotechnology and applications in food safety / Nanotechnology for foods: delivery systems / Nanostructured encapsulation systems: food antimicrobials