Role of Biotechnology in the Agro-Food Industry -- Biotechnology in Food Processing and Preservation -- Enzymes and food industry -- Lactic Acid Bacteria – From Nature through Food to Health -- Development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology -- Progress of biotechnology in food industry -- Improvement of ripened cheese quality and safety with Thymus mastichina L. bioactive extracts -- Potential of high hydrostatic pressure to improve the production of plants used as food -- Corrosion in electronic sensors used in the manufacturing processes decrease -- Biotechnology of Ice Wine Production -- Metagenomics of Traditional Beverages -- Process Engineering Applying Supercritical Technology For Obtaining Functional And Therapeutic Products -- Sugar beet pulp as a source of valuable biotechnological products -- Biofilm mitigation in food industry: mitigation using bacteriophages -- Bioactive properties and biotechnological production of human milk oligosaccharides.