Dr. Anet Režek Jambrak is a Professor in the  Faculty of Food Technology and Biotechnology at University of Zagreb in Zagreb, Croatia

• Part I: Introduction.- 1.Sustainability in food science and food industry: where are we now? – Viewpoints of the EFFoST Working Group on Sustainable Food Systems.- 2. Innovative processing: from raw material (culture), harvesting, post harvesting, processing, and applications.- Part II: Mechanism of action of nonthermal processing technologies (NTP).- 3. Fundamental mechanisms of action.- 4. Electro-technologies: pulsed electric fields, cold plasma, radio-frequency and oscillating magnetic fields, electrohydrodynamic processing, electron beam processing and ionizing radiation .- 5. Pressure-based technologies: high pressure processing; supercritical and subcritical fluid processing.- 6. Mechanical technologies: ultrasound, and hydrodynamic cavitation.- 7. Non-electro-technologies: gamma rays, UV light, pulsed light, ozonation, photodynamic and membrane processing.- 8. Non-electro-technologies: gamma rays, UV light, ozone, photodynamic and membrane processing.- Part 3: Implementation of novel nonthermal technologies in agri-food-bio sciences.- 9.         Nonthermal Processing Technologies: Synergies and new applications in food engineering .- 10.  Implementation of novel nonthermal plasma air cleaner in a plant factory.- 11. LED-based photosensitization – a prospect for visible light-driven nonthermal fresh produce sanitation.- 12. Electrospinning Technology: Its Process Conditions and Food Packaging Applications.- 13.  Application of encapsulation technology in the agri-food sector.- Part 4. Nonthermal processing legislation.- 14. Overview of legislation across the globe, diagnostics and standards which provide a legal and regulatory framework in which NTP is used worldwide.- 15.       Current technology readiness levels (TRL) of nonthermal technologies and research gaps for improved process control and integration into existing production lines.- 16. Industry implementation (scale-up):  Clients’ experience towards understanding of how regulations are affecting novel product development.- 17. Supercritical fluids as a tool for sustainable manufacturing of added value products.- Part 5 Mechanisms of validation of nonthermal processes in biomaterials and agri-food applications.- 18. Current validation of NTP technologies and overview of their current and potential implementation in the production chain including agri-food wastes.- Part 6. Sustainable perspective of nonthermal technologies.- 19. New product development from marine sources and side streams valorization using nonthermal processing technologies.- 20. Efficient production of functional and bioactive compounds and foods for use in food, pharma, cosmetic and other industries.- 21.     Decontamination of fruit juices by combination of high intensity pulsed light and other nonthermal technologies.- 22. Food-On-A-Chip: Relevance of Microfluidics in food processing.- Part 7. Food waste management and sustainable parameters analysis.- 21. Analysis and comparison of environmental impacts of nonthermal food technologies.- 22. Emerging non-thermal processing of food waste and by-products for sustainable food systems - selected cases.- 23. Strategies for commercializing scientific results and combining separate processes into complex technologies.- 24 Sustainable processing through efficient use of energy and minimizing waste production.- 25. Food Safety and Security (HACCP and HAZOP) for Consumers and Workers (Nonthermal Technologies and their use).- Part 8. Success stories of industrial implementation of nonthermal technologies.- 26.: Innovative success stories oncommercial non-thermal technologies - interviews of major food industries working in this area.