(Topics include but are not limited to)
Topic 1: Food Engineering
Food nutrition
Divided into nutrition
Natural Products and Innovation
Functional food ingredients and components
food additives
Dietary nutrition and efficacy
Emerging food processing technologies
Food Microbiology
Composition of food
food science
Food Safety and Health
Food Chemistry
Development and characterization of food microstructure
Food Fortification and Supplementation
Food performance, including thermal, chemical, and mechanical properties
Food, Sensory and Flavor
Food texture and rheology
Functional foods and bioactive factors
Other related topics are open for submission
Topic 2: Biotechnology
Bioinformatics and Computational Biology
molecular biology
Biomechanics and biomechanical engineering
Chemistry, Pharmacology, and Toxicology
Biomedical signal processing and medical information
Medical Imaging Technology and Applications
Food Technology
Topic 3: Nutrition and Health
Guidelines for a nutritionally balanced diet
Healthy food and functional ingredients
Child nutrition and healthy growth
Nutrition and Health Management for the Elderly
Sports and Nutritional Supplementation Strategies
Psychological Health and Dietary Regulation
Nutritional intervention and prevention of chronic diseases
Analysis of Nutritional Needs of Special Population