(Topics include but are not limited to)
Topic 1: Food Engineering
food safety
Fruit and vegetable processing
Processing and storage of aquatic products
Food processing technology
Food biotechnology
Food nutrition and functional factors
Food Flavoring and Food Sensory Science
Global Strategy for Food Development
food nutrition
MOLECULAR NUTRITION
Natural Products and Innovation
Functional food ingredients and components
food additives
Dietary nutrition and efficacy
Emerging food processing technologies
food microorganisms
Composition of food
food science
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
Topic 2: Microorganisms
Micro/Nano Bioengineering
Cell/tissue engineering
biomedicine
Biodiversity and dietary diversity
Food and dairy biotechnology industry
Control and Systems Engineering
enzyme engineering
Microbial taxonomy
Microbial food applications
Cell and Molecular Biology
Cell and Tissue Engineering
Molecular drugs in animals and plants
genetic engineering
fermentation engineering
Biopesticides
Topic 3: Health Science
safety management
social governance
Innovation and Exploration of Social Management System
urban health
Public health services
Public Space
health communication
Mental Health
Livelihood development
Green environment
Health management services
health education
Investigation and Analysis of Health Issues