Food Science:
Food nutrition
Molecular Nutrition
Natural products and innovation
Functional food ingredients and ingredients
food additives
Dietary nutrition and efficacy
Emerging food processing technologies
Food Microorganisms
Composition of Food
food science
Food Safety and Health
Food Chemistry
Development and characterization of food microstructure
Food reinforcement and supplementation
Food performance, including thermal, chemical, and mechanical properties
Food Sensory and Flavor
Food texture and rheology
Functional foods and bioactive factors
Bioinformatics engineering:
Bioinformatics
Biomechanics and Biomechanical Engineering
Biomedical signal processing and medical information
Bioinformatics and computational biology, etc