(Topics include but are not limited to)
Topic 1: Food Science
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
Food safety and health
Food Chemistry
Food Fortification and Supplementation
Food sensory and flavor
Development and characterization of food microstructure
Food performance, including thermal, chemical, and mechanical properties
Food texture and rheology
Functional foods and bioactive factors
Topic 2: Nutrition
food science
Food Chemistry
Recipe Design
Recipe adjustment
Sanitation Control
health education
food additives
food microorganisms
Traditional Chinese Medicine Rehabilitation Technology
Sports Health Technology
Dietary nutrition and efficacy
Food safety and health
Food Fortification and Supplementation
Food sensory and flavor
Health monitoring and evaluation
Health Promotion and Intervention
Emerging food processing technologies
Food texture and rheology
Preventive Medicine Traditional Chinese Medicine Cattle Raising
Basic knowledge of health management
Publication of papers
Topic Three: Health
Health emergency system
Physical Education
medicine
public health
Nursing
nutriology
psychology
Health Management and Policy
pharmacy
biology
Dentistry
genetics
Health informatics
radiology
pediatrics
Geriatric Medicine (Gerontology)
rehabilitation medicine
occupational health
toxicology
immunology
Health Economics
Health Education and Promotion
physiology
Maternal and Child Health Care