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
Biology:
Biomedical imaging, image processing, and visualization
Biomedical imaging and image processing
Biological instruments and biosensors
Health monitoring systems and wearable systems
Biomedical signal detection and acquisition
Spectral analysis of biomedical signals
Biomedical signal compression technology
Medical signal and image transmission
Biomedical and Health Informatics
Treatment and diagnostic systems and technologies
Micro/Nano Bioengineering
nanobiotechnology
Cell/tissue engineering
biological materials
molecular biology
microbiology
Microbial technology
Marine and Algal Biotechnology
Biocatalysis, organic catalysis
Biomedical computing 
Gene expression database
gene regulation 
Agricultural development:
agricultural technology
Planting techniques
Smart agriculture
Scientific cultivation
Other related topics are available for submission