Scopes
Topic 1: Food
Food and dairy agricultural biotechnology
Food and Nutritional Science
Food bioavailability
Food Biotechnology
Food Chemistry and Biotechnology
Food Fortification and Supplementation
Development and characterization of food microstructure
Food Nutrition and Evaluation
Food packaging, materials, and equipment
Food processing, preservation, and packaging
Food characteristics, including thermal, chemical, and mechanical properties
Food Safety and Hygiene
Food sensory and flavor
Food texture and rheology
Functional foods and bioactive factors
Functional foods, nutrition, nutritional supplements, and bioactive substances
Heat and Mass Transfer and Fluid Flow in Food Processing
Mathematical modeling and software development for food processing
Meat science
Microbiology
Microbial Technology
Molecular pharmaceuticals for plants and animals
Nanobiotechnology
Isolation of nanoparticles in biomolecules
Nanoparticles, nanocomposites, and nanoporous materials for biological applications
Non hot food processing
Public nutrition and health
Plant Biotechnology
Protein and gene delivery systems
Biotechnology of seeds, fruits, and reproductive plants
Separation and purification processes in food production
Topic 2: Agriculture
Agricultural resources
Agricultural mechanization and automation
Agricultural Circular Economy
Irrigation/Drainage and Water Quality
Crop Science
Soil Science
Animal Science
Organic Agriculture
Agroecology
Pesticides, fertilizers, and seeds
Precision Agriculture and Agricultural Geographic Information Systems
Agricultural Policy and Development
Agricultural education
Topic 3: Food Safety
Food measurement and characterization
Food Composition and Analysis
Food characteristics
Food Biophysics
Food Biochemistry
Food Microbiology
Food Biotechnology
Food processing and preservation
Food colloid
Food control
Food Quality and Safety
Food and Chemical Toxicology
Foodborne hazards
Food security
Halal food production
Food poisoning
Functional food
Antimicrobial therapy
Food pollutants
Food pathogens
Foodborne disease
Food label
Shelf life
Food processing
Food and dairy agricultural biotechnology
Food and Nutritional Science
Food bioavailability
Food Biotechnology
Food Chemistry and Biotechnology
Food Fortification and Supplementation
Development and characterization of food microstructure
Food Nutrition and Evaluation
Food packaging, materials, and equipment
Food processing, preservation, and packaging
Food characteristics, including thermal, chemical, and mechanical properties
Food Safety and Hygiene
Food sensory and flavor
Food texture and rheology
Functional foods and bioactive factors
Functional foods, nutrition, nutritional supplements, and bioactive substances
Heat and Mass Transfer and Fluid Flow in Food Processing
Mathematical modeling and software development for food processing
Meat science
Microbiology
Microbial Technology
Molecular pharmaceuticals for plants and animals
Nanobiotechnology
Isolation of nanoparticles in biomolecules
Nanoparticles, nanocomposites, and nanoporous materials for biological applications
Non hot food processing
Public nutrition and health
Plant Biotechnology
Protein and gene delivery systems
Biotechnology of seeds, fruits, and reproductive plants
Separation and purification processes in food production
Topic 2: Agriculture
Agricultural resources
Agricultural mechanization and automation
Agricultural Circular Economy
Irrigation/Drainage and Water Quality
Crop Science
Soil Science
Animal Science
Organic Agriculture
Agroecology
Pesticides, fertilizers, and seeds
Precision Agriculture and Agricultural Geographic Information Systems
Agricultural Policy and Development
Agricultural education
Topic 3: Food Safety
Food measurement and characterization
Food Composition and Analysis
Food characteristics
Food Biophysics
Food Biochemistry
Food Microbiology
Food Biotechnology
Food processing and preservation
Food colloid
Food control
Food Quality and Safety
Food and Chemical Toxicology
Foodborne hazards
Food security
Halal food production
Food poisoning
Functional food
Antimicrobial therapy
Food pollutants
Food pathogens
Foodborne disease
Food label
Shelf life
Food processing
Important Dates/重要日期
- Submission Deadline: 2026.7.7
- Registration Deadline: 2026.7.14
- Conference Date: 2026.7.27
- Notification Date: About a week after the submission
Submission Portal/投稿方式
Mail Address: ei_conf@126.com
If you have any question or need any assistance regarding the conference, please feel free to contact our conference specialists:
田老师
+86-17162865530（微信同号）
3766818743
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