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 Microbiology
Composition of food
Food Science
Food Safety and 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: Biotechnology
Biomedical imaging, image processing, and visualization
Biomedical imaging and image processing
Biological instruments and biosensors
Health monitoring system and wearable system
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
Biomaterials
Molecular biology
Microbiology
Microbial technology
Marine and algal biotechnology
Biocatalysis, Organic Catalysis
Biomedical computing 
Gene expression database
Gene regulation, etc
Topic 3: Fermentation Engineering and Technology
Modernization of traditional fermented foods
Precision fermentation and cellular agriculture
Optimization and scaling up of fermentation process
New technology of fermentation tank and bioreactor
Solid phase fermentation and liquid deep fermentation