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
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: Chemical Engineering
Catalytic technology
Green Chemistry
Nanotechnology
Materials Engineering
Process optimization
Energy engineering
Environmental Engineering
Polymer science
Transport Phenomena
Photocatalysis
Analysis and control
Process safety
Electrochemical energy storage
Water treatment
Surface engineering
Intelligent Chemical Industry
Crystallization technology
Nuclear chemical industry
Topic Three: Biological Sciences
Molecular biology
Cell biology
Genetics
Biochemistry
Biophysics
Ecology
Evolutionary biology
Developmental biology
Neuroscience
Immunology
Microbiology
Plant biology
Animal behaviour
Bioinformatics
Synthetic biology
Medical Biology
Systems biology
Biotechnology