Topic 1: Green Production
Ecological Design
Renewable resource
Low toxicity/non-toxic materials
Recyclable materials
Localized procurement
Energy saving technology and energy management
Water conservation and resource recycling
Clean production process
Waste gas treatment
Wastewater treatment and reuse
Solid waste management
Green Procurement
Supplier Evaluation
Green logistics
Produce green products
Extended Producer Responsibility
Easy to recycle and disassemble design
Establish an environmental management system
Clean production audit
Employee training and participation
Environmental information disclosure, etc
Topic 2: Public Health
Epidemiology
Biostatistics
Environmental sanitation
Occupational health
Maternal and child health care
Infectious disease control
Prevention and treatment of chronic diseases
Health Promotion and Education
Community Health Assessment and Planning
Health Policy and Management
Global health
Disaster preparedness and relief
Behavioral and Social Sciences in Public Health
Public Health Monitoring and Data Analysis
Public Health Informatics
Health disparities and social determinants of health
Nutrition and Food Safety
Tobacco control
Prevention and treatment of drug abuse
Injury prevention and control
Obesity prevention
Lifestyle Medicine
Public Health Laboratory
Public health publicity and education
Social medicine
Radiation hygiene
Sanitary Engineering
Topic 3: Food Science and Engineering
Food Safety and Health
Fruit and vegetable processing
Processing and storage of aquatic products
Food processing technology
Food Biotechnology
Food nutrition and functional factors
Food essence chemistry and food sensory science
Global Strategy for Food Development
Molecular nutrition
Natural Products and Innovation
Functional food ingredients and components
Food additive
Dietary nutrition and efficacy
Emerging food processing technologies
Food Microbiology
Composition of food
Food Science
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