(The following topics include but are not limited to)
Topic 1: Food Science
food nutrition
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 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
molecular biology
Cell Biology
genetics
Biochemistry
biophysics
ecology
evolutionary biology
developmental biology
neuroscience
Immunology
Microbiology
plant biology
Ethology
bioinformatics
Synthetic Biology
Medical Biology
systems biology
biotechnology
Topic 3: Agricultural Engineering
Food Science and Engineering
Processing and storage of agricultural and sideline products
Food Science and Nutritional Engineering
Food safety and health
agricultural economy
Regeneration of natural systems
agroecology
land resource management
Soil and Water Engineering