(The following topics include but are not limited to)
Topic 1: Food Science
Food nutrition and health, functional foods and bioactive factors, food chemistry and analysis, food microbiology and fermentation, food processing and texture, food additives and sensory, food flavor
Topic 2: Biology
Protection and utilization of agricultural biological resources, food bioengineering and fermentation technology, food safety testing and rapid analysis, bioenvironmental engineering and ecological restoration, biomass energy conversion and resource utilization, application of biochemistry and molecular biology in agriculture, cell engineering and tissue culture, bioinformatics and computational biology, biological data mining and knowledge discovery, biosensors and biological detection technology, biomaterials and biomedical optics, biopharmaceuticals and agricultural bioproducts, biostatistics and systems biology, food nutrition science and health engineering
Topic 3: Food Quality
Food production, food processing, food packaging, food inspection, food monitoring, food engineering, food science, biology, food toxicology, food quality management, biochemistry, molecular biology, microbiology, immunology, instrument analysis, nutrition and food hygiene, food technology, food toxicology, food machinery and equipment management, food packaging design, food microbiological inspection