(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, Natural Products and Innovation, Functional Food Ingredients and Components, Food Additives, Dietary Nutrition and Efficacy, Emerging Food Processing Technologies, Food Microbiology, Food Science, Food Safety and Health, Food Chemistry, Food Fortification and Supplementation, Food Performance, including Thermal, Chemical and Mechanical Properties, Food Sensory and Flavor
Topic 2: Precise Nutrition
Food chemistry, recipe design, recipe adjustment, hygiene control, food additives, food microbiology, natural products and innovation, dietary nutrition and efficacy, food safety and health, food reinforcement and supplementation, primary healthcare and nutrition, food nutrition and evaluation, health products, public nutrition and health, nutrition for people with special needs, nutritional status for all age groups, nutrition education, nutrition policies, nutritional status, exercise nutrition
Topic Three: Biotechnology
Biomedical imaging, image processing and visualization, biomedical imaging and image processing, biological instruments and biosensors, health monitoring systems and wearable systems, 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/nanobiotechnology, nanobiotechnology, cell/tissue engineering, biomaterials, molecular biology, microbiology, microbial technology, marine and algal biotechnology, biocatalysis, organic catalysis, biomedical computing, gene expression databases, gene regulation