Topic 1: Grain
Food and dairy agricultural biotechnology
Food and Nutritional Science
Food bioavailability
Food Biotechnology
Food Chemistry and Biotechnology
Food Fortification and Supplementation
Development and characterization of food microstructure
Food Nutrition and Evaluation
Food packaging, materials, and equipment
Food processing, preservation, and packaging
Food characteristics, including thermal, chemical, and mechanical properties
Food Safety and Hygiene
Food sensory and flavor
Food texture and rheology
Functional foods and bioactive factors
Functional foods, nutrition, nutritional supplements, and bioactive substances
Heat and Mass Transfer and Fluid Flow in Food Processing
Mathematical modeling and software development for food processing
Meat science 
Microbiology
Microbial technology
Molecular pharmaceuticals for plants and animals
Nanobiotechnology
Isolation of nanoparticles in biomolecules
Nanoparticles, nanocomposites, and nanoporous materials for biological applications
Non hot food processing
Public nutrition and health
Plant Biotechnology
Protein and gene delivery systems
Biotechnology of seeds, fruits, and reproductive plants
Separation and purification processes in food production
Topic 2: Oils and Proteins
Analysis and Quality
Oil oxidation
Health and Nutrition
Biocatalysis
Structured oils and microencapsulation
Bioactive peptides and soybeans
Application and development of enzymes
Processing and edible oil application
Surfactants and Chemical Catalysis
Gel as a delivery system
Plant Protein Cultivation: Technology and Applications