(including but not limited to)
Topic 1: Medicine
Cognitive neuroscience and technology, neuropsychiatric and clinical neuroscience, brain machine interfaces (brain computer interfaces, brain machine interfaces), sustainable medical materials and technology, neurophysiological measurements, rehabilitation technology - complex bioinformatics and systems biology, biosensors and bioanalysis, medical information and communication technology, biomedical image and signal processing, biomedical optics, agent-based medical and social system modeling, computational social neuroscience, social behavior models in neuropsychiatric disorders, artificial intelligence and big data analysis for public health and social welfare, wearable and IoT based social perception in healthcare, network physical social systems for personalized medicine, emotion recognition and emotion computing in social contexts, complex network analysis of neurophysiological and social data
Topic 2: Biology
Biochemistry, cellular, molecular and tissue engineering, bioelectrical and neural engineering, bioinformatics and computational biology, biological data integration and visualization, biological data mining and knowledge discovery, biological databases and information retrieval, biomaterials and biomedical optics, biomedical engineering, biomedical imaging, image processing and visualization, biomedical robots and machinery, biometric identification and measurement, biopharmaceuticals, biological signal processing and analysis, biostatistics and stochastic models, structural bioinformatics, systems biology
Topic 3: Food Science
Food Nutrition, Molecular Nutrition, Natural Products and Innovation, Functional Food Ingredients and Components, Food Additives, Dietary Nutrition and Efficacy, Emerging Food Processing Technologies, Food Microbiology, Food Composition, 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