(The following topics include but are not limited to)
Track 1: Food Science
Interactions of food components, structure design and functional regulation
New food processing technologies
Food microbiology, fermentation engineering and functional exploration of probiotics/probiotics fibers
Food flavor perception, sensory evaluation and oral processing science
Food chemistry and biochemistry
Food microstructure, texture and rheological properties
Food safety and quality control
Food authenticity identification and blockchain traceability
Future food resources
Intelligent and active food packaging technologies
Track 2: Precision Nutrition
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
Molecular nutrition
Natural products and innovation
Functional food raw materials and components Food additives
Dietary nutrition and efficacy
Emerging food processing technologies
Primary healthcare and nutrition
Nutrition and food security
Food chemistry and food processing
Track 3: Biotechnology
Micro/Nano bioengineering
Cell/Tissue engineering
Biomedicine
Biodiversity and dietary diversity
Environmental biotechnology
Food and dairy product bioengineering industry
Control and system engineering
Enzyme engineering
Proteins, enzymes, sugars (carbohydrates)
Applied biochemical substance metabolism and energy metabolism
Vitamin organisms and others
Biomedical engineering and technology
Biomedical signal processing and medical imaging technology ......