(Including but not limited to the following topics)
Track 1: Smart Agriculture
Design and optimization of agricultural sensor networks
Edge computing and multi-source data fusion technology in agriculture
Intelligent monitoring of environmental parameters such as soil, climate, and moisture
Energy-efficient wireless sensing systems for precision agriculture
Architecture and protocol design of agricultural Internet of Things
Smart farm management and information integration platform
Cloud services and agricultural information visualization system
Rural informatization and agricultural information service system
Intelligent decision support systems and knowledge management
Digital agriculture and agricultural information security
Agricultural digital twin systems and modeling technology
Application of blockchain in agricultural product traceability and supply chain optimization
Application of virtual reality/enhanced reality in agricultural training and education
Artificial intelligence-assisted agricultural policy research and simulation
Integration of artificial intelligence and traditional agricultural knowledge
Track 2: Resource Economy
Sustainable development and management strategies of natural resources
Analysis of property rights systems and effective management of resources
Economic benefits and optimization design of ecological compensation mechanisms
Analysis of stakeholders in natural resource management
Design and impact assessment of resource tax systems
Analysis of the structure and efficiency of the energy market
Evaluation of the economic performance of renewable energy and policy recommendations
Impact of energy policies on economic growth
Economic analysis of energy consumption and environmental pollution
Impact of energy price fluctuations on social economy
Track 3: Food Science
Food nutrition, molecular nutrition
Natural products and innovation
Functional food raw materials and components Food additives
Dietary nutrition and efficacy
Emerging food processing technologies
Food microorganisms
Composition of food
Food science, food chemistry
Food safety and health
Development and characterization of food microstructure
Food fortification and supplementation
Food properties, including thermal, chemical and mechanical properties
Food sensory and flavor
Food texture and rheology
Functional foods and bioactive factors