(Topics include but are not limited to)
Application of Synthetic Biology in Food Microbial Modification
Optimization and Process Control of Precision Fermentation Technology
Production technology of alternative proteins (cell cultured meat, microbial proteins)
Design of biosynthetic pathways for functional food ingredients
Efficient construction and screening techniques for microbial cell factories
Food grade expression system and product safety evaluation
Innovative Application of Enzyme Engineering in Food Processing
Development of Synthetic Food Flavors and Nutritional Enhancers
Fermentation and transformation technology for resource utilization of food waste
3D Printing and Structured Design Technology for Food
Future food safety and regulatory scientific framework
Ethics of Food Synthesis Biology and Consumer Acceptance
Single cell protein and microbial oil production technology
Application of Artificial Intelligence in Fermentation Process Prediction and Optimization
Low carbon pathway and life cycle assessment of food biomanufacturing
Gut microbiota and customized nutritional food development
Biological accessibility and functional verification of new food ingredients
Design of Precision Fermentation Equipment and Intelligent Production Line
Global Future Food Market Trends and Industrialization Strategies
Traditional food upgrade and innovation driven by synthetic biology