Topic 1: Food Science and Engineering
Food Safety and Health
Fruit and vegetable processing
Processing and storage of aquatic products
Food processing technology
Food Biotechnology
Food nutrition and functional factors
Food essence chemistry and food sensory science
Global Strategy for Food Development
Molecular nutrition
Natural Products and Innovation
Functional food ingredients and components
Food additives
Dietary nutrition and efficacy
Emerging food processing technologies
Food Microbiology
Composition of food
Food science
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
Topic 2: Food Quality Testing
Food quality control
Health and epidemic prevention
Analytical chemistry
Biochemistry
Food Toxicology
Sensory evaluation of food
Food Physical and Chemical Inspection Technology
Microbial testing technology
Food instrument analysis and testing technology, etc