(The following topics include but are not limited to)
Food nutrition
Molecular nutrition
Natural products and innovation
Functional food raw materials and ingredients
Food additive
Dietary nutrition and efficacy
Emerging food processing technologies
Food microorganism
Composition of food
Food science
Food safety and health
Food chemistry
Development and characterization of food microstructure
Food fortification and supplementation
Food properties, including thermal, chemical and mechanical properties
Food senses and flavors
Texture and rheology of food
Functional foods and bioactive factors
Health sciences
Mental health
Human nutrition
Physical exercise
Health care
5) Epidemiology
6) Pharmacology
7) Medical sociology
Applied health sciences
Biomedical engineering
Public health
biomaterial
Micro/nano bioengineering
Cell/tissue Engineering
biomedicine
Biodiversity and dietary diversity
Food and dairy bioengineering industry
Control and systems engineering
Enzyme engineering
Microbial taxonomy
Microbial food application
Cell and Molecular biology
Cell and tissue Engineering
Molecular drugs in plants and animals
Genetic engineering
Fermentation engineering
biopesticide