(The following topics include but are not limited to)
Topic 1: Food Science
Food nutrition
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 Safety and Health
Food Chemistry
Food Fortification and Supplementation
Food sensory and flavor
Development and characterization of food microstructure
Food performance, including thermal, chemical, and mechanical properties
Food texture and rheology
Functional foods and bioactive factors
Topic 2: Nutrition and Health
Food nutrition
Natural Products and Innovation
Functional food ingredients and components
food additives
Dietary nutrition and efficacy
Emerging food processing technologies
Food Microbiology
food science
Food Safety and Health
Food Chemistry
Food Fortification and Supplementation
Food sensory and flavor
Food texture and rheology
Recipe Design
Recipe adjustment
Hygiene control
Functional foods and bioactive factors
Food performance, including thermal, chemical, and mechanical properties
Food Quality and Safety Management of Food Production Enterprises
Food nutrition development in catering enterprises
preventive medicine
Traditional Chinese Medicine Health Preservation
Basic knowledge of health management
Health monitoring and evaluation
Health Promotion and Intervention
Health Education
Traditional Chinese Medicine Rehabilitation Technology
Sports Health Technology
Psychological counseling and counseling techniques
Health Information Processing Technology
Topic 3: Food Safety
Food additive safety control
Prevention and control of food microbial contamination
Key points for safe dietary nutrition combination
Safety guarantee for emerging food processing
Safety identification of natural food raw materials
Exploration of Food Packaging Safety
Risk prevention and control of chemical residues in food
Safety supervision of cold chain food
Children's food safety protection
Safety Regulations for Online Food Sales
The relationship between sensory characteristics of food and safety
Safe dosage of food fortifiers
Campus Food Safety Focus
The impact of food texture on safety
Safety certification of functional foods
Prevention and control strategies for food source pollution
Food shelf life and safety limits
Safety improvement of traditional food processing techniques
Risk prevention of food allergies
New Technologies for Food Safety Testing
Other related topics