(Topics include but are not limited to)
Theme One: Nutrition
Food nutrition
Natural products and innovation
Functional food raw materials and ingredients
Food additive
Dietary nutrition and efficacy
Emerging food processing technologies
Food microorganism
Food science
Food safety and health
Food chemistry
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
Recipe design
Theme II: Public health
Global health
Health behavior, chronic disease and health promotion
Health care science and services
Health economics
Environmental hygiene
Epidemiology of infectious diseases
Occupational safety and health
Toxicology and Public health
Women's health
Tourism places and human health
endemics
Environmental and occupational health
Nutrition and Food hygiene
Child and maternal health
Theme three: Food safety
Food safety and health
Food supply chain safety management
Food safety risk assessment
Food safety testing technology
Food safety issues for special groups
Food safety system construction
International exchanges and cooperation on food safety
Food safety policy innovation and practice
Detection and control of harmful substances in food
Nutrition and health