◕ Food science:

Food nutrition

Molecular nutrition

Natural products and innovation

Functional food raw materials and ingredients

Food additive

Dietary nutrition and efficacy

Emerging food processing technologies

Human health

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

◕ Bio-medicine:

Biomaterial

Micro/nano bioengineering

Cell/tissue engineering

Biological medicine

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