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Topic 1: Food Science Nutrition Food nutrition Molecular nutrition human health Food Chemistry Food characteristics food additives Food Microorganisms The ingredients of food Natural products and innovation Dietary nutrition and efficacy Food safety and health Food reinforcement and supplementation Food sensation and taste Emerging food processing technologies Texture and Rheology of Food Functional food ingredients and ingredients Functional foods and bioactive factors Development and characterization of food microstructure Topic 2: Biomedical Enzyme engineering biological materials Biomedical genetic engineering Fermentation engineering Biopesticides Microbial taxonomy Cell/tissue engineering Control and System Engineering Microbial food applications Cell and tissue engineering Micro/Nano Bioengineering Cellular and Molecular Biology Molecular drugs in animals and plants Biodiversity and Dietary Diversity Food and dairy biotechnology industry [All relevant topics are eligible for submission]