全球食品安全趋势 Global trend in food safety and security
食品历史与文化 Historyand culture of foods
食品材料资源和新资源开发 Resource of food material and new resource exploration
采后生物学与贮藏物流技术 Postharvest biology, storage and logistics technology
食品材料的生化和化学性质 Biochemicaland chemical properties of food material
新兴食品安全检测方法 Novel detection methods in food safety
食品微生物的食品安全和抗菌系统 Foodmicrobial food safety and antimicrobial systems
霉菌毒素 Mycotoxins
食品原材料和食品的毒理学和安全性 Toxicology and safety of food material andfoods
可持续食品系统 Sustainable food systems
食品安全法规事务 Food safety regulatory affairs
食品品质和营养品质监测方法 Methodology for monitoring food quality and nutritional quality
品质保证和管控 Quality assurance and control
加工技术，鲜切产品，最小加工技术 Processing technologies, fresh-cut products,minimalprocessing technologies
良好的生产规范 Good manufacturing practices
食品加工系统设计和管控 Food process systems design and control
食品包装 Food packaging
影响食品品质的环境因素 Environmental factors affecting food quality
用于测量各种品质属性的原始技术 Original techniques for measuring various quality attributes
传统和新兴的食品加工工艺技术 Traditional and new processing processes and technologies of foods
食品营养价值和健康益处 Food nutritional value and health benefits
植物化学物质和健康益处 Phytochemicals and health benefits
保健营养品和功能性食品 Nutraceuticals and functional foods
食物产品感官和品质 Sensory and quality of food products
食物材料的生物技术发展 Biotechnology advances in food materials
食品应用 Food applications
工业生产的设备和过程 Equipment and process for industrial production
水循环和节能的流程设计 Processdesign for water recycling and energy saving
副产品增值加工 Value-added processing of by-products
食品工程和物理性质 Food engineering and physical properties
行业守则，法规和国际国际趋同 Codes of practice, legislation and international harmonization
消费者议题 Consumer issues
教育，培训和研究需求 Education, training and research needs
食品法律法规 Food laws and regulations
食品经济和市场 Food economics and marketing
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