• Food Science (Food Chemistry, Food Biochemistry Food Physics, Food Microbiology and Food Analysis)

• Food Technology (Food Processing, Food Biotechnology, Food Packaging)

• Food Storage and Preservation (Postharvest handling, Minimally Processed Fruits, Food Contamination, Freezing and Drying of Foods and Crops)

• Nutrition, Health and Wellness (Food quality, Food Ingredients, Nutrient Bioavailability, Functions of Food, Halal Food)

• Food Engineering and Automation (Engineering Properties of Foods, Packaging Design, Process Monitoring, Methodological and instrumental developments, design and operation of food processes, plant and equipment)

• Food Product Development andInnovation (Food Marketing and Management, Food Sensory, Food Consumer Trend, Gastronomy, Traditional development of Functional Foods)

• Food and Economy (Food Laws, Food Security, Regulations and Policies, Food Safety and Policies, Food Service and Entrepreneurship, Multilateral Agreements)

• Education and Training