研究範疇
- New Ingredients Application for Health Food Products
- Innovations in Food Processing and Packaging
- Mousse Food Development for Elderly and Dysphagia Patients
- Global Food Traceability and Safety
研究範疇
- Functional Foods & Neutraceuticals
- Food Safety
- Cardiovascular Physiology
- Chinese Medicine
- Pharmacology
- Food Microbiology
研究範疇
- Chemical Analysis of Foods in Relation to Toxicology and Health Risk Assessment
- Isolation and Characterization of Food Protein
研究範疇
- Authentication of Chinese Materia Medica
- Standardization of Chinese Medicine
- Herb-drug Interaction
- Health Care Promotion
研究範疇
- Community Health Nutrition
- Nutrition in Oncology, Gastroenterology, Neurology, Trauma, Acute Intensive and Extended Care
研究範疇
- New Food Product Development
- Sensory Science
- 3D Food Printing
- Natural Antimicrobials
- Edible Film Coating for Food
研究範疇
- Molecular Microbiology
- Food Microbiology
- Food Science and Safety
研究範疇
- Sonochemistry
- Medicinal Mushrooms
- Polysaccharides
研究範疇
- Chinese medicines Standards Establishment
- Pharmacological Studies of Chinese medicines
- Technology Application of Chinese medicines
研究範疇
- Metabolic Syndrome
- Stroke
- Herbal Medicine on Dementia
- Natural & Organic Plant Supplement
研究範疇
- Analytical Chemistry
- Mass Spectrometry
- Food Analysis
- Dried Blood Spot Analysis
- Drug and Chinese Medicine Analysis
研究範疇
- Orthopaedic Biomaterials
- Bone Tissue Engineering
- Biomaterial Surface Modifications
- Biomedical Engineering
研究範疇
- Transition Metal Chemistry
- Kinetics and Mechanisms
- Catalysis
- Analytical Chemistry
研究範疇
- Disease Epidemiology and Genetic
- Health Promotion
- Disease Control