b. Isolation and Characterization of Animal based Functional Food Ingredients

c. Food Quality for the Consumer

d. Chemical and Nutritional Content of Foods

e. Food and Human Physiology

f. Non-Thermal Food Processing and effects on Food Quality and Nutrition

g. Thermal Food Processing and effects on Food Quality and Nutrition

h. Food Safety and Security

i. Mathematical Approaches to Food Innovation

j. Allergens and Intolerances