Food products

Milk products; Sugar and sweeteners; Egg products; Fish products; Meat products; Fruit, vegetable and nut products; Cereal products; Processed foods; Beverages; Oils and fats; Additives; Functional foods and nutraceuticals.

Techniques and analysis

Analytical methods; Detection of minerals, vitamins, trace elements, protein, fat, carbohydrates; Proximate analysis; Clinical and physiological methods; Microbial detection.

Food technology

Fermentation and brewing; Food biotechnology; Enzyme and protein technology; Genetic engineering; Nanotechnology; Food engineering; Food processing; Fortification; Packaging; Food wastes.

Food science

Consumer and sensory science; Food microbiology including probiotics and prebiotics; Food chemistry and physics; Food composition and quality; Nutritive value; Food service; Food preservation & storage.

Food safety

Food contamination; Toxicology; Safety; Hygiene. HACCP; Risk assessment; Studies of microbial and chemical contaminants; Food preservation; Antimicrobials; Food handling; Hand washing; Foodborne diseases and Food poisoning.

Food economics 

Policy; Food legislation; Food insecurity; Food supply; Trade; Marketing, Food aid, Food programs.

Physiology and biochemistry

Appetite and food choice; Fasting, starvation; Digestion and absorption; hematology, blood values; Body composition and tissues; Vitamins; Enzymes and intermediary metabolism; Energy; Carbohydrates; Fiber; Protein, amino acids and nitrogen; Lipids; Ethanol; Antioxidants, phytochemicals; Minerals; Trace elements; Metabolism of water; Acid base equilibrium; Immunity; Intestinal microorganisms, prebiotics and probiotics.

Public health

Ethnicity, socioeconomics and demography; Lifestyle; Nutrition education and health promotion; Nutrient requirements; Community nutrition; Supplementary feeding, emergency feeding, food aid; Food security; Epidemiology; Dietary surveys and techniques; Food and nutrition policy; Pregnancy and reproduction; Breast feeding; Infants and children; Aging; Sports nutrition and supplements.

Clinical Nutrition

Dietetics; Malnutrition; Obesity; Nutrient deficiencies; Nutrient excesses; Food allergy and immunity; Food hypersensitivity and intolerance; Clinical nutrition; Trauma and critical care; Parenteral feeding; Enteral feeding; Therapeutic diets; Nutrient drug interactions; Chronic diseases including heart disease, cancer, allergies, diabetes,  metabolic diseases; Infections