1.2月12日Introduction
Food nanotechnology
2.2月12日Food function
3.2月12日Quality of food materials & measurements
4.2月13日Food microbial, food safety and antimicrobial systems
5.2月13日Food poisoning and its prevention measure
6.2月14日Processing technologies, fresh-cut products, minimal processing technologies
7.2月14日Applications of mass spectrometry for food analysis
8.2月15日Food Management System
9.2月15日Flour milling processing and its quality evaluation
10.2月15日Safety and quality evaluation of bakery products