1. Food their Components and Properties 2. Nutraceutical and Functional Food as Future Food 
3. Bioactive Food Components 4. Food Enzymes 5. Nutrition Problems and Novel Food 6. Health Food and Human Health 7. Genetic Modified Food 8. Miscellaneous Foods Products 9. History and Occurrence of Microorganism in Food 10. Microorganisms and Food 11. Determining Microorganisms in Foods and Food Products 12. Microbial Food Spoilage: Indicators 13. Foodborne Diseases and Novel Processing Technologies 14. Microbiological Medias, Growth Conditions and Starter Cultures 15. Fermentation and Enzyme Technology 16. Food preservation Technologies in Food 17. Future of Bioinformatics in Food Processing  18. Biotechnology and Food Entrepreneurship Development