Active Compounds In Food Professors in Global

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Rohn Rohn
Technical University of Berlin Germany
bioactive compounds
food safety
food processing
plant-based foods
food analysis
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Professor
Cornell University Netherlands
chemical properties of foods
microbiological properties of foods
sensory properties of foods
food safety
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Andrea Büttner
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
active substances
food chemistry
chemosensory active compounds
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Monika Pischetsrieder
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
bioactive compounds
neuroactive food ingredients
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Elizabeth Barber
Monash University Australia
food chemistry
bioactive compounds
food safety
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Alice Lee
University of New South Wales Australia
food chemistry
food safety
food analysis
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Thomas Hofmann
Technical University of Munich Germany
food chemistry
bioactive compounds
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Lea Bredsdorff
Technical University of Denmark Denmark
food additives
food safety
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Heidi Amlund
Technical University of Denmark Denmark
food chemistry
food
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Bradley Bolling
University of Wisconsin–Madison United States of America
food chemistry
functional foods
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F. Shahidi
Memorial University of Newfoundland Canada
food chemistry
functional foods
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Simon Hammann
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
food safety
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Katrin Löschner
Technical University of Denmark Denmark
food chemistry
food safety
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Jette Young
Aarhus University Denmark
bioactive compounds
health-promoting compounds
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Mirja Ahmmed
Lincoln University New Zealand
bioactive compounds
functional foods
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Naim Gharzeddine
Aalborg University Denmark
bioactive food peptides
food hydrocolloids
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Sabina Dahal
Technical University of Denmark Denmark
bioactive compounds
food applications
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Charlotte Jacobsen
Technical University of Denmark Denmark
bioactive compounds
food processing
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Xichuan Zhai
University of Copenhagen Denmark
safety in food
food processing
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Jm Goddard
Cornell University Netherlands
active packaging
food safety
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Michael Rychlik
Technical University of Munich Germany
analytical food chemistry
bioavailability of food ingredients
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