Bioactive Food Components Professors in Global

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Monika Pischetsrieder
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
bioactive compounds
neuroactive food ingredients
bioactive peptides
food chemistry
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F. Shahidi
Memorial University of Newfoundland Canada
bioactives
food chemistry
functional foods
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Xiaohong Sun
Dalhousie University Canada
bioactive peptides
food bioscience
food proteins
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Mehdi Abdollahi
Chalmers University of Technology Sweden
biobased food packaging
food biotechnology
plant-based foods
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Jian Zhao
University of New South Wales Australia
bioactive food components
biotransformation of food ingredients
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Oon-doo Baik
University of Saskatchewan Canada
bioactive components
food biomaterial processing
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Dominic Agyei
Monash University Australia
food bioactives
food chemistry
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Elizabeth Barber
Monash University Australia
bioactive compounds
food chemistry
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Thomas Hofmann
Technical University of Munich Germany
bioactive compounds
food chemistry
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Rohn Rohn
Technical University of Berlin Germany
bioactive compounds
plant-based foods
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Mirja Ahmmed
Lincoln University New Zealand
bioactive compounds
functional foods
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Dan Stærk
University of Copenhagen Denmark
bioactive natural products
functional foods
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Jianping Wu
University of Alberta Canada
bioactive peptides
food proteins
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Manjusri Misra
University of Guelph Canada
biocomposites
biobased materials
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Jayashree Arcot
University of New South Wales Australia
food composition
food chemistry
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Muhammad Afzal
University of New Brunswick Canada
biocomposites
bioproducts
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Yi Zhang
Pennsylvania State University United States of America
food proteins
food macromolecules
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Bradley Bolling
University of Wisconsin–Madison United States of America
food chemistry
functional foods
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Wee Choo
Monash University Australia
functional foods
bio-activities
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Yuan Yue
Aarhus University Denmark
bioactive food ingredients
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Anna Thysen
Technical University of Denmark Denmark
bioactive components
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