Bioactive Foods Professors in Global

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Monika Pischetsrieder
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
bioactive compounds
bioactive peptides
neuroactive food ingredients
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Douglas Clark
University of California, Berkeley United States of America
bioactive materials
biofuels
bioenergy
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Jason Peters
University of Wisconsin–Madison United States of America
bioproducts
biofuels
bioeconomy
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Alain Garnier
Laval University Canada
bioproducts
bioproduction
bioprocessing
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Muhammad Afzal
University of New Brunswick Canada
bioproducts
biocomposites
bioenergy
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Abdolhamid Shafaroudi
McGill University Canada
bioproducts
bioenergy
biomaterials
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Irini Angelidaki
Technical University of Denmark Denmark
biomass bioproducts
biofuels
bioconversions
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Dan Stærk
University of Copenhagen Denmark
bioactive natural products
functional foods
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Christophe Corre
University of Warwick United Kingdom
bioactive natural products
biocatalysts
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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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Åsa Emmer
KTH Royal Institute of Technology Sweden
bioactive substances
biomolecules
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Stig Skrivergaard
Aarhus University Denmark
biofunctional foods
differentiated foods
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Oon-doo Baik
University of Saskatchewan Canada
bioactive components
food biomaterial processing
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Mehdi Abdollahi
Chalmers University of Technology Sweden
biobased food packaging
food biotechnology
plant-based foods
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Warren Seider
University of Pennsylvania United States of America
bioproducts
biofuels
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Rui Shi
Pennsylvania State University United States of America
bioproducts
biofuels
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Jennifer Dunn
Northwestern University United States of America
bioproducts
biofuels
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Yan Liu
Michigan State University United States of America
bioproducts
bioenergy
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Simone Dimartino
University of Edinburgh United Kingdom
bioproducts
biomaterials
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Venkatesh Meda
University of Saskatchewan Canada
bioproducts
biomaterials
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