Bioavailability Of Food Ingredients Professors in Global

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Cornell University Netherlands
microbiological properties of foods
chemical properties of foods
sensory properties of foods
food safety
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Jayashree Arcot
University of New South Wales Australia
micronutrient bioavailability
food chemistry
food composition
food nutrient security
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Xiaohong Sun
Dalhousie University Canada
food bioscience
food proteins
novel food products
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Elena Hakme
Technical University of Denmark Denmark
bioavailability of plant-based foods
food safety
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Jian Zhao
University of New South Wales Australia
biotransformation of food ingredients
bioactive food components
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Edoardo Capuano
Wageningen University Netherlands
bioavailability
food chemistry
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Ken Drouillard
University of Windsor Canada
chemical bioavailability
food web bioaccumulation
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Supratim Ghosh
University of Saskatchewan Canada
bioavailability
food nanotechnology
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Dominic Agyei
Monash University Australia
food bioactives
food chemistry
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Panagiota Kolitsida
Technical University of Denmark Denmark
food ingredients
food science
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Sukirti Sukirti
University of Southern Denmark Denmark
food biophysics
food protein chemistry
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Mehdi Abdollahi
Chalmers University of Technology Sweden
food biotechnology
biobased food packaging
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Khairul Islam
University of Western Australia Australia
food chemistry
food microbiology
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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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Louise Bennett
Monash University Australia
food chemistry
food science
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Amanda Wright
University of Guelph Canada
food chemistry
food science
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Elizabeth Barber
Monash University Australia
food chemistry
food safety
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Trine Dalsgaard
Aarhus University Denmark
food chemistry
food quality determination
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Alice Lee
University of New South Wales Australia
food chemistry
food safety
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Amanda Wright
University of Guelph Canada
food chemistry
food science
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