Biotransformation Of Food Ingredients Professors in Global

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Remko Boom
Wageningen University & Research Netherlands
food biotechnology
food conversion
food bioprocess engineering
food processing
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Yi Zhang
Pennsylvania State University United States of America
food macromolecules
biosynthesis
food proteins
food enzymology
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Yi Zhang
Pennsylvania State University United States of America
food macromolecules
biosynthesis
food proteins
food enzymology
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Sukirti Sukirti
University of Southern Denmark Denmark
food biophysics
food protein chemistry
novel food processing
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Xiaohong Sun
Dalhousie University Canada
food bioscience
food processing
food proteins
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Mehdi Abdollahi
Chalmers University of Technology Sweden
food biotechnology
biobased food packaging
plant-based foods
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Wallace Bridge
University of New South Wales Australia
microbial biotransformations
food fermentation
bioprocessing
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Cornell University Netherlands
chemical properties of foods
microbiological properties of foods
sensory properties of foods
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Marie Berg
Technical University of Denmark Denmark
food processing
food technology
food science
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Alain Garnier
Laval University Canada
bioproducts
bioproduction
bioprocessing
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Ashutosh Singh
University of Guelph Canada
food components
development of new food products and processes
thermo-sensitive food products
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Rohn Rohn
Technical University of Berlin Germany
food processing
plant-based foods
food analysis
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Jian Zhao
University of New South Wales Australia
biotransformation of food ingredients
bioactive food components
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Andrea Büttner
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
biotransformation
food chemistry
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Dominic Agyei
Monash University Australia
food bioactives
food chemistry
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Martin Reinhard
Stanford University United States of America
biological transformation
chemical transformation
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Michael Rychlik
Technical University of Munich Germany
bioavailability of food ingredients
analytical food chemistry
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Khairul Islam
University of Western Australia Australia
food chemistry
food microbiology
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Louise Bennett
Monash University Australia
food chemistry
food science
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Apollinaire Tsopmo
Carleton University Canada
food chemistry
biochemical interactions
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Amanda Wright
University of Guelph Canada
food chemistry
food science
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