Confectionery Science Professors in Global

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Amanda Wright
University of Guelph Canada
food science
nutritional science
food chemistry
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Simon Gregersen
Aalborg University Denmark
food science
protein science
peptide science
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Gregory Ziegler
Pennsylvania State University United States of America
chocolate confectionery
food materials science
food process engineering
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Markus Stieger
Wageningen University Netherlands
food sciences and technology
food engineering
sensory sciences
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Richard Hartel
University of Wisconsin–Madison United States of America
confectionery science
dairy science
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Raffaele Mezzenga
ETH Zurich Switzerland
food science
nutritional science
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Elham Afandak
Chalmers University of Technology Sweden
food science
nutrition science
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Louise Bennett
Monash University Australia
food science
food chemistry
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Amanda Wright
University of Guelph Canada
food science
food chemistry
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Les Copeland
University of Sydney Australia
food science
grain science
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Hashani Amarasinghe
University of Western Australia Australia
food science
crop science
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Richard Love
Massey University New Zealand
food science
food engineering
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Ingrid Undeland
Chalmers University of Technology Sweden
food science
seafood science
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Gayani Sirinayake Lokuge
Aarhus University Denmark
dairy science
food chemistry
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Wageningen University
Wageningen University & Research Netherlands
food sciences
agricultural sciences
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Pernilla Sandvik
Uppsala University Sweden
food science
sensory science
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Gary Pickering
Brock University Canada
flavour science
wine science
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Jayashree Arcot
University of New South Wales Australia
nutritional science
food chemistry
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John Coupland
Pennsylvania State University United States of America
food science
emulsion science
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Apollinaire Tsopmo
Carleton University Canada
nutritional science
food chemistry
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Gregory Challis
Monash University Australia
protein science
peptide science
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