Differentiated Foods Professors in Global

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Rohn Rohn
Technical University of Berlin Germany
plant-based foods
food analysis
food processing
food safety
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F. Shahidi
Memorial University of Newfoundland Canada
food chemistry
functional foods
dietary supplements
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Bronwen Powell
Pennsylvania State University United States of America
dietary diversity
wild foods
dietary patterns
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Vincenzo Fogliano
Wageningen University & Research Netherlands
functional foods
food analysis
food science
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Alice Lee
University of New South Wales Australia
food chemistry
food analysis
food safety
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Amanda Wright
University of Guelph Canada
food chemistry
food science
dietary lipids
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Amanda Wright
University of Guelph Canada
food chemistry
food science
dietary lipids
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Parvinder Sidhu
University of Melbourne Australia
food science
food processing
food safety
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Marie Berg
Technical University of Denmark Denmark
food science
food processing
food technology
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Richard Love
Massey University New Zealand
food science
food safety
food technology
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Stella Spanou
Aarhus University Denmark
food science
food technology
protein diversification
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Cornell University Netherlands
food safety
sensory properties of foods
chemical properties of foods
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Stig Skrivergaard
Aarhus University Denmark
differentiated foods
biofunctional foods
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Heidi Amlund
Technical University of Denmark Denmark
food
food chemistry
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Bradley Bolling
University of Wisconsin–Madison United States of America
food chemistry
functional foods
dietary phytochemicals
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Markus Fischer
University of Hamburg Germany
food chemistry
food profiling
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Louise Bennett
Monash University Australia
food chemistry
food science
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Martin Kragh
Technical University of Denmark Denmark
plant-based foods
food safety
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Cristina Stewart
University of Glasgow United Kingdom
plant-based foods
sustainable diets
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Mirja Ahmmed
Lincoln University New Zealand
functional foods
food science
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Mehdi Abdollahi
Chalmers University of Technology Sweden
hybrid foods
plant-based foods
food biotechnology
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