Edible Fats And Oils Professors in Global

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Mohammad Alam
Texas A&M University United States of America
animal fats
fats oils processing
cosmetic applications of fats and oils
non-edible fatty materials
omega 3 and omega 6 fats
algal oils
used cooking oils
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Sukhinder Cheema
Memorial University of Newfoundland Canada
dietary fats
fatty acids
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Yee Lee
Monash University Australia
edible fats and oils
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David Mutch
University of Guelph Canada
dietary fats
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David Ma
University of Guelph Canada
dietary fats
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Dhanushka Hettiarachchi
University of Western Australia Australia
essential oils
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Dominic Agyei
Monash University Australia
edible insects
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Caroline Childs
University of Southampton United Kingdom
dietary fatty acids
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Jamie Kraft
University of Gothenburg Sweden
dietary fatty acids
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Zaneta Hong
Harvard University United States of America
edible ecologies
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Kin Lee
Michigan State University United States of America
dietary lipids
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Amanda Wright
University of Guelph Canada
dietary lipids
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Amanda Wright
University of Guelph Canada
dietary lipids
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Spencer Proctor
University of Alberta Canada
dietary lipids
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Shalonda Horton
University of Texas at Austin United States of America
dietary fat intake
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Peter Van Dam
University of Amsterdam Netherlands
food and energy
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William Aronson
University of California Los Angeles United States of America
dietary fat
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David Resnick
University of Pennsylvania United States of America
food and health
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Cher Pin Song
Monash University Australia
oil fats processing
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Fredrik Rosqvist
Uppsala University Sweden
dietary fat
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Björn Morén
Umeå University Sweden
fatty acids
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