Energy Dense Foods Professors in Global

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Anja Biltoft-jensen
Technical University of Denmark Denmark
energy-dense foods
nutrient-poor foods
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Yi Zhang
Pennsylvania State University United States of America
food proteins
food macromolecules
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Xiaohong Sun
Dalhousie University Canada
food proteins
novel food products
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Sergio Mugnai
Erasmus University Rotterdam Netherlands
food nutrition
sustainable food
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Anne Lassen
Technical University of Denmark Denmark
healthy eating
sustainable diets
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Ajit Srivastava
Michigan State University United States of America
energy
food
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Marianne Jakobsen
Technical University of Denmark Denmark
food nutrition
sustainable diets
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Ashutosh Singh
University of Guelph Canada
thermo-sensitive food products
food components
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Kate Mckenzie
University of Western Australia Australia
energy
food
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Guanchen Li
University of Glasgow United Kingdom
energy materials
energy devices
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Anna Post
University of Gothenburg Sweden
sustainable healthy meals
sustainable food consumption
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Stig Skrivergaard
Aarhus University Denmark
differentiated foods
biofunctional foods
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Marleen Gillebaart
Utrecht University Netherlands
healthier food choices
food environment
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Cristina Stewart
University of Glasgow United Kingdom
sustainable diets
plant-based foods
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Serge Desgreniers
University of Ottawa Canada
dense molecular systems
dense gas hydrates
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Peter Van Dam
University of Amsterdam Netherlands
food and energy
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Feifei Shi
Pennsylvania State University United States of America
energy density
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Francesco Borrelli
University of California, Berkeley United States of America
food energy systems
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Jianping Wu
University of Alberta Canada
food proteins
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Afreen Siddiqi
Massachusetts Institute of Technology United States of America
energy-water-food nexus
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Rudy Wijnands
University of Amsterdam Netherlands
dense matter
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