Feed Chemistry Professors in Global

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Sukirti Sukirti
University of Southern Denmark Denmark
food protein chemistry
food biophysics
food structure
novel food processing
food rheology
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Elizabeth Barber
Monash University Australia
food chemistry
food safety
human nutrition
biochemistry
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Richard Love
Massey University New Zealand
food science
food safety
food engineering
food technology
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Rohn Rohn
Technical University of Berlin Germany
food safety
food analysis
food processing
plant-based foods
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Peter Oosterveer
Wageningen University Netherlands
food consumption
food sustainability
food production
food governance
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Darrick Heyd
Toronto Metropolitan University Canada
chemistry
materials chemistry
photochemistry
physical chemistry
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Amanda Wright
University of Guelph Canada
food chemistry
food science
nutritional science
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Alice Lee
University of New South Wales Australia
food chemistry
food safety
food analysis
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Parvinder Sidhu
University of Melbourne Australia
food science
food safety
food processing
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Edoardo Capuano
Wageningen University Netherlands
food chemistry
human nutrition
biochemistry
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Apollinaire Tsopmo
Carleton University Canada
food chemistry
nutritional science
biochemical interactions
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Markus Fischer
University of Hamburg Germany
food chemistry
biochemistry
food profiling
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Tom Brenna
Cornell University Netherlands
food science
chemistry
nutrition
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Professor
Cornell University Netherlands
food safety
chemical properties of foods
microbiological properties of foods
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Lene Stødkilde-jørgensen
Aarhus University Denmark
feed processing
animal nutrition
molecular nutrition
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Marie Berg
Technical University of Denmark Denmark
food science
food processing
food technology
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Remko Boom
Wageningen University & Research Netherlands
food biotechnology
food engineering
food processing
food bioprocess engineering
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Marie Jensen
Technical University of Denmark Denmark
food sciences
nutrition
active compounds in food
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Ciaran Forde
Wageningen University & Research Netherlands
food science and technology
food processing
nutrition
children's nutrition
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Xichuan Zhai
University of Copenhagen Denmark
safety in food
food processing
food technology
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Matthew Little
University of Victoria Canada
food environments
nutrition
food security
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