Fermented Foods Professors in Global

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Cornell University Netherlands
food safety
sensory properties of foods
chemical properties of foods
microbiological properties of foods
food quality
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Rohn Rohn
Technical University of Berlin Germany
food processing
plant-based foods
food safety
food analysis
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Peter Oosterveer
Wageningen University Netherlands
food consumption
food sustainability
food production
food governance
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Parvinder Sidhu
University of Melbourne Australia
food processing
food safety
food science
food quality
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Vincenzo Fogliano
Wageningen University & Research Netherlands
functional foods
food science
food analysis
food quality
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Kaidi Wang
University of Saskatchewan Canada
fermentation
food safety
food microbiology
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Senaka Ranadheera
University of Melbourne Australia
fermentation technology
functional foods
food microbiology
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Alice Lee
University of New South Wales Australia
food chemistry
food safety
food analysis
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Simon Hammann
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
food safety
food quality
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Marie Berg
Technical University of Denmark Denmark
food processing
food science
food technology
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Xichuan Zhai
University of Copenhagen Denmark
food processing
food technology
safety in food
food quality
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Trine Dalsgaard
Aarhus University Denmark
food chemistry
food technology
dairy products
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Violeta Stancu
Aarhus University Denmark
food sustainability
food labels
food waste
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Richard Love
Massey University New Zealand
food safety
food science
food technology
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Jacquielyn Garrido
University of Southern Denmark Denmark
fermentation
plant-based foods
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Ali Demirci
Pennsylvania State University United States of America
fermentation
food safety
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Ali Demirci
Pennsylvania State University United States of America
fermentation
food safety
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Professor
Technical University of Berlin Germany
fermentation
food preservation techniques
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Arlete Marques
University of Southern Denmark Denmark
fermentation
food science
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Kenneth Barfod
University of Copenhagen Denmark
fermentation
food microbiology
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Marina Bjørklund
University of Copenhagen Denmark
fermentation
food microbiology
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