Fermented Foods And Beverages Professors in Global

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Rohn Rohn
Technical University of Berlin Germany
plant-based foods
food processing
food safety
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Justina Zhang
University of Alberta Canada
food fermentation
microbial fermentation
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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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Kaidi Wang
University of Saskatchewan Canada
fermentation
food safety
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Emma Wiedenbein
University of Copenhagen Denmark
plant-based fermentations
bacillus fermentation
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Tina Beck Hansen
Technical University of Denmark Denmark
food preservation
food hygiene
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Alison Jones
University of New South Wales Australia
food preservation
food safety
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Ciaran Forde
Wageningen University & Research Netherlands
food science and technology
food processing
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Lea Bredsdorff
Technical University of Denmark Denmark
food additives
food safety
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Martin Kragh
Technical University of Denmark Denmark
plant-based foods
food safety
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Simon Hammann
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
food safety
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Katrin Löschner
Technical University of Denmark Denmark
food chemistry
food safety
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Alice Lee
University of New South Wales Australia
food chemistry
food safety
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Elizabeth Barber
Monash University Australia
food chemistry
food safety
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Heidi Amlund
Technical University of Denmark Denmark
food chemistry
food
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Parvinder Sidhu
University of Melbourne Australia
food processing
food safety
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Lene Duedahl-olesen
Technical University of Denmark Denmark
food processing
food safety
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Finn Vogensen
University of Copenhagen Denmark
food fermentation
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Yan Liu
Michigan State University United States of America
food fermentation
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