Food And Cuisine Professors in Global

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Cornell University Netherlands
food quality
food safety
sensory properties of foods
chemical properties of foods
microbiological properties of foods
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Parvinder Sidhu
University of Melbourne Australia
food science
food processing
food quality
food safety
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Peter Oosterveer
Wageningen University Netherlands
food consumption
food production
food governance
food sustainability
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Xichuan Zhai
University of Copenhagen Denmark
food processing
food quality
food technology
safety in food
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Ciaran Forde
Wageningen University & Research Netherlands
food science and technology
food processing
nutrition
eating behavior
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Richard Love
Massey University New Zealand
food science
food technology
food safety
fruit and vegetable processing
food engineering
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Rohn Rohn
Technical University of Berlin Germany
food processing
food analysis
food safety
plant-based foods
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Tenna Tvedebrink
Aalborg University Denmark
food culture
food environments
food design
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Michael Pollan
University of California, Berkeley United States of America
food
cooking
nutrition
gardening
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Marie Berg
Technical University of Denmark Denmark
food science
food processing
food technology
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Vincenzo Fogliano
Wageningen University & Research Netherlands
food science
food analysis
food quality
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Jonas House
University of Southampton United Kingdom
food practices
geography of food
sociology of food
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Alice Lee
University of New South Wales Australia
food chemistry
food analysis
food safety
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Rimante Ronto
Macquarie University Australia
food preparation
food literacy
cooking behaviors
food security
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Simon Hammann
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
food quality
food safety
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Christopher Gardner
Stanford University United States of America
diet and health
nutrition
food systems
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Dana Olstad
University of Calgary Canada
food environments
food marketing
food insecurity
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Rachel Prowse
Memorial University of Newfoundland Canada
food environments
food marketing
food policy
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Kevin Keener
University of Guelph Canada
food technology
food safety
baking
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Elizabeth Barber
Monash University Australia
food chemistry
ethnic cuisine
food safety
human nutrition
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Caroline Lodge
University of Melbourne Australia
food science
nutrition
taste preferences
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