Food Bioactivity Professors in Global

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Xiaohong Sun
Dalhousie University Canada
food bioscience
food proteins
bioactive peptides
food processing
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Monika Pischetsrieder
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
neuroactive food ingredients
bioactive peptides
bioactive compounds
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Rohn Rohn
Technical University of Berlin Germany
bioactive compounds
food safety
food processing
food analysis
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F. Shahidi
Memorial University of Newfoundland Canada
bioactives
food chemistry
functional foods
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Remko Boom
Wageningen University & Research Netherlands
food biotechnology
food bioprocess engineering
food processing
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Oon-doo Baik
University of Saskatchewan Canada
food biomaterial processing
bioactive components
food safety
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Yi Zhang
Pennsylvania State University United States of America
food macromolecules
food proteins
food enzymology
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Elizabeth Barber
Monash University Australia
food chemistry
bioactive compounds
food safety
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Peter Oosterveer
Wageningen University Netherlands
food consumption
food sustainability
food production
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Mirja Ahmmed
Lincoln University New Zealand
food science
bioactive compounds
functional foods
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Alice Lee
University of New South Wales Australia
food chemistry
food safety
food analysis
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Vincenzo Fogliano
Wageningen University & Research Netherlands
food science
functional foods
food analysis
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Charlotte Jacobsen
Technical University of Denmark Denmark
bioactive compounds
food sustainability
food processing
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Parvinder Sidhu
University of Melbourne Australia
food science
food safety
food processing
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Ciaran Forde
Wageningen University & Research Netherlands
eating behavior
food processing
food science and technology
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Richard Love
Massey University New Zealand
food science
food safety
food technology
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Marie Berg
Technical University of Denmark Denmark
food science
food processing
food technology
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Haixia Zhang
University of Saskatchewan Canada
food bioactivity
foodomics
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Dominic Agyei
Monash University Australia
food bioactives
food chemistry
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Jian Zhao
University of New South Wales Australia
bioactive food components
biotransformation of food ingredients
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Naim Gharzeddine
Aalborg University Denmark
bioactive food peptides
food hydrocolloids
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