Food Biological Processing Professors in Global

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Xingchen Zhao
Technical University of Denmark Denmark
predictive food microbiology
microbial food safety
foodborne pathogens
food safety management
quantitative food microbiology
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Michael Rychlik
Technical University of Munich Germany
analytical food chemistry
bioavailability of food ingredients
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Jean-claude Moubarac
University of Montreal Canada
food environment
food systems
ultra-processed food consumption
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Peiqiang Yu
University of Saskatchewan Canada
feed processing
feed chemistry
nutrient modeling
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Rimante Ronto
Macquarie University Australia
food preparation
food security
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Heather White
University of Wisconsin–Madison United States of America
nutrient partitioning
nutritional physiology
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Carl-fredrik Mandenius
Linköping University Sweden
bioprocessing medicine
bioprocess monitoring
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Ashutosh Singh
University of Guelph Canada
development of new food products and processes
food components
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Naim Gharzeddine
Aalborg University Denmark
bioactive food peptides
food hydrocolloids
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Britt-marie Wilén
Chalmers University of Technology Sweden
biotechnological processes
microbial processes
biofilm processes
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Jeanne Tomaszewski
ETH Zurich Switzerland
food system transformations
food security
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Amanda Logan
Northwestern University United States of America
food studies
food security
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Sarah Renkert
Purdue University United States of America
food systems
food studies
food security
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Luis Rodriguez
University of Illinois United States of America
food agricultural production
processing
food security
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Marco Maschietti
Aalborg University Denmark
chemical processes
biorefinery processes
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Adrian Chan
Carleton University Canada
biomedical image processing
biomedical signal processing
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Michael Roberts
University of California Los Angeles United States of America
global food governance
food law
food security
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Wail Gourich
Monash University Australia
fat processing
oil processing
sustainable processing
oleochemical processing
food applications
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Emmanouil Tsochatzis
Aarhus University Denmark
food packaging safety
food quality determination
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Luuk Van Der Wielen
Delft University of Technology Netherlands
microbial foods
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Siewert-jan Marrink
University of Groningen Netherlands
biomolecular processes
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