Food Enzymology Professors in Global

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Remko Boom
Wageningen University & Research Netherlands
food biotechnology
food engineering
food processing
food bioprocess engineering
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Sukirti Sukirti
University of Southern Denmark Denmark
food biophysics
food protein chemistry
food rheology
novel food processing
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Richard Love
Massey University New Zealand
food science
food engineering
food safety
food technology
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Cornell University Netherlands
food safety
chemical properties of foods
nutritional engineering
microbiological properties of foods
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Yi Zhang
Pennsylvania State University United States of America
food enzymology
food proteins
food macromolecules
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Alice Lee
University of New South Wales Australia
food chemistry
food analysis
food safety
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Mark Holtzapple
Texas A&M University United States of America
food engineering
enzyme reactions
food processing
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Marie Berg
Technical University of Denmark Denmark
food science
food processing
food technology
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Parvinder Sidhu
University of Melbourne Australia
food science
food processing
food safety
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Dominic Agyei
Monash University Australia
food chemistry
enzyme technology
food bioactives
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Xiaohong Sun
Dalhousie University Canada
food bioscience
food processing
food proteins
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Rohn Rohn
Technical University of Berlin Germany
food analysis
food processing
food safety
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Jayashree Arcot
University of New South Wales Australia
food chemistry
nutrient analysis
food composition
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Rishi Naik
University of New South Wales Australia
food engineering
extraction of food ingredients
machine learning in food processing
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Ernest Tse
University of New South Wales Australia
food analysis
sensory analysis of foods
novel food processing methods
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Gustavo Avelar Molina
Technical University of Denmark Denmark
interfacial enzymology
enzyme kinetics
industrial enzymes
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Marco Fraaije
University of Groningen Netherlands
enzyme engineering
enzyme discovery
redox enzymology
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Xichuan Zhai
University of Copenhagen Denmark
food processing
food technology
safety in food
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Alison Jones
University of New South Wales Australia
food science technology
food safety
food preservation
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Teng Wang
Aarhus University Denmark
food processing
food technology
food quality assessment
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Peter Oosterveer
Wageningen University Netherlands
food consumption
food sustainability
food production
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