Food Formulations Professors in Global

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Cornell University Netherlands
chemical properties of foods
microbiological properties of foods
sensory properties of foods
food safety
food quality
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Sukirti Sukirti
University of Southern Denmark Denmark
food structure
food protein chemistry
food biophysics
novel food processing
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Rohn Rohn
Technical University of Berlin Germany
food analysis
plant-based foods
food processing
food safety
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Vincenzo Fogliano
Wageningen University & Research Netherlands
food analysis
functional foods
food science
food quality
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Parvinder Sidhu
University of Melbourne Australia
food processing
food science
food safety
food quality
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Xichuan Zhai
University of Copenhagen Denmark
food processing
food technology
safety in food
food quality
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Alice Lee
University of New South Wales Australia
food chemistry
food analysis
food safety
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Susanne Bügel
University of Copenhagen Denmark
food preparation
dietary components
food production methods
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F. Shahidi
Memorial University of Newfoundland Canada
food chemistry
functional foods
dietary supplements
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Trine Dalsgaard
Aarhus University Denmark
food chemistry
food quality determination
food technology
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Elizabeth Barber
Monash University Australia
food chemistry
food safety
human nutrition
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Simon Hammann
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
food safety
food quality
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Inge Tetens
University of Copenhagen Denmark
food-based dietary guidelines
nutrient recommendations
human nutrition
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Marie Jensen
Technical University of Denmark Denmark
active compounds in food
food sciences
nutrition
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Peter Oosterveer
Wageningen University Netherlands
food consumption
food production
food governance
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Marie Berg
Technical University of Denmark Denmark
food processing
food science
food technology
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Preeti Dhuria
University of Southampton United Kingdom
food environment
food policy
nutrition
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Morten Poulsen
Technical University of Denmark Denmark
functional foods
food safety
nutrition
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Jean-claude Moubarac
University of Montreal Canada
food environment
food policy
food systems
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Richard Love
Massey University New Zealand
food science
food safety
food technology
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Grete Bertelsen
University of Copenhagen Denmark
food science
food packaging
oxidative changes in foods
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