Food Functionality Professors in Global

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Sukirti Sukirti
University of Southern Denmark Denmark
food structure
food biophysics
novel food processing
food protein chemistry
food rheology
food fortification
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Cornell University Netherlands
sensory properties of foods
chemical properties of foods
microbiological properties of foods
food safety
food quality
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Vincenzo Fogliano
Wageningen University & Research Netherlands
functional foods
food analysis
food science
food quality
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Richard Love
Massey University New Zealand
food technology
food science
food engineering
food safety
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Xichuan Zhai
University of Copenhagen Denmark
food technology
food processing
food quality
safety in food
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Parvinder Sidhu
University of Melbourne Australia
food processing
food science
food safety
food quality
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Peter Oosterveer
Wageningen University Netherlands
food consumption
food production
food sustainability
food governance
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Morten Poulsen
Technical University of Denmark Denmark
functional foods
food safety
nutrition
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Marie Berg
Technical University of Denmark Denmark
food technology
food processing
food science
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Kasper Hettinga
Wageningen University Netherlands
protein functionality
food safety
food quality
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Remko Boom
Wageningen University & Research Netherlands
food processing
food biotechnology
food engineering
food conversion
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Rohn Rohn
Technical University of Berlin Germany
food processing
food analysis
food safety
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Teng Wang
Aarhus University Denmark
food technology
food processing
food quality assessment
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Alice Lee
University of New South Wales Australia
food chemistry
food analysis
food safety
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Trine Dalsgaard
Aarhus University Denmark
food technology
food chemistry
food quality determination
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Simon Hammann
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
food safety
food quality
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Ciaran Forde
Wageningen University & Research Netherlands
food processing
food science and technology
nutrition
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Elizabeth Barber
Monash University Australia
food chemistry
food safety
human nutrition
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Nanna Viereck
University of Copenhagen Denmark
food analytics
food quality
food systems
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Monika Pischetsrieder
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
food authenticity analysis
food quality assessment
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Tenna Tvedebrink
Aalborg University Denmark
food environments
food design
food culture
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