Food Ingredients Professors in Global

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Cornell University Netherlands
chemical properties of foods
food safety
food quality
sensory properties of foods
microbiological properties of foods
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Sukirti Sukirti
University of Southern Denmark Denmark
food protein chemistry
food structure
food biophysics
food fortification
novel food processing
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Parvinder Sidhu
University of Melbourne Australia
food safety
food quality
food science
food processing
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Xichuan Zhai
University of Copenhagen Denmark
food quality
safety in food
food technology
food processing
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Rohn Rohn
Technical University of Berlin Germany
food safety
food analysis
food processing
plant-based foods
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Richard Love
Massey University New Zealand
food safety
food technology
food science
food engineering
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Trine Dalsgaard
Aarhus University Denmark
food chemistry
food technology
food quality determination
dairy products
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Vincenzo Fogliano
Wageningen University & Research Netherlands
food quality
food analysis
food science
functional foods
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Simon Hammann
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
food safety
food quality
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Alice Lee
University of New South Wales Australia
food chemistry
food safety
food analysis
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Susanne Bügel
University of Copenhagen Denmark
food preparation
dietary components
food production methods
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Giovanna Verde
University of Copenhagen Denmark
dairy ingredients
food science
food processing
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Elizabeth Barber
Monash University Australia
food chemistry
food safety
human nutrition
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Marie Berg
Technical University of Denmark Denmark
food technology
food science
food processing
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F. Shahidi
Memorial University of Newfoundland Canada
food chemistry
dietary supplements
functional foods
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Grete Bertelsen
University of Copenhagen Denmark
food packaging
food science
oxidative changes in foods
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Mie Pedersen
University of Southern Denmark Denmark
food innovation
food microscopy
sustainable foods
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Peter Oosterveer
Wageningen University Netherlands
food consumption
food production
food sustainability
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Matthew Little
University of Victoria Canada
food environments
nutrition
food security
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Rimante Ronto
Macquarie University Australia
food preparation
food security
food literacy
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Tenna Tvedebrink
Aalborg University Denmark
food environments
food design
food culture
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