Food Macromolecules Professors in Global

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Cornell University Netherlands
microbiological properties of foods
food safety
chemical properties of foods
sensory properties of foods
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Sukirti Sukirti
University of Southern Denmark Denmark
food biophysics
food protein chemistry
food structure
novel food processing
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Rohn Rohn
Technical University of Berlin Germany
food safety
food processing
food analysis
plant-based foods
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Catherine Cutter
Pennsylvania State University United States of America
food microbiology
food safety
muscle foods
foodborne pathogens
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Catherine Cutter
Pennsylvania State University United States of America
food microbiology
food safety
foodborne pathogens
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Alice Lee
University of New South Wales Australia
food chemistry
food safety
food analysis
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Parvinder Sidhu
University of Melbourne Australia
food science
food safety
food processing
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Elizabeth Barber
Monash University Australia
food chemistry
food safety
human nutrition
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Richard Love
Massey University New Zealand
food science
food safety
food technology
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Marie Berg
Technical University of Denmark Denmark
food science
food processing
food technology
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F. Shahidi
Memorial University of Newfoundland Canada
food chemistry
functional foods
dietary supplements
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Vincenzo Fogliano
Wageningen University & Research Netherlands
food science
food analysis
functional foods
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Ciaran Forde
Wageningen University & Research Netherlands
food science and technology
food processing
nutrition
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Xichuan Zhai
University of Copenhagen Denmark
food processing
food technology
safety in food
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Esben Sørensen
Aarhus University Denmark
food safety
molecular nutrition
nutrition
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Morten Poulsen
Technical University of Denmark Denmark
food safety
functional foods
nutrition
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Lisa Sasson
New York University United States of America
food studies
nutrition
healthy eating
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Khairul Islam
University of Western Australia Australia
food microbiology
food chemistry
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Igor Rodrigues
University of Western Australia Australia
food microbiology
food science
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Amanda Wright
University of Guelph Canada
food chemistry
food science
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Amanda Wright
University of Guelph Canada
food chemistry
food science
food-nutrition interface
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