Food Microstructure Professors in Global

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Jayashree Arcot
University of New South Wales Australia
food composition
food chemistry
food nutrient security
micronutrient bioavailability
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Richard Love
Massey University New Zealand
food science
food safety
food technology
food engineering
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Sukirti Sukirti
University of Southern Denmark Denmark
food structure
food biophysics
food protein chemistry
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Amanda Wright
University of Guelph Canada
food science
food chemistry
food-nutrition interface
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Cornell University Netherlands
microbiological properties of foods
food safety
chemical properties of foods
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Xiaohong Sun
Dalhousie University Canada
food bioscience
food proteins
food processing
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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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Xingchen Zhao
Technical University of Denmark Denmark
microbial food safety
predictive food microbiology
quantitative food microbiology
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Marie Berg
Technical University of Denmark Denmark
food science
food technology
food processing
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Peter Oosterveer
Wageningen University Netherlands
food consumption
food sustainability
food production
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Alison Jones
University of New South Wales Australia
food safety
food preservation
food science technology
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Rohn Rohn
Technical University of Berlin Germany
food safety
food analysis
food processing
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Remko Boom
Wageningen University & Research Netherlands
food biotechnology
food processing
food engineering
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Igor Rodrigues
University of Western Australia Australia
food microbiology
food science
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Yi Zhang
Pennsylvania State University United States of America
food macromolecules
food proteins
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Khairul Islam
University of Western Australia Australia
food microbiology
food chemistry
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Yi Zhang
Pennsylvania State University United States of America
food macromolecules
food proteins
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Catherine Cutter
Pennsylvania State University United States of America
food microbiology
food safety
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Richard Meldrum
Toronto Metropolitan University Canada
food microbiology
food safety
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Burton Hollifield
Carnegie Mellon University United States of America
bond microstructure
market microstructure
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