Food Processing Effects Professors in Global

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Cornell University Netherlands
sensory properties of foods
chemical properties of foods
food safety
microbiological properties of foods
food quality
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Rohn Rohn
Technical University of Berlin Germany
food processing
food analysis
food safety
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Parvinder Sidhu
University of Melbourne Australia
food processing
food safety
food quality
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Alice Lee
University of New South Wales Australia
food chemistry
food analysis
food safety
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Simon Hammann
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
food safety
food quality
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Kasper Hettinga
Wageningen University Netherlands
dairy processing
food safety
food quality
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Lene Duedahl-olesen
Technical University of Denmark Denmark
food processing
food safety
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Xichuan Zhai
University of Copenhagen Denmark
food processing
food quality
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Mehdi Abdollahi
Chalmers University of Technology Sweden
food processing side streams
sustainable food processing
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Peter Oosterveer
Wageningen University Netherlands
food consumption
food production
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Marianne Jakobsen
Technical University of Denmark Denmark
health impact of diet
food nutrition
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Wail Gourich
Monash University Australia
fat processing
food applications
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Cordelia Running
Purdue University United States of America
food flavor
food chemistry
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Cordelia Running
Purdue University United States of America
food flavor
food chemistry
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Miek Schlangen
University of Southern Denmark Denmark
food mechanical properties
food texture
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Marzanna Pulka-amin
Technical University of Denmark Denmark
food production
food safety
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Sukirti Sukirti
University of Southern Denmark Denmark
novel food processing
food biophysics
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Federico Casanova
Technical University of Denmark Denmark
sustainable food processing
food extraction
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Heidi Amlund
Technical University of Denmark Denmark
food chemistry
food
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Geert Houben
Utrecht University Netherlands
food toxicology
food allergy
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Katrin Löschner
Technical University of Denmark Denmark
food chemistry
food safety
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