Food Structure Professors in Global

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Sukirti Sukirti
University of Southern Denmark Denmark
food structure
food protein chemistry
food fortification
food biophysics
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Vincenzo Fogliano
Wageningen University & Research Netherlands
food analysis
food science
food quality
functional foods
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Tenna Tvedebrink
Aalborg University Denmark
food environments
food culture
food design
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Cornell University Netherlands
chemical properties of foods
food quality
microbiological properties of foods
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Richard Love
Massey University New Zealand
food science
food technology
food engineering
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Leonie Van 't Hag
Monash University Australia
food structure
protein structure
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Mary Schuler
University of Illinois United States of America
structure
protein structure
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Patrick Rühs
ETH Zurich Switzerland
food structure processing
food technology
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Esben Sørensen
Aarhus University Denmark
protein structure
nutrition
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Jean-claude Moubarac
University of Montreal Canada
food environment
food systems
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Lalit Deshmukh
University of California, San Diego United States of America
protein structure
macromolecular structure
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Simon Lovell
University of Manchester United Kingdom
protein structure
evolution of protein structure
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Heidi Amlund
Technical University of Denmark Denmark
food
food chemistry
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Miek Schlangen
University of Southern Denmark Denmark
food texture
food mechanical properties
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Henriette Stoy
University of Copenhagen Denmark
dna structure
genome structure
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Philip Stark
University of California, Berkeley United States of America
food
nutrition
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Amy Mclennan
Australian National University Australia
food
nutrition
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Michael Pollan
University of California, Berkeley United States of America
food
nutrition
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Panagiota Kolitsida
Technical University of Denmark Denmark
food ingredients
food science
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Preeti Dhuria
University of Southampton United Kingdom
food environment
nutrition
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Gina Trapp
University of Western Australia Australia
food environment
nutrition
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