Food Web Professors in Global

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Parvinder Sidhu
University of Melbourne Australia
food safety
food science
food quality
food processing
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Rohn Rohn
Technical University of Berlin Germany
food safety
food analysis
plant-based foods
food processing
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Xiaohong Sun
Dalhousie University Canada
food proteins
food processing
food bioscience
novel food products
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Richard Love
Massey University New Zealand
food safety
food technology
food science
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Amanda Wright
University of Guelph Canada
food science
food chemistry
food-nutrition interface
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Marie Berg
Technical University of Denmark Denmark
food technology
food science
food processing
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Jackie Botterill
Brock University Canada
food media
food communication
food culture
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Alice Lee
University of New South Wales Australia
food safety
food chemistry
food analysis
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Anand Gavai
University of Twente Netherlands
food safety
food science
food supply
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Simon Hammann
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food safety
food chemistry
food quality
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Vincenzo Fogliano
Wageningen University & Research Netherlands
food science
food analysis
food quality
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Tenna Tvedebrink
Aalborg University Denmark
food environments
food design
food culture
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Peter Oosterveer
Wageningen University Netherlands
food consumption
food sustainability
food governance
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Catherine Cutter
Pennsylvania State University United States of America
food safety
meat
food microbiology
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Violeta Stancu
Aarhus University Denmark
food labels
food waste
food sustainability
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Xichuan Zhai
University of Copenhagen Denmark
food technology
food quality
food processing
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Nanna Viereck
University of Copenhagen Denmark
food analytics
food quality
food systems
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Alison Jones
University of New South Wales Australia
food safety
food science technology
food preservation
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Jorja Collins
Monash University Australia
food waste
foodservice
food systems
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Mehdi Abdollahi
Chalmers University of Technology Sweden
plant-based foods
hybrid foods
food biotechnology
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Mie Pedersen
University of Southern Denmark Denmark
sustainable foods
food microscopy
food innovation
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