Functional Food Processing Technology Professors in Global

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Richard Love
Massey University New Zealand
food technology
food engineering
fruit and vegetable processing
food science
dairy technology
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Marie Berg
Technical University of Denmark Denmark
food technology
food processing
food science
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Remko Boom
Wageningen University & Research Netherlands
food processing
food biotechnology
food engineering
food bioprocess engineering
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Jens Adler-nissen
Technical University of Denmark Denmark
food technology
energy efficiency in food processing
sustainable food production
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Aberham Feyissa
Technical University of Denmark Denmark
food process engineering
sustainable food process design
novel processing technology
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Charlotte Jacobsen
Technical University of Denmark Denmark
food processing
sustainable food production
food sustainability
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Senaka Ranadheera
University of Melbourne Australia
functional foods
fermentation technology
food microbiology
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Stella Spanou
Aarhus University Denmark
food technology
food science
sustainable food solutions
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Egon Hansen
Technical University of Denmark Denmark
food science and technology
artificial intelligence in food production
sustainable food production
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Wail Gourich
Monash University Australia
food applications
fat processing
sustainable processing
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Peter Oosterveer
Wageningen University Netherlands
food production
food sustainability
food governance
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Teng Wang
Aarhus University Denmark
food technology
food processing
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Xichuan Zhai
University of Copenhagen Denmark
food technology
food processing
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Ipek Villebro
Technical University of Denmark Denmark
food technology
food processing
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Patrick Rühs
ETH Zurich Switzerland
food technology
food structure processing
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Alexander Mathys
ETH Zurich Switzerland
food technology
sustainable food processing
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Ciaran Forde
Wageningen University & Research Netherlands
food processing
food science and technology
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Mark Holtzapple
Texas A&M University United States of America
food processing
food engineering
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Hanne Bertram
Aarhus University Denmark
food technology
biofunctional foods
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Ulrik Sundekilde
Aarhus University Denmark
food technology
biofunctional foods
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Mehdi Abdollahi
Chalmers University of Technology Sweden
sustainable food processing
food biotechnology
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