Ingredient Evaluation Professors in Global

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Monika Pischetsrieder
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food quality assessment
food authenticity analysis
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Jennifer Morrison
Johns Hopkins University United States of America
evaluation
program evaluation
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Julie Corrigan
Concordia University Canada
evaluation
assessment
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Ernest Tse
University of New South Wales Australia
food analysis
sensory analysis of foods
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Dien Bui
University of Western Australia Australia
evaluation
assessment
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Rohan Rasiah
University of Western Australia Australia
evaluation
assessment
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Marcia Linn
University of California, Berkeley United States of America
evaluation
assessment
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Karel Stokking
Utrecht University Netherlands
evaluation
assessment
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Minjeong Jeon
University of California Los Angeles United States of America
evaluation
assessment
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Jayashree Arcot
University of New South Wales Australia
food composition
nutrient analysis
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Mark Constas
Cornell University Netherlands
program evaluation
impact evaluation
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Shun Fu Lee
McMaster University Canada
evidence assessment
impact evaluation
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Marcel Thouin
University of Montreal Canada
program evaluation
curriculum materials assessment
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Chanika Ilangakoon
Monash University Australia
assessment evaluation
assessment
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Emma Bartle
University of Western Australia Australia
program evaluation
assessment
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Holger Gärtner
Freie Universität Berlin Germany
school evaluation
teaching evaluation
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Jose-felipe Martinez
University of California Los Angeles United States of America
program evaluation
assessment
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Ruurd Zijlstra
University of Alberta Canada
ingredient evaluation
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Bernard Laarveld
University of Saskatchewan Canada
feed ingredient evaluation
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Doug Korver
University of Alberta Canada
dietary supplement evaluation
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Ulrike De Brentani
Concordia University Canada
product evaluation
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