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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Karel Stokking
Utrecht University Netherlands
evaluation
assessment
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Rohan Rasiah
University of Western Australia Australia
evaluation
assessment
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Minjeong Jeon
University of California Los Angeles United States of America
evaluation
assessment
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Marcia Linn
University of California, Berkeley United States of America
evaluation
assessment
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Dien Bui
University of Western Australia Australia
evaluation
assessment
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Julie Corrigan
Concordia University Canada
evaluation
assessment
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Shun Fu Lee
McMaster University Canada
evidence assessment
impact evaluation
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Mark Constas
Cornell University Netherlands
program evaluation
impact evaluation
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Jose-felipe Martinez
University of California Los Angeles United States of America
program 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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Dolores Vickovic
University of Copenhagen Denmark
ingredient functionality
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Wenjie Xia
University of Copenhagen Denmark
ingredient development
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Martin Weisbjerg
Aarhus University Denmark
feed evaluation
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Caroline Taylor
Yale School of Medicine United States of America
evaluation
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Olena Ivanova
Monash University Australia
evaluation
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Ananya Tiwari
Texas A&M University United States of America
evaluation
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Marian Gatzweiler
University of Edinburgh Business School United Kingdom
evaluation
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R Langford
University of Bristol United Kingdom
evaluation
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