Meat Quality Professors in Global

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Jim Claus
University of Wisconsin–Madison United States of America
meat quality
meat science
meat color chemistry
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Jette Young
Aarhus University Denmark
cultivated meat quality
carcass quality
meat products
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Karen Cichy
Michigan State University United States of America
human nutritional quality
processing quality
seed quality
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Vincenzo Fogliano
Wageningen University & Research Netherlands
food quality
food analysis
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Michele Guerin
University of Guelph Canada
food quality
food safety
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Simon Hammann
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food quality
food safety
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Parvinder Sidhu
University of Melbourne Australia
food quality
food safety
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Kasper Hettinga
Wageningen University Netherlands
food quality
food safety
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Spencer Henson
University of Guelph Canada
food quality
food safety
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Marcel Zwietering
Wageningen University & Research Netherlands
food quality safety
microbial quality
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Oon-doo Baik
University of Saskatchewan Canada
quality
food safety
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Sara Gragg
University of Wisconsin–Madison United States of America
meat industry
food safety
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Diana Meemken
Freie Universität Berlin Germany
meat hygiene
food safety
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Montana Riggs
Pennsylvania State University United States of America
product quality
poultry judging
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Larry Seiford
University of Michigan United States of America
quality
quality improvement
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Catherine Cutter
Pennsylvania State University United States of America
meat processing
food safety
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Karen Levy
University of Washington United States of America
water quality
food safety
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Bart Koelmans
Wageningen University Netherlands
water quality
sediment quality
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Paul Helm
University of Toronto Canada
water quality
air quality
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Jeffrey Sindelar
University of Wisconsin–Madison United States of America
meat science
food safety
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Jon Morrow
New York University United States of America
medical quality
quality improvement
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