Novel Food Ingredients Professors in Global

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Stella Spanou
Aarhus University Denmark
food technology
innovation in agrifood
food science
sustainable food solutions
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Richard Love
Massey University New Zealand
food technology
food science
food safety
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Cornell University Netherlands
chemical properties of foods
sensory properties of foods
food safety
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Sukirti Sukirti
University of Southern Denmark Denmark
novel food processing
food protein chemistry
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Marija Banovic
Aarhus University Denmark
innovation in food products
consumer acceptance of new foods
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Panagiota Kolitsida
Technical University of Denmark Denmark
food ingredients
food science
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Mie Pedersen
University of Southern Denmark Denmark
food innovation
sustainable foods
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Joshua Evans
Technical University of Denmark Denmark
novel fermentations
food technology
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Trine Dalsgaard
Aarhus University Denmark
food chemistry
food technology
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Hart Tanambell
Aarhus University Denmark
food chemistry
food technology
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Thi Vu
Technical University of Denmark Denmark
sustainable food ingredients
food science
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Lea Bredsdorff
Technical University of Denmark Denmark
food additives
food safety
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Heidi Amlund
Technical University of Denmark Denmark
food chemistry
food
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Cordelia Running
Purdue University United States of America
food chemistry
food flavor
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Cordelia Running
Purdue University United States of America
food chemistry
food flavor
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Monika Pischetsrieder
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
neuroactive food ingredients
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Amanda Wright
University of Guelph Canada
food chemistry
food science
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Amanda Wright
University of Guelph Canada
food chemistry
food science
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Louise Bennett
Monash University Australia
food chemistry
food science
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Marie Berg
Technical University of Denmark Denmark
food technology
food science
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Sakhi Ghelichi
Technical University of Denmark Denmark
food technology
food science
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