Novel Foods Professors in Global

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Stella Spanou
Aarhus University Denmark
food technology
food science
sustainable food solutions
innovation in agrifood
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Jonas House
KTH Royal Institute of Technology Sweden
public acceptance of novel foods
dietary change
culturally appropriate food
food consumption shifts
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Vincenzo Fogliano
Wageningen University & Research Netherlands
functional foods
food science
food quality
food analysis
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Cornell University Netherlands
food safety
sensory properties of foods
chemical properties of foods
food quality
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Mehdi Abdollahi
Chalmers University of Technology Sweden
hybrid foods
plant-based foods
food biotechnology
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Richard Love
Massey University New Zealand
food technology
food safety
food science
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Stig Skrivergaard
Aarhus University Denmark
differentiated foods
sustainable food technologies
biofunctional foods
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Elizabeth Barber
Monash University Australia
food chemistry
food safety
human nutrition
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Simon Hammann
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
food safety
food quality
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Alice Lee
University of New South Wales Australia
food chemistry
food safety
food analysis
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Xichuan Zhai
University of Copenhagen Denmark
food technology
safety in food
food quality
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Morten Poulsen
Technical University of Denmark Denmark
functional foods
food safety
nutrition
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Peter Oosterveer
Wageningen University Netherlands
food consumption
food sustainability
food production
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Rohn Rohn
Technical University of Berlin Germany
plant-based foods
food safety
food analysis
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Tenna Tvedebrink
Aalborg University Denmark
food environments
food culture
food design
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Parvinder Sidhu
University of Melbourne Australia
food safety
food science
food quality
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Lisa Sasson
New York University United States of America
healthy eating
food studies
nutrition
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Preeti Dhuria
University of Southampton United Kingdom
food environment
nutrition
food policy
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Jean-claude Moubarac
University of Montreal Canada
food environment
food policy
food systems
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Marie Jensen
Technical University of Denmark Denmark
food sciences
active compounds in food
nutrition
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Nanna Viereck
University of Copenhagen Denmark
food analytics
food systems
food quality
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