Physical Chemical Food Characteristics Professors in Global

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Cornell University Netherlands
chemical properties of foods
microbiological properties of foods
sensory properties of foods
food quality
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Sukirti Sukirti
University of Southern Denmark Denmark
food protein chemistry
food biophysics
food structure
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Vincenzo Fogliano
Wageningen University & Research Netherlands
food science
food quality
food analysis
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Joshua Lambert
Pennsylvania State University United States of America
food toxicology
dietary components
natural products chemistry
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Miek Schlangen
University of Southern Denmark Denmark
food mechanical properties
food texture
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Sahar Hosseini
Australian National University Australia
chemical properties
physical properties
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Jayashree Arcot
University of New South Wales Australia
food chemistry
food composition
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Amanda Wright
University of Guelph Canada
food chemistry
food science
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Trine Dalsgaard
Aarhus University Denmark
food chemistry
food quality determination
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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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Louise Bennett
Monash University Australia
food chemistry
food science
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Amanda Wright
University of Guelph Canada
food chemistry
food science
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Simon Hammann
Friedrich-Alexander-Universität Erlangen-Nürnberg Germany
food chemistry
food quality
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Mogens Andersen
University of Copenhagen Denmark
food chemistry
food quality
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Alice Lee
University of New South Wales Australia
food chemistry
food analysis
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Bradley Bolling
University of Wisconsin–Madison United States of America
food chemistry
dietary phytochemicals
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G Galli
University of Chicago United States of America
molecular properties
material properties
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Stanford University United States of America
physical properties
unusual chemical properties
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Michael Tauber
University of California, San Diego United States of America
physical chemistry
physical organic chemistry
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David Bryce
University of Ottawa Canada
physical chemistry
materials characterization
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