Superfoods Professors in Global

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F. Shahidi
Memorial University of Newfoundland Canada
dietary supplements
food chemistry
seafood
nutraceuticals
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Xiaohong Sun
Dalhousie University Canada
food proteins
novel food products
food bioscience
food processing
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Ciaran Forde
Wageningen University & Research Netherlands
nutrition
food science and technology
food processing
children's nutrition
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Elizabeth Barber
Monash University Australia
food chemistry
food safety
human nutrition
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Amanda Wright
University of Guelph Canada
food chemistry
food science
nutraceuticals
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Rohn Rohn
Technical University of Berlin Germany
plant-based foods
food safety
food processing
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Catherine Cutter
Pennsylvania State University United States of America
seafood
food safety
muscle foods
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Henrik Karring
University of Southern Denmark Denmark
carbohydrates
proteins
pharmaceuticals
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Parvinder Sidhu
University of Melbourne Australia
food safety
food science
food processing
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Mehdi Abdollahi
Chalmers University of Technology Sweden
plant-based foods
hybrid foods
food biotechnology
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Hanna Garth
Princeton University United States of America
seafood
food consumption
food scarcity
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Cornell University Netherlands
food safety
chemical properties of foods
microbiological properties of foods
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Leonie Van 't Hag
Monash University Australia
proteins
amino acids
pharmaceuticals
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Yi Zhang
Pennsylvania State University United States of America
food macromolecules
food proteins
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Yi Zhang
Pennsylvania State University United States of America
food macromolecules
food proteins
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Heidi Amlund
Technical University of Denmark Denmark
food
food chemistry
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Michael Pollan
University of California, Berkeley United States of America
food
nutrition
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Amy Mclennan
Australian National University Australia
food
nutrition
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Philip Stark
University of California, Berkeley United States of America
food
nutrition
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Dominic Agyei
Monash University Australia
food chemistry
food bioactives
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Lea Bredsdorff
Technical University of Denmark Denmark
food additives
food safety
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