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Lynne McLandsborough
Professor of Food ScienceUniversity of Massachusetts Amherst
Lynne McLandsborough's research focuses on food safety including biofilm formation of pathogenic and spoilage organisms in food processing.
Christopher Cappelli
Associate Professor of Health and Human SciencesLoyola Marymount University
Seaver College of Science and Engineering
Mary Anne Amalaradjou, Ph.D.
Assistant ProfessorUniversity of Connecticut
Mary Anne Amalaradjou is a microbiologist with laboratory work focused on food safety and gut health
Laura Acosta
Senior LecturerUniversity of Florida
Laura Acosta specializes in clinical nutrition care, diagnosing malnutrition and the integration of fitness and nutrition.
Kelly Haws
Anne Marie and Thomas B. Walker, Jr. Professor of MarketingVanderbilt University
Expert in food consumption choices, dieting, financial decision making, and self-control in consumption.
Paul Fischbeck
ProfessorCarnegie Mellon University
Paul Fischbeck's research focuses on the quantification and communication of uncertainty.
Dr Nazanin Zand
Associate Professor of Food and Science NutritionUniversity of Greenwich
She researches - and advises industrial partners - on issues of nutrition, food content and food production.
Dr Maria Maynard
Reader in Public Health NutritionLeeds Beckett University
Expertise in the health & diets of minority ethnic & migrant communities - exploring nutrition-related inequalities, obesity & diabetes.
Alexis Dudden, Ph.D.
Professor, Department of HistoryUniversity of Connecticut
Professor of History specializing in modern Japan and Korea, and international history.
Wendy Dahl
ProfessorUniversity of Florida
Wendy Dahl's current research interests focus on the relationships between fiber, diet quality, probiotics and the gut microbiome.