About The Experts
Food Quality
- All
- Nutrition
- - Dieting
- - Recipes & Cooking
- - Allergens
- - Processed Foods
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- Sustainability
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- Food Safety
- - Hormones
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- - GMOs & Biotechnology
- - Processed Foods
- - Food Quality
- - Public Policy
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- Farming & Farm Practices
- - Meteorology
- - Organic
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- - Pesticide Use
- - GMOs & Biotechnology
- - Hormones
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- Ingredients
- - Milk
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- - GMOs & Biotechnology
- - Allergens
- - Other (fats, sugar, sodium, etc)
- Other
- - Food History
- - Food Politics
- - Ethics
- - Food Security
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Dr. Fadi Aramouni, PhD
Food Processing
Kansas State
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Guy Crosby, PhD
Food Chemistry
Harvard School of Public Health
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Connie Diekman, M.Ed., RD, CSSD, LD, FAND
Health & Nutrition
Washington University in St. Louis
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Melissa Joy Dobbins, MS, RDN, CDE
Health & Nutrition
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Sarah Downs, MBA, RDN
Health & Nutrition
Best Food Facts
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Alice Henneman, MS, RD
Food Safety, Health & Nutrition
University of Nebraska-Lincoln
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James D. House
Nutrition, Protein Quality
University of Manitoba
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Ruth MacDonald, PhD, RD
Food Science
Iowa State University
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Marilynn Schnepf, PhD
Food Quality
University of Nebraska-Lincoln
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Dr. Raymond Thomas
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Connie M. Weaver, PhD
Nutritional Sciences
Purdue University