About The Experts
Food Quality
- All
- Nutrition
- - Dieting
- - Recipes & Cooking
- - Allergens
- - Processed Foods
- - Food Quality
- Sustainability
- Gene Editing
- Food Safety
- - Hormones
- - Antibiotics
- - GMOs & Biotechnology
- - Processed Foods
- - Food Quality
- - Public Policy
- - Food Science
- Farming & Farm Practices
- - Meteorology
- - Organic
- - Environment
- - Pesticide Use
- - GMOs & Biotechnology
- - Hormones
- - Antibiotics
- - Animal Welfare
- - Livestock Production
- - Aquaculture
- - Horticulture
- - Veterinary Medicine
- - Public Policy
- - Economics
- - Agronomy
- - Environmental Engineering
- - Animal Health
- - Agricultural Engineering
- Ingredients
- - Milk
- - Eggs
- - Fish
- - Meats
- - GMOs & Biotechnology
- - Allergens
- - Other (fats, sugar, sodium, etc)
- Other
- - Food History
- - Food Politics
- - Ethics
- - Food Security
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Jeffrey K. Brecht, PhD
Fruits and Vegetables
University of Florida
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Mary Brewer, PhD
Health & Nutrition
University of Illinois
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Bryan Chin, PhD
Food Safety & Quality
Auburn University
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Roger Clemens, DrPH
Pharmaceutical Sciences
University of Southern California
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Michael Doyle, PhD
Food Safety
University of Georgia
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Ann Draughon, PhD
Food Safety
University of Tennessee
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Julie Garden-Robinson, PhD
Nutrition & Food Safety
North Dakota State University
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Alice Henneman, MS, RD
Food Safety, Health & Nutrition
University of Nebraska-Lincoln
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Robert Hutkins, PhD
Food Science
University of Nebraska-Lincoln
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Dr. Tony Johnston, PhD, MPH, CFS
Food Processing & Safety
Middle Tennessee State University
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Ruth MacDonald, PhD, RD
Food Science
Iowa State University
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John Marcy, PhD
Poultry & Meat Safety
University of Arkansas