World Food Forum
anita linnemann

Anita Linnemann

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Wageningen University

Employed at the Food Quality and Design group of Wageningen University.

Main expertise in consumer-oriented food product development with special attention to sustainability issues. Her work is characterised by an interdisciplinary approach and the integration of natural and social sciences. At present she is supervising PhD students from Benin, Ecuador, India, Zimbabwe and Kenya, who are working on foods from cowpea, mungbean, lupin, pineapple, baobab, banana, cashew, shea and dye sorghum.