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- Christophe LacroixProfessor of Food Biotechnology, ETH ZurichEmail verificata su hest.ethz.ch
- Leo MeileETH ZürichEmail verificata su hest.ethz.ch
- Patrick Murigu Kamau NjageTechnical University of DenmarkEmail verificata su food.dtu.dk
- Bassirou BonfohCentre Suisse de Recherches Scientifiques, AfriqueOneEmail verificata su csrs.ci
- Marc StevensETH zurich, Wageningen UR; University Zurich, NIZOEmail verificata su uzh.ch
- Dasel Wambua Mulwa KaindiUniversity of Nairobi, Department of Food Science Nutrition and TechnologyEmail verificata su uonbi.ac.ke
- John WangohSenior Lecturer, University of NairobiEmail verificata su uonbi.ac.ke
- Bernd KreikemeyerProfessor of Molecular BacteriologyEmail verificata su med.uni-rostock.de
- Roger StephanUniversity of ZurichEmail verificata su uzh.ch
- Wambui Kogi-MakauAssociate Professor Human Nutrition, University of NairobiEmail verificata su uonbi.ac.ke
- Rainer FolladorEmail verificata su omlinx.com
- Jakob ZinsstagSwiss Tropical and Public Health InstituteEmail verificata su swisstph.ch
- Michael BiggelUniversity of ZurichEmail verificata su uzh.ch
- Peter FischerProfessor of Food Rheology, ETH ZurichEmail verificata su hest.ethz.ch
- Patrick RühsPlanted FoodsEmail verificata su planted.ch
- Laurent BiglerScientific coworker, Department of Chemistry, University of ZurichEmail verificata su chem.uzh.ch
- Peter Obimbo LamukaLecturer Food Safety, University of NairobiEmail verificata su uonbi.ac.ke
- Lucie CollineauANSES - French Agency for Food, Environmental and Occupational Health & SafetyEmail verificata su anses.fr
- Katharina StärkDepartment of Animal Health, Federal Food Safety and Veterinary OfficeEmail verificata su rvc.ac.uk
- Godfrey luleuniversity of nairobiEmail verificata su uonbi.ac.ke