Food Science research in Switzerland

Institutions in Switzerland above the floor of 40 fractional works in Food Science, ordered by their worldwide rank on research quality, 2022-now.

Wolf‐Dietrich Hardt, Christophe Schmitt and Michael Siegrist rank highest among researchers based in Switzerland, on their papers in Food Science that reached the world top 10%, beyond the 10% expected.

1. 1Wolf‐Dietrich Hardt#20,463 worldwide overall20.6 of 43 papers here in the top 10%
2. 2Christophe Schmitt#161,332 worldwide overall20.2 of 46 papers here in the top 10%
3. 3Michael Siegrist#20,210 worldwide overall15.8 of 32 papers here in the top 10%
4. 4Raffaele Mezzenga#49,107 worldwide overall15.9 of 35 papers here in the top 10%
5. 5Christophe Lacroix#195,715 worldwide overall22.4 of 110 papers here in the top 10%
6. 6Thijs Defraeye#135,589 worldwide overall15.1 of 43 papers here in the top 10%
7. 7Peter A. Fischer#730,323 worldwide overall14.8 of 51 papers here in the top 10%
8. 8Martin J. Loessner#32,862 worldwide overall12.3 of 28 papers here in the top 10%
9. 9Nicholas A. Bokulich#15,533 worldwide overall10.3 of 19 papers here in the top 10%
10. 10Alexander Mathys#209,295 worldwide overall9.9 of 23 papers here in the top 10%
11. 11Tim J. Wooster#154,090 worldwide overall8.8 of 15 papers here in the top 10%
12. 12Annick Mercenier#241,638 worldwide overall10.7 of 29 papers here in the top 10%
13. 13Daniel Iroemeha Onwude#161,788 worldwide overall9.1 of 24 papers here in the top 10%
14. 14Roger Stephan#1,622,338 worldwide overall17.6 of 95 papers here in the top 10%
15. 15Christina Hartmann#17,161 worldwide overall6.3 of 10 papers here in the top 10%

Ranked among researchers based in Switzerland on their work in Food Science alone: how many more of their papers here reached the world top 10% for their subfield and year than the 10% expected.