Food Chemistry and Hydrocolloids

Biography

Cornelia Witthoft is professor in food science at Linnaeus University in Kalmar, Sweden. Her research is focussed on water-soluble vitamins, in particular folate. Within the context of food and nutritional sciences, her research deals with food composition, studies on nutrient retention, sensory and technological properties during food processing with the final aim to enhance the nutritional quality of food. Studies on nutrient absorption, metabolism and bioactivity and the evaluation of suitable status parameters have the aim to understand diet-health associations. She is member of the national expert panel for Nutrition and Public Health at the Swedish National Food Agency. Under the frame of the Nordic Council of Ministers, she was appointed as member and chairperson of the “Folate Expert Group” for the 5th revision of the Nordic Nutrition Recommendations. She is member of the editorial board of the journal of Food Chemistry and AIMS Agriculture and Food. By participation in several EC Framework research projects and the network of excellence EuroFIR she established a national and international network within academia and stakeholders

Research Interest

Cornelia Witthoft\'s research areas includes Food science, human nutrition, folate, food processing, food functionality, nutrient bioavailability