Plant foods for health and resilience

About the lecturer:
Professor Cornelia Witthöft is professor in Food Science with a focus on nutrition/food chemistry at the Department of Chemistry and Biomedicine, Linnaeus University. Her research focuses on food quality and the development of new healthy foods. Professor Witthöft seeks to characterize nutrients and bioactive compounds in raw material and foods, and to study how food processing affects nutrient content. Additional focus is on research on diet-health associations. Professor Witthöft’s research interest over the recent 25 years has been research on the vitamin folate, for which in many countries suboptimal dietary intake has been reported. 

About this lecture:
Well-being and health are affected by our dietary habits. Our diet should be both, healthy, tasty and sustainable. Dietary surveys, however, show that our diet is far from optimal. The goal of improving dietary habits requires scientifically based nutrition recommendations, knowledge on the composition of foods and a wide selection of tasty and healthy foods. This lecture gives insight into how plant foods may positively affect health and resilience. Examples of recent studies on the composition of plant raw materials and foods, and on effects of household and industrial processing on food quality are presented which provide a basis for the development of novel healthy foods.

Join with Zoom

Here is the Zoom link to the open lecture: https://lnu-se.zoom.us/j/69980813686
Webinar ID (needed if connecting from phone or tablet): 699 8081 3686

EUniWell Open Lecture Series

This lecture is part of the EUniWell Open Lecture Series. Find the full programme here.