معرفی
Cornelia Witthöft serves as Professor in Food Science at Linnaeus University's Department of Chemistry and Biomedicine, Sweden, specializing in nutrition and food chemistry. She actively contributes as a LINXS Fellow within the Northern Lights on Food initiative, specifically in Food Working Group 1 focused on Structure of food raw materials.
Her research centers on food quality optimization and healthy food development through rigorous nutrient characterization in raw materials and processed foods. She investigates how thermal and mechanical processing techniques alter nutrient bioavailability and stability, bridging food chemistry with practical applications for functional food design. This work emphasizes structural analysis of food matrices to enhance nutritional outcomes.
As a LINXS Fellow, she collaborates on interdisciplinary neutron and X-ray scattering projects under the Northern Lights on Food theme, advancing methodologies for food structure assessment. Her efforts support sustainable food innovation while addressing gaps between agricultural raw materials and consumer-ready nutritious products.
