Inga Schneider

Dr. Inga Schneider is a researcher at the Institute of Food and One Health, affiliated with the Faculty of Natural Sciences at Leibniz University Hannover. She serves as Programme Coordinator for the Master's programs in Food Research and Development and Food Science, and as Deputy Representative for Research Staff on the Examination Board. Her work focuses on nutritional physiology, mineral water research, and bioavailability of nutrients.

• Education: Doctorate (2010) on vitamin E bioavailability from fortified foods; Bachelor's and Master's degrees in nutritional science from Christian-Albrechts-University of Kiel (2002-2007).

Her research explores the physiological impacts of dietary interventions, particularly mineral water's role in acid-base balance, and the nutritional quality of flexitarian, vegan, and omnivorous diets. She leads the Competence Center for Mineral and Medicinal Water at LUH, contributing to both teaching and examination processes in food science programs.

Recent publications highlight her expertise in nutrient bioavailability (omega-3 fatty acids, magnesium, calcium) and dietary impacts on metabolic health. She also provides academic advising for Food Research and Development students.