معرفی
Ingela Marklinder is a Professor at the Department of Food Studies, Nutrition and Dietetics at Uppsala University. She teaches food microbiology and health communication to dietitian and nutrition students, while conducting research focused on food safety, health communication, and whole grain consumption patterns. Her work combines applied microbiology with behavioral psychology to address critical public health issues.
- Academic Role: Professor in Food Safety and Health Communication
- Key Collaborations: SLU, Fazer AB, Freie Universität Berlin
- Research Funding: EU-project CHANCE (2007-2009)
Her research employs the Health Action Process Approach (HAPA) model to study behavioral drivers in food safety and whole grain consumption. Current projects include Whole Grain Consumption Among Young Adults (2023-2024) and an upcoming 2024 study on healthcare professionals' food safety communication. Her work addresses critical gaps in consumer knowledge, risk perception, and implementation of food safety practices among vulnerable populations.
Publication trends show consistent contributions to Food Control, Scientific Reports, and British Food Journal covering topics from microbial properties of whole grains to behavioral aspects of food safety. She has supervised PhD projects including LIVSID and contributed to EU-funded initiatives.
Marklinder actively collaborates across disciplines, working with psychologists, cereal scientists, and public health experts to develop sustainable dietary interventions. Her educational materials include textbooks like Livsmedelsvetenskap (Food Science) and Livsmedelskvalitet (Food Quality), while maintaining significant contributions to international health psychology conferences.
