معرفی
Wolfgang Stuetz is a Researcher in the Department of Food Biofunctionality at the Institute of Nutritional Sciences, University of Hohenheim, Germany. His career spans two European universities: from 2011 to 2015, he worked at Friedrich Schiller University Jena's Department of Nutritional Toxicology, and since 2015, he has been affiliated with the University of Hohenheim. He holds a Ph.D. in Nutritional Sciences (2010) and a Diploma in Nutritional Sciences (2000), both from the University of Hohenheim.
His research focuses on micronutrient status, dietary assessment methodologies, and oxidative stress biomarkers, particularly in vulnerable populations like refugee communities and small-scale farmers. His recent publications highlight collaborations across Europe, analyzing large cohorts such as the MARK-AGE Project to study aging, redox biology, and nutritional factors. He has also conducted fieldwork in Tanzania and Mozambique, examining dietary impacts on maternal and child health.
Key trends in his publications include: (1) carotenoid and tocopherol analysis in African crops; (2) fat-soluble vitamin associations with health outcomes in aging populations; and (3) micronutrient interventions for refugee and rural communities. His work frequently employs cross-sectional studies and biomarker analysis to assess nutritional status and health risks.
