Marie Alminger, Chalmers University of Tecnology, Sweden
Marie Alminger is Professor in Food Science and the Deputy Head of Education at the department of Biology and Biological Engineering, Chalmers University of Technology. She obtained a PhD in Food Science in 1995 on the topic “Bioprocessing of oats. Influence on phytate hydrolysis and mineral bioavailability”. Her research activities focus on bioactive compounds in foods and how processing and gastro-intestinal digestion affects bioavailability and bioaccessibility of dietary compounds, and how interactions in food systems and complex matrices affect physicochemical and functional properties. The research is also related to sustainable food production, especially valorisation of by-product and side streams for more resource efficient value chains.
Homepage (Profile): http://www.chalmers.se/en/Staff/Pages/Marie-Alminger.aspx
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