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THE SCIENTIST
CHALMERS UNIVERSITY OF TECHNOLOGY
Rikard Landberg
Rikard Landberg is Professor at the Division of Food and Nutrition Science at Chalmers University of Technology. His main expertise is foods and health, biomarkers and nutritional metabolomics. The long-term goal of his research group is to generate knowledge and to develop strategies for efficient prevention of diet related diseases and promotion of health. Rikards group currently conducts randomized controlled trials to evaluate the role of high fibre cereal foods in appetite, body weight regulation and cardiometabolic risk factors. In the recently started OpDiMet-project, extensive data and samples are collected during one year from 500 men and women. The subjects are currently participating in the established Danish Diet Cancer and Health - Next Generations cohort with 50 000 participants. One aim of the OpDiMet-project is to aid the development of personalized dietary advices.
UMEÅ UNIVERSITY
Göran Hallmans
Göran Hallmans performs research at Department of Public Health and Clinical Medicine, Nutritional Research at Umeå University. He is Principal Investigator and founder of the Medical Biobank for the Northern Sweden Health and Disease Study (NSHDS) including the Västerbotten Intervention Project cohort (VIP), a part of the Mammary Screening Cohort (MONICA) and a participation in the European Prospective Investigation into Cancer and Nutrition (EPIC) since 1987, Nordic Centre of Excellence on Nordic Health – whole grain food (HELGA) since 2008 as well as several international consortia.
Göran is Senior scientist within rye research with an active participation in the research area since 1977. He has been using animal and human experimental models as well as epidemiology with large scale intervention studies and various methods in public health. He is one two founders of the Nordic food labelling system, Nyckelhålet.
DANISH CANCER SOCIETY RESEARCH CENTER
Anne Tjønneland
Anne Tjønneland is Head of Research at Danish Cancer Society Research Center. She is also Head of the Danish prospective cohort study, “Diet, Cancer and Health” as well as the ”Diet, Cancer and Health - Next Generations study”. She is Principal Investigator and member of the Steering Committee of the European Prospective Investigation into Cancer and Nutrition (EPIC), a multicenter cohort study with ten European countries. Anne has been Principal Investigator of the ”Nordic Centre of Excellence (NCoE) on Nordic Health – whole grain food (HELGA)”, which is a collaboration study within the Nordic countries on whole grain foods.
Anja Olsen
Anja Olsen is Senior Researcher at Danish Cancer Society Research Center, where she leads the research group “Nutrition and Biomarkers”. Her research is in nutritional epidemiology, and is primarily focusing on Vitamin D, whole grains and phytoestrogens in relation to cancer risk and prognosis. Anja was project office manager of the ”Nordic Centre of Excellence (NCoE) on Nordic Health – whole grain food (HELGA)”, and is Principal Investigator of the ELIN-project (funded by Innovation Fund Denmark), which investigates the role of enterolignans in chronic diseases including cancer, heart disease and type 2 diabetes. Enterolignans are substances formed by the gut microbiota from lignans, which can be found in plants such as rye.
Cecilie Kyrø
Cecilie Kyrø is Postdoc at Danish Cancer Society Research Center. Her research is in nutritional epidemiology, and is primarily focusing on whole grains and colorectal cancer, and phytoestrogens in relation to cancer prognosis. Cecilie was PhD student and project assistant in the ”Nordic Centre of Excellence (NCoE) on Nordic Health – whole grain food (HELGA)”, and is currently Project manager of the ELIN-project (funded by Innovation Fund Denmark), which investigates the role of enterolignans in chronic diseases including cancer, heart disease and type 2 diabetes. Enterolignans are substances formed by the gut microbiota from lignans, which can be found in plants such as rye.
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AARHUS UNIVERSITY
Knud Erik Bach Knudsen
Knud Erik Bach Knudsen is Professor in basic nutrition at Aarhus University, Department of Animal Science. His focus area is carbohydrates and phytochemicals with emphasis on development and implementation of analytical methods, studies of nutritional and physiological properties and the role of carbohydrates and phytochemicals in gut and metabolic health in both animals and humans. After completing his Ph.D., Knud Erik worked at Carlsberg Research Centre and The Royal Veterinary and Agricultural University before joining the Danish Institute of Agricultural Sciences, and from 2007 Aarhus University. The majority of publications has been related to analytical, nutritional, physiological and health aspects of carbohydrates and phytochemicals. Cereals, as whole grains or fractions, have been used as materials in many of the studies. Knud Erik has contributed to both publications and books in the area of rye and health as well as to a Danish scientific report on definition and scientific background for recommendations of wholegrain in Denmark.
Helle Nygaard Lærke
Helle Nygaard Lærke is Senior researcher at Aarhus University, Department of Animal Science. With a background in Food Science, and a PhD in Human Nutrition, she has been doing research within chemical composition and nutritional quality of cereal grains for more than 28 years. Her main research field has been the chemical composition and physico-chemical properties of carbohydrates and fiber-associated components in relation to the physiological response, which relates to both animal and human nutrition and health. Helle has been involved in several Danish, Nordic, and international research and dissemination projects focusing on grain and particularly rye. She has authored/coauthored several scientific publications on rye, contributed to the book ‘Rye and Health’ and to the Danish Scientific Report: ’Wholegrain. Definition and scientific background for recommendations of wholegrain intake in Denmark’.
UNIVERSITY OF EASTERN FINLAND
Kati Hanhineva
Kati Hanhineva is Academy Research Fellow and group leader at the School of Medicine, Department of Public Health and Clinical Nutrition at the University of Eastern Finland. She completed her PhD in plant biotechnology at the University of Kuopio 2008, and conducted post-doctoral research at the Department of Public Health and Clinical Nutrition in projects related to the beneficial health effect of diets rich in whole grain. She is now a group leader at the same department. Currently her research group’s main interests are within the phytochemical diversity of plant foods, such as whole grains, and the impact of colonic microbiota on the phytochemicals and hence health. The most important research tool applied on these studies is the metabolomics technology, which is a technology used for analyzing a wide range of different metabolites and compound classes.
Marjukka Kolehmainen
Marjukka Kolehmainen is Professor of Nutrition at the University of Eastern Finland, Institute of public health and clinical nutrition. She has 20 years’ experience on conducting clinical studies, both short-term and long-term studies. Her main interest is in health effects and metabolic responses to foods/diets, especially to whole grains and berries from the level of gene function to circulating markers and profiles in humans. Recently her research interest has widen to the effects of psychological stress and recovery on the food choices and their consequences on the metabolism. She is a member of the Executive committee of the European Nutrigenomics Organisation (NuGO), and has been collaborating as scientific manager In Nordic Centre of Excellence SYSDIET and as a work package leader in various national consortia, for example in the Body and Mind program of the strategic research centre of health and well being, Salwe Ltd.
SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES
Maud Langton
Maud Langton is chair Professor at the Faculty of Natural Resources and Agricultural Sciences at the Swedish University of Agricultural Sciences at Uppsala, where she is also responsible for the food science unit in the department. She is heading the research group, “Structure and properties”. Further, she has recently coordinated “TvärSur”, Tasty and healthy bake-off sourdough breads, baked with innovative technologies, and she has coordinated the “Frozen bread and dough” project, both projects in collaboration with industries. Her PhD studies resulted in a PhD-degree in 1995 on structure – function of biopolymer gels. She has decades of experience of structure-function relationship on all types of food systems. Maud has supervised several PhD projects, including for example the effect of microstructure of rye products on satiety.
Roger Andersson
VTT TECHNICAL RESEARCH CENTRE OF FINLAND
Kaisa Poutanen
Kaisa Poutanen is Research Professor at VTT Technical Research Centre of Finland, where she leads the focus area “Food Economy 4.0”. Her research is at interphase of food technologies and nutrition sciences, with long experience in structure and composition of rye foods, dietary fibre and phytochemicals, and their relevance in sensory properties and glucose metabolism of rye foods.
Kaisa was for over 10 years coordinating a Nordic Rye and Health Network that started over 20 years ago with many consecutive projects. She has also been the co-coordinator of the Nordic Centre of Excellence SYSDIET (Systems biology in controlled dietary interventions and cohort studies) in 2007-2011, and coordinated the large European Healthgrain project in 2005-2010, in which new ways to better use whole grain raw material for nutrition and health were explored.
Emilia Nordlund
Emilia Nordlund, Dr.Sc. Tech., Research team leader at VTT Technical Research Centre of Finland, where she leads the Food Solutions team. She has several years of experience in processing of cereal raw materials for ingredients and food applications with focus on enzymatic processing technologies. Within rye research she has studied dietary fibre complex of rye, especially how modification of bran matrix affects the techno-functional and nutritional properties of rye bran and components.