Ingela Marklinder, Associated Professor and senior lecturer in Food, Nutrition and Dietetics. She teaches dietitian- and food science students in food microbiology, food science and health communication. Her research has a health perspective and focuses mainly on food safety, consumers, and health communication. Her thesis (defended 1996) was dealing with lactic acid bacteria and fermented oats and barley. One of her special competence is sourdough processes and wholemeal bread quality.
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