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Editors’ Biographies

Nathalie Scheers Associate Professor Food and Nutrition Science Department of Biology and Biological Engineering Chalmers University of Technology Gothenburg, Sweden

Associate Professor Nathalie Scheers and her research team conduct studies in the area of molecular nutrition with particular focus on metals, specific proteins, bioactive molecules and their physiological effects, on cellular or systemic level.

A core competence of Dr. Scheers includes human cell models. She investigates regulation of intestinal transport proteins, stress response and apoptosis, expression of cancer and inflammation markers, and bioavailability of nutrients. One of her main research topics is within iron nutrition, with a special focus on dietary iron supplements and fortificants. Together with collaborators, she is currently working on the mechanisms of cancer‐promoting and pro‐inflammatory effects of certain types of compounds used to fortify foods with iron. In addition, she is working on detoxification of gluten to celiacs. A few years back, she and her collaborators identified a food additive that can interfere with intestinal transglutaminase processing of gluten in vitro, which has the potential to render gluten non‐immunogenic to celiacs. At present, Dr. Scheers is leading a human intervention trial in healthy volunteers to verify the previous findings in vivo, with the ultimate goal to provide celiac safe gluten products. Dr. Scheers is also active in research about the fish‐protein parvalbumin beta and its association with physiological effects important for neurological diseases, toxicity of insects as human foods, and anti/pro‐inflammatory effects of marine collagen and shellfish processing waste.

Associate Professor Scheers has authored 39 scientific publications including original research, book chapters, proceedings etc. Her main publication area is within molecular iron nutrition and she has an H‐index of 10 according to Google Scholar.

Rikard Landberg Professor Head of Division Food and Nutrition Science Department of Biology and Biological Engineering Chalmers University of Technology Gothenburg, Sweden Member of the Young Academy of Sweden

Affiliated Researcher

Department of Public Health and Clinical Medicine, Umeå University, Umeå, Sweden

Guest Researcher

Diet, Genes and Environment Group at Danish Cancer Society Research Center, Copenhagen, Denmark

Professor Rikard Landberg is the head of Division of Food and Nutrition Science at Chalmers University of Technology, Sweden. His group studies the preventive role of plant‐based foods using observational and intervention studies as well as various model systems. Professor Landberg is the PI of several RCTs and molecular epidemiological studies on the role of whole grains and dietary fibre in appetite, body weight management, glycaemia, prostate cancer and on cardiometabolic risk. He is particularly interested in the health effects of rye and established the Nordic Rye Forum together with colleagues (https://www.nordicryeforum.info). Professor Landberg also leads studies to test novel OMICs‐based personalized concepts for improved CVD prevention. Metabolomics is a key technique in Professor Landberg’s research program, and it is developed and applied for discovery and validation of exposure and prediction biomarkers, and for molecular phenotyping as the basis for tailored dietary strategies for personalized nutrition. Novel biomarkers, from his lab, such as alkylresorcinolas, are extensively used by researchers all over the world. Professor Landberg has authored more than140 papers and over10 book chapters, and delivered more than 25 invited/keynote lectures. He has an H‐index of 32 according to ISI web of science. Professor Landberg is an elected member of the Young Academy of Sweden and of the National Committee for Nutrition and Food Science at the Swedish Royal Academy of Sciences.