ANNE RIEDER

Anne Rieder has a master’s degree in food technology from the University of Hohenheim, Germany and a PhD in nutrition from the University of Oslo, Norway. She has been employed at Nofima, the Norwegian Institute of Food, Fisheries and Aquaculture research at the location in Ås as post doc and researcher since 2013. In her research Anne has worked with different aspects of dietary fiber and in recent years also sustainable proteins including their incorporation into different food products and the impact of food processing on fiber related health effects with a special focus on cereal beta-glucans and the upper gastrointestinal tract. This work has resulted in 28 peer-reviewed publications.