Dr Witthöft is professor in Food Science with focus on food chemistry/nutrition at Linnaeus University, Sweden. Dr Witthöft graduated in Nutritional Sciences from Justus Liebig University, Germany, where she also obtained her PhD degree. In her early career, Dr Witthöft worked as a research scientist at the Institute of Food Research, UK, with a particular focus on folate analysis and bioavailability. In 1998, she obtained a Marie Curie training and mobility grant to continue her research at the Swedish University of Agricultural Sciences, where she was promoted to professor in Food Science in 2003. Since 2015, Dr Witthöft holds a chair in Food Science at Linnaeus University, Sweden.  Her research interests focus on the intersection of nutrition and food science, thereby studying the nutritional quality of food, effects from food processing, the development of sustainable healthy food/ingredients and diet-health associations in human intervention studies. Dr Witthöft contributed as an expert on folate and plant foods in the revisions of the Nordic Nutrition Recommendations in 2012 and 2023 and was involved in the preparatory report for EFSA on the update of the tolerable upper intake levels for folic acid/folate. She is member of the Network of Epidemiology and Nutrition in Sweden.