Anette Bysted

Anette Bysted

Seniorforsker, Kvalitetschef

DTU FØDEVAREINSTITUTTET
DTU Fødevareinstituttet

Forskningsgruppen for Bioaktive Stoffer – Analyse og Anvendelse

Danmarks Tekniske Universitet

Kemitorvet

Bygning 204, rum 114

2800 Kgs. Lyngby

Hjemmeside

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Profil
Publikationer
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Kurser
CV
DTU nyheder
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CV

Uddannelse

1989 - 1995
M.Sc. in Chemistry, Technical University of Denmark
1995 - 1999
Ph.D., Department of Biochemistry and Nutrition, Technical University of Denmark

Akademiske Grader

M.Sc.
Ph.D.

Ansættelser

1999 - 2003
Danish Veterinary and Food Administration, Research Chemist
2004 -
National Food Institute, Technical University of Denmark, Senior Scientist

Ekspertise

Research and scientific based advising in topics about fats and carbohydrates in foods with main focus on fatty acids. Development, validation (according to ISO 17025), and implementation of analytical methods for analysis of nutrients, additives, and allergens in foods, as well as nutrients in biological samples (incl. use of GLC, GCMS, HPLC, LC-MS/MS, HPAEC-PAD, and ELISA). Design and performance of projects to create new data for the Danish Food Composition Database and for calculation of intake among Danes. Establishment of a database with the content of trans fatty acids in foods on the Danish market during the last ten years to be used in human studies in DanORC (Danish Obesity Research Centre). Investigation of the relation between intake of fatty acids and development of different diseases in both animal and human studies. Determination of carotenoids in human plasma as a possible biomarker for intake of fruit and vegetables. Investigation of bioavailability of coenzyme Q10 in a humane intervention study.

International erfaring

Participation in standardisation of reference materials from IRMM (Institute for Reference Materials and Measurements). Former member in EuroFIR (European Food Information Resource Network).

Anden information

Referee on manuscripts dealing with fatty acids in European Journal of Lipid Science and Technology, European Journal of Clinical Nutrition, Lipids, and Scandinavian Journal of Food and Nutrition.