Faculty Professor, Department of Food Studies, Nutrition and Dietetics, Uppala University, SWEDEN
Prof. Agneta Yngve is the faculty professor at the Department of Food studies, Nutrition and Dietetics, Uppsala University, Her particular focus is meal science. She was the editor-in-chief for the Journal Public Health Nutrition, published by the Nutrition Society and Cambridge University Press, during the period 2007-2012. She has been the President of Academy of Culinary Arts and Meal Science since 2018.
Her research spans over a broad range of topics within public health nutrition, including children's eating habits (especially fruit and vegetable intake), growth patterns, overweight, health effects of lifestyle in regards to diet and physical activity, professionals in public health nutrition as well as policy aspects on national and international level. Her training background is as a nutritionist, and she holds an MSc in nutrition from Stockholm University, a Master of Medical Science in Public Health from Karolinska Institutet, a doctoral degree in Medicine and an associate professor (docent) degree from Karolinska Institutet, where she has also spent 26 years of her working life. She has coordinated ten EU projects funded by the Commission Directorate for Health and Consumers and the Directorate for culture and education and has also collaborated in a handful of EU projects funded by the Commission Directorate for Research. She has a broad international and national network and has previously coordinated a European network in public health nutrition and has been Director for a WHO collaborating centre at Karolinska Institutet, Sweden for four years. Her particular research interests are fruit and vegetable intake of children, food and drink choice research, meals for elderly and commensality research. She is a member of the board of directors for STINT (The Swedish Foundation for International Cooperation in Research and Higher Education) as well as a member of the Regional Research Ethics Committee in Uppsala and a member of the International Scientific Committee for the Foundation of the Mediterranean Diet.