Jette Jakobsen

My contribution to nutrition research is the assessment of the content of vitamin active compounds in foods and biological sample by use of validated, specific, chemical method, which preferable are accredited by ISO17025.

My interest covers biological variability, changes during processing and storage, and assessment of the relative biological activity/bioavailability of each of the vitamins active compounds e.g. vitamin D2 and vitamin D3.

I focus on collaboration on optimising content of vitamins in our food, and investigation on optimal dietary intake of vitamins in relation to impact of vitamin status on risk of diseases.

In the last 10 years, the focus has been on vitamin D, and the low dietary intake of vitamin D in Denmark and many other European countries has initiated the research field of to fight the low dietary intake by biofortication of food items