Prof. Dr. Undine Lehmann

Steckbrief

Prof. Dr. Undine Lehmann Leiterin MSc Ernährung und Diätetik

  • Präsenzzeit Montagvormittag
    Dienstag
    Donnerstag
  • Adresse Berner Fachhochschule
    Gesundheit
    Fachbereich Ernährung und Diätetik
    Finkenhubelweg 11
    3012 Bern

Tätigkeiten

  • Studiengangsleiterin Master of Science in Ernährung und Diätetik

  • Mitarbeiterin angewandte Forschung und Entwicklung Ernährung und Diätetik

Lehre

  • Master of Science Ernährung und Diätetik

  • Bachelor of Science Ernährung und Diätetik

  • Masterstudiengänge im Departement Gesundheit - Interprofessionelle Module

  • Public Health Nutrition

  • Projektmanagement

  • Einführung in die Ernährungswissenschaft & Diätetik und Ernährungsforschung

  • Nutritional Assessment

Forschung

  • Klinische Projekte zu verschiedenen Themen der Ernährung und Diätetik, Fokus Mangelernährung und Sarkopenie

  • Public Health Nutrition: Nährwertprofilsysteme, Front-of-Pack Kennzeichnung, Reformulierung von Lebensmitteln, Ernährungsempfehlungen

Lebenslauf

  • seit 2019 Studiengangsleiterin MSc in Ernährung und Diätetik und Mitarbeiterin angewandte Forschung und Entwicklung Berner Fachhochschule, Schweiz
  • 2018-2019 Wissenschaftliche Mitarbeiterin, Projektleiterin - Schwerpunkt pflanzenbasierte Ernährung Nestlé Research Center Lausanne, Schweiz
  • 2013-2018 Gruppenleiterin - Schwerpunkt Nährwertprofilsysteme und Reformulierung von Lebensmitteln Nestlé Research Center Lausanne, Schweiz
  • 2004-2013 Wissenschaftliche Mitarbeiterin, Projektleiterin - Schwerpunkt Kohlenhydrate Nestlé Research Center Lausanne, Schweiz
  • 2003-2004 Projektleiterin (Postdoc) - Schwerpunkt Langkettige Fettsäuren und kognitive Entwicklung NutriScience BV Maastricht, Niederlande
  • 2001-2002 Wissenschaftliche Mitarbeiterin (Postdoc) - Schwerpunkt Modulation der Proteinexpression und des Metabolismus in Humanzellen durch sekundäre Pflanzeninhaltsstoffe und die Mikroflora Deutsches Institut für Ernährungsforschung Postdam-Rehbrücke, Deutschland
  • 1997-2001 Dr rer. nat. Deutsches Institut für Ernährungsforschung Postdam-Rehbrücke/ Universität Jena, Deutschland
  • 1992-1997 Diplom-Ernährungswissenschaftlerin Friedrich Schiller Universität Jena, Deutschland
  • European Nutrition Leadership Advanced Program, Luxemburg (2016)

Projekte

Publikationen

  • Uhlmann, Katja; Schaller, Fabienne; Lehmann, Undine (2022). Current Practice of Assessing and Monitoring Muscle Strength, Muscle Mass and Muscle Function during Nutritional Care by Dietitians in Switzerland—An Online Survey Nutrients, 14(9), p. 1741. MDPI 10.3390/nu14091741 <http://dx.doi.org/10.3390/nu14091741>

  • Lehmann U., Mak T.N., Bolten C.J.: Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments – An Industry Perspective. In: Raikos V., Ranawana V. (eds) Reformulation as a Strategy for Developing Healthier Food Products, 2019. Pages 89 – 110. Springer, Cham. https://doi.org/10.1007/978-3-030-23621-2_4

  • Monika Potter, Antonis Vlassopoulos, Undine Lehmann (2018): Snacking
    Recommendations Worldwide: A Scoping Review. Advances in Nutrition, Volume 9, Issue 2,
    1 March 2018, Pages 86–98, https://doi.org/10.1093/advances/nmx003

  • Undine Lehmann, Véronique Rheiner Charles, Antonis Vlassopoulos, Gabriel Masset and
    Jörg Spieldenner : Nutrient profiling for product reformulation: public health impact and
    benefits for the consumer. Conference on ‘New technology in nutrition research and practice’
    Nutrient profiling as a tool to respond to public health needs. Nutrition Society Summer
    Meeting 2016 held at University College, Dublin, on 11–14 July 2016. Proceedings of the
    Nutrition Society 2017, Page 1 of 10 doi:10.1017/S0029665117000301.

  • Emilie Combet, Antonis Vlassopoulos, Famke Mölenberg, Mathilde Gressier,
    Lisa Privet, Craig Wratten, Sahar Sharif, Florent Vieux, Undine Lehmann and
    Gabriel Masset: Testing the Capacity of a Multi-Nutrient Profiling System to Guide Food and
    Beverage Reformulation: Results from Five National Food Composition Databases. Nutrients
    2017, 9, 406; doi:10.3390/nu9040406

  • Masset, G., Mathias, K. C., Vlassopoulos A., Mölenberg, F., Lehmann, U., Gibney, M.,
    Drewnowski, A.: Modeled dietary impact of pizza reformulations in US children and
    adolescents. Published in PLOS ONE, 05.10.2016
    http://dx.doi.org/10.1371/journal.pone.0164197

  • Robin, F., Heindel, Ch., Pineau, N., Srichuwong, S., Lehmann, U: Effect of maize type and
    extrusion-cooking conditions on starch digestibility profiles. Int J Food Sci and Technology
    2016. Volume 51, Issue 6, pages 1319–1326. DOI: 10.1111.ijfst.13098.

  • Vlassopoulos, A., Masset, G., Rheiner Charles, V., Hoover, C., Chesneau-Guillemont, C.,
    Leroy, F., Lehmann, U., Spieldenner, J., Tee, E.S., Gibney, M., Drewnowski,A.: A nutrient
    profiling system for the (re)formulation of a global food and beverage portfolio. Eur J Nutr
    2016, p 1-18. Published online 15 February 2016. DOI 10.1007/s00394-016-1161-9

  • Schaffer-Lequart, C., Lehmann, U., Ross, A.B., Roger, O., Eldridge, A., Ananta, E., Bietry,
    M.F., King, L.R., Moroni, A., Srichuwong, S., Wavreille, A:S:, Redgwell, R., Labat, E., Robin,
    F.: Whole Grain in Manufactured Foods: Current use, Challenges and the way Forward, Crit.
    Rev. Food Sci Nutr 2015, Mar 6 (Epub ahead of print); DOI: 10.1080/10408398.2013.781012

  • Donato-Capel, L., Garcia-Rodenas, C.L., Pouteau, E., Lehmann, U., Srichuwong,S., Erkner,
    A., Kolodziejczyk, E., Hughes, E., Wooster, T.J., Sagalowicz, L.: Chapter 14: Technological
    means to modulate food digestion and physiological response in: Food structures, digestion
    and health, Edited by M. Boland, M. Golding and H. Singh. Academic Press 2014, Elsevier
    Inc.

  • Robin, F., Mérinat, S., Simon, A., Lehmann, U.: Influence of chain length on alpha-1,4-Dglucan
    recrystallisation and slowly digestible starch formation, Starch/Stärke 2008; 60, 551-
    558.

  • Lehmann, U. & Robin, F. Slowly digestible starch - its structure and health implications: a
    review. Trends in Food Science & Technology. 2007; 18, 346-355.
    DOI:10.1016/j.tifs.2007.02.009

  • Lehmann, U., Rössler, Ch., Schmiedl, D., Jacobasch, G.: Production and physicochemical
    characterization of resistant starch type III derived from pea starch, Nahrung/Food 2003; 47
    (1), 60-63.

  • Stohwasser, R., Holzhütter, H.-G., Lehmann, U., Henklein, P., Kloetzel, P.-M.: Hepatitis B
    virus HBx peptide 116-138 and proteasome activator PA28 compete for binding to the
    proteasome α4/MC6 subunit, Biol. Chem. 2003; 384, 39-49. DOI: 10.1515/BC.2003.005

  • Lehmann, U., Jacobasch, G., Schmiedl, D.: Characterization of Resistant Starch Type III
    from Banana (Musa acuminata), J. Agric. Food Chem. 2002; 50 (18), 5236-40. DOI:
    10.1021/jf0203390

  • Schwiertz, A., Lehmann, U., Jacobasch, G., Blaut, M.: Influence of resistant starch on the
    SCFA production and cell counts of butyrate-producing Eubacterium spp. in the human
    intestine, J. Appl. Microbiol. 2002; 93 (1), 157-162. DOI: 10.1046/j.1365-2672.2002.01679.x

  • Lehmann, U., Flamme, W., Schmiedl, D., Jacobasch, G.: Structure and effects of resistant
    starch based on debranched waxy wheat and barley starches, in: Vaculová, K.,
    Ehrenbergerová, J. (Eds.): Cereals for human health and preventive nutrition, Mendel
    University of Agriculture and Forestry Brno, 1998, p. 205-207.

  • Undine Lehmann: Healthy by design: Nutrient profiles for foods and beverages (re)formulation: Principles, application and health impact. Dubai International Nutrition conference. October 25th, 2018, Dubai, UAE.

  • Undine Lehmann: Healthy by design: Nutrient profiles for nutritious and tasty foods and beverages. Principles, application and health impact. Gulf Standardization Organization technical training, organized in cooperation with ESMA titled “International & GCC Standards and Technical Regulations related to healthy food". July 30th, 2018, Abu Dhabi, UAE

  • Undine Lehmann: Food Based Dietary Guidelines – an industrial viewpoint. FENS Workshop March 12th, 2018, Copenhagen, Denmark

  • Undine Lehmann, Annette Neubert, Andrea Schwalber, Antonis Vlassopoulos, Gabriel Masset, Abstract submitted to Nutrition 2017 received a travel grant of 1000 CHF for being rated at Top 5 of submitted abstracts. Presentation delivered on June 30th 2017:” Public health impact of product reformulation driven by nutrient profiling”, Zürich, Switzerland

  • Undine Lehmann: Nutrient profiling for innovation and renovation – a view from the food industry. Presentation at Nutrient Profiling Stakeholder convening in Brussels, organized by the Nestlé European Affairs Office in Brussels on June 8th 2017.

  • Undine Lehmann and Bianca Maria Vecchio: The Nestlé Nutritional Profiling System: Scientific principles & health impact. Presentation at 2nd Food4Talk conference, Budapest, Hungary, 5th October 2017.

  • Undine Lehmann: Nutrient profiling for product reformulation – the benefit for the consumer. Symposium Nutrient Profiling as a tool to respond to public health needs. British Nutrition Society Dublin, Summer meeting (New technologies in nutrition research and practice), July 11th 2016.

Mitgliedschaften

  • Berufsverband Oecotrophologie e.V. (VDOE)

  • Swiss Academic Nutritionists (SWAN)

  • British Nutrition Society

  • SVDE

Sprachen- und Länderkenntnisse

  • Deutsch
  • Englisch
  • Französisch