Eva Falch

Eva Falch is a Professor at the Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU). She chairs the Research Council of Norway’s Food and Bioresources Portfolio Board and serves on boards of the European Food Forum and JPI Healthy Diet initiatives. Her academic career includes roles as Vice Dean for Innovation and Education at NTNU.

Education: PhD in Biotechnology (NTNU, 2006), Master in Food Science (NMBU), and Bachelor in Food Technology (HiST). Her research focuses on sustainable utilization of marine resources, lipid technology, and food innovation. Key competencies include biotechnology, seafood quality, omega-3 fatty acids, and rest raw material valorization.

Research interests emphasize bioeconomy, marine lipid utilization, and cross-industry collaboration. Her work bridges academia and industry, addressing challenges in cardioprotective foods, innovation processes, and student-industry engagement. Recent projects include UP4Food (upcycling side-streams) and OMEGA (fish oil microencapsulation).

Publications span food chemistry, marine biology, and biotechnology, with emphasis on seafood processing, protein hydrolysates, and functional ingredients. Her work highlights sustainable practices for waste-to-value conversion in fisheries.