Charlotte Jacobsen

Charlotte Jacobsen is a Professor and Head of the Research Group for Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU). Her research focuses on lipid oxidation, antioxidants, and sustainable utilization of marine resources. She leads multiple interdisciplinary projects and supervises PhD students in food science and technology.

Research Interests:

• Antioxidant chemistry in food systems
• Oxidative stability of omega-3 fatty acids
• Valorization of fish and seafood by-products
• Microalgae as sustainable sources of bioactives
• Functional foods and nutraceuticals
• Green extraction technologies

Recent Research Trends: Her recent publications (2021–2025) reflect a strong focus on sustainable food systems, including the recovery of bioactive compounds from fish side-streams, stabilization of omega-3 lipids, development of anti-obesity peptides from seaweed, and cultivation of microalgae using industrial waste streams. The work spans food chemistry, marine biotechnology, and green processing, with applications in functional foods and nutrition.

Scientific Awards:

• Danisco Award, 2003
• Edwin Frankel Best Paper Award, 2010 and 2011
• La Médaille Chevreul, 2010
• Marcuse Lecturer grant, 1999

Advising and Grants: Professor Jacobsen actively supervises PhD students and leads multiple funded research projects, including 'Utilization of fish side-streams for production of novel food ingredients' and 'Sustainable Production of Microalgae Proteins'. She is involved in national and international collaborations, securing research funding for projects on omega-3 extraction, microalgae cultivation, and seafood quality.

Labs and Teams: She leads the Research Group for Bioactives – Analysis and Application at DTU, which is part of the DTU Microbes Initiative. The group specializes in analytical methods for bioactive compounds, lipid oxidation analysis, and development of sustainable food ingredients.