Ida-Johanne Jensen

Ida-Johanne Jensen is Associate Professor at the Department of Biotechnology and Food Science, Faculty of Natural Sciences, Norwegian University of Science and Technology (NTNU). Her work integrates food science, marine biotechnology and sustainability to valorise marine resources, improve food quality and develop novel functional products.

Education & Doctoral Training

Dr Jensen obtained her PhD from UiT The Arctic University of Norway (UiT Norges arktiske universitet) in 2014 with the dissertation "Health benefits of seafood consumption – with special focus on household preparations and bioactivity in animal models", laying the foundation for her expertise in seafood bioactivity and nutrition.

Research Interests

Her research agenda centres on:

• Protein chemistry and functionality of marine raw materials and side-streams (brewer’s spent grain, sea cucumber, fish proteins).
• Development of functional foods and nutraceuticals with antihypertensive, antioxidative and cardioprotective properties.
• Sensory and technological quality optimisation of foods for extreme environments (military rations, Arctic field meals).
• Smart packaging and intelligent freshness indicators using natural colorants (anthocyanin-based hydrogel beads).
• Life-cycle assessment and environmental sustainability of aquaculture and fisheries.

Publication Trends

Jensen has an extensive publication record (>60 papers since 2009). Recent work (2023–2025) demonstrates a clear pivot towards valorisation of underutilised marine resources (sea cucumbers, brewer’s spent grain) and application-oriented food engineering (freeze-drying, microencapsulation, jerky processing). Reviews on military rations and marine antihypertensive peptides highlight her translational focus on human health and performance.

Scientific Awards & Recognition

No specific awards are listed in the provided material; however, sustained high-output publication in top-tier journals (Food Chemistry, npj Science of Food, Marine Drugs) attests to strong peer recognition.

Student Supervision & Grants

She has supervised numerous master’s students at NTNU on topics ranging from Arctic field-ration development to protein extraction from brewer’s spent grain, indicating robust external funding and industry collaboration.

Laboratories & Collaborations

Research is conducted within NTNU’s Department of Biotechnology and Food Science laboratories, with active collaborations across Europe and the Indian Ocean region for marine resource assessments.