Karl-Erik Eilertsen

Karl-Erik Eilertsen is a Professor in Marine Biochemistry/Seafood Science at the Norwegian College of Fishery Science, UiT The Arctic University of Norway. He is based in Tromsø and is actively involved in research and teaching related to seafood composition, health effects, and sustainable marine resources.

Research Interests:

• Seafood and health, particularly nutrition and cardiovascular disease
• Biologically active ingredients in seafood and seafood waste
• Effects of food processing on protein and lipid quality
• Antioxidant, anti-inflammatory, and anti-hypertensive properties of marine compounds
• Marine bioprospecting of benthic organisms

His recent publications (2021–2025) focus on the nutritional analysis of Arctic macroalgae (e.g., Palmaria palmata), lipid extraction methods, bioactive peptides, and the use of low-trophic marine species in aquaculture and human nutrition. These works reflect a strong trend toward sustainable food systems, valorization of underutilized marine biomass, and the development of functional foods and feeds.

Scientific Awards:

• No awards explicitly mentioned in the provided text.

Advising and Grants:

• He supervises numerous students, as evidenced by co-authorship on multiple theses and research articles.
• He is a member of the SECURE project, which focuses on novel marine resources for food security and safety, indicating active grant involvement.

Labs and Teams:

• Member of the Seafood Science research group at the Norwegian College of Fishery Science.
• Involved in collaborative research with colleagues such as Edel Oddny Elvevoll, Hanne K Mæhre, and Ida-Johanne Jensen.