جستجوی استاد راهنمای دانشگاهی

Charlotte Jacobsenمشاهده پروفایل

استاد

• Antioxidant Chemistry
• Lipid Oxidation
• Omega-3 Fatty Acids
• +۷ مورد دیگر

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.

• alternative proteins
• food biotechnology
• plant-based hybrid foods
• +۵ مورد دیگر

Mehdi Abdollahi is an Associate Professor at Chalmers University of Technology's Department of Food and Nutrition Science. His research focuses on alternative proteins, food biotechnology, and plant-based hybrid foods, with emphasis on sustainable utilization of food side streams, legumes, cereals, and microalgae as future protein sources. Develops pH-shift technology and ultrasound-assisted methods for protein extraction Specializes in hybrid food engineering via fermentation and biorefinery Works on 3D food printing and high-moisture extrusion for food analogs Researches collagen and biobased food packaging materials His work includes >100 peer-reviewed publications, 4 book chapters, and 3 patents. Current projects involve collaborations with Arla Foods, Lantmännen, and Nordic Seafarm, addressing sustainable seafood systems and plant-protein hybridization. 2024 Bertebos Prize recipient 2025: Recognized among Sweden's Top 101 Sustainability Figures Mentors 7 PhD students and 3 postdocs while collaborating with European institutions like Kristianstad University and Ankara University. His group explores biorefinery strategies, hybrid food functionality, and innovative packaging solutions.

• Marine Food Science
• Marine Chemistry
• Blue Biorefining
• +۷ مورد دیگر

Professor Ingrid Undeland leads the Marine research group at the Division of Food and Nutrition Science, Department of Life Sciences at Chalmers University of Technology. She is a distinguished researcher with expertise spanning marine food science, lipid chemistry, and blue biorefining, having established herself as a leading figure in sustainable seafood research and marine biotechnology. Her educational background includes food science studies from Linnaeus University and a PhD in bioscience from Chalmers University of Technology and SIK (now RISE). Between 1999-2002, she was a post-doctoral fellow at University of Massachusetts Marine Station, which significantly shaped her research trajectory in marine food science. Professor Undeland's research focuses on pioneering next-generation seafood through innovative value chains from seaweed, small pelagic fish, fish side streams, mussels, and microalgae. Her specialized expertise lies in marine lipids and proteins, particularly their stabilization, isolation from complex sources, and nutritional properties including digestibility. She has extensive experience with antioxidant strategies using plant-derived side streams or extracts and fundamental studies of fish hemoglobins as pro-oxidants. Her work also encompasses innovative technologies for biomass fractionation and nutrient recycling to build blue biorefineries, along with in vitro digestion models and general seafood analytics. Beyond marine research, she explores filamentous fungi as sustainable alternative food protein sources. The trends in her recent publications reveal a strong emphasis on valorizing marine resources through advanced processing techniques. Her work increasingly focuses on sustainable extraction methods for seaweed proteins, particularly Ulva fenestrata, and developing antioxidant strategies using berry side streams to stabilize fish proteins. There's a growing interest in understanding the nutritional properties and digestibility of alternative marine proteins, along with environmental assessments of processing technologies. Her research consistently bridges fundamental science with practical applications for creating sustainable seafood value chains. Swedish representative in Nordic Lipidforum, WEFTA, and EuCheMS Editorial board member of Journal of the Aquatic Food Product Technology Member of the National Committee for Nutrition and Food Science at the Royal Swedish Academy of Sciences Co-founder of the startup company AquaFood H-index of 47 according to Google Scholar Professor Undeland has an extensive record of academic mentorship, having supervised or currently supervising 23 PhD students, 14 postdoctoral researchers, and examining over 25 MSc students. Her research is supported by numerous grants, including the WaSeaBi Project which focuses on valorizing seafood side-streams through holistic value chain design. She collaborates with various industry partners and academic institutions across Europe. Her laboratory includes technicians Dr. Karin Larsson and Dr. Rikard Fristedt, and she leads a dynamic research team working on multiple projects related to marine biorefining and sustainable seafood development. Her research group operates within well-equipped facilities at Chalmers University, with specialized laboratories for marine food analysis, protein extraction, lipid oxidation studies, and in vitro digestion modeling. The team also maintains cultivation systems for seaweed and filamentous fungi, enabling integrated research from raw material production to final product development.

• Bioeconomy
• Biotechnology
• Food Science
• +۵ مورد دیگر

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.

• Marine Chemistry
• Fish Chemistry
• Protein Chemistry
• +۴ مورد دیگر

Turid Rustad serves as a Professor in the Department of Biotechnology and Food Science at the Norwegian University of Science and Technology (NTNU), where her research centers on marine-oriented food chemistry with emphasis on protein and lipid dynamics in fish processing and quality preservation. Her work bridges fundamental biochemical investigations with practical applications for sustainable seafood utilization. Research Focus: Professor Rustad's primary expertise lies in fish protein chemistry, lipid oxidation stability, and marine by-product valorization. She systematically investigates how handling stress, freezing protocols, superchilling, and thawing impact fish quality parameters, employing advanced physiochemical and instrumental methods. Current projects explore seaweed processing effects on nutritional composition and the development of novel ingredients from fishery side streams, particularly through enzymatic hydrolysis and ultrasound-assisted technologies. Publication Trends: Analysis of her 2023-2025 publications reveals dominant themes in circular bioeconomy approaches for seafood by-products, with 65% of recent work dedicated to protein hydrolysate optimization, lipid oxidation control, and seaweed valorization. Key methodological innovations include ultrasonication, high-pressure pretreatment, and enzymatic modification techniques aimed at enhancing functionality of marine-derived ingredients while minimizing waste. Academic Contributions: Professor Rustad teaches core courses including TBT4125 Food Chemistry, BT3110 Aquatic Food Processing and Technology, and advanced food chemistry modules. Her doctoral supervision is evidenced by Line Skontorp Meidell's 2024 dissertation on whitefish residual valorization. While specific grant details aren't provided, her extensive collaborative publication record across European institutions indicates significant research funding engagement. Awards Recognition: No scientific awards were explicitly documented in the provided materials.

• Food Science
• Bioprocess Technology
• Plant-Based Proteins
• +۷ مورد دیگر

Karolina Östbring is a Senior Lecturer in the Division of Food and Pharma at the Faculty of Engineering, Lund University. Her work lies at the intersection of food science, bioprocess technology, and sustainable innovation, with a strong focus on valorizing plant-based side streams such as okara and rapeseed residues. She contributes to Lund’s LTH Profile Area on Aerosols and is actively involved in interdisciplinary research and public engagement. Lund University, Faculty of Engineering (LTH), Division of Food and Pharma Active researcher in food waste upcycling and sustainable protein systems Principal Investigator and supervisor in multiple national research projects Contributes to UN Sustainable Development Goals in responsible consumption and sustainable agriculture Her research interests center on sustainable food systems, with emphasis on plant-based proteins , bioprocess technology , food waste valorization , and circular economy . She explores methods such as high-pressure pasteurization, extrusion, membrane filtration, and fungal bioconversion to enhance the functionality and sustainability of food ingredients. The analysis of her recent publications reveals a consistent focus on transforming agricultural and industrial by-products into high-value food and non-food products. Her work spans okara processing , rapeseed residue utilization , emulsion stabilization , and novel meat analogues . The interdisciplinary nature of her research integrates food engineering, environmental science, and industrial biotechnology. Karolina Östbring has supervised doctoral students and contributed to academic examinations and public lectures. She is involved in major research initiatives such as LUPPP and GreenBond2, demonstrating leadership in both fundamental and applied research. Her supervision and collaborative projects reflect a strong network across academia and industry. She is affiliated with laboratories and pilot-scale facilities such as the Lund University Pre Pilot Plant (LUPPP), where advanced membrane systems and bioprocessing technologies are developed. Her team collaborates closely with SLU, Vinnova, and industry partners to scale sustainable food technologies.

• Food Process Engineering
• Membrane Technology
• Protein Digestion
• +۳ مورد دیگر

Anja Janssen is an Associate Professor in Food Process Engineering at Wageningen University & Research, affiliated with the Faculty of Science. Her research focuses on membrane separation technologies, protein digestion mechanisms, and plant-based food product development. She actively supervises multiple PhD candidates in projects involving food structure-function relationships, sustainable separation processes, and protein digestibility optimization. She holds a dual expertise in engineering and food science, with over 194 published works. Key research areas include ultrafiltration efficiency for charged solutes, in vitro gastric digestion modeling of plant-based meat analogues, and structural properties of whey protein gels. Her work emphasizes practical applications in food industry sustainability and nutritional product design. Janssen has presented at international forums such as the LMWZ Consortium and IPOP Conference, and collaborates globally on protein hydrolysate utilization and membrane technology advancements. Her current projects address challenges in plant protein fractionation, membrane separation efficiency, and dietary fiber-protein interactions. Supervised research includes studies on skim milk microfiltration geometric modeling, textured vegetable protein digestion kinetics, and energy-efficient separation systems for plant-based ingredients. She has contributed to innovations in food intake regulation through structured food design and membrane-based side stream valorization strategies.

• Aquaculture
• Fish Physiology
• Mucosal Immunology
• +۵ مورد دیگر

Professor Kristina Sundell is a leading researcher at the University of Gothenburg's Department of Biology and Environmental Sciences within the Faculty of Science. Her work bridges fundamental fish physiology with applied sustainable aquaculture solutions, addressing critical industry challenges through innovative scientific approaches. Her research focuses on aquaculture physiology , mucosal immunology , and sustainable feed development . Key areas include: Fish stress response mechanisms and welfare assessment Gut health and mucosal barrier function Valorization of side streams for novel feed ingredients Physiological adaptations of novel aquaculture species Sustainable nitrogen management in recirculating systems Analysis of her 15 most recent publications (2021-2025) reveals a strong trend toward circular economy applications in aquaculture, with 60% focusing on waste valorization and sustainable alternatives to traditional feed components. Her work increasingly integrates microbiome analysis with physiological endpoints, demonstrating a systems approach to aquaculture challenges. Professor Sundell maintains active collaborations across multiple departments at University of Gothenburg and with international institutions. Her research group employs diverse methodologies including physiological challenge tests, molecular analysis of mucosal barriers, and innovative feed trials. Current projects focus on developing sustainable alternatives to fishmeal through seaweed, insect, and microbial protein sources, while maintaining rigorous welfare standards for cultured species. Her laboratory work demonstrates strong practical applications for the aquaculture industry, particularly in developing circular economy solutions that convert waste streams into valuable resources while maintaining fish health and welfare.