Project leader is Dr. <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Charlotte Jacobsen from DTU Aqua. She has been involved in research on the use of fish oil and other functional lipids in foods for more than 10 years. Her research has particularly focused on lipid oxidation mechanisms in complex food emulsion systems using multivariate data analytical techniques to interpret the data. She has also undertaken research on the interactions between proteins and lipids in frozen fish. Dr Jacobsen has co-ordinated several national research programmes. She has received several international awards for her research<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />



Key persons in LIPIDTEXT:

Dr. Ingrid Undeland, Chalmers University, has been involved in research on lipid oxidation in fish muscle for almost 10 years. She has also undertaken studies of fish protein isolation and protein functionality during two years at the University of Massachusetts Marine Station, USA. She is currently setting up research aiming at the identification and stabilisation of marine bioactive compounds at Chalmers University of Technology, Sweden. She has experience from both EU projects (AIR3CT94 2283) and Nordic projects.

Dr. Isabel Medina from IIM/CSIC research experience is within lipid oxidation in fish muscle and in foods enriched in ω-3 lipids.  She has considerable experience in development of inhibition methods of lipid oxidation by means of using natural products and in studying antioxidant mechanisms.  She has also a wide knowledge in identification of fish lipids and in the development of lipid analysis methods. Dr. Isabel Medina has experience from several EU projects and Spanish projects.

Dr. Turid Rustad, NTNU, has research experience in protein chemistry related to fish processing and the protein-lipid interactions. She is the co-ordinator of the EU-project ‘Utilisation and stabilisation of by-products from cod species’.


Dr. Flemming Jessen, DTU Aqua, has carried out research on post mortem biochemistry of fish muscle tissue for more than 10 years with focus on proteome analysis of muscle in relation to quality (sensory properties), cellular membrane proteins, rigor mortis and thaw rigor. He has considerable experience in protein separation techniques particularly in two-dimensional gel electrophoresis, image analysis and multivariate data handling for proteome analysis. Dr. Jessen has participated in a number of EU projects.


Dr. Philippe Gatellier, INRA. His main research emphasis is the structure and function of proteins, particularly protein oxidation and proteolysis.

Professor Tormod Næs, PhD, from Matforsk, is an expert in the area of development and use of multivariate statistical techniques for analysis and optimisation of food quality. He has published a large number of papers and co-authored three books. He is currently European editor of Journal of Chemometrics.


Dr. Ivar Storrø from SINTEF has several years of experience with mathematical modelling in biological systems, with focus on structured models. His work has concentrated on modelling of microbial systems and complex chemical reactions in food systems. He has considerable experience from industrial research and has led a Nordic project and co-ordinated several large national projects, and is participating in the EU project: ‘Utilisation and stabilisation of by-products from cod species’.


Rósa Jónsdóttir, IFL, has almost 10 years of experience in research on the analysis of fatty acids in seafood and meat and the influence of the fatty acid composition on flavour quality and storage. The current research activities include studies on fatty acid composition by-products, oxidative stability of fish oil influencing taste and aroma, and analysis of characteristic flavour active components in seafood flavorants and by-products (GC, GCO, GC/MS, sensory analysis). She has been involved in both Nordic and European projects.

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Dr. <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Nick Hedges is from Unilever, an Anglo-Dutch company, which is one of the largest consumer goods companies in the world. He carries out research on improving the oxidative stability and textural properties of frozen food products, relevant to Unilever's frozen foods businesses. His work includes investigating ways to improve the frozen storage stability of seafood products.