Background and activities

Vice Dean Innovation at the Faculty of Natural Sciences 

Areas of responsibility as Vice Dean:

  • Innovation and co-operation with industry (including co-ordinating the Faculty´s Forum for Industrial Co-operation Samarbeidsforum)
  • Student recruitment
  • Head of the faculties Innovation Forum, project manager on the project Innovation climate and the project Waste to value (use of industry cases in natural sciences courses) 
  • Coordinating @NTNU Food Forum

 

Scientific activities

I am Associate professor at the Department of Biotechnology and Food Science. My research areas are bioeconomy, biotechnology, and food science with a particular focus on higher utilization of marine food resources. In addition to my experience in academia I have 17 years of experience from research, development and innovation within the research institute sector and food and biotechnology industry. 

A significant part of my scientific activity is heavily motivated by a wish for better utilisation of our global food resources. Marine lipids have been a read thread in my professional career. My main technological expertise is food science with a deeper understanding of technologies such as refinement and purification of oils, enzymatic processing of oils and proteins, emulsification, fish processing and lipid oxidation. I hold a PhD in biotechnology (NTNU) of omega-3 fatty acids.

My years of industry experience together with academia and research institute sector has given me a holistic overview of challenges and possibilities within the area food and health. Working cross-sectional with particularly cardioprotective food products in industry has increased my knowledge of consumers insight, innovation processes and marketing. I have also positive experiences with applying the innovation process used in the food industry for student recruitment in academia. A goal in both my teaching and scientific activities is the creating of meeting points between students and industry.   

I am currently vice-president of the Management Board of the European Food Forum, member of the Scientific Advisory Board for JPI A healthy diet for a healthy life and board member in innovative companies and a national profession board.

 

Teaching

  • TMMT5001 Framework in the food industry (master program)
  • TMMT4004 Applied microbiology and biotechnology (teaching applied biotechnology/enzymes and rest raw materials)
  • Supervising student thesises at all levels and supervising students on internship in the food sector. 
  • Supervision of bachelor, master and PhDs. 

 

Selected projects

OMEGA fish Oil MicroEncapsulation Generating fortified food products for improved humAn health (HAVBRUK 2020 - 2024)

SUPREME 

IntEN-Cold

ReFOOD

OPTiMAT- Optimal utnyttelse av havets matressurser - satsningsområde (2015-2023)

Innovative teknologiske løsninger for økt holdbarhet i lett-prosessert sjømat (Regionalt forskningsfond)

Recruitment of students

New master in food and technology

 

Experience

Academia:

  • Vice Dean Innovation, NTNU

  • Vice Dean Education, NTNU

  • Vice Dean R&D, Faculty of Technology

  • Head of Food Technology Department

 

Industry and reseach institute (17 years):

  • Senior reseacher, Mills DA (food industry - working mainly with cardioprotective food)

  • Manager development O3C Nutraceuticals (Join venture Aker Biomarine and GC Rieber)

  • Researcher, SINTEF Fisheries and aquaculture 

  • Laboratory manager (and manager QA), GC Rieber Oil

 

Media 

Populær linje får mastergrad (Universitetsavisa, 2016)

Her er noen av landets mest fornøyde studenter (Universitetsavisa, 2016)

Matteknologistudiet på toppen (Matindustrien)

Bachelor i matteknologi skårer høyest i landet på Studiebarometeret (NHO Mat og drikke)

Studiebarometeret: NTNU-studentene er fornøyde (www.ntnu.no)

Matteknologi-studenter trives best (Dagligvarehandelen)

Institutt for matteknologi (IMAT) scorer høyest i landet på Studiebarometeret! (Innsida, Fakultet for Teknolgi)

Bli med på NM i røkt og gravet laks og ørret (Norsk Sjømat)

Mattnyttig utdanning med høy trivselsfaktor (Fosnafolket)

Matindustrien som læringsarena - studentarbeid i matindustrien (Foredrag på landskonferanse NHO)

Økt profilering ga resultater på søkertallene (Norsk Sjømat)

Mattnyttig utdanning med høy trivselsfaktor (kronikk i lokalavisa Hitra Frøya)

Norges beste studiemiljø i følge studentene selv (Rådgivernytt)

 

Education

  • PhD, "Lipids from residual rest raw materials - quality assessment by advanced analytical methods" Biotechnology (NTNU)

  • Master, Food Science (NMBU)

  • Bachelor, Food technologt (HiST)

Scientific, academic and artistic work

A selection of recent journal publications, artistic productions, books, including book and report excerpts. See all publications in the database

Journal publications

Report/dissertation

  • Falch, Eva; Mothe-Diniz, Thais; Busuoli, Massimo; Hjellnes, Veronica Hammer. (2020) Position Paper on the European Commission`s Farm to Fork Strategy 2020. 2020.
  • Tveit, Guro Møen; Carvajal, Ana Karina; Falch, Eva; Slizyte, Rasa; Remme, Jannicke; Grimsmo, Leif; Thakur, Maitri; Toldnes, Bendik; Vidarsson, Jonas R.; Rustad, Turid. (2020) Increased Utilisation and Value Creation from white Fish Rest Raw Materials. Abstracts - The Third Symposium Sustainable technologies for food processing and preservation. 2020.
  • Falch, Eva. (2006) Lipids from residual fish raw materials. Quality assessment by advanced analytical methods. 2006. ISBN 82-471-7380-8.