Eva Holmquist Falch
Foto:
Kai T. Dragland / NTNU
About
Scientific activities
I am a professor at the Department of Biotechnology and Food Science. My research areas are bioeconomy, biotechnology, and food science with a particular focus on better 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 have given me a holistic overview of challenges and possibilities within the area of food and health. Working cross-sectional with particularly cardioprotective food products in the industry has increased my knowledge of consumer insight, innovation processes and marketing. I have also had 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 creation of meeting points between students and industry.
I am currently Chair of the Portfolio Board for Food and Bioresources in the Research Council of Norway, Board member of the Management Board of the European Food Forum, former board 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)
- TMAT4850 Future food - Experts in Teamwork (Village supervisor)
- Supervising student thesises at all levels and supervising students on internship in the food sector.
- Supervision of bachelor, master and PhDs.
Selected projects
ReCirc4Future - Harnessing novel processing tools to reveal a fully circular approach for total utilisation of side streams from the omega-3 industry (2025-2028) Lead by SINTEF Nordvest.
Up4Food - Upcycling side-streams for sustainable and healthy ingredients and new food concepts
NTNU Food Forum - academic head
OMEGA fish Oil MicroEncapsulation Generating fortified food products for improved humAn health (HAVBRUK 2020 - 2024)
SUPREME - Sustainable Utilisation of residual raw materials from whithefish
Utvikling av regionale bærekraftige matsystem
InterCold (INTPART)
ReFOOD (INTPART)
iFOODnet (INTPART)
OPTiMAT- Optimal utnyttelse av havets matressurser - satsningsområde (2015-2023)
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
https://norwegianscitechnews.com/2023/03/muffins-that-could-be-good-for-your-health/
https://www.eurekalert.org/news-releases/981765
https://www.newswise.com/articles/muffins-that-could-be-good-for-your-health
https://studyfinds.org/healthier-longer-lasting-muffin/
https://www.medindia.net/news/roselle-muffins-are-good-for-your-health-heres-how-210801-1.htm
https://medicalxpress.com/news/2023-03-muffins-good-health.html
https://www.disabled-world.com/fitness/nutrition/muffins.php
https://norwayseafoodfestival.no/aktuelt/sjomat-2023-en-konferanse-om-fremtidens-mat/
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)
Publications
2026
-
Alquiza Madina, Maria;
Slizyte, Rasa;
Carvajal, Ana Karina;
Falch, Eva Holmquist.
(2026)
Proteolytic Activity in Four Low-Trophic Marine Species from the North Atlantic: Effects of pH and Temperature Across Species.
Journal of Aquatic Food Product Technology
Academic article
2025
-
Falch, Eva Holmquist;
Langfoss, Kari Helgetun.
(2025)
ENHANCING COMPETENCIES ON RESOURCE UTILISATION IN HIGHER EDUCATION.
3rd European GREEN Conference
Conference abstract
-
Falch, Eva Holmquist;
Jensen, Ida-Johanne.
(2025)
Maximizing the utilization of seafood resources.
Academic chapter
-
Okubanjo, Sewuese;
Mæhle, Natalia;
Rugland, Marie U.;
Falch, Eva Holmquist.
(2025)
Consumer Perceptions of Foods Fortified with Omega-3 from Fish Processing Side Streams.
Journal of Aquatic Food Product Technology
Academic article
-
Scheibenzuber, Sophie;
Pucci, Emilia;
Presenti, Ombretta;
Serafini, Giacomo;
Nobili, Chiara;
Zoani, Claudia;
Duta, Denisa Eglantina;
Mihai, Adriana Laura;
Criveanu-Stamatie, Gabriela Daniela;
Belc, Nastasia.
(2025)
Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study.
Frontiers in Nutrition
Academic article
-
Vu, Dat Trong;
Tsoukalas, Dionysios;
Jakobsen, Anita Nordeng;
Falch, Eva;
Haugen, John-Erik;
Jensen, Ida-Johanne.
(2025)
Quality parameters and storage stability of the Norwegian red sea cucumber (Parastichopus tremulus).
Food Bioscience
Academic article
2024
-
Kaushik, Nutan;
Falch, Eva;
Slizyte, Rasa;
Kumari, Asha;
Khushboo, NN;
Hjellnes, Veronica Hammer;
Sharma, Abhishek;
Rajauria, Gaurav.
(2024)
Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues.
Food Chemistry
Academic article
-
Farjami, Toktam;
Sharma, Animesh;
Jensen, Ida-Johanne;
Falch, Eva.
(2024)
A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment.
Journal of Agriculture and Food Research
Academic article
-
Farjami, Toktam;
Glomm, Wilhelm;
Molesworth, Peter Patrick;
Jensen, Ida-Johanne;
Falch, Eva.
(2024)
Microencapsulation of fish oil with brewer's spent grain proteins: Effect of citric acid and emulsion pH.
Food Hydrocolloids
Academic article
-
Bigliardi, Barbara;
Filippelli, Serena;
Pini, Benedetta;
Falch, Eva;
Gunduz, Cennet Pelin Boyaci;
Hassoun, Abdo.
(2024)
Chapter 2 - Industry 4.0 and food sustainability: role of automation, digitalisation, and green technologies.
Academic chapter
-
Rustad, Turid;
Falch, Eva;
Slizyte, Rasa;
Sasidharan, Abhilash.
(2024)
Chapter 2. Peptides and Proteins.
Academic chapter
-
Rustad, Turid;
Falch, Eva.
(2024)
Chapter 7. Lipid Oxidation.
Academic chapter
-
Farjami, Toktam;
Sharma, Animesh;
Hagen, Lars;
Jensen, Ida-Johanne;
Falch, Eva.
(2024)
Comparative study on composition and functional properties of brewer's spent grain proteins precipitated by citric acid and hydrochloric acid.
Food Chemistry
Academic article
-
Vu, Dat Trong;
Jensen, Ida-Johanne;
Falch, Eva;
Elvevoll, Edel Oddny.
(2024)
A closer look at low trophic level resources: Orange-footed sea cucumber (Cucumaria frondosa) and red sea cucumber (Parastichopus tremulus).
Norges teknisk-naturvitenskapelige universitet
Doctoral thesis
-
Meidell, Line Skontorp;
Falch, Eva;
Rustad, Turid;
Carvajal, Ana Karina.
(2024)
Valorization of whitefish residuals generated onboard deep-sea vessels – from waste to value.
Norges teknisk-naturvitenskapelige universitet
Doctoral thesis
-
Falch, Eva;
Slizyte, Rasa;
Rustad, Turid;
Jensen, Ida-Johanne.
(2024)
Chapter 14 Composition and Calories.
Academic chapter
-
Vu, Dat Trong;
Kletthagen, Malin Christine;
Elvevoll, Edel Oddny;
Falch, Eva;
Jensen, Ida-Johanne.
(2024)
Simulated Digestion of Red Sea Cucumber (Parastichopus tremulus): A Study of Protein Quality and Antioxidant Activity.
Applied Sciences
Academic article
-
Farjami, Toktam;
Slizyte, Rasa;
Jensen, Ida-Johanne;
Falch, Eva.
(2024)
Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates.
Food Bioscience
Academic article
-
Falch, Eva.
(2024)
Biotechnology for increased resource utilisation of fish side-streams.
Nutrition Research and Food Science Journal
Academic article
-
Alquiza Madina, Maria;
Grimaldo Vela, Eduardo Enrique;
Grimsmo, Leif;
Toldnes, Bendik;
Slizyte, Rasa;
Carvajal, Ana Karina;
Schei, Marte;
Selnes, Merethe;
Falch, Eva.
(2024)
Exploring the Potential of Atlantic Mesopelagic Species Processed on Board Commercial Fishing Vessels as a Source of Dietary Lipids.
Foods
Academic article
-
Meidell, Line Skontorp;
Slizyte, Rasa;
Mozuraityte, Revilija;
Carvajal, Ana Karina;
Rustad, Turid;
Falch, Eva.
(2024)
Valorization of Saithe (Pollachius virens) Residuals into Protein Hydrolysates—Silaging as Preservation Technology.
Foods
Academic article
2023
-
Falch, Eva.
(2023)
Physico-Chemical Properties and Nutrition of Marine Lipids.
Foods
Academic article
-
Meidell, Line Skontorp;
Slizyte, Rasa;
Mozuraityte, Revilija;
Carvajal, Ana Karina;
Rustad, Turid;
Standal, Inger Beate;
Kopczyk, Monika;
Falch, Eva.
(2023)
Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality.
Heliyon
Academic article
-
Vu, Dat Trong;
Falch, Eva;
Elvevoll, Edel Oddny;
Jensen, Ida-Johanne.
(2023)
Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (Cucumaria frondosa)—Effect of Different Enzymes on Protein Yield and Bioactivity.
Foods
Academic article
-
Falch, Eva.
(2023)
Studenter og mataktører i samspill om BÆREKRAFTIG MAT OG RAMMEBETINGELSER.
Norsk Sjømat
Popular science article
-
Falch, Eva.
(2023)
EU Code of Conduct for Responsible Food Business and Marketing Practices – NTNUs activities report (April 2023).
EU Commission
Research report
-
Meidell, Line Skontorp;
Carvajal, Ana Karina;
Rustad, Turid;
Falch, Eva.
(2023)
Upgrading Marine Oils from Cod (Gadus morhua) On-Board the Deep-Sea Vessels—From Waste to Value.
Foods
Academic article
-
Falch, Eva;
Myhre-Sølvesen, Magnus;
Okubajno, Sewuese.
(2023)
Enrichment of instant foods using microencapsulated fish oil; chemical,rheological, sensory, and textural properties.
Norges teknisk-naturvitenskapelige universitet
Master thesis
2022
-
Marak, Sengnolotha;
Kaushik, Nutan;
Dikiy, Alexander;
Shumilina, Elena;
Falch, Eva.
(2022)
Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology.
Foods
Academic article
-
Falch, Eva;
Vikingstad, Thea.
(2022)
Oxidation of fish oil and powder - exploring suitable methods for the determination of oxidative changes in fish oil and powder (Masterstudent Thea Vikingsstad).
NTNU
Master thesis
-
Falch, Eva;
Izadinajafabadi, Parisa.
(2022)
Spray drying microencapsulation of salmon oil with plant-based protein (Masterstudent Parisa Izadinajafabadi).
NTNU
Master thesis
-
Falch, Eva.
(2022)
Norske og japanske studenter samarbeider om
FREMTIDENS MAT.
Norsk Sjømat
Popular science article
2021
-
Marak, Sengnolotha;
Shumilina, Elena;
Kaushik, Nutan;
Falch, Eva;
Dikiy, Alexander.
(2021)
Effect of Different Drying Methods on the Nutritional Value of Hibiscus sabdariffa Calyces as Revealed by NMR Metabolomics.
Molecules
Academic article
-
Hjellnes, Veronica Hammer;
Rustad, Turid;
Jensen, Ida-Johanne;
Eiken, Elin;
Pettersen, Stine Marie;
Falch, Eva.
(2021)
Ultrafiltration of Saithe (Pollachius virens) Protein Hydrolysates and Its Effect on Antioxidative Activity.
Catalysts
Academic article
2020
-
Daugstad, Karoline;
Boks, Casper;
Falch, Eva;
Nisja, Ragnhild;
Nuijten, Anne;
Pukstad, Brita.
(2020)
Documentation and visibility of innovation at NTNU -
Focus on societal impact and collaboration with working life.
NTNU
Research report
-
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.
AMITY
Working paper
-
Falch, Eva;
Mothe-Diniz, Thais;
Busuoli, Massimo;
Hjellnes, Veronica Hammer.
(2020)
Position Paper on the European Commission`s Farm to Fork Strategy 2020.
NTNU Food Forum
Research report
-
Hjellnes, Veronica Hammer;
Rustad, Turid;
Falch, Eva.
(2020)
The value chain of the white fish industry in Norway: History, current status and possibilities for improvement – A review.
Regional Studies in Marine Science
Academic literature review
2019
-
Larsen, Frida;
Rustad, Turid;
Falch, Eva.
(2019)
Fish Protein Hydrolysates - two case studies of potential for utilization of rest raw material as food ingredients in Norway and India.
Norges teknisk-naturvitenskapelige universitet
Master thesis
-
Brustad, Kristin;
Rustad, Turid;
Falch, Eva.
(2019)
Lipid quality and utilization of rest raw material from fish processing - Based on the study of two cases: Norwegian
herring and Indian surimi.
NTNU
Master thesis
-
Roche, Helen M.;
Alminger, Marie;
Bicshoff, Stephan;
Byrne, Molly;
Brierley, Chrissie;
Conner, Mark;
Darcy-Vrillon, Beatrice;
Dragsted, Lars Ove;
Eisner, Peter;
Falch, Eva.
(2019)
STRATEGIC RESEARCH AGENDA 3ed Joint Programming Initiative “A Healthy Diet for a Healthy Life” 2019
Strategic Research Agenda - Joint Programming Initiative a Healthy Diet for a Healthy Life is apublication of the Joint Programming Initiative a Healthy Diet for a Healthy Life and has receivedinput from the Coordination and Support Action JPI HDHL 2.0, a project funded by Horizon 2020 as no. 696300.www.healthydietforhealthylife.eu.
Joint Programming Initiative a Healthy Diet for a Healthy Life
Research report
-
Afseth, Nils Kristian;
Lindberg, Diana;
Falch, Eva;
Dalsnes, Marte Ryen.
(2019)
Enzymatic protein hydrolysis of residual raw materials from poultry - A study of proteases’ selectivity toward collagen and myofibrillar proteins.
Norges teknisk-naturvitenskapelige universitet
Master thesis
2015
-
Falch, Eva.
(2015)
Høy kvalitet på laks og ørret - Norsk laks og ørret er eksempler på kunnskapsprodukter som til stadig utvikles og forbedres gjennom ny teknologi i alle deler av verdikjeden.
Ingeniør-nytt : ukeavis for teknologi og nyskapning
Popular science article
-
Falch, Eva;
Juul, Nils V.
(2015)
Økt profilering ga resultater på søkertallene!.
Norsk Sjømat
Professional article
2014
-
Dizdarevic, Lili Leko;
Biswas, Dipankar;
Uddin, Main;
Jørgensen, Aud Jeanette;
Falch, Eva;
Bastani, Nasser Ezzatkhah;
Duttaroy, Asim K..
(2014)
Inhibitory effects of kiwifruit extract on human platelet aggregation and plasma angiotensin-converting enzyme activity.
Platelets
Academic article
-
Falch, Eva.
(2014)
Norges beste studiemiljø – mener studentene!.
Matindustrien
Professional article
-
Falch, Eva.
(2014)
Norges beste studiemiljø – i følge studentene selv.
Rådgivernytt
Popular science article
2012
-
Kirkhus, Bente;
Lamglait, Amandine;
Eilertsen, Karl-Erik;
Falch, Eva;
Haider, Trond;
Vik, Hogne;
Hoem, Nils;
Hagve, Tor-Arne;
Basu, Samar;
Olsen, Elisabeth.
(2012)
Effects of similar intakes of marine n-3 fatty acids from enriched food products and fish oil on cardiovascular risk markers in healthy human subjects.
British Journal of Nutrition
Academic article
2009
-
Slizyte, Rasa;
Mozuraityte, Revilija;
Martinez-Alvarez, Oscar;
Falch, Eva;
Fouchereau-Peron, Martine;
Rustad, Turid.
(2009)
Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones.
Process Biochemistry
Academic article
2008
-
Dybvik, Anette Israelsen;
Falch, Eva;
Rustad, Turid.
(2008)
Solid phase extraction as a tool to separate lipid classes and study deterioration of marine lipids.
Journal of Aquatic Food Product Technology
Academic article
2007
-
Falch, Eva;
Størseth, Trond Røvik;
Aursand, Marit.
(2007)
High resolution NMR for studying lipid hydrolysis and esterification in cod (Gadus morhua) gonads.
Chemistry and Physics of Lipids
Academic article
2006
-
Falch, Eva.
(2006)
Lipids from residual fish raw materials: Quality assessment by advanced analytical methods.
Norges teknisk-naturvitenskapelige universitet
Doctoral thesis
-
Falch, Eva;
Rustad, Turid;
Jónsdóttir, R.;
Shaw, N.B.;
Dumay, J.;
Berge, J.P.;
Arason, S.;
Kerry, J.P.;
Sandbakk, Marit;
Aursand, Marit.
(2006)
Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform species.
Journal of Food Composition and Analysis
Academic article
-
Falch, Eva;
Rustad, Turid;
Aursand, Marit.
(2006)
By-products from gadiform species as raw material for production of marine lipids as ingredients in food or feed.
Process Biochemistry
Academic article
-
Falch, Eva;
Storseth, TR;
Aursand, M..
(2006)
Multi-component analysis of marine lipids in fish gonads with emphasis on phospholipids using high resolution NMR spectroscopy.
Chemistry and Physics of Lipids
Academic article
2005
-
Slizyte, Rasa;
Falch, Eva;
Dauksas, Egidijus;
Storrø, Ivar;
Rustad, Turid.
(2005)
Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products.
Process Biochemistry
Academic article
-
Falch, Eva;
Slizyte, Rasa;
Dauksas, Egidijus;
Rustad, Turid.
(2005)
Composition of fatty acids and lipid classes in bulk products generated during enzymic hydrolysis of cod (Gadus morhua) by-products.
Process Biochemistry
Academic article
2004
-
Slizyte, Rasa;
Egidijus, Dauksas;
Falch, Eva;
Storrø, Ivar;
Rustad, Turid.
(2004)
Yield and composition of different fractions obtained after enzymatic hydrolysis of cod (Gadus morhua) by-products.
Process Biochemistry
Academic article
-
Stoknes, Iren Merete S;
Økland, HMW;
Falch, Eva;
Emblemsvåg, Marianne Synnes.
(2004)
Fatty acid and lipid class composition in eyes and brain from teleosts and elasmobranchs.
Comparative Biochemistry and Physiology - Part B: Biochemistry & Molecular Biology
Academic article
Journal publications
-
Alquiza Madina, Maria;
Slizyte, Rasa;
Carvajal, Ana Karina;
Falch, Eva Holmquist.
(2026)
Proteolytic Activity in Four Low-Trophic Marine Species from the North Atlantic: Effects of pH and Temperature Across Species.
Journal of Aquatic Food Product Technology
Academic article
-
Falch, Eva Holmquist;
Langfoss, Kari Helgetun.
(2025)
ENHANCING COMPETENCIES ON RESOURCE UTILISATION IN HIGHER EDUCATION.
3rd European GREEN Conference
Conference abstract
-
Okubanjo, Sewuese;
Mæhle, Natalia;
Rugland, Marie U.;
Falch, Eva Holmquist.
(2025)
Consumer Perceptions of Foods Fortified with Omega-3 from Fish Processing Side Streams.
Journal of Aquatic Food Product Technology
Academic article
-
Slizyte, Rasa;
Egidijus, Dauksas;
Falch, Eva;
Storrø, Ivar;
Rustad, Turid.
(2004)
Yield and composition of different fractions obtained after enzymatic hydrolysis of cod (Gadus morhua) by-products.
Process Biochemistry
Academic article
-
Scheibenzuber, Sophie;
Pucci, Emilia;
Presenti, Ombretta;
Serafini, Giacomo;
Nobili, Chiara;
Zoani, Claudia;
Duta, Denisa Eglantina;
Mihai, Adriana Laura;
Criveanu-Stamatie, Gabriela Daniela;
Belc, Nastasia.
(2025)
Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study.
Frontiers in Nutrition
Academic article
-
Kaushik, Nutan;
Falch, Eva;
Slizyte, Rasa;
Kumari, Asha;
Khushboo, NN;
Hjellnes, Veronica Hammer;
Sharma, Abhishek;
Rajauria, Gaurav.
(2024)
Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues.
Food Chemistry
Academic article
-
Slizyte, Rasa;
Falch, Eva;
Dauksas, Egidijus;
Storrø, Ivar;
Rustad, Turid.
(2005)
Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products.
Process Biochemistry
Academic article
-
Falch, Eva.
(2023)
Physico-Chemical Properties and Nutrition of Marine Lipids.
Foods
Academic article
-
Kirkhus, Bente;
Lamglait, Amandine;
Eilertsen, Karl-Erik;
Falch, Eva;
Haider, Trond;
Vik, Hogne;
Hoem, Nils;
Hagve, Tor-Arne;
Basu, Samar;
Olsen, Elisabeth.
(2012)
Effects of similar intakes of marine n-3 fatty acids from enriched food products and fish oil on cardiovascular risk markers in healthy human subjects.
British Journal of Nutrition
Academic article
-
Marak, Sengnolotha;
Kaushik, Nutan;
Dikiy, Alexander;
Shumilina, Elena;
Falch, Eva.
(2022)
Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology.
Foods
Academic article
-
Farjami, Toktam;
Sharma, Animesh;
Jensen, Ida-Johanne;
Falch, Eva.
(2024)
A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment.
Journal of Agriculture and Food Research
Academic article
-
Farjami, Toktam;
Glomm, Wilhelm;
Molesworth, Peter Patrick;
Jensen, Ida-Johanne;
Falch, Eva.
(2024)
Microencapsulation of fish oil with brewer's spent grain proteins: Effect of citric acid and emulsion pH.
Food Hydrocolloids
Academic article
-
Falch, Eva;
Størseth, Trond Røvik;
Aursand, Marit.
(2007)
High resolution NMR for studying lipid hydrolysis and esterification in cod (Gadus morhua) gonads.
Chemistry and Physics of Lipids
Academic article
-
Falch, Eva;
Rustad, Turid;
Jónsdóttir, R.;
Shaw, N.B.;
Dumay, J.;
Berge, J.P.;
Arason, S.;
Kerry, J.P.;
Sandbakk, Marit;
Aursand, Marit.
(2006)
Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform species.
Journal of Food Composition and Analysis
Academic article
-
Meidell, Line Skontorp;
Slizyte, Rasa;
Mozuraityte, Revilija;
Carvajal, Ana Karina;
Rustad, Turid;
Standal, Inger Beate;
Kopczyk, Monika;
Falch, Eva.
(2023)
Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality.
Heliyon
Academic article
-
Falch, Eva;
Rustad, Turid;
Aursand, Marit.
(2006)
By-products from gadiform species as raw material for production of marine lipids as ingredients in food or feed.
Process Biochemistry
Academic article
-
Vu, Dat Trong;
Falch, Eva;
Elvevoll, Edel Oddny;
Jensen, Ida-Johanne.
(2023)
Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (Cucumaria frondosa)—Effect of Different Enzymes on Protein Yield and Bioactivity.
Foods
Academic article
-
Dizdarevic, Lili Leko;
Biswas, Dipankar;
Uddin, Main;
Jørgensen, Aud Jeanette;
Falch, Eva;
Bastani, Nasser Ezzatkhah;
Duttaroy, Asim K..
(2014)
Inhibitory effects of kiwifruit extract on human platelet aggregation and plasma angiotensin-converting enzyme activity.
Platelets
Academic article
-
Farjami, Toktam;
Sharma, Animesh;
Hagen, Lars;
Jensen, Ida-Johanne;
Falch, Eva.
(2024)
Comparative study on composition and functional properties of brewer's spent grain proteins precipitated by citric acid and hydrochloric acid.
Food Chemistry
Academic article
-
Falch, Eva.
(2023)
Studenter og mataktører i samspill om BÆREKRAFTIG MAT OG RAMMEBETINGELSER.
Norsk Sjømat
Popular science article
-
Slizyte, Rasa;
Mozuraityte, Revilija;
Martinez-Alvarez, Oscar;
Falch, Eva;
Fouchereau-Peron, Martine;
Rustad, Turid.
(2009)
Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones.
Process Biochemistry
Academic article
-
Falch, Eva.
(2015)
Høy kvalitet på laks og ørret - Norsk laks og ørret er eksempler på kunnskapsprodukter som til stadig utvikles og forbedres gjennom ny teknologi i alle deler av verdikjeden.
Ingeniør-nytt : ukeavis for teknologi og nyskapning
Popular science article
-
Meidell, Line Skontorp;
Carvajal, Ana Karina;
Rustad, Turid;
Falch, Eva.
(2023)
Upgrading Marine Oils from Cod (Gadus morhua) On-Board the Deep-Sea Vessels—From Waste to Value.
Foods
Academic article
-
Falch, Eva.
(2022)
Norske og japanske studenter samarbeider om
FREMTIDENS MAT.
Norsk Sjømat
Popular science article
-
Falch, Eva.
(2014)
Norges beste studiemiljø – mener studentene!.
Matindustrien
Professional article
-
Marak, Sengnolotha;
Shumilina, Elena;
Kaushik, Nutan;
Falch, Eva;
Dikiy, Alexander.
(2021)
Effect of Different Drying Methods on the Nutritional Value of Hibiscus sabdariffa Calyces as Revealed by NMR Metabolomics.
Molecules
Academic article
-
Falch, Eva.
(2014)
Norges beste studiemiljø – i følge studentene selv.
Rådgivernytt
Popular science article
-
Dybvik, Anette Israelsen;
Falch, Eva;
Rustad, Turid.
(2008)
Solid phase extraction as a tool to separate lipid classes and study deterioration of marine lipids.
Journal of Aquatic Food Product Technology
Academic article
-
Vu, Dat Trong;
Tsoukalas, Dionysios;
Jakobsen, Anita Nordeng;
Falch, Eva;
Haugen, John-Erik;
Jensen, Ida-Johanne.
(2025)
Quality parameters and storage stability of the Norwegian red sea cucumber (Parastichopus tremulus).
Food Bioscience
Academic article
-
Vu, Dat Trong;
Kletthagen, Malin Christine;
Elvevoll, Edel Oddny;
Falch, Eva;
Jensen, Ida-Johanne.
(2024)
Simulated Digestion of Red Sea Cucumber (Parastichopus tremulus): A Study of Protein Quality and Antioxidant Activity.
Applied Sciences
Academic article
-
Falch, Eva;
Storseth, TR;
Aursand, M..
(2006)
Multi-component analysis of marine lipids in fish gonads with emphasis on phospholipids using high resolution NMR spectroscopy.
Chemistry and Physics of Lipids
Academic article
-
Falch, Eva;
Slizyte, Rasa;
Dauksas, Egidijus;
Rustad, Turid.
(2005)
Composition of fatty acids and lipid classes in bulk products generated during enzymic hydrolysis of cod (Gadus morhua) by-products.
Process Biochemistry
Academic article
-
Hjellnes, Veronica Hammer;
Rustad, Turid;
Falch, Eva.
(2020)
The value chain of the white fish industry in Norway: History, current status and possibilities for improvement – A review.
Regional Studies in Marine Science
Academic literature review
-
Farjami, Toktam;
Slizyte, Rasa;
Jensen, Ida-Johanne;
Falch, Eva.
(2024)
Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates.
Food Bioscience
Academic article
-
Falch, Eva.
(2024)
Biotechnology for increased resource utilisation of fish side-streams.
Nutrition Research and Food Science Journal
Academic article
-
Hjellnes, Veronica Hammer;
Rustad, Turid;
Jensen, Ida-Johanne;
Eiken, Elin;
Pettersen, Stine Marie;
Falch, Eva.
(2021)
Ultrafiltration of Saithe (Pollachius virens) Protein Hydrolysates and Its Effect on Antioxidative Activity.
Catalysts
Academic article
-
Stoknes, Iren Merete S;
Økland, HMW;
Falch, Eva;
Emblemsvåg, Marianne Synnes.
(2004)
Fatty acid and lipid class composition in eyes and brain from teleosts and elasmobranchs.
Comparative Biochemistry and Physiology - Part B: Biochemistry & Molecular Biology
Academic article
-
Alquiza Madina, Maria;
Grimaldo Vela, Eduardo Enrique;
Grimsmo, Leif;
Toldnes, Bendik;
Slizyte, Rasa;
Carvajal, Ana Karina;
Schei, Marte;
Selnes, Merethe;
Falch, Eva.
(2024)
Exploring the Potential of Atlantic Mesopelagic Species Processed on Board Commercial Fishing Vessels as a Source of Dietary Lipids.
Foods
Academic article
-
Falch, Eva;
Juul, Nils V.
(2015)
Økt profilering ga resultater på søkertallene!.
Norsk Sjømat
Professional article
-
Meidell, Line Skontorp;
Slizyte, Rasa;
Mozuraityte, Revilija;
Carvajal, Ana Karina;
Rustad, Turid;
Falch, Eva.
(2024)
Valorization of Saithe (Pollachius virens) Residuals into Protein Hydrolysates—Silaging as Preservation Technology.
Foods
Academic article
Part of book/report
-
Falch, Eva Holmquist;
Jensen, Ida-Johanne.
(2025)
Maximizing the utilization of seafood resources.
Academic chapter
-
Bigliardi, Barbara;
Filippelli, Serena;
Pini, Benedetta;
Falch, Eva;
Gunduz, Cennet Pelin Boyaci;
Hassoun, Abdo.
(2024)
Chapter 2 - Industry 4.0 and food sustainability: role of automation, digitalisation, and green technologies.
Academic chapter
-
Rustad, Turid;
Falch, Eva;
Slizyte, Rasa;
Sasidharan, Abhilash.
(2024)
Chapter 2. Peptides and Proteins.
Academic chapter
-
Rustad, Turid;
Falch, Eva.
(2024)
Chapter 7. Lipid Oxidation.
Academic chapter
-
Falch, Eva;
Slizyte, Rasa;
Rustad, Turid;
Jensen, Ida-Johanne.
(2024)
Chapter 14 Composition and Calories.
Academic chapter
Report
-
Daugstad, Karoline;
Boks, Casper;
Falch, Eva;
Nisja, Ragnhild;
Nuijten, Anne;
Pukstad, Brita.
(2020)
Documentation and visibility of innovation at NTNU -
Focus on societal impact and collaboration with working life.
NTNU
Research report
-
Falch, Eva.
(2023)
EU Code of Conduct for Responsible Food Business and Marketing Practices – NTNUs activities report (April 2023).
EU Commission
Research report
-
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.
AMITY
Working paper
-
Falch, Eva;
Mothe-Diniz, Thais;
Busuoli, Massimo;
Hjellnes, Veronica Hammer.
(2020)
Position Paper on the European Commission`s Farm to Fork Strategy 2020.
NTNU Food Forum
Research report
-
Roche, Helen M.;
Alminger, Marie;
Bicshoff, Stephan;
Byrne, Molly;
Brierley, Chrissie;
Conner, Mark;
Darcy-Vrillon, Beatrice;
Dragsted, Lars Ove;
Eisner, Peter;
Falch, Eva.
(2019)
STRATEGIC RESEARCH AGENDA 3ed Joint Programming Initiative “A Healthy Diet for a Healthy Life” 2019
Strategic Research Agenda - Joint Programming Initiative a Healthy Diet for a Healthy Life is apublication of the Joint Programming Initiative a Healthy Diet for a Healthy Life and has receivedinput from the Coordination and Support Action JPI HDHL 2.0, a project funded by Horizon 2020 as no. 696300.www.healthydietforhealthylife.eu.
Joint Programming Initiative a Healthy Diet for a Healthy Life
Research report
Student thesis or dissertation
-
Larsen, Frida;
Rustad, Turid;
Falch, Eva.
(2019)
Fish Protein Hydrolysates - two case studies of potential for utilization of rest raw material as food ingredients in Norway and India.
Norges teknisk-naturvitenskapelige universitet
Master thesis
-
Brustad, Kristin;
Rustad, Turid;
Falch, Eva.
(2019)
Lipid quality and utilization of rest raw material from fish processing - Based on the study of two cases: Norwegian
herring and Indian surimi.
NTNU
Master thesis
-
Falch, Eva.
(2006)
Lipids from residual fish raw materials: Quality assessment by advanced analytical methods.
Norges teknisk-naturvitenskapelige universitet
Doctoral thesis
-
Falch, Eva;
Vikingstad, Thea.
(2022)
Oxidation of fish oil and powder - exploring suitable methods for the determination of oxidative changes in fish oil and powder (Masterstudent Thea Vikingsstad).
NTNU
Master thesis
-
Falch, Eva;
Izadinajafabadi, Parisa.
(2022)
Spray drying microencapsulation of salmon oil with plant-based protein (Masterstudent Parisa Izadinajafabadi).
NTNU
Master thesis
-
Vu, Dat Trong;
Jensen, Ida-Johanne;
Falch, Eva;
Elvevoll, Edel Oddny.
(2024)
A closer look at low trophic level resources: Orange-footed sea cucumber (Cucumaria frondosa) and red sea cucumber (Parastichopus tremulus).
Norges teknisk-naturvitenskapelige universitet
Doctoral thesis
-
Meidell, Line Skontorp;
Falch, Eva;
Rustad, Turid;
Carvajal, Ana Karina.
(2024)
Valorization of whitefish residuals generated onboard deep-sea vessels – from waste to value.
Norges teknisk-naturvitenskapelige universitet
Doctoral thesis
-
Falch, Eva;
Myhre-Sølvesen, Magnus;
Okubajno, Sewuese.
(2023)
Enrichment of instant foods using microencapsulated fish oil; chemical,rheological, sensory, and textural properties.
Norges teknisk-naturvitenskapelige universitet
Master thesis
-
Afseth, Nils Kristian;
Lindberg, Diana;
Falch, Eva;
Dalsnes, Marte Ryen.
(2019)
Enzymatic protein hydrolysis of residual raw materials from poultry - A study of proteases’ selectivity toward collagen and myofibrillar proteins.
Norges teknisk-naturvitenskapelige universitet
Master thesis
Teaching
Courses
Outreach
2026
-
Conference lectureLangdal, Andreas; Jensen, Ida-Johanne; Falch, Eva Holmquist; Bar, Eirin Marie Skjøndal. (2026) Upcycling of Atlantic herring (Clupea harengus) products. Implications of life cycle assessment methodological goal-statement paradigms. Tentative findings. Nordic Solutions through Sustainable Resource Management and Animal Production
2025
-
Conference posterEiken, Brede Bjerke; Falch, Eva; Atanassova, Miroslava; Giske, Lars Andre Langøyli. (2025) Bioprospecting and valorization of Atlantic cod heads from the Norwegian oceanic fleet. Bioprosp_25
2024
-
Conference lectureFalch, Eva Holmquist; Rugland, Marie Ullestad. (2024) Ny undersøkelse 2024: Studentenes tanker om eget sjømatforbruk, NTNU. Norway Seafood Conference 2024 - Future of Seafood
-
Conference lectureFalch, Eva Holmquist; Jensen, Ida-Johanne. (2024) Sjømatkvalitet og bærekraft. Norway Seafood Conference 2024 - Future of Seafood
-
Conference lectureFalch, Eva Holmquist. (2024) Establishing co-creation platforms for students to engage in shaping future sustainable food systems. 22nd World Congress of Food Science and Technology (UFoST)
-
Conference lectureFalch, Eva Holmquist. (2024) Seafood processing side-streams as future food ingredients. 22nd World Congress of Food Science and Technology (UFoST)
-
Conference lectureFalch, Eva Holmquist. (2024) Upcycling processing side streams from the food industry. 2nd European GREEN Conference
-
Conference lectureFalch, Eva Holmquist. (2024) Strategic dialogue-based models in higher education to meet the society's need for more sustainable food systems. 2nd European GREEN Conference
-
LectureFalch, Eva. (2024) Shared global value chains - biotechnology for increased utilisation of fisheries side streams. Joint seminar for PhD students at TUMSAT
-
LectureFalch, Eva; Marie, Rugland. (2024) Undersøkelse blant studenter mars 2024 - Sjømatkonsum. Norway Seafood Conference
2023
-
Conference lectureFalch, Eva. (2023) Multidisciplinary and multiactor collaboration for sustainable food systems. Provide open day Trondheim
-
LectureMæhle, Natalia; Okubanjo, Sewuese; Falch, Eva. (2023) Exploring consumer acceptance of food containing marine residual raw materials: Motivations and barriers. 2023 Global Marketing Conference
-
Interview
-
Conference lectureMeidell, Line Skontorp; Falch, Eva. (2023) Exploring enzymes in marine raw materials. Enzyme conferance 2023
-
Conference lectureMeidell, Line Skontorp; Falch, Eva. (2023) Marint restråstoff - råstoff med stort potensial. Norway Seafood Festival 2023
-
LectureAlquiza Madina, Maria; Slizyte, Rasa; Carvajal, Ana Karina; Falch, Eva. (2023) Biotechnology and calanoid copepods in the norwegian sea, a case study where biology influences technological processes. European Congress on Marine Biotechnology
-
Lecture
-
LectureAlquiza Madina, Maria; Slizyte, Rasa; Carvajal, Ana Karina; Falch, Eva. (2023) Enzymatic activity in mesopelagic species: enhancing the quality and sustainability of the raw material. WEFTA - West European Fish Technologists Association
-
Conference posterMæhle, Natalia; Okubanjo, Sewuese; Falch, Eva. (2023) Consumer Acceptance of Food Fortified with Unused Bioresources: Focus Group Study. American Marketing Association Winter Academic Conference
-
LectureFalch, Eva. (2023) EU-Missions Restore our Oceans and waters (short presentation intro to the panel debate and member of the panel debate). 1.st European Green Conference
-
LectureFalch, Eva. (2023) Changing habits for sustainable food systems (Parallel session during the NTNU European Conference 2023). 7th NTNU European Conference. The future guiding the present - The role of R&I and Education in Navigating current and incoming EU- challenges
-
LectureFalch, Eva. (2023) NTNU Food Forum «Fremtidige muligheter med bærekraftige matsystem». Fremtidige muligheter med bærekraftige matsystem
-
Conference lectureFalch, Eva; Busuoli, Massimo. (2023) DIGITAL CLASSROOMS ON FOOD POLICY IN HIGHER EDUCATION. 1st European Green Conference
-
Lecture
-
LectureFalch, Eva. (2023) Workshop on sustainable food and framework conditions. Workshop on sustainable food and framework conditions
-
LectureFalch, Eva. (2023) Building teams for sustainable food systems (invited plenary speaker). First European Green Conference
-
LectureFalch, Eva. (2023) Europeiske rammebetingelser for matsektoren - et veikart. Fremtidens mattrender - hva spiser vi i 2030?
-
Conference lectureOkubanjo, Sewuese; Mæhle, Natalia; Falch, Eva. (2023) Consumer Expectations of Foods Fortified with Microencapsulated Fish Oil from Residual Raw Materials. EuroFed Lipids (foredrag holdt av Eva Falch)
-
Conference lectureOlsen, Anna; Bar, Eirin Marie Skjøndal; Falch, Eva; Jensen, Ida-Johanne. (2023) Arbeisdslivsrelevans og tverrfaglighet inn i studieprogram- og emneutvikling. MNT konferansen 2023
-
Conference posterSølvesen-Myhre, Magnus; Okubanjo, Sewuese; Falch, Eva. (2023) Demonstration activity with different food emulsions during the Norwegian seafood conference Trondheim February 2023. Norway Seafood Conference
-
LectureOkubanjo, Sewuese; Mæhle, Natalia; Falch, Eva. (2023) Consumer perceptions of taste and texture of foods fortified with MFO from Residual Raw materials. Nordic Sensory Workshop
-
Conference lectureVu, Dat Trong; Tsoukalas, Dionysios; Jakobsen, Anita Nordeng; Falch, Eva; Jensen, Ida-Johanne. (2023) Quality parameters of the Norwegian red sea cucumber (Parastichopus tremulus) during a storage trial. The European Federation of Food Science and Technology (EFFoST)
-
Conference lectureVu, Dat Trong; Falch, Eva; Elvevoll, Edel Oddny; Jensen, Ida-Johanne. (2023) Simulated digestion of red sea cucumber (Parastihopus tremulus) – Protein quality and antioxidantive capacity. 51st Conference of the Western European Fish Technologists' Association (WEFTA)
2022
-
Conference lectureAlquiza Madina, Maria; Falch, Eva; Carvajal, Ana Karina; Slizyte, Rasa; Grimaldo Vela, Eduardo Enrique; Grimsmo, Leif. (2022) LIPIDS FROM THE DEEP SEA: THE POTENTIAL OF THE MESOPELAGIC SPECIES AS PART OF THE FUTURE DIET. 31st Nordic Lipid Lipidforum Symposium
-
Conference lectureMeidell, Line Skontorp; Carvajal, Ana Karina; Rustad, Turid; Falch, Eva. (2022) Increasing the utilization of whitefish rest raw materials generated on board the deep-sea vessels - effect of sorting and storage on the oil quality produced by thermal treatment and silaging. Nor-Fishing 2022
-
Conference posterMeidell, Line Skontorp; Slizyte, Rasa; Carvajal, Ana Karina; Rustad, Turid; Falch, Eva. (2022) Increasing the utilization of whitefish rest raw materials generated on board the deep-sea vessels - effect of sorting and storage on the oil quality produced by thermal treatment and silaging. Nordic Food Forum Conference 2022
-
Conference posterMeidell, Line Skontorp; Slizyte, Rasa; Carvajal, Ana Karina; Rustad, Turid; Falch, Eva. (2022) Increasing the utilization of whitefish rest raw materials generated on board the deep-sea vessels - effect of sorting and storage on the oil quality produced by thermal treatment and silaging. Nordic Lipidforum Symposium 2022
-
Conference posterOkubajno, Sewuese; Falch, Eva. (2022) Demonstration of fortified smoothie. First annual Nordic Food Forum - Future sustainable food systems Exchange of knowledge and expertise between food actors
-
Conference lectureJohnsen, Heidi; Glomm, Wilhelm; Molesworth, Peter Patrick; Slizyte, Rasa; Mozuraityte, Revilija; Falch, Eva; Okubanjo, Sewuese; Mæhle, Natalia. (2022) Mikroinnkapsling av omega-3 fra restråstoff for bruk i mat - prosjektet Omega. Havbruk 2022
-
LectureFalch, Eva. (2022) (1) Bærekraftig mat og rammebetingelser (2) Sirkulærøkonomi med noen eksempler. Internasjonalt fylkesnett - representanter fra alle landets fylker
-
LectureFalch, Eva. (2022) Towards sustainable food systems – Co-creation between researchers and food actors. Visit from the International Institute of Gastronomy, Culture and Art (IGCAT)
-
LectureFalch, Eva. (2022) Innovasjonsteam for å løfte Trøndelag som bærekraftig matregion. Hvordan produserer vi bærekraftig mat i Midtnorge
-
Conference lectureFalch, Eva. (2022) Side streams from food processing into new food and feed -a circular economy approach. 3rd International Conference Food Industry Byproducts
-
Conference lectureFalch, Eva; Okubajno, Sewuese. (2022) Encapsulation of lipids. Lipid academy at Nordic Lipidforum Symposium
-
Interview
-
Interview
-
Interview
-
LectureFalch, Eva. (2022) Gentle technologies to increase utilization of food resources. First annual Nordic Food Forum - Future sustainable food systems Exchange of knowledge and expertise between food actors
-
LectureLangfoss, Kari Helgetun; Falch, Eva; Wangbertrø, Isa-Lill. (2022) Sustainable food from students’ perspective – dialogue with NTNU students. First annual Nordic Food Forum - Future sustainable food systems Exchange of knowledge and expertise between food actors
-
Conference lectureIzadinajafabadi, Parisa; Glom, Wilhelm; Jensen, Ida-Johanne; Tolstorebrov, Ignat; Falch, Eva. (2022) Spray drying Microencapsulation of Salmon oil with plant-based protein. 31st Nordic Lipidforum Symposium
-
LectureFalch, Eva; Johnsen, Heidi. (2022) Ny teknologi for mer omega-3 i matvarer. Ernærigskonferansen NTFE 2022
-
LectureFalch, Eva. (2022) Sustainable food systems (invitert innleder). Climathon Trondheim 2023 - Sustainable food systems in Trondheim and Trøndelag
-
LectureFalch, Eva. (2022) En prat i 4 fine lænestola: Hvordan skal vi videreforedle matsatsningen? (deltaker i panel). Fagseminar før Det Store Festmåltidet
-
LectureFalch, Eva; Rustad, Turid. (2022) Ambitions for full utilisation of marine resources. Training school for Japanese and Norwegian students
-
Conference lectureMeidell, Line Skontorp; Slizyte, Rasa; Mozuraityte, Revilija; Carvajal, Ana Karina; Rustad, Turid; Standal, Inger Beate; Monika, Kopczyk; Kopczyk, Monika; Falch, Eva. (2022) Silage as a preservation technology for residual raw materials from saithe (Pollachius virens) – effect of raw material freshness on the oil quality. WEFTA conferance
-
LectureFalch, Eva. (2022) NTNU Food Forum and work towards EU. The second HOLOSUSTAIN workshop "Sea cucumbers: a potential novel seafood in Europe?"
-
Conference lectureAlquiza Madina, Maria; Falch, Eva; Slizyte, Rasa; Carvajal, Ana Karina. (2022) Mesopelagic fish silage: how to preserve the quality of fresh raw material?. WEFTA conferance
-
Conference posterMæhle, Natalia; Okubanjo, Sewuese; Falch, Eva. (2022) Consumer Acceptance of Functional Food: The Case of Products Fortified with Microencapsulated Fish Oil. 2022 AMA Summer Academic Conference
2021
-
LectureFalch, Eva. (2021) Matressurser på avveie - klimapåvirkning, rammebetingelser og muligheter. Hvordan utnytter vi matressursene best?
-
Feature articleHjellnes, Veronica Hammer; Falch, Eva; Rustad, Turid. (2021) Hvor bærekraftig er fiskens reise fra hav til middagsbord?.
-
LectureBusuoli, Massimo; Falch, Eva; Mothe-Diniz, Thais. (2021) Maximising opportunities deriving from strategic positioning at EU level through internal structured approach: the NTNU Food Forum example. EARMA Digital 2021
-
Conference lectureHjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva. (2021) How partnering with the whitefish industry can promote sustainable development. WebiMar - Development in the fish and ingredient processing industry
2020
-
Conference posterFalch, Eva; Hjellnes, Veronica Hammer; Slizyte, Rasa; Nutan, Kaushic. (2020) The power of education students to make an impact on food loss reduction in a global perspective (interactive visual presentation). e-EUBCE 28th European Biomass Conference and Exhibition
-
Lecture
-
Lecture
-
LectureFalch, Eva. (2020) Opening address cluster 6: Food, bioeconomy, natural resources, agriculture and environment. Launching of Horizon Europe
-
LectureFalch, Eva; Digre, Hanne. (2020) Sustainable seafood handling and processing (key note). Nor-Fishing Digital
-
LectureFalch, Eva. (2020) Introduksjon til ensymbasert foredling, prosessvalg, og lønnsomhet(Paneldeltaker på industriseminar). Industriwebinar - enzym
-
Lecture
-
Interview
-
Interview
-
LectureFalch, Eva. (2020) Muligheter innen enzymatisk foredling av marint råstoff. Enzymbasert foredling, prosessvalg og lønnsomhet
2019
-
LectureFalch, Eva. (2019) 3rd International Symposium: Strategic involvement of students in bio economy challenges in the food sector. Sustainable technologies for food processing and preservation
-
Conference lectureFalch, Eva. (2019) Bioeconomy in the food technology education and involvement of external actors of the food value chain. Annual Symposium Re-FOOD
-
Conference lectureHjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva. (2019) Improving the value chain of the white fish industry in Norway: from capture to holistic utilization and functional products. ReValue Open Day 2019
-
Conference posterHjellnes, Veronica Hammer; Falch, Eva; Rustad, Turid. (2019) Whitefish proteins for human consumption. ReValue/ReFOOD symposium 2019
-
Conference posterHjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva. (2019) Improving the value chain of the white fish industry in Norway: from capture to holistic utilization and functional products. 49th WEFTA meeting
-
LectureSlizyte, Rasa; Falch, Eva; Aursand, Marit; Widell, Kristina Norne; Tveit, Guro Møen; Thakur, Maitri. (2019) ReFood – Indo-Norwegian research project. Workshop on Cold Chain in Tropical Countries
2018
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LectureFalch, Eva. (2018) Food value chain - need for interdisciplinary knowledge. Sustainability of food chains, science and food safety in Europe a contribution from european regions
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Conference posterSara, Aakre; Kristin, Brustad; Holm, Larsen Frida; Hammer, Hjellnes Veronica; Falch, Eva. (2018) Utilisation of rest raw material from herring; quality of proteins and lipids. 2nd International Symposium: Sustainable technologies for food processing an preservation.
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Conference posterMarak, Sengnolotha; Nutan, Kaushik; Alexander, Dikiy; Falch, Eva. (2018) Phytochemical and nutritional caracterisation of roselle (Hibiscus sabdariffa) and Development of nutritionally enriched food products by incorporating roselle calyces. 2nd International Symposium: Sustainable technologies for food processing an preservation.
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Conference posterHjellnes, Veronica; Rustad, Turid; Falch, Eva. (2018) Improving the value chain of the Norwegian Fish industry. 2nd International Symposium: Sustainable technologies for food processing an preservation.
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Conference posterHjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva. (2018) Improving the value chain of the Norwegian fish industry - from capture to holistic utilization and functional products. Re-FOOD Symposium 2018
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LectureFalch, Eva. (2018) Bioeconomy in the food Technology education - fractionation of molecules for improved utilisation of marine rest raw materials. 2nd International Symposium: Sustainable technologies for food processing an preservation.
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LectureFalch, Eva. (2018) Facilitation knowledge transfer between students and important actors of the food value chain. Study visit: Curriculum Development of Sustainable Seafood and Nutrition Security
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Conference posterTyflopoulos, Evangelos; Steinert, Martin; Olsen, Anna; Falch, Eva. (2018) Extending shelf life and reducing waste - technologies in the food industry. First International Symposium: Sustainable technologies for food processing an preservation.
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Conference posterFalch, Eva. (2018) Bioeconomy in a food perspective - knowledge delivery from university to society. First International Symposium: Sustainable technologies for food processing an preservation.
2017
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LectureFalch, Eva. (2017) Introduction of Norwegian University of Science and Technology: Department of Biotechnology and Food Science. RE-food kick-off meeting and workshop
2014
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Feature article
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Lecture
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Feature article
2013
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Contribution to radio or TV
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Conference lectureFalch, Eva. (2013) Technology for utilizing marine fatty acids in functional food and supplements (key note speaker). International Symposium Food for health
2009
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Conference lectureSlizyte, Rasa; Rustad, Turid; Mozuraityte, Revilija; Falch, Eva. (2009) Fish protein hydrolysate as antioxidant in model and food systems. 3rd TAFT conference
2006
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Conference lectureFalch, Eva; Dybvik, Anette; Rustad, Turid. (2006) Solid phase micro extraction as a tool to isolate lipid classes and deterioration of marine lipids. TAFT 2006, 2nd Joint Trans-Atlantic Fisheries Technology Conference
2004
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Conference lectureFalch, Eva; Størseth, T.R.; Aursand, M.. (2004) HR-MAS NMR to study quality changes in fish by-products. 7th International Conference on Applications of Magnetic Resonance in Food Science
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Conference lectureFalch, Eva; Størseth, T.; Aursand, M.. (2004) Quality changes in fish by-products evaluated by high resolution nuclear magnetic resonance spectroscopy. 34th WEFTA Meeting
2003
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Conference lectureSlizyte, Rasa; Alves-Filho, Odilio; Falch, Eva; Rustad, Turid. (2003) The influence of drying processes on functional properties of fish protein hydrolysates from cod (Gadus morhua) by-products. 2nd Nordic Drying Conference