Eva Falch

Vice Dean Innovation

Department of Biotechnology and Food Science NV Faculty Administration

eva.falch@ntnu.no +47 73412624

Akrinn, T02408, Kalvskinnet, Sverresgt 10-12

eva.falch@ntnu.no

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 få r 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

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. vol. 36:101293.
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. vol. 25 (8).
Kirkhus, Bente; Lamglait, Amandine; Eilertsen, Karl-Erik; Falch, Eva; Haider, Trond; Vik, Hogne; Hoem, Nils; Hagve, Tor-Arne; Basu, Samar; Olsen, Elisabeth; Seljeflot, Ingebjørg; Nyberg, Lena; Elind, Elisabeth; Ulven, Stine Marie. (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. vol. 107 (9).
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. vol. 44 (6).
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. vol. 17 (1).
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. vol. 147.
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. vol. 41.
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. vol. 19.
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. vol. 144 (1).
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. vol. 40.
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. vol. 40.
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. vol. 40 (3-4).

Report/dissertation

Falch, Eva. (2006) Lipids from residual fish raw materials. Quality assessment by advanced analytical methods. 2006. ISBN 82-471-7380-8.