Eva Falch
+4773412624
+4793098888
Akrinn, T02408, Kalvskinnet, Sverresgt 10-12
About
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 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 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)
- 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
NTNU Food Forum - academic head
OMEGA fish Oil MicroEncapsulation Generating fortified food products for improved humAn health (HAVBRUK 2020 - 2024)
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
2023
-
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
-
Meidell, Line Skontorp;
Slizyte, Rasa;
Mozuraityte, Revilija;
Carvajal, Ana Karina;
Rustad, Turid;
Standal, Inger Beate.
(2023)
Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality.
Heliyon
Academic article
2022
-
Falch, Eva.
(2022)
Norske og japanske studenter samarbeider om
FREMTIDENS MAT.
Norsk Sjømat
Popular scientific 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
Masters thesis
-
Falch, Eva;
Izadinajafabadi, Parisa.
(2022)
Spray drying microencapsulation of salmon oil with plant-based protein (Masterstudent Parisa Izadinajafabadi).
NTNU
Masters thesis
-
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
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
-
Falch, Eva;
Rustad, Turid.
(2021)
IFoodNet - Student International Innovation Training School.
Website (informational material)
-
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
-
Hjellnes, Veronica Hammer;
Falch, Eva;
Rustad, Turid.
(2021)
Hvor bærekraftig er fiskens reise fra hav til middagsbord?.
NTNU TekNat Blogg
Feature article
2020
-
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
Report
-
Tveit, Guro Møen;
Carvajal, Ana Karina;
Falch, Eva;
Slizyte, Rasa;
Remme, Jannicke;
Grimsmo, Leif.
(2020)
Increased Utilisation and Value Creation from white Fish Rest Raw Materials. Abstracts - The Third Symposium Sustainable technologies for food processing and preservation.
AMITY
Compendium
-
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
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
-
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.
NTNU
Masters thesis
-
Roche, Helen M.;
Alminger, Marie;
Bicshoff, Stephan;
Byrne, Molly;
Brierley, Chrissie;
Conner, Mark.
(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
Report
-
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.
Uten tittel (no)
Masters thesis
-
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.
NTNU
Masters 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 scientific article
-
Falch, Eva;
Juul, Nils V.
(2015)
Økt profilering ga resultater på søkertallene!.
Norsk Sjømat
Article in business/trade/industry journal
2014
-
Dizdarevic, Lili Leko;
Biswas, Dipankar;
Uddin, Main;
Jørgensen, Aud Jeanette;
Falch, Eva;
Bastani, Nasser Ezzatkhah.
(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 – i følge studentene selv.
Rådgivernytt
Popular scientific article
-
Falch, Eva.
(2014)
Matnyttig utdanning med høy trivselsfaktor.
Hitra-Frøya
Feature article
-
Falch, Eva.
(2014)
Matnyttig utdanning med høy trivselsfaktor (webdebatt).
Fosna-Folket
Feature article
-
Falch, Eva.
(2014)
Norges beste studiemiljø – mener studentene!.
Matindustrien
Article in business/trade/industry journal
2012
-
Kirkhus, Bente;
Lamglait, Amandine;
Eilertsen, Karl-Erik;
Falch, Eva;
Haider, Trond;
Vik, Hogne.
(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.
Institutt for bioteknologi, NTNU
Doctoral dissertation
-
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;
Rustad, Turid;
Jónsdóttir, R.;
Shaw, N.B.;
Dumay, J.;
Berge, J.P..
(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;
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
-
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
-
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
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
-
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
-
Meidell, Line Skontorp;
Slizyte, Rasa;
Mozuraityte, Revilija;
Carvajal, Ana Karina;
Rustad, Turid;
Standal, Inger Beate.
(2023)
Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality.
Heliyon
Academic article
-
Falch, Eva.
(2022)
Norske og japanske studenter samarbeider om
FREMTIDENS MAT.
Norsk Sjømat
Popular scientific 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
-
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
-
Hjellnes, Veronica Hammer;
Falch, Eva;
Rustad, Turid.
(2021)
Hvor bærekraftig er fiskens reise fra hav til middagsbord?.
NTNU TekNat Blogg
Feature 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
-
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 scientific article
-
Falch, Eva;
Juul, Nils V.
(2015)
Økt profilering ga resultater på søkertallene!.
Norsk Sjømat
Article in business/trade/industry journal
-
Dizdarevic, Lili Leko;
Biswas, Dipankar;
Uddin, Main;
Jørgensen, Aud Jeanette;
Falch, Eva;
Bastani, Nasser Ezzatkhah.
(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 – i følge studentene selv.
Rådgivernytt
Popular scientific article
-
Falch, Eva.
(2014)
Matnyttig utdanning med høy trivselsfaktor.
Hitra-Frøya
Feature article
-
Falch, Eva.
(2014)
Matnyttig utdanning med høy trivselsfaktor (webdebatt).
Fosna-Folket
Feature article
-
Falch, Eva.
(2014)
Norges beste studiemiljø – mener studentene!.
Matindustrien
Article in business/trade/industry journal
-
Kirkhus, Bente;
Lamglait, Amandine;
Eilertsen, Karl-Erik;
Falch, Eva;
Haider, Trond;
Vik, Hogne.
(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
-
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
-
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
-
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;
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;
Rustad, Turid;
Jónsdóttir, R.;
Shaw, N.B.;
Dumay, J.;
Berge, J.P..
(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;
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
-
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
-
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
Report
-
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
Masters thesis
-
Falch, Eva;
Izadinajafabadi, Parisa.
(2022)
Spray drying microencapsulation of salmon oil with plant-based protein (Masterstudent Parisa Izadinajafabadi).
NTNU
Masters thesis
-
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
Report
-
Tveit, Guro Møen;
Carvajal, Ana Karina;
Falch, Eva;
Slizyte, Rasa;
Remme, Jannicke;
Grimsmo, Leif.
(2020)
Increased Utilisation and Value Creation from white Fish Rest Raw Materials. Abstracts - The Third Symposium Sustainable technologies for food processing and preservation.
AMITY
Compendium
-
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
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.
NTNU
Masters thesis
-
Roche, Helen M.;
Alminger, Marie;
Bicshoff, Stephan;
Byrne, Molly;
Brierley, Chrissie;
Conner, Mark.
(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
Report
-
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.
Uten tittel (no)
Masters thesis
-
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.
NTNU
Masters thesis
-
Falch, Eva.
(2006)
Lipids from residual fish raw materials. Quality assessment by advanced analytical methods.
Institutt for bioteknologi, NTNU
Doctoral dissertation
INFORMASJONSMATR
-
Falch, Eva;
Rustad, Turid.
(2021)
IFoodNet - Student International Innovation Training School.
Website (informational material)
Teaching
Courses
- MATV3006 - Bachelor Thesis
- TMMT5001 - Food Industry Framework
- TMAT201P - Internship
- TMAT4850 - Experts in Teamwork - The Future of Your Meal
- TMMT5003 - Master Thesis in Food Science,Technology and sustainability
- TMMT5004 - Master Thesis in Food Science, Technology and sustainability
- TMMT4004 - Applied Food Microbiology and Biotechnology
Media
2023
-
Academic lectureMeidell, Line Skontorp; Falch, Eva. (2023) Exploring enzymes in marine raw materials. NCE Blue Legasea, Biotech North Enzyme conferance 2023 , Oslo, Norway 2023-02-06 - 2023-02-07
-
Academic lectureMeidell, Line Skontorp; Falch, Eva. (2023) Marint restråstoff - råstoff med stort potensial. Stiftelsen Nor-Fishing Norway Seafood Festival 2023 , Trondheim, Norway 2023-03-02 - 2023-03-02
-
LectureMæhle, Natalia; Okubanjo, Sewuese; Falch, Eva. (2023) Exploring consumer acceptance of food containing marine residual raw materials: Motivations and barriers. Global Alliance of Marketing & Management Associations 2023 Global Marketing Conference , Seoul, South Korea 2023-07-20 - 2023-07-23
2022
-
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) 2022-07-28 -
-
LectureFalch, Eva. (2022) Innovasjonsteam for å løfte Trøndelag som bærekraftig matregion . Hvordan produserer vi bærekraftig mat i Midtnorge , Trondheim 2022-07-27 - 2022-07-27
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Academic lectureAlquiza Madina, Maria; Falch, Eva; Slizyte, Rasa; Carvajal, Ana Karina. (2022) Mesopelagic fish silage: how to preserve the quality of fresh raw material? . WEFTA WEFTA conferance , Rotterdam, Netherlands 2022-10-17 - 2022-10-21
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Academic lectureMeidell, Line Skontorp; Slizyte, Rasa; Mozuraityte, Revilija; Carvajal, Ana Karina; Rustad, Turid; Standal, Inger Beate. (2022) Silage as a preservation technology for residual raw materials from saithe (Pollachius virens) – effect of raw material freshness on the oil quality. WEFTA WEFTA conferance , Rotterdam, Netherlands 2022-10-17 - 2022-10-21
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Academic lectureFalch, Eva. (2022) Side streams from food processing into new food and feed -a circular economy approach . 3rd International Conference Food Industry Byproducts , Osijek 2022-08-29 - 2022-08-29
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LectureFalch, Eva. (2022) (1) Bærekraftig mat og rammebetingelser (2) Sirkulærøkonomi med noen eksempler. Trøndelag Fylkeskommune Internasjonalt fylkesnett - representanter fra alle landets fylker , Øyna, Innerøya 2022-08-31 - 2022-08-31
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Popular scientific lectureFalch, Eva. (2022) En prat i 4 fine lænestola: Hvordan skal vi videreforedle matsatsningen? (deltaker i panel). NiT Næringsforeningen i Trondheim m.fl. Fagseminar før Det Store Festmåltidet , Trondheim 2022-11-05 - 2022-11-05
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LectureFalch, Eva. (2022) Sustainable food systems (invitert innleder). Climate KiC, Trondheim Kommune, m.fl Climathon Trondheim 2023 - Sustainable food systems in Trondheim and Trøndelag , Trondheim 2022-11-11 - 2022-11-11
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PosterMæhle, Natalia; Okubanjo, Sewuese; Falch, Eva. (2022) Consumer Acceptance of Functional Food: The Case of Products Fortified with Microencapsulated Fish Oil . American Marketing Association 2022 AMA Summer Academic Conference , Chicago, USA 2022-08-11 - 2022-08-14
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Academic lectureJohnsen, Heidi; Glomm, Wilhelm; Molesworth, Peter Patrick; Slizyte, Rasa; Mozuraityte, Revilija; Falch, Eva. (2022) Mikroinnkapsling av omega-3 fra restråstoff for bruk i mat - prosjektet Omega. Norges Forskningsråd og FHF Havbruk 2022 , Bergen 2022-10-19 - 2022-10-21
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InterviewFalch, Eva. (2022) Yngre mest opptatt av bærekraft og dyrevelferd. Hva er folks holdninger til mat, bærekraft, nye matvarer og tilsetninger i maten? Forskere har fått en del svar. www.gemini.no www.gemini.no [Internet] 2022-10-07
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InterviewFalch, Eva. (2022) De unge er mest opptatt av bærekraft og dyrevelferd - Hva er folks holdninger til mat, bærekraft, nye matvarer og tilsetninger i maten? Forskere har fått en del svar. www.forskning.no www.forskning.no [Internet] 2022-10-25
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LectureFalch, Eva; Rustad, Turid. (2022) Ambitions for full utilisation of marine resources. Prosjekt iFOOD net Training school for Japanese and Norwegian students , Tokyo 2022-10-03 - 2022-10-07
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InterviewFalch, Eva. (2022) Hvordan sikre nok mat til alle i fremtiden? . Podcast gemini.no Podcast gemini.no [Internet] 2022-02-23
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LectureLangfoss, Kari Helgetun; Falch, Eva; Wangbertrø, Isa-Lill. (2022) Sustainable food from students’ perspective – dialogue with NTNU students. Nordic Food Forum, NTNU and Lund University First annual Nordic Food Forum - Future sustainable food systems Exchange of knowledge and expertise between food actors , Trondheim 2022-09-21 - 2022-09-23
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Academic lectureFalch, Eva; Okubajno, Sewuese. (2022) Encapsulation of lipids. Nordic Lipidforum Lipid academy at Nordic Lipidforum Symposium , Ålesund 2022-06-08 - 2022-06-12
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PosterOkubajno, Sewuese; Falch, Eva. (2022) Demonstration of fortified smoothie . Nordic Food Forum, NTNU and Lund University First annual Nordic Food Forum - Future sustainable food systems Exchange of knowledge and expertise between food actors , Trondheim 2022-09-21 - 2022-09-23
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LectureFalch, Eva. (2022) Gentle technologies to increase utilization of food resources. Nordic Food Forum, NTNU and Lund University First annual Nordic Food Forum - Future sustainable food systems Exchange of knowledge and expertise between food actors , Trondheim 2022-09-21 - 2022-09-23
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Popular scientific lectureFalch, Eva; Johnsen, Heidi. (2022) Ny teknologi for mer omega-3 i matvarer . Norsk Tidsskrift for Ernæring Ernærigskonferansen NTFE 2022 , Oslo 2022-12-02 - 2022-12-02
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Popular scientific lectureFalch, Eva. (2022) NTNU Food Forum and work towards EU. Møreforskning and ÅKS NCE Blue Legasea The second HOLOSUSTAIN workshop "Sea cucumbers: a potential novel seafood in Europe?" , Ålesund 2022-05-20 - 2022-05-20
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Academic 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 . Nordic Lipid Forum 31st Nordic Lipid Lipidforum Symposium , Ålesund 2022-06-12 - 2022-12-15
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Academic 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. Stiftelsen Nor-Fishing Nor-Fishing 2022 , Trondheim, Norway 2022-08-25 - 2022-08-25
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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 Nordic Food Forum Conference 2022 , Trondheim, Norway 2022-09-22 - 2022-09-22
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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. The Nordic LipidForum Nordic Lipidforum Symposium 2022 , Ålesund, Norway 2022-06-12 - 2022-06-15
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Academic lectureIzadinajafabadi, Parisa; Glom, Wilhelm; Jensen, Ida-Johanne; Tolstorebrov, Ignat; Falch, Eva. (2022) Spray drying Microencapsulation of Salmon oil with plant-based protein. Nordic Lipidforum 31st Nordic Lipidforum Symposium , Ålesund 2022-06-12 - 2022-06-15
2021
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Academic lectureHjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva. (2021) How partnering with the whitefish industry can promote sustainable development. Biotech North, Cod Cluster and NCE Blue Legasea WebiMar - Development in the fish and ingredient processing industry , Digitalt 2021-08-31 - 2021-08-31
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LectureFalch, Eva. (2021) Matressurser på avveie - klimapåvirkning, rammebetingelser og muligheter. Norsk klimastiftelse Hvordan utnytter vi matressursene best? , Trondheim 2021-09-27 - 2021-09-27
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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. European Association for reseach managers and administators EARMA Digital 2021 , Digitalt 2021-04-14 - 2021-04-20
2020
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LectureFalch, Eva. (2020) Muligheter innen enzymatisk foredling av marint råstoff. NCE Blue Legasea, Innovasjon Norge m fl. Enzymbasert foredling, prosessvalg og lønnsomhet , Webinar 2020-06-04 - 2020-06-04
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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) . ETA Florence and Renewaable energies e-EUBCE 28th European Biomass Conference and Exhibition , Virtual (originally Marseilles)(particip from 77 countries) 2020-07-06 - 2020-07-09
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InterviewFalch, Eva. (2020) NTNU is contributing to formulating food policy in the EU. NTNU Nyheter NTNU Nyheter [Internet] 2020-10-15
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Popular scientific lectureFalch, Eva. (2020) Information of NTNU Food Forum. NTNU Ocean NTNU Ocean Breakfast Meeting , Dokkhuset Trondheim and streamed 2020-09-20 - 2020-09-29
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LectureFalch, Eva. (2020) Trender og forventninger til fremtidens matproduksjon. NCE Aquatech Cluster Blå Bærekraft , Trondheim/digitalt 2020-11-09 - 2020-11-09
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Popular scientific lectureFalch, Eva. (2020) Opening address cluster 6: Food, bioeconomy, natural resources, agriculture and environment. NTNU Launching of Horizon Europe , Digital 2020-11-16 - 2020-11-20
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LectureFalch, Eva. (2020) Matforskning og satsingen NTNU Food Forum . Grønn Forskning Næringsgruppemøte Grønn Forskning , Hell 2020-11-18 - 2020-11-18
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Popular scientific lectureFalch, Eva. (2020) Introduksjon til ensymbasert foredling, prosessvalg, og lønnsomhet(Paneldeltaker på industriseminar). NCE Blue Legasea og Innovasjon Norge Industriwebinar - enzym , Webinar (3 dager) 2020-06-04 - 2020-06-04
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LectureFalch, Eva; Digre, Hanne. (2020) Sustainable seafood handling and processing (key note). Nor-Fishing Fondation Nor-Fishing Digital , Trondheim 2020-08-18 - 2020-08-20
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InterviewFalch, Eva. (2020) Økt kunnskap bør gi enda mer innovasjon. Norsk Sjømat Norsk Sjømat [Business/trade/industry journal] 2020-02-05
2019
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Academic lectureFalch, Eva. (2019) Bioeconomy in the food technology education and involvement of external actors of the food value chain. The Indo-Norwegian projects ReValue and Re-FOOD Annual Symposium Re-FOOD , Mumbai 2019-11-29 - 2019-11-29
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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. West European Fish Technologists Association 49th WEFTA meeting , Torshavn 2019-10-15 - 2019-10-18
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Academic 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. . SINTEF ReValue Open Day 2019 , SMN Kvartalet, Trondheim 2019-09-19 - 2019-09-19
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PosterHjellnes, Veronica Hammer; Falch, Eva; Rustad, Turid. (2019) Whitefish proteins for human consumption. ReValue/ReFOOD ReValue/ReFOOD symposium 2019 , Kolkata 2019-12-04 - 2019-12-05
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LectureSlizyte, Rasa; Falch, Eva; Aursand, Marit; Widell, Kristina Norne; Tveit, Guro Møen; Thakur, Maitri. (2019) ReFood – Indo-Norwegian research project. ICAR – Central Institute of Fisheries Technology (ICAR-CIFT) Workshop on Cold Chain in Tropical Countries , Kochi 2019-12-07 - 2019-12-07
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LectureFalch, Eva. (2019) 3rd International Symposium: Strategic involvement of students in bio economy challenges in the food sector . Re-FOOD and Re-Value Sustainable technologies for food processing and preservation , Kolkata 2019-12-04 - 2019-12-05
2018
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PosterFalch, Eva. (2018) Bioeconomy in a food perspective - knowledge delivery from university to society. ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani First International Symposium: Sustainable technologies for food processing an preservation. , Goa 2018-02-08 - 2018-12-09
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PosterTyflopoulos, Evangelos; Steinert, Martin; Olsen, Anna; Falch, Eva. (2018) Extending shelf life and reducing waste - technologies in the food industry. ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani First International Symposium: Sustainable technologies for food processing an preservation. , Goa 2018-02-08 - 2018-12-09
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LectureFalch, Eva. (2018) Facilitation knowledge transfer between students and important actors of the food value chain. Erasmus+ project (Curriculum development) Study visit: Curriculum Development of Sustainable Seafood and Nutrition Security , Trondheim 2018-11-05 - 2018-11-09
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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. ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani 2nd International Symposium: Sustainable technologies for food processing an preservation. , Mumbai 2018-11-28 - 2018-11-29
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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 , Mumbai 2018-11-28 - 2018-11-29
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LectureFalch, Eva. (2018) Bioeconomy in the food Technology education - fractionation of molecules for improved utilisation of marine rest raw materials. ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani 2nd International Symposium: Sustainable technologies for food processing an preservation. , Mumbai 2018-11-28 - 2018-11-29
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PosterHjellnes, Veronica; Rustad, Turid; Falch, Eva. (2018) Improving the value chain of the Norwegian Fish industry. ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani 2nd International Symposium: Sustainable technologies for food processing an preservation. , Mumbai 2018-11-28 - 2018-11-29
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PosterSara, Aakre; Kristin, Brustad; Frida Holm, Larsen; Veronica Hammer, Hjellnes; Falch, Eva. (2018) Utilisation of rest raw material from herring; quality of proteins and lipids. ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani 2nd International Symposium: Sustainable technologies for food processing an preservation. , Mumbai 2018-11-28 - 2018-11-29
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LectureFalch, Eva. (2018) Food value chain - need for interdisciplinary knowledge. EMILIA-ROMAGNA REGION DELEGATION TO THE EU Sustainability of food chains, science and food safety in Europe a contribution from european regions , Bruss 2018-12-05 - 2018-12-05
2017
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Popular scientific lectureFalch, Eva. (2017) Introduction of Norwegian University of Science and Technology: Department of Biotechnology and Food Science. RE-food kick-off meeting and workshop , New Delhi 2017-02-13 - 2017-02-14
2014
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Popular scientific lectureFalch, Eva. (2014) Kompetanse for fremtiden - studentpraksis i matindustrien. NHO Reiseliv, NHO Mat og drikke Landskonferansen NHO , Asker 2014-10-16 - 2014-10-17
2013
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Academic lectureFalch, Eva. (2013) Technology for utilizing marine fatty acids in functional food and supplements (key note speaker). Univeristy of Tuzla and Sør-Trøndelag University College International Symposium Food for health , Tuzla 2013-10-16 - 2013-10-16
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Programme participationFalch, Eva. (2013) Concervation of food (in a TV-program dealing with storage of food during winter). Tuzla. Bosnia-Hercegovina Tuzla. Bosnia-Hercegovina [TV] 2013-10-15
2009
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Academic lectureSlizyte, Rasa; Rustad, Turid; Mozuraityte, Revilija; Falch, Eva. (2009) Fish protein hydrolysate as antioxidant in model and food systems. 3rd TAFT conference , Copenhagen 2009-09-15 - 2009-09-18
2006
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Academic 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 , Quebec City 2006-10-29 - 2006-11-01
2004
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Academic lectureFalch, Eva; Størseth, T.; Aursand, M.. (2004) Quality changes in fish by-products evaluated by high resolution nuclear magnetic resonance spectroscopy. WEFTA 34th WEFTA Meeting , Lübeck 2004-09-12 - 2004-09-15
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Academic lectureFalch, Eva; Størseth, T.R.; Aursand, M.. (2004) HR-MAS NMR to study quality changes in fish by-products. KVL 7th International Conference on Applications of Magnetic Resonance in Food Science , Copenhagen 2004-09-13 - 2004-09-15
2003
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Academic 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 , Copenhagen 2003-06-25 - 2003-06-27