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  1. Employees

Språkvelger

Norsk

Eva Falch

Eva Falch

Ass. Professor / Head of NTNU Food Forum
Department of Biotechnology and Food Science

eva.falch@ntnu.no
+4773412624 +4793098888 Akrinn, T02408, Kalvskinnet, Sverresgt 10-12
About Publications Teaching Media

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)

SUPREME 

Utvikling av regionale bærekraftige matsystem

InterCold (INTPART)

ReFOOD (INTPART)

iFOODnet (INTPART)

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 

https://www.nutritioninsight.com/news/super-muffins-research-adds-health-benefits-with-hibiscus-extract.html

https://norwegianscitechnews.com/2023/03/muffins-that-could-be-good-for-your-health/

https://www.foodnavigator.com/Article/2023/03/07/food-researchers-employ-botanical-extract-to-unveil-super-muffin-with-benefits

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)

Competencies

  • Biotechnology
  • Conservation
  • Durability
  • Food science and technology
  • Framework
  • Innovationprocesses
  • Lipids
  • Marine ingredients
  • Omega-3 fatty acids
  • Rest raw material
  • Seafood
  • Seafood quality
  • marine protein

Publications

  • Chronological
  • By category
  • See all publications in Cristin

2022

  • 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. volum 11 (24).
    Academic article

2021

  • Falch, Eva; Rustad, Turid. (2021) IFoodNet - Student International Innovation Training School.
    Website (informational material)
  • 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; 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. volum 11 (9).
    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. volum 26 (6).
    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. 2020.
    Report
  • Falch, Eva; Mothe-Diniz, Thais; Busuoli, Massimo; Hjellnes, Veronica Hammer. (2020) Position Paper on the European Commission`s Farm to Fork Strategy 2020. 2020.
    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. volum 36.
    Academic literature review
  • Tveit, Guro Møen; Carvajal, Ana Karina; Falch, Eva; Slizyte, Rasa; Remme, Jannicke; Grimsmo, Leif; Thakur, Maitri; Toldnes, Bendik; Vidarsson, Jonas R.; Rustad, Turid. (2020) Increased Utilisation and Value Creation from white Fish Rest Raw Materials. Abstracts - The Third Symposium Sustainable technologies for food processing and preservation. 2020.
    Compendium

2019

  • Roche, Helen M.; Alminger, Marie; Bicshoff, Stephan; Byrne, Molly; Brierley, Chrissie; Conner, Mark; Darcy-Vrillon, Beatrice; Dragsted, Lars Ove; Eisner, Peter; Falch, Eva; Feskens, Edith; Kesse-Guyot, Emmanuelle; Mazzocchi, Mario; Oppert, Jean-Michel; Delcour, Jan; Salminen, Seppo; Wenink, Jolien. (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. 2019.
    Report

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. volum 6.
    Popular scientific article
  • Falch, Eva; Juul, Nils V. (2015) Økt profilering ga resultater på søkertallene!. Norsk Sjømat. volum 1.
    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. volum 25 (8).
    Academic 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 – i følge studentene selv. Rådgivernytt.
    Popular scientific article
  • Falch, Eva. (2014) Norges beste studiemiljø – mener studentene!. Matindustrien. volum 3.
    Article

2012

  • 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. volum 107 (9).
    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. volum 44 (6).
    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. volum 17 (1).
    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. volum 147.
    Academic article

2006

  • Falch, Eva. (2006) Lipids from residual fish raw materials. Quality assessment by advanced analytical methods. 2006. ISBN 82-471-7380-8.
    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. volum 41.
    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. volum 19.
    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. volum 144 (1).
    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. volum 40.
    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. volum 40.
    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. volum 40 (3-4).
    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. volum 138 (2).
    Academic article

Journal publications

  • 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. volum 11 (24).
    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; 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. volum 11 (9).
    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. volum 26 (6).
    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. volum 36.
    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. volum 6.
    Popular scientific article
  • Falch, Eva; Juul, Nils V. (2015) Økt profilering ga resultater på søkertallene!. Norsk Sjømat. volum 1.
    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. volum 25 (8).
    Academic 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 – i følge studentene selv. Rådgivernytt.
    Popular scientific article
  • Falch, Eva. (2014) Norges beste studiemiljø – mener studentene!. Matindustrien. volum 3.
    Article
  • 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. volum 107 (9).
    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. volum 44 (6).
    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. volum 17 (1).
    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. volum 147.
    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. volum 41.
    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. volum 19.
    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. volum 144 (1).
    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. volum 40.
    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. volum 40.
    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. volum 40 (3-4).
    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. volum 138 (2).
    Academic article

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. 2020.
    Report
  • Falch, Eva; Mothe-Diniz, Thais; Busuoli, Massimo; Hjellnes, Veronica Hammer. (2020) Position Paper on the European Commission`s Farm to Fork Strategy 2020. 2020.
    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. 2020.
    Compendium
  • Roche, Helen M.; Alminger, Marie; Bicshoff, Stephan; Byrne, Molly; Brierley, Chrissie; Conner, Mark; Darcy-Vrillon, Beatrice; Dragsted, Lars Ove; Eisner, Peter; Falch, Eva; Feskens, Edith; Kesse-Guyot, Emmanuelle; Mazzocchi, Mario; Oppert, Jean-Michel; Delcour, Jan; Salminen, Seppo; Wenink, Jolien. (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. 2019.
    Report
  • Falch, Eva. (2006) Lipids from residual fish raw materials. Quality assessment by advanced analytical methods. 2006. ISBN 82-471-7380-8.
    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
  • TMMT4004 - Applied Food Microbiology and Biotechnology
  • TMMT5004 - Master Thesis in Food Science, Technology and sustainability

Media

2023

  • Academic lecture
    Meidell, Line Skontorp; Falch, Eva. (2023) Exploring enzymes in marine raw materials. Enzyme conferance 2023 . NCE Blue Legasea, Biotech North; Oslo, Norway. 2023-02-06 - 2023-02-07.
  • Academic lecture
    Meidell, Line Skontorp; Falch, Eva. (2023) Marint restråstoff - råstoff med stort potensial. Norway Seafood Festival 2023 . Stiftelsen Nor-Fishing; Trondheim, Norway. 2023-03-02 - 2023-03-02.

2022

  • Academic lecture
    Alquiza 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 . Nordic Lipid Forum; Ålesund. 2022-06-12 - 2022-12-15.
  • Academic lecture
    Alquiza Madina, Maria; Falch, Eva; Slizyte, Rasa; Carvajal, Ana Karina. (2022) Mesopelagic fish silage: how to preserve the quality of fresh raw material?. WEFTA conferance . WEFTA; Rotterdam, Netherlands. 2022-10-17 - 2022-10-21.
  • Lecture
    Falch, Eva. (2022) (1) Bærekraftig mat og rammebetingelser (2) Sirkulærøkonomi med noen eksempler. Internasjonalt fylkesnett - representanter fra alle landets fylker . Trøndelag Fylkeskommune; Øyna, Innerøya. 2022-08-31 - 2022-08-31.
  • Interview
    Falch, 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 [Internett]. 2022-10-25.
  • Popular scientific lecture
    Falch, Eva. (2022) En prat i 4 fine lænestola: Hvordan skal vi videreforedle matsatsningen? (deltaker i panel). Fagseminar før Det Store Festmåltidet . NiT Næringsforeningen i Trondheim m.fl.; Trondheim. 2022-11-05 - 2022-11-05.
  • Lecture
    Falch, 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 . Nordic Food Forum, NTNU and Lund University; Trondheim. 2022-09-21 - 2022-09-23.
  • Interview
    Falch, Eva. (2022) Hvordan sikre nok mat til alle i fremtiden?. Podcast gemini.no [Internett]. 2022-02-23.
  • Lecture
    Falch, Eva. (2022) Innovasjonsteam for å løfte Trøndelag som bærekraftig matregion. Hvordan produserer vi bærekraftig mat i Midtnorge ; Trondheim. 2022-07-27 - 2022-07-27.
  • Popular scientific lecture
    Falch, Eva. (2022) NTNU Food Forum and work towards EU. The second HOLOSUSTAIN workshop "Sea cucumbers: a potential novel seafood in Europe?" . Møreforskning and ÅKS NCE Blue Legasea; Ålesund. 2022-05-20 - 2022-05-20.
  • Academic lecture
    Falch, 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.
  • Lecture
    Falch, Eva. (2022) Sustainable food systems (invitert innleder). Climathon Trondheim 2023 - Sustainable food systems in Trondheim and Trøndelag . Climate KiC, Trondheim Kommune, m.fl; Trondheim. 2022-11-11 - 2022-11-11.
  • Lecture
    Falch, 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.
  • Interview
    Falch, 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 [Internett]. 2022-10-07.
  • Popular scientific lecture
    Falch, Eva; Johnsen, Heidi. (2022) Ny teknologi for mer omega-3 i matvarer. Ernærigskonferansen NTFE 2022 . Norsk Tidsskrift for Ernæring; Oslo. 2022-12-02 - 2022-12-02.
  • Academic lecture
    Falch, Eva; Okubajno, Sewuese. (2022) Encapsulation of lipids. Lipid academy at Nordic Lipidforum Symposium . Nordic Lipidforum; Ålesund. 2022-06-08 - 2022-06-12.
  • Lecture
    Falch, Eva; Rustad, Turid. (2022) Ambitions for full utilisation of marine resources. Training school for Japanese and Norwegian students . Prosjekt iFOOD net; Tokyo. 2022-10-03 - 2022-10-07.
  • Academic lecture
    Izadinajafabadi, 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 . Nordic Lipidforum; Ålesund. 2022-06-12 - 2022-06-15.
  • Academic lecture
    Johnsen, 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 . Norges Forskningsråd og FHF; Bergen. 2022-10-19 - 2022-10-21.
  • Lecture
    Langfoss, 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 . Nordic Food Forum, NTNU and Lund University; Trondheim. 2022-09-21 - 2022-09-23.
  • Academic lecture
    Meidell, 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 . Stiftelsen Nor-Fishing; Trondheim, Norway. 2022-08-25 - 2022-08-25.
  • Poster
    Meidell, 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 . The Nordic LipidForum; Ålesund, Norway. 2022-06-12 - 2022-06-15.
  • Poster
    Meidell, 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 . Nordic food forum; Trondheim, Norway. 2022-09-22 - 2022-09-22.
  • Academic lecture
    Meidell, 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 . WEFTA; Rotterdam, Netherlands. 2022-10-17 - 2022-10-21.
  • Poster
    Mæhle, 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 . American Marketing Association; Chicago, USA. 2022-08-11 - 2022-08-14.
  • Poster
    Okubajno, 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 . Nordic Food Forum, NTNU and Lund University; Trondheim. 2022-09-21 - 2022-09-23.

2021

  • Lecture
    Busuoli, 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 . European Association for reseach managers and administators; Digitalt. 2021-04-14 - 2021-04-20.
  • Lecture
    Falch, Eva. (2021) Matressurser på avveie - klimapåvirkning, rammebetingelser og muligheter. Hvordan utnytter vi matressursene best? . Norsk klimastiftelse; Trondheim. 2021-09-27 - 2021-09-27.
  • Academic lecture
    Hjellnes, 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 . Biotech North, Cod Cluster and NCE Blue Legasea; Digitalt. 2021-08-31 - 2021-08-31.

2020

  • Popular scientific lecture
    Falch, Eva. (2020) Information of NTNU Food Forum. NTNU Ocean Breakfast Meeting . NTNU Ocean; Dokkhuset Trondheim and streamed. 2020-09-20 - 2020-09-29.
  • Popular scientific lecture
    Falch, Eva. (2020) Introduksjon til ensymbasert foredling, prosessvalg, og lønnsomhet(Paneldeltaker på industriseminar). Industriwebinar - enzym . NCE Blue Legasea og Innovasjon Norge; Webinar (3 dager). 2020-06-04 - 2020-06-04.
  • Lecture
    Falch, Eva. (2020) Matforskning og satsingen NTNU Food Forum. Næringsgruppemøte Grønn Forskning . Grønn Forskning; Hell. 2020-11-18 - 2020-11-18.
  • Lecture
    Falch, Eva. (2020) Muligheter innen enzymatisk foredling av marint råstoff. Enzymbasert foredling, prosessvalg og lønnsomhet . NCE Blue Legasea, Innovasjon Norge m fl.; Webinar. 2020-06-04 - 2020-06-04.
  • Interview
    Falch, Eva. (2020) NTNU bidrar i utformingen av matpolitikken i EU (artikkelen finnes både på norsk og engelsk). NTNU Nyheter [Internett]. 2020-10-15.
  • Popular scientific lecture
    Falch, Eva. (2020) Opening address cluster 6: Food, bioeconomy, natural resources, agriculture and environment. Launching of Horizon Europe . NTNU; Digital. 2020-11-16 - 2020-11-20.
  • Lecture
    Falch, Eva. (2020) Trender og forventninger til fremtidens matproduksjon. Blå Bærekraft . NCE Aquatech Cluster; Trondheim/digitalt. 2020-11-09 - 2020-11-09.
  • Interview
    Falch, Eva. (2020) Økt kunnskap bør gi enda mer innovasjon. Norsk Sjømat [Fagblad]. 2020-02-05.
  • Lecture
    Falch, Eva; Digre, Hanne. (2020) Sustainable seafood handling and processing (key note). Nor-Fishing Digital . Nor-Fishing Fondation; Trondheim. 2020-08-18 - 2020-08-20.
  • Poster
    Falch, 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 . ETA Florence and Renewaable energies; Virtual (originally Marseilles)(particip from 77 countries). 2020-07-06 - 2020-07-09.

2019

  • Lecture
    Falch, Eva. (2019) 3rd International Symposium: Strategic involvement of students in bio economy challenges in the food sector. Sustainable technologies for food processing and preservation . Re-FOOD and Re-Value; Kolkata. 2019-12-04 - 2019-12-05.
  • Academic lecture
    Falch, Eva. (2019) Bioeconomy in the food technology education and involvement of external actors of the food value chain. Annual Symposium Re-FOOD . The Indo-Norwegian projects ReValue and Re-FOOD; Mumbai. 2019-11-29 - 2019-11-29.
  • Poster
    Hjellnes, Veronica Hammer; Falch, Eva; Rustad, Turid. (2019) Whitefish proteins for human consumption. ReValue/ReFOOD symposium 2019 . ReValue/ReFOOD; Kolkata. 2019-12-04 - 2019-12-05.
  • Poster
    Hjellnes, 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 . West European Fish Technologists Association; Torshavn. 2019-10-15 - 2019-10-18.
  • Academic lecture
    Hjellnes, 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 . SINTEF; SMN Kvartalet, Trondheim. 2019-09-19 - 2019-09-19.
  • Lecture
    Slizyte, 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 . ICAR – Central Institute of Fisheries Technology (ICAR-CIFT); Kochi. 2019-12-07 - 2019-12-07.

2018

  • Poster
    Falch, Eva. (2018) Bioeconomy in a food perspective - knowledge delivery from university to society. First International Symposium: Sustainable technologies for food processing an preservation. . ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani; Goa. 2018-02-08 - 2018-12-09.
  • Lecture
    Falch, 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. . ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani; Mumbai. 2018-11-28 - 2018-11-29.
  • Lecture
    Falch, 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 . Erasmus+ project (Curriculum development); Trondheim. 2018-11-05 - 2018-11-09.
  • Lecture
    Falch, Eva. (2018) Food value chain - need for interdisciplinary knowledge. Sustainability of food chains, science and food safety in Europe a contribution from european regions . EMILIA-ROMAGNA REGION DELEGATION TO THE EU; Bruss. 2018-12-05 - 2018-12-05.
  • Poster
    Hjellnes, 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.
  • Poster
    Hjellnes, 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. . ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani; Mumbai. 2018-11-28 - 2018-11-29.
  • Poster
    Marak, 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. . ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani; Mumbai. 2018-11-28 - 2018-11-29.
  • Poster
    Sara, Aakre; Kristin, Brustad; Frida Holm, Larsen; Veronica Hammer, Hjellnes; 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. . ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani; Mumbai. 2018-11-28 - 2018-11-29.
  • Poster
    Tyflopoulos, 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. . ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani; Goa. 2018-02-08 - 2018-12-09.

2017

  • Popular scientific lecture
    Falch, 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

  • Popular scientific lecture
    Falch, Eva. (2014) Kompetanse for fremtiden - studentpraksis i matindustrien. Landskonferansen NHO . NHO Reiseliv, NHO Mat og drikke; Asker. 2014-10-16 - 2014-10-17.

2013

  • Programme participation
    Falch, Eva. (2013) Concervation of food (in a TV-program dealing with storage of food during winter). Tuzla. Bosnia-Hercegovina [TV]. 2013-10-15.
  • Academic lecture
    Falch, Eva. (2013) Technology for utilizing marine fatty acids in functional food and supplements (key note speaker). International Symposium Food for health . Univeristy of Tuzla and Sør-Trøndelag University College; Tuzla. 2013-10-16 - 2013-10-16.

2009

  • Academic lecture
    Slizyte, 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

  • Academic lecture
    Falch, 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

  • Academic lecture
    Falch, Eva; Størseth, T.; Aursand, M.. (2004) Quality changes in fish by-products evaluated by high resolution nuclear magnetic resonance spectroscopy. 34th WEFTA Meeting . WEFTA; Lübeck. 2004-09-12 - 2004-09-15.
  • Academic lecture
    Falch, 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 . KVL; Copenhagen. 2004-09-13 - 2004-09-15.

2003

  • Academic lecture
    Slizyte, 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.
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