Eva Falch
Background and activities
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)
- 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)
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:
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Vice Dean Innovation, NTNU
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Vice Dean Education, NTNU
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Vice Dean R&D, Faculty of Technology
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Head of Food Technology Department
Industry and reseach institute (17 years):
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Senior reseacher, Mills DA (food industry - working mainly with cardioprotective food)
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Manager development O3C Nutraceuticals (Join venture Aker Biomarine and GC Rieber)
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Researcher, SINTEF Fisheries and aquaculture
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Laboratory manager (and manager QA), GC Rieber Oil
Media
Populær linje får mastergrad (Universitetsavisa, 2016)
Her er noen av landets mest fornøyde studenter (Universitetsavisa, 2016)
Matteknologistudiet på toppen (Matindustrien)
Bachelor i matteknologi skårer høyest i landet på Studiebarometeret (NHO Mat og drikke)
Studiebarometeret: NTNU-studentene er fornøyde (www.ntnu.no)
Matteknologi-studenter trives best (Dagligvarehandelen)
Institutt for matteknologi (IMAT) scorer høyest i landet på Studiebarometeret! (Innsida, Fakultet for Teknolgi)
Bli med på NM i røkt og gravet laks og ørret (Norsk Sjømat)
Mattnyttig utdanning med høy trivselsfaktor (Fosnafolket)
Matindustrien som læringsarena - studentarbeid i matindustrien (Foredrag på landskonferanse NHO)
Økt profilering ga resultater på søkertallene (Norsk Sjømat)
Mattnyttig utdanning med høy trivselsfaktor (kronikk i lokalavisa Hitra Frøya)
Norges beste studiemiljø i følge studentene selv (Rådgivernytt)
Education
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PhD, "Lipids from residual rest raw materials - quality assessment by advanced analytical methods" Biotechnology (NTNU)
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Master, Food Science (NMBU)
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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
- (2021) Ultrafiltration of Saithe (Pollachius virens) Protein Hydrolysates and Its Effect on Antioxidative Activity. Catalysts. vol. 11 (9).
- (2021) Effect of Different Drying Methods on the Nutritional Value of Hibiscus sabdariffa Calyces as Revealed by NMR Metabolomics. Molecules. vol. 26 (6).
- (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.
- (2014) Inhibitory effects of kiwifruit extract on human platelet aggregation and plasma angiotensin-converting enzyme activity. Platelets. vol. 25 (8).
- (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).
- (2009) Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones. Process Biochemistry. vol. 44 (6).
- (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).
- (2007) High resolution NMR for studying lipid hydrolysis and esterification in cod (Gadus morhua) gonads. Chemistry and Physics of Lipids. vol. 147.
- (2006) By-products from gadiform species as raw material for production of marine lipids as ingredients in food or feed. Process Biochemistry. vol. 41.
- (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.
- (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).
- (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.
- (2005) Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products. Process Biochemistry. vol. 40.
- (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
- (2020) Position Paper on the European Commission`s Farm to Fork Strategy 2020. 2020.
- (2020) Increased Utilisation and Value Creation from white Fish Rest Raw Materials. Abstracts - The Third Symposium Sustainable technologies for food processing and preservation. 2020.
- (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.
- (2006) Lipids from residual fish raw materials. Quality assessment by advanced analytical methods. 2006. ISBN 82-471-7380-8.