Eva Falch

Vice Dean for Education and Innovation at the Faculty of Natural Sciences with the following main areas:

• Education (applied 3-year studies such as engineering, biomedical engeneering and technology)
• Innovation and co-operation with industry (inkluding co-ordinating Samarbeidsforum)
• Postgraduate and further education
• Student recruitement

Scientific

In the scientific part of my job, I am teaching and doing research in my area of expertise as Associate professor at Institute of biotechnology and food science. I am leading a cross-sectional research group in seafood technology (OPTiMAT "Optimal utilization of seafood resources") and synergies between students and industry is an important strategy in most of the projects I am involved in. 

I have 17 years of experience in research, development and innovation within the research institute sector, food and biotechnology industry before I joined academia. A significant part of my scientific activity is heavily motivated by a wish for better utilisation of our globale food resourses. 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 has given me a holistic overview of challenges and possibilities within the area food and health. Working cross-sectional with particularly cardioprotective (in industry) has increased my knowledge in consumers insight, innovation processes and marketing. The innovation process used in the food industry is also sucessfully applied for student recruitment. My work in industry has also given me leadership traning.

Currently 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.

Present teaching

• TMMT5001 Framework in the food industry (new subject in a new master program)
• TMMT4004 Applied microbiology and biotechnology (teaching applied biotechnology/enzymes and rest raw materials).
• Supervising student thesises at all levels and supervising students in work practises

Experience

Academia:

• 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 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)