Eva Holmquist Falch

About

Scientific activities

I am a 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 have given me a holistic overview of challenges and possibilities within the area of food and health. Working cross-sectional with particularly cardioprotective food products in the industry has increased my knowledge of consumer insight, innovation processes and marketing. I have also had 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 creation of meeting points between students and industry.

I am currently Chair of the Portfolio Board for Food and Bioresources in the Research Council of Norway, Board member of the Management Board of the European Food Forum, former board 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

Up4Food - Upcycling side-streams for sustainable and healthy ingredients and new food concepts

NTNU Food Forum - academic head

OMEGA fish Oil MicroEncapsulation Generating fortified food products for improved humAn health (HAVBRUK 2020 - 2024)

SUPREME - Sustainable Utilisation of residual raw materials from whithefish

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 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)

Publications

2025

Falch, Eva Holmquist; Jensen, Ida-Johanne. (2025) Maximizing the utilization of seafood resources.
Academic chapter/article/Conference paper
Okubanjo, Sewuese; Mæhle, Natalia; Rugland, Marie U.; Falch, Eva Holmquist. (2025) Consumer Perceptions of Foods Fortified with Omega-3 from Fish Processing Side Streams. Journal of Aquatic Food Product Technology
Academic article
Scheibenzuber, Sophie; Pucci, Emilia; Presenti, Ombretta; Serafini, Giacomo; Nobili, Chiara; Zoani, Claudia. (2025) Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study. Frontiers in Nutrition
Academic article
Scheibenzuber, Sofie; Pucci, Emilia; Presenti, Ombretta; Serafini, Giacomo; Nobili, Chiara; Zoani, Claudia. (2025) Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study. Frontiers in Nutrition
Academic article
Vu, Dat Trong; Tsoukalas, Dionysios; Jakobsen, Anita Nordeng; Falch, Eva; Haugen, John-Erik; Jensen, Ida-Johanne. (2025) Quality parameters and storage stability of the Norwegian red sea cucumber (Parastichopus tremulus). Food Bioscience
Academic article

2024

Kaushik, Nutan; Falch, Eva; Slizyte, Rasa; Kumari, Asha; Khushboo, NN; Hjellnes, Veronica Hammer. (2024) Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues. Food Chemistry
Academic article
Farjami, Toktam; Sharma, Animesh; Jensen, Ida-Johanne; Falch, Eva. (2024) A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment. Journal of Agriculture and Food Research
Academic article
Farjami, Toktam; Glomm, Wilhelm; Molesworth, Peter Patrick; Jensen, Ida-Johanne; Falch, Eva. (2024) Microencapsulation of fish oil with brewer's spent grain proteins: Effect of citric acid and emulsion pH. Food Hydrocolloids
Academic article
Bigliardi, Barbara; Filippelli, Serena; Pini, Benedetta; Falch, Eva; Gunduz, Cennet Pelin Boyaci; Hassoun, Abdo. (2024) Chapter 2 - Industry 4.0 and food sustainability: role of automation, digitalisation, and green technologies.
Academic chapter/article/Conference paper
Rustad, Turid; Falch, Eva; Slizyte, Rasa; Sasidharan, Abhilash. (2024) Chapter 2. Peptides and Proteins.
Academic chapter/article/Conference paper
Rustad, Turid; Falch, Eva. (2024) Chapter 7. Lipid Oxidation.
Academic chapter/article/Conference paper
Farjami, Toktam; Sharma, Animesh; Hagen, Lars; Jensen, Ida-Johanne; Falch, Eva. (2024) Comparative study on composition and functional properties of brewer's spent grain proteins precipitated by citric acid and hydrochloric acid. Food Chemistry
Academic article
Vu, Dat Trong; Jensen, Ida-Johanne; Falch, Eva; Elvevoll, Edel Oddny. (2024) A closer look at low trophic level resources: Orange-footed sea cucumber (Cucumaria frondosa) and red sea cucumber (Parastichopus tremulus). Norges teknisk-naturvitenskapelige universitet Norges teknisk-naturvitenskapelige universitet
Doctoral dissertation
Meidell, Line Skontorp; Falch, Eva; Rustad, Turid; Carvajal, Ana Karina. (2024) Valorization of whitefish residuals generated onboard deep-sea vessels – from waste to value. Norges teknisk-naturvitenskapelige universitet Norges teknisk-naturvitenskapelige universitet
Doctoral dissertation
Falch, Eva; Slizyte, Rasa; Rustad, Turid; Jensen, Ida-Johanne. (2024) Chapter 14 Composition and Calories.
Academic chapter/article/Conference paper
Vu, Dat Trong; Kletthagen, Malin Christine; Elvevoll, Edel Oddny; Falch, Eva; Jensen, Ida-Johanne. (2024) Simulated Digestion of Red Sea Cucumber (Parastichopus tremulus): A Study of Protein Quality and Antioxidant Activity. Applied Sciences
Academic article
Farjami, Toktam; Slizyte, Rasa; Jensen, Ida-Johanne; Falch, Eva. (2024) Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates. Food Bioscience
Academic article
Falch, Eva. (2024) Biotechnology for increased resource utilisation of fish side-streams. Nutrition Research and Food Science Journal
Academic article
Madina, Maria Alquiza; Vela, Eduardo Enrique Grimaldo; Grimsmo, Leif; Toldnes, Bendik; Slizyte, Rasa; Carvajal, Ana Karina. (2024) Exploring the Potential of Atlantic Mesopelagic Species Processed on Board Commercial Fishing Vessels as a Source of Dietary Lipids. Foods
Academic article
Meidell, Line Skontorp; Slizyte, Rasa; Mozuraityte, Revilija; Carvajal, Ana Karina; Rustad, Turid; Falch, Eva. (2024) Valorization of Saithe (Pollachius virens) Residuals into Protein Hydrolysates—Silaging as Preservation Technology. Foods
Academic article

2023

Falch, Eva. (2023) Physico-Chemical Properties and Nutrition of Marine Lipids. 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
Vu, Dat Trong; Falch, Eva; Elvevoll, Edel Oddny; Jensen, Ida-Johanne. (2023) Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (Cucumaria frondosa)—Effect of Different Enzymes on Protein Yield and Bioactivity. Foods
Academic article
Falch, Eva. (2023) Studenter og mataktører i samspill om BÆREKRAFTIG MAT OG RAMMEBETINGELSER. Norsk Sjømat
Popular scientific article
Falch, Eva. (2023) EU Code of Conduct for Responsible Food Business and Marketing Practices – NTNUs activities report (April 2023). EU Commission EU Commission
Report
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
Falch, Eva; Myhre-Sølvesen, Magnus; Okubajno, Sewuese. (2023) Enrichment of instant foods using microencapsulated fish oil; chemical,rheological, sensory, and textural properties. Norges teknisk-naturvitenskapelige universitet Norges teknisk-naturvitenskapelige universitet
Masters thesis

2022

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
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 NTNU
Masters thesis
Falch, Eva; Izadinajafabadi, Parisa. (2022) Spray drying microencapsulation of salmon oil with plant-based protein (Masterstudent Parisa Izadinajafabadi). NTNU NTNU
Masters thesis
Falch, Eva. (2022) Norske og japanske studenter samarbeider om FREMTIDENS MAT. Norsk Sjømat
Popular scientific article

2021

Hjellnes, Veronica Hammer; Falch, Eva; Rustad, Turid. (2021) Hvor bærekraftig er fiskens reise fra hav til middagsbord?.
Feature 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

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. NTNU NTNU
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 AMITY
Compendium
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 NTNU Food Forum
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

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. Norges teknisk-naturvitenskapelige universitet Norges teknisk-naturvitenskapelige universitet
Masters thesis
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. NTNU 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 Joint Programming Initiative a Healthy Diet for a Healthy Life
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. Norges teknisk-naturvitenskapelige universitet Norges teknisk-naturvitenskapelige universitet
Masters thesis

2015

Falch, Eva Holmquist; Langfoss, Kari Helgetun. (2015) ENHANCING COMPETENCIES ON RESOURCE UTILISATION IN HIGHER EDUCATION. 3rd European GREEN Conference
Abstract
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) Matnyttig utdanning med høy trivselsfaktor.
Feature article
Falch, Eva. (2014) Norges beste studiemiljø – mener studentene!. Matindustrien
Article in business/trade/industry journal
Falch, Eva. (2014) Norges beste studiemiljø – i følge studentene selv. Rådgivernytt
Popular scientific article
Falch, Eva. (2014) Matnyttig utdanning med høy trivselsfaktor (webdebatt).
Feature article

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. Norges teknisk-naturvitenskapelige universitet Doktoravhandlinger ved NTNU, 1503-8181 (2005:238)
Doctoral dissertation
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; 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; 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

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
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

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

Okubanjo, Sewuese; Mæhle, Natalia; Rugland, Marie U.; Falch, Eva Holmquist. (2025) Consumer Perceptions of Foods Fortified with Omega-3 from Fish Processing Side Streams. Journal of Aquatic Food Product Technology
Academic article
Scheibenzuber, Sophie; Pucci, Emilia; Presenti, Ombretta; Serafini, Giacomo; Nobili, Chiara; Zoani, Claudia. (2025) Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study. Frontiers in Nutrition
Academic article
Scheibenzuber, Sofie; Pucci, Emilia; Presenti, Ombretta; Serafini, Giacomo; Nobili, Chiara; Zoani, Claudia. (2025) Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study. Frontiers in Nutrition
Academic article
Vu, Dat Trong; Tsoukalas, Dionysios; Jakobsen, Anita Nordeng; Falch, Eva; Haugen, John-Erik; Jensen, Ida-Johanne. (2025) Quality parameters and storage stability of the Norwegian red sea cucumber (Parastichopus tremulus). Food Bioscience
Academic article
Kaushik, Nutan; Falch, Eva; Slizyte, Rasa; Kumari, Asha; Khushboo, NN; Hjellnes, Veronica Hammer. (2024) Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues. Food Chemistry
Academic article
Farjami, Toktam; Sharma, Animesh; Jensen, Ida-Johanne; Falch, Eva. (2024) A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment. Journal of Agriculture and Food Research
Academic article
Farjami, Toktam; Glomm, Wilhelm; Molesworth, Peter Patrick; Jensen, Ida-Johanne; Falch, Eva. (2024) Microencapsulation of fish oil with brewer's spent grain proteins: Effect of citric acid and emulsion pH. Food Hydrocolloids
Academic article
Farjami, Toktam; Sharma, Animesh; Hagen, Lars; Jensen, Ida-Johanne; Falch, Eva. (2024) Comparative study on composition and functional properties of brewer's spent grain proteins precipitated by citric acid and hydrochloric acid. Food Chemistry
Academic article
Vu, Dat Trong; Kletthagen, Malin Christine; Elvevoll, Edel Oddny; Falch, Eva; Jensen, Ida-Johanne. (2024) Simulated Digestion of Red Sea Cucumber (Parastichopus tremulus): A Study of Protein Quality and Antioxidant Activity. Applied Sciences
Academic article
Farjami, Toktam; Slizyte, Rasa; Jensen, Ida-Johanne; Falch, Eva. (2024) Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates. Food Bioscience
Academic article
Falch, Eva. (2024) Biotechnology for increased resource utilisation of fish side-streams. Nutrition Research and Food Science Journal
Academic article
Madina, Maria Alquiza; Vela, Eduardo Enrique Grimaldo; Grimsmo, Leif; Toldnes, Bendik; Slizyte, Rasa; Carvajal, Ana Karina. (2024) Exploring the Potential of Atlantic Mesopelagic Species Processed on Board Commercial Fishing Vessels as a Source of Dietary Lipids. Foods
Academic article
Meidell, Line Skontorp; Slizyte, Rasa; Mozuraityte, Revilija; Carvajal, Ana Karina; Rustad, Turid; Falch, Eva. (2024) Valorization of Saithe (Pollachius virens) Residuals into Protein Hydrolysates—Silaging as Preservation Technology. Foods
Academic article
Falch, Eva. (2023) Physico-Chemical Properties and Nutrition of Marine Lipids. 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
Vu, Dat Trong; Falch, Eva; Elvevoll, Edel Oddny; Jensen, Ida-Johanne. (2023) Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (Cucumaria frondosa)—Effect of Different Enzymes on Protein Yield and Bioactivity. Foods
Academic article
Falch, Eva. (2023) Studenter og mataktører i samspill om BÆREKRAFTIG MAT OG RAMMEBETINGELSER. Norsk Sjømat
Popular scientific article
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
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
Falch, Eva. (2022) Norske og japanske studenter samarbeider om FREMTIDENS MAT. Norsk Sjømat
Popular scientific article
Hjellnes, Veronica Hammer; Falch, Eva; Rustad, Turid. (2021) Hvor bærekraftig er fiskens reise fra hav til middagsbord?.
Feature 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; 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 Holmquist; Langfoss, Kari Helgetun. (2015) ENHANCING COMPETENCIES ON RESOURCE UTILISATION IN HIGHER EDUCATION. 3rd European GREEN Conference
Abstract
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) Matnyttig utdanning med høy trivselsfaktor.
Feature article
Falch, Eva. (2014) Norges beste studiemiljø – mener studentene!. Matindustrien
Article in business/trade/industry journal
Falch, Eva. (2014) Norges beste studiemiljø – i følge studentene selv. Rådgivernytt
Popular scientific article
Falch, Eva. (2014) Matnyttig utdanning med høy trivselsfaktor (webdebatt).
Feature article
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; 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; 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; 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
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
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; 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

Part of book/report

Falch, Eva Holmquist; Jensen, Ida-Johanne. (2025) Maximizing the utilization of seafood resources.
Academic chapter/article/Conference paper
Bigliardi, Barbara; Filippelli, Serena; Pini, Benedetta; Falch, Eva; Gunduz, Cennet Pelin Boyaci; Hassoun, Abdo. (2024) Chapter 2 - Industry 4.0 and food sustainability: role of automation, digitalisation, and green technologies.
Academic chapter/article/Conference paper
Rustad, Turid; Falch, Eva; Slizyte, Rasa; Sasidharan, Abhilash. (2024) Chapter 2. Peptides and Proteins.
Academic chapter/article/Conference paper
Rustad, Turid; Falch, Eva. (2024) Chapter 7. Lipid Oxidation.
Academic chapter/article/Conference paper
Falch, Eva; Slizyte, Rasa; Rustad, Turid; Jensen, Ida-Johanne. (2024) Chapter 14 Composition and Calories.
Academic chapter/article/Conference paper

Report

Vu, Dat Trong; Jensen, Ida-Johanne; Falch, Eva; Elvevoll, Edel Oddny. (2024) A closer look at low trophic level resources: Orange-footed sea cucumber (Cucumaria frondosa) and red sea cucumber (Parastichopus tremulus). Norges teknisk-naturvitenskapelige universitet Norges teknisk-naturvitenskapelige universitet
Doctoral dissertation
Meidell, Line Skontorp; Falch, Eva; Rustad, Turid; Carvajal, Ana Karina. (2024) Valorization of whitefish residuals generated onboard deep-sea vessels – from waste to value. Norges teknisk-naturvitenskapelige universitet Norges teknisk-naturvitenskapelige universitet
Doctoral dissertation
Falch, Eva. (2023) EU Code of Conduct for Responsible Food Business and Marketing Practices – NTNUs activities report (April 2023). EU Commission EU Commission
Report
Falch, Eva; Myhre-Sølvesen, Magnus; Okubajno, Sewuese. (2023) Enrichment of instant foods using microencapsulated fish oil; chemical,rheological, sensory, and textural properties. Norges teknisk-naturvitenskapelige universitet Norges teknisk-naturvitenskapelige universitet
Masters thesis
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 NTNU
Masters thesis
Falch, Eva; Izadinajafabadi, Parisa. (2022) Spray drying microencapsulation of salmon oil with plant-based protein (Masterstudent Parisa Izadinajafabadi). NTNU NTNU
Masters thesis
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 NTNU
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 AMITY
Compendium
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 NTNU Food Forum
Report
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. Norges teknisk-naturvitenskapelige universitet Norges teknisk-naturvitenskapelige universitet
Masters thesis
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. NTNU 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 Joint Programming Initiative a Healthy Diet for a Healthy Life
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. Norges teknisk-naturvitenskapelige universitet Norges teknisk-naturvitenskapelige universitet
Masters thesis
Falch, Eva. (2006) Lipids from residual fish raw materials: Quality assessment by advanced analytical methods. Norges teknisk-naturvitenskapelige universitet Doktoravhandlinger ved NTNU, 1503-8181 (2005:238)
Doctoral dissertation

Teaching

Courses

Outreach