Navigation

  • Skip to Content
NTNU Home

ntnu.edu

  • Studies
    • Master's programmes in English
    • For exchange students
    • PhD opportunities
    • All programmes of study
    • Courses
    • Financing
    • Language requirements
    • Application process
    • Academic calendar
    • FAQ
  • Research and innovation
    • NTNU research
    • Research excellence
    • Strategic research areas
    • Innovation resources
    • PhD opportunities
  • Life and housing
    • Student in Trondheim
    • Student in Gjøvik
    • Student in Ålesund
    • For researchers
    • Life and housing
  • About NTNU
    • Contact us
    • Faculties and departments
    • Libraries
    • International researcher support
    • Vacancies
    • About NTNU
    • Maps
  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
Twitter
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
  • 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

2023

  • Falch, Eva; Myhre-Sølvesen, Magnus; Okubajno, Sewuese. (2023) Enrichment of instant foods using microencapsulated fish oil; chemical, rheological, sensory, and textural properties. NTNU
    Masters thesis
  • Falch, Eva. (2023) Physico-Chemical Properties and Nutrition of Marine Lipids. Foods
    Academic 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
  • 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

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
  • 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
  • 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

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

  • Falch, Eva. (2023) Physico-Chemical Properties and Nutrition of Marine Lipids. Foods
    Academic 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
  • 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. (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; Myhre-Sølvesen, Magnus; Okubajno, Sewuese. (2023) Enrichment of instant foods using microencapsulated fish oil; chemical, rheological, sensory, and textural properties. NTNU
    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
    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
  • 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
  • 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
  • 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

  • Lecture
    Mæhle, 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
  • Lecture
    Okubanjo, Sewuese; Mæhle, Natalia; Falch, Eva. (2023) Consumer perceptions of taste and texture of foods fortified with MFO from Residual Raw materials. Nordic Sensory Workshop 2023-04-25 - 2023-04-26
  • Poster
    Mæhle, Natalia; Okubanjo, Sewuese; Falch, Eva. (2023) Consumer Acceptance of Food Fortified with Unused Bioresources: Focus Group Study. American Marketing Association American Marketing Association Winter Academic Conference , Nashville, USA 2023-02-10 - 2023-02-12
  • Academic lecture
    Vu, Dat Trong; Falch, Eva; Elvevoll, Edel Oddny; Jensen, Ida-Johanne. (2023) Simulated digestion of red sea cucumber (Parastihopus tremulus) – Protein quality and antioxidantive capacity. WEFTA, Technical University of Denmark (DTU) and Royal Greenland 51st Conference of the Western European Fish Technologists' Association (WEFTA) , København, Danmark 2023-10-16 - 2023-10-20
  • Academic lecture
    Vu, Dat Trong; Tsoukalas, Dionysios; Jakobsen, Anita Nordeng; Falch, Eva; Jensen, Ida-Johanne. (2023) Quality parameters of the Norwegian red sea cucumber (Parastichopus tremulus) during a storage trial. EFFoST, University of Valencia and the Institute of Agrochemistry and Food Technology (IATA-CSIC) The European Federation of Food Science and Technology (EFFoST) , Valencia, Spain 2023-11-06 - 2023-11-08
  • Academic lecture
    Okubanjo, Sewuese; Mæhle, Natalia; Falch, Eva. (2023) Consumer Expectations of Foods Fortified with Microencapsulated Fish Oil from Residual Raw Materials. The Eur Federation for the Science and Technology of Lipids EuroFed Lipids (foredrag holdt av Eva Falch) 2023-09-17 - 2023-09-20
  • Lecture
    Falch, Eva. (2023) Europeiske rammebetingelser for matsektoren - et veikart. Oi, Agritech cluster, Sparebank1 med flere Fremtidens mattrender - hva spiser vi i 2030? , Trondheim 2023-04-18 - 2023-04-18
  • Lecture
    Falch, Eva. (2023) Building teams for sustainable food systems (invited plenary speaker). Int. Association of Environmental Scientists & Professionals First European Green Conference , Vodice 2023-05-22 - 2023-05-26
  • Poster
    Sølvesen-Myhre, Magnus; Okubanjo, Sewuese; Falch, Eva. (2023) Demonstration activity with different food emulsions during the Norwegian seafood conference Trondheim February 2023. Stiftelsen Nor-Fishing, NiT, NTNU Norway Seafood Conference , Trondheim 2023-03-02 - 2023-03-02
  • Academic lecture
    Meidell, 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 lecture
    Meidell, 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

2022

  • 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 -
  • 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
  • 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 WEFTA conferance , Rotterdam, Netherlands 2022-10-17 - 2022-10-21
  • Academic lecture
    Meidell, 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
  • 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) (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
  • Popular scientific lecture
    Falch, 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
  • Lecture
    Falch, 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
  • Poster
    Mæhle, 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
  • Academic lecture
    Johnsen, 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
  • 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 www.gemini.no [Internet] 2022-10-07
  • 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 www.forskning.no [Internet] 2022-10-25
  • Lecture
    Falch, 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
  • Interview
    Falch, Eva. (2022) Hvordan sikre nok mat til alle i fremtiden? . Podcast gemini.no Podcast gemini.no [Internet] 2022-02-23
  • Lecture
    Langfoss, 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
  • Academic lecture
    Falch, Eva; Okubajno, Sewuese. (2022) Encapsulation of lipids. Nordic Lipidforum Lipid academy at Nordic Lipidforum Symposium , Ålesund 2022-06-08 - 2022-06-12
  • Poster
    Okubajno, 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
  • Lecture
    Falch, 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
  • Popular scientific lecture
    Falch, 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
  • Popular scientific lecture
    Falch, 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
  • 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 . Nordic Lipid Forum 31st Nordic Lipid Lipidforum Symposium , Ålesund 2022-06-12 - 2022-12-15
  • 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. Stiftelsen Nor-Fishing Nor-Fishing 2022 , 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 food forum Nordic Food Forum Conference 2022 , Trondheim, Norway 2022-09-22 - 2022-09-22
  • 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. The Nordic LipidForum Nordic Lipidforum Symposium 2022 , Ålesund, Norway 2022-06-12 - 2022-06-15
  • Academic lecture
    Izadinajafabadi, 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

  • Academic lecture
    Hjellnes, 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
  • Lecture
    Falch, Eva. (2021) Matressurser på avveie - klimapåvirkning, rammebetingelser og muligheter. Norsk klimastiftelse Hvordan utnytter vi matressursene best? , Trondheim 2021-09-27 - 2021-09-27
  • 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​. European Association for reseach managers and administators EARMA Digital 2021 , Digitalt 2021-04-14 - 2021-04-20

2020

  • Lecture
    Falch, 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
  • 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) . 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
  • Interview
    Falch, Eva. (2020) NTNU is contributing to formulating food policy in the EU. NTNU Nyheter NTNU Nyheter [Internet] 2020-10-15
  • Popular scientific lecture
    Falch, Eva. (2020) Information of NTNU Food Forum. NTNU Ocean NTNU Ocean Breakfast Meeting , Dokkhuset Trondheim and streamed 2020-09-20 - 2020-09-29
  • Lecture
    Falch, Eva. (2020) Trender og forventninger til fremtidens matproduksjon. NCE Aquatech Cluster Blå Bærekraft , Trondheim/digitalt 2020-11-09 - 2020-11-09
  • Popular scientific lecture
    Falch, 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
  • Lecture
    Falch, Eva. (2020) Matforskning og satsingen NTNU Food Forum . Grønn Forskning Næringsgruppemøte Grønn Forskning , Hell 2020-11-18 - 2020-11-18
  • Popular scientific lecture
    Falch, 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
  • Lecture
    Falch, Eva; Digre, Hanne. (2020) Sustainable seafood handling and processing (key note). Nor-Fishing Fondation Nor-Fishing Digital , Trondheim 2020-08-18 - 2020-08-20
  • Interview
    Falch, Eva. (2020) Økt kunnskap bør gi enda mer innovasjon. Norsk Sjømat Norsk Sjømat [Business/trade/industry journal] 2020-02-05

2019

  • Lecture
    Falch, 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
  • Academic lecture
    Falch, 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
  • 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. West European Fish Technologists Association 49th WEFTA meeting , 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. . SINTEF ReValue Open Day 2019 , SMN Kvartalet, Trondheim 2019-09-19 - 2019-09-19
  • Poster
    Hjellnes, 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
  • Lecture
    Slizyte, 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

2018

  • Poster
    Falch, 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
  • Poster
    Tyflopoulos, 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
  • Lecture
    Falch, 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
  • 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. ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani 2nd International Symposium: Sustainable technologies for food processing an preservation. , Mumbai 2018-11-28 - 2018-11-29
  • 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
  • Lecture
    Falch, 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
  • Poster
    Hjellnes, 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
  • 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. ReFOOD project, SINTEF Ocean, NTNU, Bits Pilani 2nd International Symposium: Sustainable technologies for food processing an preservation. , Mumbai 2018-11-28 - 2018-11-29
  • Lecture
    Falch, 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

  • 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. NHO Reiseliv, NHO Mat og drikke Landskonferansen NHO , Asker 2014-10-16 - 2014-10-17

2013

  • Academic lecture
    Falch, 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
  • Programme participation
    Falch, 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

  • 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. WEFTA 34th WEFTA Meeting , 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. KVL 7th International Conference on Applications of Magnetic Resonance in Food Science , 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
NTNU
Studies
  • Master's programmes in English
  • For exchange students
  • PhD opportunities
  • Courses
  • Career development
  • Continuing education
  • Application process
Contact
  • Contact NTNU
  • Employees
  • For alumni
  • Press contacts
  • Researcher support
Discover NTNU
  • Experts
  • Vacancies
  • Pictures from NTNU
  • Innovation resources
  • NTNU in Gjøvik
  • NTNU in Trondheim
  • NTNU in Ålesund
  • Maps
About NTNU
  • NTNU's strategy
  • Research excellence
  • Strategic research areas
  • Organizational chart
  • Libraries
  • About the university
Services
  • For employees
  • For students
  • Blackboard
  • Intranet

Norwegian University of Science and Technology

Use of cookies
Accessibility statement (in Norwegian)
Privacy policy
Editorial responsibility
Sign In