Janna Derks Cropotova
+4773412343
Kompasset, K-267, Ålesund
Outreach
WebiMar - High value utilization of marine raw materials
The first of several educational seminars on marine ingredients for professionals organized by NCE Blue Legasea, Cod Cluster, Biotech North and NTNU.
WebiMar 2 - Kvalitet på marint råstoff
Denne modulen har fokus på bevaring av kvalitet i marine råstoff før, under, og etter prosessering. Deltagerne bør ha grunnleggende kompetanse innenfor marine ingredienser og prosessering.
WebiMar 3 - Development in the fish and ingredient processing industry
Dette kurset omhandler forskning på PhD-nivå som gjelder analyse og utnyttelse av marine ressurser på høyt nivå (isolering av høyverdiprodukter) og utvikling av innovative teknologiske løsninger for å ekstrahere ingredienser fra marint råstoff.
2024
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Academic lecture(2024) Characterization of fractions obtained from the enzymatically hydrolysed mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) side streams pretreated by high-pressure. Section on Food of the European Federation of Chemical Engineering (EFCE) European PhD Workshop on Food Engineering and Technology , Aachen, Germany 2024-04-23 - 2024-07-24
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Poster(2024) Evaluation of the quality of fish oil extracted by enzymatic hydrolysis from a mixture of Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) side streams after high-pressure pretreatment . Nordic Forum for Lipid Research and Technology 2nd Nordic Lipidforum Symposium , Turku, Finland 2024-06-09 - 2024-06-12
2023
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Poster(2023) Establishing An Innovative and Transnational Feed Production Approach for Reduced Climate Impact of The Aquaculture Sector and Future Food Supply. SAAFoST-South African Association for Food Science & Technology 25th SAAFoST Biennial Congress 2023 , Cape Town, South Africa 2023-08-28 - 2023-08-30
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Academic lecture(2023) Influence of high-pressure processing in the chemical composition and yield of fractions from a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material after enzymatic hydrolysis. WEFTA Conference of the Western European Fish Technologists' Association , Copenhagen, Denmark 2023-10-16 - 2023-10-20
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Poster(2023) Enzymatic hydrolysis of the mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) by-products pre-treated by high-pressure. EFFoST EFFoST International Conference 2023 , Valencia, Spain 2023-11-06 - 2023-11-08
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Poster(2023) Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and future food supply . Institute for Food and Environmental Research CLIMAQUA 2023-03-23 - 2023-03-23
2021
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Lecture(2021) EFSA Scientific Opinion on superchilling technique for the transport of fresh fishery products. SINTEF, NTNU Interdisciplinary Education and Research Platform in Cold-Chain of Fish: From Norway to Japan - IntER-Cold , Trondheim 2021-09-04 - 2021-09-04
2019
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Lecture(2019) Assessing changes in quality parameters of sous-vide cooked Atlantic cod by spectroscopic techniques coupled with conventional methods of analysis . Fiskivinnu og Fiskimálaráðið 49th Conference of the West European Fish Technologists Association – WEFTA , Tórshavn 2019-10-14 - 2019-10-18
2018
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Academic lecture(2018) Protein oxidation affecting quality parameters of haddock and mackerel minces subjected to high-pressure pre-treatment and frozen storage. ProDal and University of Salerno IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course , Sorrento-Salerno 2018-09-25 - 2018-09-27
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Academic lecture(2018) Assessing changes in quality characteristics of sous-vide cooked Atlantic mackerel during chilled storage by multiple regression analysis. West European Fish Technologists Association 48th West European Fish Technologists Association Conference (WEFTA) , Lisbon 2018-10-15 - 2018-10-19
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Academic lecture(2018) Protein oxidation in sous-vide cooked Atlantic mackerel and its potential implications for the fish quality. University of Zagreb The 9th International Congress of Food Technologists, Biotechnologists and Nutritionists , Zagreb 2018-10-03 - 2018-10-05
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Academic lecture(2018) Quality changes of Atlantic mackerel during superchilled, chilled and frozen storage . IPMA 48th West European Fish Technologists Association Conference (WEFTA) 2018 , Lisboa 2018-10-15 - 2018-10-18
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Poster(2018) Changes in quality characteristics of haddock and mackerel minces, and fishcakes prepared thereof as affected by high-pressure processing. EFFOST The 32nd EFFoST International Conference , Nantes 2018-11-06 - 2018-11-08
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Academic lecture(2018) Application of fluorescence spectroscopy techniques for fast and non-destructive analysis of lipid oxidation in fish products. EFFOST The 32nd EFFoST International Conference , Nantes 2018-11-06 - 2018-11-08
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Lecture(2018) Preservation and processing of fish for maintaining quality and health beneficial compounds. SINTEF Ocean Re-FOOD and ReValue 2nd Symposium , Mumbai 2018-11-28 - 2018-11-29
2017
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Academic lecture(2017) Texture changes in Atlantic mackerel during chilled and superchilled storage. BIM, Ireland 47th West European Fish Technologists Association Conference, , Dublin 2017-10-09 - 2017-10-13
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Academic lecture(2017) An integrated approach to assess textural changes of sous-vide cooked mackerel in relation to breakdown of its connective tissue. BIM Ireland 47th West European Fish Technologists Association Conference , Dublin 2017-10-09 -
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Academic lecture(2017) Quality changes in mackerel during cold storage, freezing, chilling and super-chilling temperatures. BIM Ireland 47th West European Fish Technologists Association Conference , Dublin 2017-10-09 - 2017-10-13
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Academic lecture(2017) Potential of fluorescence microscopy technique to assess lipid peroxidation status in sous-vide cooked Atlantic mackerel during chilled storage. Univ. Chemistry and Technol. Prague + Wageningen Univ. The 8th International Symposium on Recent Advances in Food Analysis , Prague 2017-10-07 - 2017-10-10
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Poster(2017) Studying the development of lipid oxidation in Sous-vide cooked Atlantic mackerel during chilled storage. European Federation for the science and technology of lipids 15th Euro Fed lipid congress , Uppsala 2017-08-27 - 2017-08-30
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Poster(2017) Innovative processing to preserve positive health effects in pelagic fish products - ProHealth. WEFTA , Dublin 2017-10-09 - 2017-10-12
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Academic lecture(2017) Application of fluorescence microscopy for non-invasive assessment of fish tissue degradation due to enzyme activity during superchilled storage. The European Federation of Food Science & Technology The 31st EFFoST international conference , Sitges 2017-11-13 - 2017-11-16