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  1. Employees

Språkvelger

Norsk

Janna Cropotova

Janna Cropotova

Associate Professor
Department of Biological Sciences Ålesund
Faculty of Natural Sciences

janna.cropotova@ntnu.no
+4773412343 Kompasset, K-267, Ålesund
About Research Publications Teaching Media

About

Janna Cropotova was awarded a PhD degree in 2016 in the field of Food Technology, and has gained 10-year R&D experience in the field of Food Science, Innovation and Technology. Her areas of scientific interest include: preservation of nutritional quality and health benefits in food (particularly seafood) products during processing and storage, development of novel methods for rapid and non-invasive assessment of food deterioration, extraction of valuable ingredients from fish side streams, and shelf-life prediction. 

From 2017, she worked as postdoctoral fellow at the Department of Biotechnology and Food Science at Norwegian University of Science and Technology (NTNU).

From August 2019, she started to work as Associate Professor at the Department of Biological Sciences Ålesund (NTNU).

 

Project expertise

PI and WP1-leader for NRC Project No. 327695 of BIONÆR-Bionæringsprogram and WP-leader of CLIMAQUA ERA-NET project (2021-2024) “Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and food supply”. FOSC-120. Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and food supply - Prosjektbanken (forskningsradet.no)

 

Project coordinator of BlueBio ERA-NET project "IMPRESSIVE - Improved Processing to Enhance Seafood Sidestream Valorization and Exploration" (2022-2026), project number 341732. https://bluebioeconomy.eu/improved-processing-to-enhance-seafood-sidestream-valorization-and-exploration/

https://prosjektbanken.forskningsradet.no/en/project/FORISS/341732?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=0&Departement=Ukjent&Prosjektleder=Janna+Cropotova

 

PhD-supervisor on the topic on development of innovative technological solutions for advanced extraction of lipid and protein compounds from seafood side streams (2020-2023) PhD-student – Elisabeth Kotsoni.

Research

The main focus of Janna Cropotova's research is on seafood processing, handling, storage and quality determination of seafood raw material, as well as innovative food technologies and extraction of valuble ingredients from marine raw material and fish side streams. Janna has been working with processing and preservation of various food raw materials (including seafood) for many years, focusing on smart non-invasive methods of characterization and analysis, as well as advanced methods of quality preservation. 

CLIMAQUA - Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and future food supply

CLIMAQUA results in an innovative process for converting and recirculating aquaculture side-streams (sludge and wastewater) in algae (Arthrospira platensis)-based feed production for aquacultures.

IMPRESSIVE - Improved Processing to Enhance Seafood Sidestream Valorization and Exploration

Nowadays seafood side streams are mainly used for low price commodities like fish meal and silage. IMPRESSIVE aims at facilitating the full exploitation of crustaceans and pelagic fish side streams in the food industry by using innovative technologies.

Publications

  • Chronological
  • By category
  • See all publications in Cristin

2023

  • Hassoun, Abdo; Cropotova, Janna; Trollman, Hana; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Parra-López, Carlos. (2023) Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge. Current Research in Food Science
    Academic literature review
  • Hassoun, Abdo; Garcia-Garcia, Guillermo; Trollman, Hana; Jagtap, Sandeep; Parra-López, Carlos; Cropotova, Janna. (2023) Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives. Current Research in Food Science
    Academic article
  • Bartolomei, Martina; Cropotova, Janna; Bollati, Carlotta; Kvangarsnes, Kristine; d’Adduzio, Lorenza; Li, Jianqiang. (2023) Rainbow Trout (Oncorhynchus mykiss) as Source of Multifunctional Peptides with Antioxidant, ACE and DPP-IV Inhibitory Activities. Nutrients
    Academic article
  • Siddiqui, Shahida Anusha; Schulte, Henning; Pleissner, Daniel; Schönfelder, Stephanie; Kvangarsnes, Kristine; Dauksas, Egidijus. (2023) Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods
    Academic article
  • Hassoun, Abdo; Marvin, Hans J. P.; Bouzembrak, Yamine; Barba, Francisco J.; Castagnini, Juan Manuel; Pallarés, Noelia. (2023) Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic. Frontiers in Sustainable Food Systems
    Academic literature review
  • Pleissner, Daniel; Schönfelder, Stephanie; Händel, Nicole; Dalichow, Julia; Ettinger, Judith; Kvangarsnes, Kristine. (2023) Heterotrophic growth of Galdieria sulphuraria on residues from aquaculture and fish processing industries. Bioresource Technology
    Academic article
  • Kvangarsnes, Kristine; Dauksas, Egidijus; Tolstorebrov, Ignat; Rustad, Turid; Bartolomei, Martina; Xu, Ruoxian. (2023) Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate. Heliyon
    Academic article

2022

  • Hassoun, Abdo; Boukid, Fatma; Pasqualone, Antonella; Bryant, Christopher J; Garcia-Garcia, Guillermo; Parra-López, Carlos. (2022) Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets. Current Research in Food Science
    Academic article
  • Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Rusu, Alexandru Vasile; Bobiş, Otilia; Nayik, Gulzar Ahmad. (2022) Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Frontiers in Nutrition
    Academic article
  • Hassoun, Abdo; Jagtap, Sandeep; Trollman, Hana; Garcia-Garcia, Guillermo; Abdullah, Nour Alhaj; Gökşen, Gülden. (2022) Food processing 4.0: Current and future developments spurred by the fourth industrial revolution. Food Control
    Academic article
  • Salanță, Liana Claudia; Cropotova, Janna. (2022) An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry. Plants
    Academic literature review
  • Arshad, Shiza; Rehman, Tahniat; Saif, Summaya; Rajoka, Muhammad Shahid Riaz; Ranjha, Muhammad Modassar Ali Nawaz; Hassoun, Abdo. (2022) Replacement of refined sugar by natural sweeteners: focus on potential health benefits. Heliyon
    Academic literature review
  • Naveed, Aqsa; Zubair, Muhammad; Baig, Ayesha; Farid, Mujahid; Ahmed, Waqar; Rehman, Rafia. (2022) Effect of storage on the nutritional and antioxidant properties of brown Basmati rice. Food Science & Nutrition
    Academic article
  • Hassoun, Abdo; Aït-Kaddour, Abderrahmane; Abu-Mahfouz, Adnan M.; Rathod, Nikheel Bhojraj; Bader, Farah; Barba, Francisco J.. (2022) The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Critical reviews in food science and nutrition
    Academic literature review
  • Hassoun, Abdo; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Trollman, Hana; Pateiro, Mirian; Lorenzo, José M.. (2022) Food quality 4.0: From traditional approaches to digitalized automated analysis. Journal of Food Engineering
    Academic literature review

2021

  • Mozuraityte, Revilija; Kotsoni, Elissavet; Cropotova, Janna; Rustad, Turid. (2021) Low-fat (<50%) oil-in-water emulsions. Academic Press
    Academic chapter/article/Conference paper
  • Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Dalla Rosa, Marco; Rustad, Turid. (2021) The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax). Heliyon
    Academic article
  • Dalsvåg, Hanne; Cropotova, Janna; Režek Jambrak, Anet; Janči, Tibor; Španěl, Patrik; Dryahina, Kseniya. (2021) Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °c under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days. ACS Food & Science Technology
    Academic article
  • Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Laghi, Luca; Dalla Rosa, Marco. (2021) Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting. Innovative Food Science & Emerging Technologies
    Academic article
  • Zhao, Yi-Ming; Oliveira, Marcia; Burgess, Catherine M.; Cropotova, Janna; Rustad, Turid; Sun, Da-Wen. (2021) Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets. Lebensmittel-Wissenschaft + Technologie
    Academic article
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Szulecka, Olga; Kulikowsk, Tomasz; Mytlewski, Adam. (2021) Sensory and physicochemical quality characteristics of Haddock fish cake enriched with atlantic mackerel. Food technology and biotechnology
    Academic article

2020

  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Ojha, Shikha; Rustad, Turid; Tiwari, Brijesh. (2020) Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof. Innovative Food Science & Emerging Technologies
    Academic article
  • Mozuraityte, Revilija; Standal, Inger Beate; Cropotova, Janna; Budzko, Emilia; Rustad, Turid. (2020) Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) – effect on lipids and low molecular weight metabolites . International Journal of Food Science & Technology
    Academic article
  • Pérez-Andrés, Juan M; Cropotova, Janna; Harrison, Sabine M.; Brunton, Nigel P.; Cullen, Patrick J.; Rustad, Turid. (2020) Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation. Foods
    Academic article
  • Cropotova, Janna; Rustad, Turid. (2020) A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1-pyrenylphosphine (DPPP). Lebensmittel-Wissenschaft + Technologie
    Academic article
  • Hassoun, Abdo; Cropotova, Janna; Rustad, Turid; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi. (2020) Use of spectroscopic techniques for a rapid and non-destructive monitoring of thermal treatments and storage time of sous-vide cooked cod fillets. Sensors
    Academic article

2019

  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Grøvlen, Magnhild Seim; Rustad, Turid. (2019) Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation. International Journal of Food Science & Technology
    Academic article
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2019) Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods. Food Control
    Academic article
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Aftret, Kari Cecilie; Rustad, Turid. (2019) The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins. . Food technology and biotechnology
    Academic article
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2019) The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus). Journal of Aquatic Food Product Technology
    Academic article
  • Cropotova, Janna; Rustad, Turid. (2019) A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods. Food Chemistry
    Academic article

2018

  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2018) A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fl uorescence imaging. Food Control
    Academic article

Journal publications

  • Hassoun, Abdo; Cropotova, Janna; Trollman, Hana; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Parra-López, Carlos. (2023) Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge. Current Research in Food Science
    Academic literature review
  • Hassoun, Abdo; Garcia-Garcia, Guillermo; Trollman, Hana; Jagtap, Sandeep; Parra-López, Carlos; Cropotova, Janna. (2023) Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives. Current Research in Food Science
    Academic article
  • Bartolomei, Martina; Cropotova, Janna; Bollati, Carlotta; Kvangarsnes, Kristine; d’Adduzio, Lorenza; Li, Jianqiang. (2023) Rainbow Trout (Oncorhynchus mykiss) as Source of Multifunctional Peptides with Antioxidant, ACE and DPP-IV Inhibitory Activities. Nutrients
    Academic article
  • Siddiqui, Shahida Anusha; Schulte, Henning; Pleissner, Daniel; Schönfelder, Stephanie; Kvangarsnes, Kristine; Dauksas, Egidijus. (2023) Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods
    Academic article
  • Hassoun, Abdo; Marvin, Hans J. P.; Bouzembrak, Yamine; Barba, Francisco J.; Castagnini, Juan Manuel; Pallarés, Noelia. (2023) Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic. Frontiers in Sustainable Food Systems
    Academic literature review
  • Pleissner, Daniel; Schönfelder, Stephanie; Händel, Nicole; Dalichow, Julia; Ettinger, Judith; Kvangarsnes, Kristine. (2023) Heterotrophic growth of Galdieria sulphuraria on residues from aquaculture and fish processing industries. Bioresource Technology
    Academic article
  • Kvangarsnes, Kristine; Dauksas, Egidijus; Tolstorebrov, Ignat; Rustad, Turid; Bartolomei, Martina; Xu, Ruoxian. (2023) Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate. Heliyon
    Academic article
  • Hassoun, Abdo; Boukid, Fatma; Pasqualone, Antonella; Bryant, Christopher J; Garcia-Garcia, Guillermo; Parra-López, Carlos. (2022) Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets. Current Research in Food Science
    Academic article
  • Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Rusu, Alexandru Vasile; Bobiş, Otilia; Nayik, Gulzar Ahmad. (2022) Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Frontiers in Nutrition
    Academic article
  • Hassoun, Abdo; Jagtap, Sandeep; Trollman, Hana; Garcia-Garcia, Guillermo; Abdullah, Nour Alhaj; Gökşen, Gülden. (2022) Food processing 4.0: Current and future developments spurred by the fourth industrial revolution. Food Control
    Academic article
  • Salanță, Liana Claudia; Cropotova, Janna. (2022) An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry. Plants
    Academic literature review
  • Arshad, Shiza; Rehman, Tahniat; Saif, Summaya; Rajoka, Muhammad Shahid Riaz; Ranjha, Muhammad Modassar Ali Nawaz; Hassoun, Abdo. (2022) Replacement of refined sugar by natural sweeteners: focus on potential health benefits. Heliyon
    Academic literature review
  • Naveed, Aqsa; Zubair, Muhammad; Baig, Ayesha; Farid, Mujahid; Ahmed, Waqar; Rehman, Rafia. (2022) Effect of storage on the nutritional and antioxidant properties of brown Basmati rice. Food Science & Nutrition
    Academic article
  • Hassoun, Abdo; Aït-Kaddour, Abderrahmane; Abu-Mahfouz, Adnan M.; Rathod, Nikheel Bhojraj; Bader, Farah; Barba, Francisco J.. (2022) The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Critical reviews in food science and nutrition
    Academic literature review
  • Hassoun, Abdo; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Trollman, Hana; Pateiro, Mirian; Lorenzo, José M.. (2022) Food quality 4.0: From traditional approaches to digitalized automated analysis. Journal of Food Engineering
    Academic literature review
  • Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Dalla Rosa, Marco; Rustad, Turid. (2021) The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax). Heliyon
    Academic article
  • Dalsvåg, Hanne; Cropotova, Janna; Režek Jambrak, Anet; Janči, Tibor; Španěl, Patrik; Dryahina, Kseniya. (2021) Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °c under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days. ACS Food & Science Technology
    Academic article
  • Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Laghi, Luca; Dalla Rosa, Marco. (2021) Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting. Innovative Food Science & Emerging Technologies
    Academic article
  • Zhao, Yi-Ming; Oliveira, Marcia; Burgess, Catherine M.; Cropotova, Janna; Rustad, Turid; Sun, Da-Wen. (2021) Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets. Lebensmittel-Wissenschaft + Technologie
    Academic article
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Szulecka, Olga; Kulikowsk, Tomasz; Mytlewski, Adam. (2021) Sensory and physicochemical quality characteristics of Haddock fish cake enriched with atlantic mackerel. Food technology and biotechnology
    Academic article
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Ojha, Shikha; Rustad, Turid; Tiwari, Brijesh. (2020) Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof. Innovative Food Science & Emerging Technologies
    Academic article
  • Mozuraityte, Revilija; Standal, Inger Beate; Cropotova, Janna; Budzko, Emilia; Rustad, Turid. (2020) Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) – effect on lipids and low molecular weight metabolites . International Journal of Food Science & Technology
    Academic article
  • Pérez-Andrés, Juan M; Cropotova, Janna; Harrison, Sabine M.; Brunton, Nigel P.; Cullen, Patrick J.; Rustad, Turid. (2020) Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation. Foods
    Academic article
  • Cropotova, Janna; Rustad, Turid. (2020) A new fluorimetric method for simultaneous determination of lipid and protein hydroperoxides in muscle foods with the use of diphenyl-1-pyrenylphosphine (DPPP). Lebensmittel-Wissenschaft + Technologie
    Academic article
  • Hassoun, Abdo; Cropotova, Janna; Rustad, Turid; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi. (2020) Use of spectroscopic techniques for a rapid and non-destructive monitoring of thermal treatments and storage time of sous-vide cooked cod fillets. Sensors
    Academic article
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Grøvlen, Magnhild Seim; Rustad, Turid. (2019) Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation. International Journal of Food Science & Technology
    Academic article
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2019) Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus)subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods. Food Control
    Academic article
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Aftret, Kari Cecilie; Rustad, Turid. (2019) The Effect of Sous-vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber Scombrus) in Relation to Structural Changes in Proteins. . Food technology and biotechnology
    Academic article
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2019) The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus). Journal of Aquatic Food Product Technology
    Academic article
  • Cropotova, Janna; Rustad, Turid. (2019) A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods. Food Chemistry
    Academic article
  • Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2018) A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fl uorescence imaging. Food Control
    Academic article

Part of book/report

  • Mozuraityte, Revilija; Kotsoni, Elissavet; Cropotova, Janna; Rustad, Turid. (2021) Low-fat (<50%) oil-in-water emulsions. Academic Press
    Academic chapter/article/Conference paper

Teaching

Courses

  • MB301712 - Applied Biotechnology
  • BIA1001 - Marine Raw Materials
  • BIA2004 - Seafood processing

Supervision

Supervisor of both national and international bachelor, master and PhD-students.

Media

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.

2023

  • Poster
    Schönfelder, Stephanie; Pleissner, Daniel; Cropotova, Janna; Kvangarsnes, Kristine; Albrektsen, Sissel; Chiyanzu, I.. (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

  • Lecture
    Cropotova, Janna. (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

  • Lecture
    Cropotova, Janna; Rustad, Turid; Hassoun, Abdo; Lindberg, Stein-Kato; Heia, Karsten; Nilsen, Heidi. (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

  • Academic lecture
    Cropotova, Janna; Aftret, Kari Cecilie; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (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
  • Academic lecture
    Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid; Tiwari, Brijesh. (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
  • Academic lecture
    Cropotova, Janna; Aftret, Kari Cecilie; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (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
  • Academic lecture
    Standal, Inger Beate; Mozuraityte, Revilija; Cropotova, Janna; Rustad, Turid. (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
  • Lecture
    Standal, Inger Beate; Mozuraityte, Revilija; Cropotova, Janna; Digre, Hanne; Rustad, Turid. (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
  • Academic lecture
    Cropotova, Janna; Mozuraityte, Revilija; Rustad, Turid. (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
  • Poster
    Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Tiwari, Brijesh; Rustad, Turid. (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

2017

  • Poster
    Rustad, Turid; Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Tiwari, Brijesh; Mytlewski, Adam. (2017) Innovative processing to preserve positive health effects in pelagic fish products - ProHealth. WEFTA , Dublin 2017-10-09 - 2017-10-12
  • Academic lecture
    Cropotova, Janna; Grøvlen, Magnhild Seim; Rustad, Turid. (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
  • Academic lecture
    Cropotova, Janna; Rustad, Turid. (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
  • Poster
    Cropotova, Janna; Mozuraityte, Revilija; Rustad, Turid. (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
  • Academic lecture
    Cropotova, Janna; Rustad, Turid. (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 -
  • Academic lecture
    Rustad, Turid; Cropotova, Janna; Grøvlen, Magnhild Seim. (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
  • Academic lecture
    Mozuraityte, Revilija; Standal, Inger Beate; Cropotova, Janna; Rustad, Turid. (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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