Eva Holmquist Falch
Foto:
Kai T. Dragland / NTNU
Om
Bakgrunn
Mange års erfaring med forsknings- og utviklingarbeid innenfor forskningsinstitutt, mat- og bioteknologisk industri. Mye av FoU-aktiviteten er motivert av et ønske om økt utnyttelse av våre globale mattressurser. Omega-3 har vært en rød tråd i den profesjonelle karrieren, med teknologisk fordypning innenfor raffinering og oppkonsentrering av oljer, ensymatisk prosessering av proteiner og lipider, emulgering, prosessering av sjømat samt lipidoksidajon.
Industrierfaringen har videre resultert i økt forbrukerinnsikt, kompetanse rundt innovasjonsverktøy, konseptutvikling, markedsføring av sunne matvarer og forståelse av viktigheten av tverrfaglige team for å løse utfordringer. Tilsvarende innovasjonsverktøy som man benytter i matindustrien er også benyttet til studentrekruttering.
Erfaring som leder både i industri og institutt.
Den vitenskapelige delen av stillingen består av undervisning og forskning innenfor bioøkonomi, bioteknologi og utnyttelse av bioressurser.
Er Styreleder for Forskningsrådets Portefølestyre for Mat og BIoressurser, Styremedlem i Management Board i European Food Forum og tidligere styremedlem (Scientific Advisory Board) for JPI A healthy diet for a healthy life, og innehar andre verv i styrer i innovative selskaper samt nasjonalt profesjonsråd.
Erfaring
Akademia (12 år):
- Prodekan utdanning og innovasjon, NTNU
- Prodekan, FoU, Fakultet for teknologi, NTNU
- Instituttleder, Institutt for matteknologi, Høgskolen i Sør-Trøndelag, (HiST) og NTNU
- Studieleder, Program for matteknologi, Høgskolen i Sør-Trøndelag (HiST)
Industri og instituttsektor (17 år):
- Seniorforsker, Mills DA (Innovasjon og merkevareavd)
- Utviklingssjef, O3C Nutraceuticals (Join venture Aker Biomarine og GC Rieber)
- Forsker, SINTEF Fiskeri og havbruk
- Laboratorieleder (og kvalitetsleder), GC Rieber Oil
Utvalgte prosjekter
ReCirc4Future - Harnessing novel processing tools to reveal a fully circular approach for total utilisation of side streams from the omega-3 industry (2025-2028) Lead by SINTEF Nordvest
Up4Food - Upcycling Side-streams for Sustainable and Healthy Ingredients and New Food Products
NTNU Food Forum - leder
OMEGA fish Oil MicroEncapsulation Generating fortified food products for improved humAn health (HAVBRUK 2020 - 2024)
SUPREME - Bærekaftig utnyttelse av restråstoff fra hvitfisk
InterCold (INTPART)
ReFOOD (INTPART)
Utvikling av regionale bærekraftige matsystem
OPTiMAT- Optimal utnyttelse av havets matressurser - satsningsområde (2015-2023)
Trondheim og Trøndelag som Europeisk gastronomisk matregion 2022
Rekruttering av studenter
Ny master i mat og teknologi
Nåværende undervisning
- MATV Ressursutnyttelse i matsystemer
- TMMT5001 Emneansvar for Rammebetingelser i matindustrien (master i mat og teknologi)
- TMAT4850 Fremtidens mat - Eksperter i team (Landsbyleder)
- TMMT4001 Anvendt matmikrobiologi og bioteknologi (underviser masterstudenter i anvendt bioteknologi/enzymer og restråstoff)
- TMMT5003 Masteroppgave
- TMAT201P Praksisstudier (praksisveileder for flere studenter)
- TMAT3004 Bacheloroppgave
- Veiledning av bachelor-, master- og doktorgradsstudenter
Omtale i media
Studenter og mataktører i samspill om bærekraftig mat og rammebetingelser, Norsk Sjømat, 2023.
En tredjedel av maten kastes samtidig med at verden sulter, Intervju og artikkel i Universitas, Croatia, 163, side 14-15, 26 juni 2023.
https://norwegianscitechnews.com/2023/03/muffins-that-could-be-good-for-your-health/
https://www.eurekalert.org/news-releases/981765
https://medicalxpress.com/news/2023-03-muffins-good-health.html
https://norwayseafoodfestival.no/aktuelt/sjomat-2023-en-konferanse-om-fremtidens-mat/
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://www.newswise.com/articles/muffins-that-could-be-good-for-your-health
Livestreamet paneldebatt Sustainable Food Systems - NTNU SINTEF Annual European Strategy Summit (panelleder) Dagens Næringsliv
Trondheim og Trøndelag European Region of Gastronomy 2022
Økt kunnskap bør gi enda mer innovasjon - intervju med Norsk Sjømat
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)
Utdannelse
- PhD, "Lipids from residual rest raw materials - quality assessment by advanced analytical methods" Bioteknologi, NTNU
- Master, Næringsmiddelkandidat, Universitetet for miljø- og biovitenskap (UMB)
- Bachelor, Næringsmiddelteknolog, HiST
Publikasjoner
2026
-
Alquiza Madina, Maria;
Slizyte, Rasa;
Carvajal, Ana Karina;
Falch, Eva Holmquist.
(2026)
Proteolytic Activity in Four Low-Trophic Marine Species from the North Atlantic: Effects of pH and Temperature Across Species.
Journal of Aquatic Food Product Technology
Vitenskapelig artikkel
2025
-
Falch, Eva Holmquist;
Langfoss, Kari Helgetun.
(2025)
ENHANCING COMPETENCIES ON RESOURCE UTILISATION IN HIGHER EDUCATION.
3rd European GREEN Conference
Konferanseabstract
-
Falch, Eva Holmquist;
Jensen, Ida-Johanne.
(2025)
Maximizing the utilization of seafood resources.
Vitenskapelig kapittel
-
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
Vitenskapelig artikkel
-
Scheibenzuber, Sophie;
Pucci, Emilia;
Presenti, Ombretta;
Serafini, Giacomo;
Nobili, Chiara;
Zoani, Claudia;
Duta, Denisa Eglantina;
Mihai, Adriana Laura;
Criveanu-Stamatie, Gabriela Daniela;
Belc, Nastasia.
(2025)
Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study.
Frontiers in Nutrition
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
2024
-
Kaushik, Nutan;
Falch, Eva;
Slizyte, Rasa;
Kumari, Asha;
Khushboo, NN;
Hjellnes, Veronica Hammer;
Sharma, Abhishek;
Rajauria, Gaurav.
(2024)
Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues.
Food Chemistry
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
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.
Vitenskapelig kapittel
-
Rustad, Turid;
Falch, Eva;
Slizyte, Rasa;
Sasidharan, Abhilash.
(2024)
Chapter 2. Peptides and Proteins.
Vitenskapelig kapittel
-
Rustad, Turid;
Falch, Eva.
(2024)
Chapter 7. Lipid Oxidation.
Vitenskapelig kapittel
-
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
Vitenskapelig artikkel
-
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
Doktoravhandling
-
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
Doktoravhandling
-
Falch, Eva;
Slizyte, Rasa;
Rustad, Turid;
Jensen, Ida-Johanne.
(2024)
Chapter 14 Composition and Calories.
Vitenskapelig kapittel
-
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
Falch, Eva.
(2024)
Biotechnology for increased resource utilisation of fish side-streams.
Nutrition Research and Food Science Journal
Vitenskapelig artikkel
-
Alquiza Madina, Maria;
Grimaldo Vela, Eduardo Enrique;
Grimsmo, Leif;
Toldnes, Bendik;
Slizyte, Rasa;
Carvajal, Ana Karina;
Schei, Marte;
Selnes, Merethe;
Falch, Eva.
(2024)
Exploring the Potential of Atlantic Mesopelagic Species Processed on Board Commercial Fishing Vessels as a Source of Dietary Lipids.
Foods
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
2023
-
Falch, Eva.
(2023)
Physico-Chemical Properties and Nutrition of Marine Lipids.
Foods
Vitenskapelig artikkel
-
Meidell, Line Skontorp;
Slizyte, Rasa;
Mozuraityte, Revilija;
Carvajal, Ana Karina;
Rustad, Turid;
Standal, Inger Beate;
Kopczyk, Monika;
Falch, Eva.
(2023)
Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality.
Heliyon
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
Falch, Eva.
(2023)
Studenter og mataktører i samspill om BÆREKRAFTIG MAT OG RAMMEBETINGELSER.
Norsk Sjømat
Populærvitenskapelig artikkel
-
Falch, Eva.
(2023)
EU Code of Conduct for Responsible Food Business and Marketing Practices – NTNUs activities report (April 2023).
EU Commission
Forskningsrapport
-
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
Vitenskapelig artikkel
-
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
Masteroppgave
2022
-
Marak, Sengnolotha;
Kaushik, Nutan;
Dikiy, Alexander;
Shumilina, Elena;
Falch, Eva.
(2022)
Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology.
Foods
Vitenskapelig artikkel
-
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
Masteroppgave
-
Falch, Eva;
Izadinajafabadi, Parisa.
(2022)
Spray drying microencapsulation of salmon oil with plant-based protein (Masterstudent Parisa Izadinajafabadi).
NTNU
Masteroppgave
-
Falch, Eva.
(2022)
Norske og japanske studenter samarbeider om
FREMTIDENS MAT.
Norsk Sjømat
Populærvitenskapelig artikkel
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
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
Forskningsrapport
-
Tveit, Guro Møen;
Carvajal, Ana Karina;
Falch, Eva;
Slizyte, Rasa;
Remme, Jannicke;
Grimsmo, Leif;
Thakur, Maitri;
Toldnes, Bendik;
Vidarsson, Jonas R.;
Rustad, Turid.
(2020)
Increased Utilisation and Value Creation from white Fish Rest Raw Materials. Abstracts - The Third Symposium Sustainable technologies for food processing and preservation.
AMITY
Arbeidsnotat
-
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
Forskningsrapport
-
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
Vitenskapelig oversiktsartikkel
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
Masteroppgave
-
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
Masteroppgave
-
Roche, Helen M.;
Alminger, Marie;
Bicshoff, Stephan;
Byrne, Molly;
Brierley, Chrissie;
Conner, Mark;
Darcy-Vrillon, Beatrice;
Dragsted, Lars Ove;
Eisner, Peter;
Falch, Eva.
(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
Forskningsrapport
-
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
Masteroppgave
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
Populærvitenskapelig artikkel
-
Falch, Eva;
Juul, Nils V.
(2015)
Økt profilering ga resultater på søkertallene!.
Norsk Sjømat
Fagartikkel
2014
-
Dizdarevic, Lili Leko;
Biswas, Dipankar;
Uddin, Main;
Jørgensen, Aud Jeanette;
Falch, Eva;
Bastani, Nasser Ezzatkhah;
Duttaroy, Asim K..
(2014)
Inhibitory effects of kiwifruit extract on human platelet aggregation and plasma angiotensin-converting enzyme activity.
Platelets
Vitenskapelig artikkel
-
Falch, Eva.
(2014)
Norges beste studiemiljø – mener studentene!.
Matindustrien
Fagartikkel
-
Falch, Eva.
(2014)
Norges beste studiemiljø – i følge studentene selv.
Rådgivernytt
Populærvitenskapelig artikkel
2012
-
Kirkhus, Bente;
Lamglait, Amandine;
Eilertsen, Karl-Erik;
Falch, Eva;
Haider, Trond;
Vik, Hogne;
Hoem, Nils;
Hagve, Tor-Arne;
Basu, Samar;
Olsen, Elisabeth.
(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
Vitenskapelig artikkel
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
Vitenskapelig artikkel
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
Vitenskapelig artikkel
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
Vitenskapelig artikkel
2006
-
Falch, Eva.
(2006)
Lipids from residual fish raw materials: Quality assessment by advanced analytical methods.
Norges teknisk-naturvitenskapelige universitet
Doktoravhandling
-
Falch, Eva;
Rustad, Turid;
Jónsdóttir, R.;
Shaw, N.B.;
Dumay, J.;
Berge, J.P.;
Arason, S.;
Kerry, J.P.;
Sandbakk, Marit;
Aursand, Marit.
(2006)
Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform species.
Journal of Food Composition and Analysis
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
Tidsskriftspublikasjoner
-
Alquiza Madina, Maria;
Slizyte, Rasa;
Carvajal, Ana Karina;
Falch, Eva Holmquist.
(2026)
Proteolytic Activity in Four Low-Trophic Marine Species from the North Atlantic: Effects of pH and Temperature Across Species.
Journal of Aquatic Food Product Technology
Vitenskapelig artikkel
-
Falch, Eva Holmquist;
Langfoss, Kari Helgetun.
(2025)
ENHANCING COMPETENCIES ON RESOURCE UTILISATION IN HIGHER EDUCATION.
3rd European GREEN Conference
Konferanseabstract
-
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
Scheibenzuber, Sophie;
Pucci, Emilia;
Presenti, Ombretta;
Serafini, Giacomo;
Nobili, Chiara;
Zoani, Claudia;
Duta, Denisa Eglantina;
Mihai, Adriana Laura;
Criveanu-Stamatie, Gabriela Daniela;
Belc, Nastasia.
(2025)
Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study.
Frontiers in Nutrition
Vitenskapelig artikkel
-
Kaushik, Nutan;
Falch, Eva;
Slizyte, Rasa;
Kumari, Asha;
Khushboo, NN;
Hjellnes, Veronica Hammer;
Sharma, Abhishek;
Rajauria, Gaurav.
(2024)
Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues.
Food Chemistry
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
Falch, Eva.
(2023)
Physico-Chemical Properties and Nutrition of Marine Lipids.
Foods
Vitenskapelig artikkel
-
Kirkhus, Bente;
Lamglait, Amandine;
Eilertsen, Karl-Erik;
Falch, Eva;
Haider, Trond;
Vik, Hogne;
Hoem, Nils;
Hagve, Tor-Arne;
Basu, Samar;
Olsen, Elisabeth.
(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
Vitenskapelig artikkel
-
Marak, Sengnolotha;
Kaushik, Nutan;
Dikiy, Alexander;
Shumilina, Elena;
Falch, Eva.
(2022)
Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology.
Foods
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
Falch, Eva;
Rustad, Turid;
Jónsdóttir, R.;
Shaw, N.B.;
Dumay, J.;
Berge, J.P.;
Arason, S.;
Kerry, J.P.;
Sandbakk, Marit;
Aursand, Marit.
(2006)
Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform species.
Journal of Food Composition and Analysis
Vitenskapelig artikkel
-
Meidell, Line Skontorp;
Slizyte, Rasa;
Mozuraityte, Revilija;
Carvajal, Ana Karina;
Rustad, Turid;
Standal, Inger Beate;
Kopczyk, Monika;
Falch, Eva.
(2023)
Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality.
Heliyon
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
Dizdarevic, Lili Leko;
Biswas, Dipankar;
Uddin, Main;
Jørgensen, Aud Jeanette;
Falch, Eva;
Bastani, Nasser Ezzatkhah;
Duttaroy, Asim K..
(2014)
Inhibitory effects of kiwifruit extract on human platelet aggregation and plasma angiotensin-converting enzyme activity.
Platelets
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
Falch, Eva.
(2023)
Studenter og mataktører i samspill om BÆREKRAFTIG MAT OG RAMMEBETINGELSER.
Norsk Sjømat
Populærvitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
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
Populærvitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
Falch, Eva.
(2022)
Norske og japanske studenter samarbeider om
FREMTIDENS MAT.
Norsk Sjømat
Populærvitenskapelig artikkel
-
Falch, Eva.
(2014)
Norges beste studiemiljø – mener studentene!.
Matindustrien
Fagartikkel
-
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
Vitenskapelig artikkel
-
Falch, Eva.
(2014)
Norges beste studiemiljø – i følge studentene selv.
Rådgivernytt
Populærvitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
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
Vitenskapelig oversiktsartikkel
-
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
Vitenskapelig artikkel
-
Falch, Eva.
(2024)
Biotechnology for increased resource utilisation of fish side-streams.
Nutrition Research and Food Science Journal
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
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
Vitenskapelig artikkel
-
Alquiza Madina, Maria;
Grimaldo Vela, Eduardo Enrique;
Grimsmo, Leif;
Toldnes, Bendik;
Slizyte, Rasa;
Carvajal, Ana Karina;
Schei, Marte;
Selnes, Merethe;
Falch, Eva.
(2024)
Exploring the Potential of Atlantic Mesopelagic Species Processed on Board Commercial Fishing Vessels as a Source of Dietary Lipids.
Foods
Vitenskapelig artikkel
-
Falch, Eva;
Juul, Nils V.
(2015)
Økt profilering ga resultater på søkertallene!.
Norsk Sjømat
Fagartikkel
-
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
Vitenskapelig artikkel
Del av bok/rapport
-
Falch, Eva Holmquist;
Jensen, Ida-Johanne.
(2025)
Maximizing the utilization of seafood resources.
Vitenskapelig kapittel
-
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.
Vitenskapelig kapittel
-
Rustad, Turid;
Falch, Eva;
Slizyte, Rasa;
Sasidharan, Abhilash.
(2024)
Chapter 2. Peptides and Proteins.
Vitenskapelig kapittel
-
Rustad, Turid;
Falch, Eva.
(2024)
Chapter 7. Lipid Oxidation.
Vitenskapelig kapittel
-
Falch, Eva;
Slizyte, Rasa;
Rustad, Turid;
Jensen, Ida-Johanne.
(2024)
Chapter 14 Composition and Calories.
Vitenskapelig kapittel
Rapport
-
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
Forskningsrapport
-
Falch, Eva.
(2023)
EU Code of Conduct for Responsible Food Business and Marketing Practices – NTNUs activities report (April 2023).
EU Commission
Forskningsrapport
-
Tveit, Guro Møen;
Carvajal, Ana Karina;
Falch, Eva;
Slizyte, Rasa;
Remme, Jannicke;
Grimsmo, Leif;
Thakur, Maitri;
Toldnes, Bendik;
Vidarsson, Jonas R.;
Rustad, Turid.
(2020)
Increased Utilisation and Value Creation from white Fish Rest Raw Materials. Abstracts - The Third Symposium Sustainable technologies for food processing and preservation.
AMITY
Arbeidsnotat
-
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
Forskningsrapport
-
Roche, Helen M.;
Alminger, Marie;
Bicshoff, Stephan;
Byrne, Molly;
Brierley, Chrissie;
Conner, Mark;
Darcy-Vrillon, Beatrice;
Dragsted, Lars Ove;
Eisner, Peter;
Falch, Eva.
(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
Forskningsrapport
Studentoppgave eller avhandling
-
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
Masteroppgave
-
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
Masteroppgave
-
Falch, Eva.
(2006)
Lipids from residual fish raw materials: Quality assessment by advanced analytical methods.
Norges teknisk-naturvitenskapelige universitet
Doktoravhandling
-
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
Masteroppgave
-
Falch, Eva;
Izadinajafabadi, Parisa.
(2022)
Spray drying microencapsulation of salmon oil with plant-based protein (Masterstudent Parisa Izadinajafabadi).
NTNU
Masteroppgave
-
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
Doktoravhandling
-
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
Doktoravhandling
-
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
Masteroppgave
-
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
Masteroppgave
Undervisning
Emner
Formidling
2026
-
KonferanseforedragLangdal, Andreas; Jensen, Ida-Johanne; Falch, Eva Holmquist; Bar, Eirin Marie Skjøndal. (2026) Upcycling of Atlantic herring (Clupea harengus) products. Implications of life cycle assessment methodological goal-statement paradigms. Tentative findings. Nordic Solutions through Sustainable Resource Management and Animal Production
2025
-
KonferanseposterEiken, Brede Bjerke; Falch, Eva; Atanassova, Miroslava; Giske, Lars Andre Langøyli. (2025) Bioprospecting and valorization of Atlantic cod heads from the Norwegian oceanic fleet. Bioprosp_25
2024
-
KonferanseforedragFalch, Eva Holmquist; Rugland, Marie Ullestad. (2024) Ny undersøkelse 2024: Studentenes tanker om eget sjømatforbruk, NTNU. Norway Seafood Conference 2024 - Future of Seafood
-
KonferanseforedragFalch, Eva Holmquist; Jensen, Ida-Johanne. (2024) Sjømatkvalitet og bærekraft. Norway Seafood Conference 2024 - Future of Seafood
-
KonferanseforedragFalch, Eva Holmquist. (2024) Establishing co-creation platforms for students to engage in shaping future sustainable food systems. 22nd World Congress of Food Science and Technology (UFoST)
-
KonferanseforedragFalch, Eva Holmquist. (2024) Seafood processing side-streams as future food ingredients. 22nd World Congress of Food Science and Technology (UFoST)
-
KonferanseforedragFalch, Eva Holmquist. (2024) Upcycling processing side streams from the food industry. 2nd European GREEN Conference
-
KonferanseforedragFalch, Eva Holmquist. (2024) Strategic dialogue-based models in higher education to meet the society's need for more sustainable food systems. 2nd European GREEN Conference
-
ForedragFalch, Eva. (2024) Shared global value chains - biotechnology for increased utilisation of fisheries side streams. Joint seminar for PhD students at TUMSAT
-
ForedragFalch, Eva; Marie, Rugland. (2024) Undersøkelse blant studenter mars 2024 - Sjømatkonsum. Norway Seafood Conference
2023
-
KonferanseforedragFalch, Eva. (2023) Multidisciplinary and multiactor collaboration for sustainable food systems. Provide open day Trondheim
-
ForedragMæhle, Natalia; Okubanjo, Sewuese; Falch, Eva. (2023) Exploring consumer acceptance of food containing marine residual raw materials: Motivations and barriers. 2023 Global Marketing Conference
-
Intervju
-
KonferanseforedragMeidell, Line Skontorp; Falch, Eva. (2023) Exploring enzymes in marine raw materials. Enzyme conferance 2023
-
KonferanseforedragMeidell, Line Skontorp; Falch, Eva. (2023) Marint restråstoff - råstoff med stort potensial. Norway Seafood Festival 2023
-
ForedragAlquiza Madina, Maria; Slizyte, Rasa; Carvajal, Ana Karina; Falch, Eva. (2023) Biotechnology and calanoid copepods in the norwegian sea, a case study where biology influences technological processes. European Congress on Marine Biotechnology
-
Foredrag
-
ForedragAlquiza Madina, Maria; Slizyte, Rasa; Carvajal, Ana Karina; Falch, Eva. (2023) Enzymatic activity in mesopelagic species: enhancing the quality and sustainability of the raw material. WEFTA - West European Fish Technologists Association
-
KonferanseposterMæhle, Natalia; Okubanjo, Sewuese; Falch, Eva. (2023) Consumer Acceptance of Food Fortified with Unused Bioresources: Focus Group Study. American Marketing Association Winter Academic Conference
-
ForedragFalch, Eva. (2023) EU-Missions Restore our Oceans and waters (short presentation intro to the panel debate and member of the panel debate). 1.st European Green Conference
-
ForedragFalch, Eva. (2023) Changing habits for sustainable food systems (Parallel session during the NTNU European Conference 2023). 7th NTNU European Conference. The future guiding the present - The role of R&I and Education in Navigating current and incoming EU- challenges
-
ForedragFalch, Eva. (2023) NTNU Food Forum «Fremtidige muligheter med bærekraftige matsystem». Fremtidige muligheter med bærekraftige matsystem
-
KonferanseforedragFalch, Eva; Busuoli, Massimo. (2023) DIGITAL CLASSROOMS ON FOOD POLICY IN HIGHER EDUCATION. 1st European Green Conference
-
Foredrag
-
ForedragFalch, Eva. (2023) Workshop on sustainable food and framework conditions. Workshop on sustainable food and framework conditions
-
ForedragFalch, Eva. (2023) Building teams for sustainable food systems (invited plenary speaker). First European Green Conference
-
ForedragFalch, Eva. (2023) Europeiske rammebetingelser for matsektoren - et veikart. Fremtidens mattrender - hva spiser vi i 2030?
-
KonferanseforedragOkubanjo, Sewuese; Mæhle, Natalia; Falch, Eva. (2023) Consumer Expectations of Foods Fortified with Microencapsulated Fish Oil from Residual Raw Materials. EuroFed Lipids (foredrag holdt av Eva Falch)
-
KonferanseforedragOlsen, Anna; Bar, Eirin Marie Skjøndal; Falch, Eva; Jensen, Ida-Johanne. (2023) Arbeisdslivsrelevans og tverrfaglighet inn i studieprogram- og emneutvikling. MNT konferansen 2023
-
KonferanseposterSølvesen-Myhre, Magnus; Okubanjo, Sewuese; Falch, Eva. (2023) Demonstration activity with different food emulsions during the Norwegian seafood conference Trondheim February 2023. Norway Seafood Conference
-
ForedragOkubanjo, Sewuese; Mæhle, Natalia; Falch, Eva. (2023) Consumer perceptions of taste and texture of foods fortified with MFO from Residual Raw materials. Nordic Sensory Workshop
-
KonferanseforedragVu, 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. The European Federation of Food Science and Technology (EFFoST)
-
KonferanseforedragVu, Dat Trong; Falch, Eva; Elvevoll, Edel Oddny; Jensen, Ida-Johanne. (2023) Simulated digestion of red sea cucumber (Parastihopus tremulus) – Protein quality and antioxidantive capacity. 51st Conference of the Western European Fish Technologists' Association (WEFTA)
2022
-
KonferanseforedragAlquiza 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. 31st Nordic Lipid Lipidforum Symposium
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KonferanseforedragMeidell, 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. Nor-Fishing 2022
-
KonferanseposterMeidell, 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 Conference 2022
-
KonferanseposterMeidell, 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 Lipidforum Symposium 2022
-
KonferanseposterOkubajno, Sewuese; Falch, Eva. (2022) Demonstration of fortified smoothie. First annual Nordic Food Forum - Future sustainable food systems Exchange of knowledge and expertise between food actors
-
KonferanseforedragJohnsen, Heidi; Glomm, Wilhelm; Molesworth, Peter Patrick; Slizyte, Rasa; Mozuraityte, Revilija; Falch, Eva; Okubanjo, Sewuese; Mæhle, Natalia. (2022) Mikroinnkapsling av omega-3 fra restråstoff for bruk i mat - prosjektet Omega. Havbruk 2022
-
ForedragFalch, Eva. (2022) (1) Bærekraftig mat og rammebetingelser (2) Sirkulærøkonomi med noen eksempler. Internasjonalt fylkesnett - representanter fra alle landets fylker
-
ForedragFalch, Eva. (2022) Towards sustainable food systems – Co-creation between researchers and food actors. Visit from the International Institute of Gastronomy, Culture and Art (IGCAT)
-
ForedragFalch, Eva. (2022) Innovasjonsteam for å løfte Trøndelag som bærekraftig matregion. Hvordan produserer vi bærekraftig mat i Midtnorge
-
KonferanseforedragFalch, Eva. (2022) Side streams from food processing into new food and feed -a circular economy approach. 3rd International Conference Food Industry Byproducts
-
KonferanseforedragFalch, Eva; Okubajno, Sewuese. (2022) Encapsulation of lipids. Lipid academy at Nordic Lipidforum Symposium
-
Intervju
-
Intervju
-
Intervju
-
ForedragFalch, Eva. (2022) Gentle technologies to increase utilization of food resources. First annual Nordic Food Forum - Future sustainable food systems Exchange of knowledge and expertise between food actors
-
ForedragLangfoss, Kari Helgetun; Falch, Eva; Wangbertrø, Isa-Lill. (2022) Sustainable food from students’ perspective – dialogue with NTNU students. First annual Nordic Food Forum - Future sustainable food systems Exchange of knowledge and expertise between food actors
-
KonferanseforedragIzadinajafabadi, Parisa; Glom, Wilhelm; Jensen, Ida-Johanne; Tolstorebrov, Ignat; Falch, Eva. (2022) Spray drying Microencapsulation of Salmon oil with plant-based protein. 31st Nordic Lipidforum Symposium
-
ForedragFalch, Eva; Johnsen, Heidi. (2022) Ny teknologi for mer omega-3 i matvarer. Ernærigskonferansen NTFE 2022
-
ForedragFalch, Eva. (2022) Sustainable food systems (invitert innleder). Climathon Trondheim 2023 - Sustainable food systems in Trondheim and Trøndelag
-
ForedragFalch, Eva. (2022) En prat i 4 fine lænestola: Hvordan skal vi videreforedle matsatsningen? (deltaker i panel). Fagseminar før Det Store Festmåltidet
-
ForedragFalch, Eva; Rustad, Turid. (2022) Ambitions for full utilisation of marine resources. Training school for Japanese and Norwegian students
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KonferanseforedragMeidell, Line Skontorp; Slizyte, Rasa; Mozuraityte, Revilija; Carvajal, Ana Karina; Rustad, Turid; Standal, Inger Beate; Monika, Kopczyk; Kopczyk, Monika; Falch, Eva. (2022) Silage as a preservation technology for residual raw materials from saithe (Pollachius virens) – effect of raw material freshness on the oil quality. WEFTA conferance
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ForedragFalch, Eva. (2022) NTNU Food Forum and work towards EU. The second HOLOSUSTAIN workshop "Sea cucumbers: a potential novel seafood in Europe?"
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KonferanseforedragAlquiza Madina, Maria; Falch, Eva; Slizyte, Rasa; Carvajal, Ana Karina. (2022) Mesopelagic fish silage: how to preserve the quality of fresh raw material?. WEFTA conferance
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KonferanseposterMæhle, Natalia; Okubanjo, Sewuese; Falch, Eva. (2022) Consumer Acceptance of Functional Food: The Case of Products Fortified with Microencapsulated Fish Oil. 2022 AMA Summer Academic Conference
2021
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ForedragFalch, Eva. (2021) Matressurser på avveie - klimapåvirkning, rammebetingelser og muligheter. Hvordan utnytter vi matressursene best?
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AviskronikkHjellnes, Veronica Hammer; Falch, Eva; Rustad, Turid. (2021) Hvor bærekraftig er fiskens reise fra hav til middagsbord?.
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ForedragBusuoli, 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. EARMA Digital 2021
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KonferanseforedragHjellnes, Veronica Hammer; Rustad, Turid; Falch, Eva. (2021) How partnering with the whitefish industry can promote sustainable development. WebiMar - Development in the fish and ingredient processing industry
2020
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KonferanseposterFalch, 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). e-EUBCE 28th European Biomass Conference and Exhibition
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Foredrag
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Foredrag
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ForedragFalch, Eva. (2020) Opening address cluster 6: Food, bioeconomy, natural resources, agriculture and environment. Launching of Horizon Europe
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ForedragFalch, Eva; Digre, Hanne. (2020) Sustainable seafood handling and processing (key note). Nor-Fishing Digital
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ForedragFalch, Eva. (2020) Introduksjon til ensymbasert foredling, prosessvalg, og lønnsomhet(Paneldeltaker på industriseminar). Industriwebinar - enzym
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Foredrag
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Intervju
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Intervju
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ForedragFalch, Eva. (2020) Muligheter innen enzymatisk foredling av marint råstoff. Enzymbasert foredling, prosessvalg og lønnsomhet
2019
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ForedragFalch, Eva. (2019) 3rd International Symposium: Strategic involvement of students in bio economy challenges in the food sector. Sustainable technologies for food processing and preservation
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KonferanseforedragFalch, Eva. (2019) Bioeconomy in the food technology education and involvement of external actors of the food value chain. Annual Symposium Re-FOOD
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KonferanseforedragHjellnes, 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. ReValue Open Day 2019
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KonferanseposterHjellnes, Veronica Hammer; Falch, Eva; Rustad, Turid. (2019) Whitefish proteins for human consumption. ReValue/ReFOOD symposium 2019
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KonferanseposterHjellnes, 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. 49th WEFTA meeting
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ForedragSlizyte, Rasa; Falch, Eva; Aursand, Marit; Widell, Kristina Norne; Tveit, Guro Møen; Thakur, Maitri. (2019) ReFood – Indo-Norwegian research project. Workshop on Cold Chain in Tropical Countries
2018
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ForedragFalch, Eva. (2018) Food value chain - need for interdisciplinary knowledge. Sustainability of food chains, science and food safety in Europe a contribution from european regions
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KonferanseposterSara, Aakre; Kristin, Brustad; Holm, Larsen Frida; Hammer, Hjellnes Veronica; Falch, Eva. (2018) Utilisation of rest raw material from herring; quality of proteins and lipids. 2nd International Symposium: Sustainable technologies for food processing an preservation.
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KonferanseposterMarak, 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. 2nd International Symposium: Sustainable technologies for food processing an preservation.
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KonferanseposterHjellnes, Veronica; Rustad, Turid; Falch, Eva. (2018) Improving the value chain of the Norwegian Fish industry. 2nd International Symposium: Sustainable technologies for food processing an preservation.
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KonferanseposterHjellnes, 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
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ForedragFalch, Eva. (2018) Bioeconomy in the food Technology education - fractionation of molecules for improved utilisation of marine rest raw materials. 2nd International Symposium: Sustainable technologies for food processing an preservation.
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ForedragFalch, Eva. (2018) Facilitation knowledge transfer between students and important actors of the food value chain. Study visit: Curriculum Development of Sustainable Seafood and Nutrition Security
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KonferanseposterTyflopoulos, Evangelos; Steinert, Martin; Olsen, Anna; Falch, Eva. (2018) Extending shelf life and reducing waste - technologies in the food industry. First International Symposium: Sustainable technologies for food processing an preservation.
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KonferanseposterFalch, Eva. (2018) Bioeconomy in a food perspective - knowledge delivery from university to society. First International Symposium: Sustainable technologies for food processing an preservation.
2017
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ForedragFalch, Eva. (2017) Introduction of Norwegian University of Science and Technology: Department of Biotechnology and Food Science. RE-food kick-off meeting and workshop
2014
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Aviskronikk
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Foredrag
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Aviskronikk
2013
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Deltakelse i radio- eller TV
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KonferanseforedragFalch, Eva. (2013) Technology for utilizing marine fatty acids in functional food and supplements (key note speaker). International Symposium Food for health
2009
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KonferanseforedragSlizyte, Rasa; Rustad, Turid; Mozuraityte, Revilija; Falch, Eva. (2009) Fish protein hydrolysate as antioxidant in model and food systems. 3rd TAFT conference
2006
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KonferanseforedragFalch, 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
2004
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KonferanseforedragFalch, Eva; Størseth, T.R.; Aursand, M.. (2004) HR-MAS NMR to study quality changes in fish by-products. 7th International Conference on Applications of Magnetic Resonance in Food Science
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KonferanseforedragFalch, Eva; Størseth, T.; Aursand, M.. (2004) Quality changes in fish by-products evaluated by high resolution nuclear magnetic resonance spectroscopy. 34th WEFTA Meeting
2003
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KonferanseforedragSlizyte, 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