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Eva Falch

Eva Falch

1. amanuensis / leder NTNU Food Forum
Institutt for bioteknologi og matvitenskap

eva.falch@ntnu.no
73412624 93098888 Akrinn, T02408, Kalvskinnet, Sverresgt 10-12
Om Publikasjoner Undervisning Formidling

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 Vice-president i Management Board i European Food Forum og member of 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 (10 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

 

Prosjekter

NTNU Food Forum - leder

Utvikling av regionale bærekraftige matsystem

Trondheim og Trøndelag som Europeisk gastronomisk matregion 2022

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

SUPREME 

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)

Rekruttering av studenter

Ny master i mat og teknologi

 

Nåværende undervisning

  • 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

https://norwegianscitechnews.com/2023/03/muffins-that-could-be-good-for-your-health/

https://www.nutritioninsight.com/news/super-muffins-research-adds-health-benefits-with-hibiscus-extract.html

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://medicalxpress.com/news/2023-03-muffins-good-health.html

https://norwayseafoodfestival.no/aktuelt/sjomat-2023-en-konferanse-om-fremtidens-mat/

https://www.bakeryandsnacks.com/Article/2023/03/07/food-researchers-employ-botanical-extract-to-unveil-super-muffin-with-benefits

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

Lovpriser trøndersk gårdamat, drømmer om Lofotfiske og i toppen av trøndersk matpolitikk - Intervju med avisa Sør-Trøndelag 2021

NTNU tar en jafs av det europeiske matfatet, med god drahjelp fra Covid-19 (intervju med Khrono 2021)

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

Kompetanseord

  • Bioteknologi
  • Holdbarhet
  • Innovasjonsprosesser
  • Konservering
  • Lipider
  • Marine ingredienser
  • Omega-3 fettsyrer
  • Rammebetingelser
  • Restråstoff
  • Sjømat
  • Sjømatkvalitet
  • marine proteiner

Publikasjoner

  • Kronologisk
  • Etter kategori
  • Se alle publikasjoner i Cristin

2023

  • 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
    Vitenskapelig 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

2022

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

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
  • Falch, Eva; Rustad, Turid. (2021) IFoodNet - Student International Innovation Training School.
    Nettsider (opplysningsmateriale)
  • 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
  • Hjellnes, Veronica Hammer; Falch, Eva; Rustad, Turid. (2021) Hvor bærekraftig er fiskens reise fra hav til middagsbord?. NTNU TekNat Blogg
    Kronikk

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
    Rapport
  • 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
    Kompendium
  • 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
    Rapport
  • 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/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
    Mastergradsoppgave
  • 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
    Rapport
  • 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)
    Mastergradsoppgave
  • 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
    Mastergradsoppgave

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. (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 – i følge studentene selv. Rådgivernytt
    Populærvitenskapelig artikkel
  • Falch, Eva. (2014) Matnyttig utdanning med høy trivselsfaktor. Hitra-Frøya
    Kronikk
  • Falch, Eva. (2014) Matnyttig utdanning med høy trivselsfaktor (webdebatt). Fosna-Folket
    Kronikk
  • Falch, Eva. (2014) Norges beste studiemiljø – mener studentene!. Matindustrien
    Fagartikkel

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
    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. Institutt for bioteknologi, NTNU
    Doktorgradsavhandling
  • 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; 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
    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

  • 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
  • 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

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

  • 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
    Vitenskapelig 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
  • 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
  • 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
  • Hjellnes, Veronica Hammer; Falch, Eva; Rustad, Turid. (2021) Hvor bærekraftig er fiskens reise fra hav til middagsbord?. NTNU TekNat Blogg
    Kronikk
  • 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/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
    Populærvitenskapelig artikkel
  • Falch, Eva; Juul, Nils V. (2015) Økt profilering ga resultater på søkertallene!. Norsk Sjømat
    Fagartikkel
  • 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
    Vitenskapelig artikkel
  • Falch, Eva. (2014) Norges beste studiemiljø – i følge studentene selv. Rådgivernytt
    Populærvitenskapelig artikkel
  • Falch, Eva. (2014) Matnyttig utdanning med høy trivselsfaktor. Hitra-Frøya
    Kronikk
  • Falch, Eva. (2014) Matnyttig utdanning med høy trivselsfaktor (webdebatt). Fosna-Folket
    Kronikk
  • Falch, Eva. (2014) Norges beste studiemiljø – mener studentene!. Matindustrien
    Fagartikkel
  • 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
    Vitenskapelig 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
  • 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
  • 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; 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; 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
    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
  • 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
  • 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

Rapport

  • 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
    Mastergradsoppgave
  • Falch, Eva; Izadinajafabadi, Parisa. (2022) Spray drying microencapsulation of salmon oil with plant-based protein (Masterstudent Parisa Izadinajafabadi). NTNU
    Mastergradsoppgave
  • 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
    Rapport
  • 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
    Kompendium
  • 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
    Rapport
  • 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
    Mastergradsoppgave
  • 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
    Rapport
  • 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)
    Mastergradsoppgave
  • 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
    Mastergradsoppgave
  • Falch, Eva. (2006) Lipids from residual fish raw materials. Quality assessment by advanced analytical methods. Institutt for bioteknologi, NTNU
    Doktorgradsavhandling

INFORMASJONSMATR

  • Falch, Eva; Rustad, Turid. (2021) IFoodNet - Student International Innovation Training School.
    Nettsider (opplysningsmateriale)

Undervisning

Emner

  • MATV3006 - Bacheloroppgave
  • TMMT5001 - Rammebetingelser for matindustrien
  • TMAT201P - Praksisstudier
  • TMMT5003 - Masteroppgave i matvitenskap, teknologi og bærekraft
  • TMAT4850 - Eksperter i team - Fremtidens mat
  • TMMT4004 - Anvendt matmikrobiologi og bioteknologi
  • TMMT5004 - Masteroppgave i matvitenskap, teknologi og bærekraft

Formidling

2023

  • Vitenskapelig foredrag
    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
  • Vitenskapelig foredrag
    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
  • Faglig foredrag
    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

2022

  • Faglig foredrag
    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 -
  • Faglig foredrag
    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
  • Vitenskapelig foredrag
    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
  • Vitenskapelig foredrag
    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
  • Vitenskapelig foredrag
    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
  • Faglig foredrag
    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
  • Populærvitenskapelig foredrag
    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
  • Faglig foredrag
    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
  • Vitenskapelig foredrag
    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
  • Intervju
    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 [Internett] 2022-10-07
  • Intervju
    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 [Internett] 2022-10-25
  • Faglig foredrag
    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
  • Intervju
    Falch, Eva. (2022) Hvordan sikre nok mat til alle i fremtiden? . Podcast gemini.no Podcast gemini.no [Internett] 2022-02-23
  • Faglig foredrag
    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
  • Vitenskapelig foredrag
    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
  • Faglig foredrag
    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
  • Populærvitenskapelig foredrag
    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
  • Populærvitenskapelig foredrag
    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
  • Vitenskapelig foredrag
    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
  • Vitenskapelig foredrag
    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
  • Vitenskapelig foredrag
    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

  • Vitenskapelig foredrag
    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
  • Faglig foredrag
    Falch, Eva. (2021) Matressurser på avveie - klimapåvirkning, rammebetingelser og muligheter. Norsk klimastiftelse Hvordan utnytter vi matressursene best? , Trondheim 2021-09-27 - 2021-09-27
  • Faglig foredrag
    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

  • Faglig foredrag
    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
  • Intervju
    Falch, Eva. (2020) NTNU bidrar i utformingen av matpolitikken i EU (artikkelen finnes både på norsk og engelsk). NTNU Nyheter NTNU Nyheter [Internett] 2020-10-15
  • Populærvitenskapelig foredrag
    Falch, Eva. (2020) Information of NTNU Food Forum. NTNU Ocean NTNU Ocean Breakfast Meeting , Dokkhuset Trondheim and streamed 2020-09-20 - 2020-09-29
  • Faglig foredrag
    Falch, Eva. (2020) Trender og forventninger til fremtidens matproduksjon. NCE Aquatech Cluster Blå Bærekraft , Trondheim/digitalt 2020-11-09 - 2020-11-09
  • Populærvitenskapelig foredrag
    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
  • Faglig foredrag
    Falch, Eva. (2020) Matforskning og satsingen NTNU Food Forum . Grønn Forskning Næringsgruppemøte Grønn Forskning , Hell 2020-11-18 - 2020-11-18
  • Populærvitenskapelig foredrag
    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
  • Faglig foredrag
    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
  • Intervju
    Falch, Eva. (2020) Økt kunnskap bør gi enda mer innovasjon. Norsk Sjømat Norsk Sjømat [Fagblad] 2020-02-05

2019

  • Vitenskapelig foredrag
    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
  • Vitenskapelig foredrag
    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
  • Faglig foredrag
    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
  • Faglig foredrag
    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

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
  • Faglig foredrag
    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
  • Faglig foredrag
    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
  • Faglig foredrag
    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

  • Populærvitenskapelig foredrag
    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

  • Populærvitenskapelig foredrag
    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

  • Vitenskapelig foredrag
    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
  • Programdeltagelse
    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

  • Vitenskapelig foredrag
    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

  • Vitenskapelig foredrag
    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

  • Vitenskapelig foredrag
    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
  • Vitenskapelig foredrag
    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

  • Vitenskapelig foredrag
    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
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