The objectives for the Lipid and Oxidation research group at the National Food Institute, Technical University of Denmark is to carry out research on lipids and proteins in food and feed with particular emphasis on food and feed products rich in marine omega-3 polyunsaturated fatty acids (PUFA).
An important aim is to develop strategies to prevent oxidation of fish products and food products enriched with omega-3 PUFA. Accordingly, we study both protein and lipid oxidation processes through the entire food chain and include the impact of oxidation processes on taste and texture changes in our research.
In our research on omega-3 PUFA enriched foods products; we aim at understanding the oxidation mechanisms in different omega-3 PUFA enriched food products. Therefore, we study the effect on oxidation of parameters such as food processing conditions, food nanostructure, omega-3 PUFA delivery systems, omega-3 PUFA source (triglycerides and marine phospholipids), ingredient interactions and addition of antioxidants on oxidation.
See projects from the Lipid and Oxidation Group.
The research group is a key player in the ‘Lipid cluster network at DTU‘. This network aims at creating synergies in lipid research at DTU and develops new collaborations between DTU institutes, which have not collaborated in the past.
University of Copenhagen (LIFE)
Aarhus University (food science, nutrition and consumer studies)
Danish Technological Institute (Danish Meat Research Institute).
University of Massachusetts (Amherst, USA),
Tromsø University (Norway)
Chalmers University (Sweden)
Kiel University (Germany)
In our research projects we collaborate with several Danish companies such as Arla Foods, Danisco, Gråsten Salater, BioMar, Lykkeberg and Sæby Fiskeindustri.
Group leader and Professor MSO Charlotte Jakobsen
2800 Kongens Lyngby