Two DTU researchers receive Euro Fed Lipid award

Professor at DTU National Food Institute Charlotte Jacobsen receives this year's Euro Fed Lipid Technology Award for her research in preventing rancidity in foods rich in omega-3 fatty acids. Rancidity leads to unwanted off-flavours, deterioration of nutritional value, and discarding. Charlotte Jacobsen's research has focused on understanding the factors that affect the rancidity of a given food and then on developing strategies to prevent rancidity.

Researcher at DTU National Food Institute Betül Yesiltas receives this year's Euro Fed Lipid Young Lipid Scientist Award for her contributions to the field of lipid oxidation in complex food systems. Betül Yesiltas’ investigations have yielded insights into how physical nano-and microstructures present in foods impact oxidation processes.

Read more about the European Federation for the Science and Technology of Lipids.