Bioactives - Analysis and Application

The Research Group for Bioactives - Analysis and Application produces knowledge that can improve food quality and the oxidation stability of food, as well as increase the population's intake of healthy foods that are rich in vitamins, healthy lipids and proteins. The group's research is also used to develop ingredients from previously unused resources.

The research group translates its research into practice through application-oriented chemical analyses, sensory evaluation, and process development in collaboration with industry. The work includes studies of how vitamins, healthy lipids, and other bioactive compounds are affected during processing and storage, pilot activities conducted with companies, and sensory assessments of flavour and texture. With a focus on the circular bioeconomy and better utilisation of side-streams, the effort contributes in particular to UN Sustainable Development Goals 2 (Zero Hunger), 12 (Responsible Consumption and Production), and 14 (Life Below Water).
 

Approaches and methods

  • Lipid and protein oxidation: Causes, analytical methods and solutions to prevent rancidity, with a particular focus on foods rich in omega-3 fatty acids.
  • Vitamins in foods: Mapping of origin and content, assessment of bioavailability, and development of methods to preserve and enhance vitamin levels in raw materials and end products.
  • Sensory science and eating experience: Advanced sensory analysis of foods and ingredients.
  • Algae and aquatic resources: Cultivation, harvesting, extraction, concentration and fractionation of bioactive compounds from algae, underutilised aquatic resources for food and feed.
  • Circular bioeconomy and ingredient development: Process development and upscaling that transform side streams into high-value ingredients.
  • Standardisation and method development: Active contribution to Nordic and European standardisation fora within analytical methods.

Collaborations and impact

The research improves the quality, shelf-life and sensory characteristics of foods and makes nutritious products more accessible to consumers. It strengthens the circular bioeconomy by valorising side streams into high-value ingredients and thereby reducing resource waste – particularly within marine and algal value chains. Collaborations include partners across DTU and international actors from academia, industry and relevant organisations, and the group continuously contributes to shared standards through Nordic and European fora.
 

Contact

Charlotte Jacobsen

Charlotte Jacobsen Professor, Head of Research Group Mobile: +45 23279075

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