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SH DTU-National Food Institute – Technical University of Denmark Related Content

up-cycling shrimp

Up-cycling of shrimp side-streams for food & health food products

Professor Jacobsen, Scientist, Ali Jafarpour, Assistant Professor, Federico Casanova & Nina Gringer evaluate up-cycling in the shrimp peeling industry
fish oils

Fish oil microencapsulation: Improving human health with fortified food

Professor Charlotte Jacobsen and co-authors; Research Manager Heidi Johnsen, Dr. Rasa Slizyte, Dr. Revilija Mozuraityte, Dr. Wilhelm Glomm, Dr. Peter Molesworth, and Dr. Betül Yesiltas , explore how fish oil microencapsulation would allow for better fortification of food products and improve human health.
healthy omega-3 fatty acids, national food institute

Starfish & discard from cod fish: A source of healthy omega-3 fatty acids?

Prof Charlotte Jacobsen, Professor and Head of Research Group for Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark, discusses how starfish and discard from different types of cod fish can be a potential source of healthy omega-3 fatty acids.
red seaweed, national food institute

How proteins can be extracted from red seaweed sustainably

Prof Charlotte Jacobsen from the National Food Institute, DTU, explains how proteins can be extracted from red seaweed sustainably.
seafood side-streams

Developing new solutions for better utilisation of seafood side-streams

Charlotte Jacobsen, Professor and Head of Research Group at the National Food Institute, Technical University of Denmark, explains how the WaSeaBi project will ensure sounder exploitation of aquatic resources.

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