Title: Antioxidant effects of metal chelating peptides from potato, seaweed and single cell proteins: Application in emulsions
Charlotte Jacobsen, Ph.D., is professor in Bioactives – Analysis and Application. She leads the Research group for Bioactives – Analysis and Applications at the National Food Institute, Technical University of Denmark. She is internationally renowned for her research in lipid oxidation of omega-3 rich foods and she has received several awards including the Danish Danisco price 2003, the French La Médaille Chevreul 2010, the German DGF Normann Medaille 2020, the Stephen S. Chang award (2021) and AOCS Fellow (2022). Her recent research puts focus on the use of side-streams from plant and marine food production as new ingredients (e.g. antioxidants) for the food industry. Her publication list includes more than 250 peer-reviewed manuscripts and book chapters.