Organizing Committee Member
Eva Falch
Vice Dean
Norwegian University of Science and technology
Norway
Biography
Products containing omega-3 have been a red thread in my professional career so far. My main technological expertise is food science with a deeper understanding of technologies such as refinement and purification of oils, enzymatic processing of oils and proteins, emulsification, fish processing and lipid oxidation. I hold a PhD in biotechnology (NTNU) of omega-3 fatty acids. My last years, working in the marketing department in Mills, have increased my consumers insight, knowledge in innovation techniques and marketing of healthy brands. Mills has also given me leadership training building on my previous experience from work as a development manager in O3C.
Research Area
Her area of research interest includes food science, refinement and purification of oils, enzymatic processing of oils and proteins, emulsification, fish processing and lipid oxidation