Marine foods

Involved researchers

Professor Ingrid Undeland

Bitha Forgani, postdoc
Mehdi Abdullahi, PhD student
Karin Larsson, PhD student
Cecilia Tullberg, PhD student
James Hinchcliffe (shared PhD student with the Gothenburg University)
Hanna Harrysson, PhD student

Research field

The general aim is to add value to underutilized marine raw materials by stabilizing and/or isolating valuable components such as lipids, proteins and antioxidants. Marine lipids are mostly known for their high content of long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) which have been demonstrated to have  positive effects on cardiovascular diseases. Unfortunately, LC n-3 PUFA are very prone to oxidation which results in negative quality changes (rancidity) and a concomitant loss of beneficial health effects.

Published: Mon 12 Jan 2015. Modified: Tue 05 Jul 2016