Ingrid Undeland

Ingrid Undeland is professor of Food science. Her research deals primarily with ways of optimizing the use of marine raw materials (fish, shellfish, algae) through development of efficient quality preserving techniques, and through isolation of high value functional and/or bioactive compounds. Within the quality preservation area, a primary focus is lipid oxidation and how this destructive reaction is affected by pro- and antioxidants in the raw material/food product itself, as well as in the gastrointestinal tract. Within the isolation area, research is conducted on how to concentrate proteins from complex marine raw materials such as seaweed, filleting by-products and seafood process waters. Techniques used are for example the pH-shift process and flocculation-flotation. Recovered proteins are then evaluated from molecular, technofunctional and nutritional aspects.