Semhar Ghirmai

PhD student

Semhar Ghirmai is a Ph.D. student at Food and Nutrition Science. Her focus is on understanding the impact of blood on lipid oxidation in fish to minimize color changes and deterioration of the valuable marine n-3 polyunsaturated fatty acids, or “omega-3”. The most problematic compound in the blood is hemoglobin, which is a strong pro-oxidant. By collaborations with the fish industry and experts within zoophysiology, hematology and food science nationally as well as internationally, her aim is to find innovative solutions to improve the quality of fresh fish. This will stimulate a sustainable handling of our marine resources, and minimize food loss.
​Ghirmai, S., Bülow, L., & Sakai, H. (2017). In vivo evaluation of electron mediators for the reduction of methemoglobin encapsulated in liposomes using electron energies produced by red blood cell glycolysis. Artificial Cells, Nanomedicine, and Biotechnology, 1–9. https://doi.org/10.1080/21691401.2017.1397003

Published: Mon 17 Jun 2019.