Fiskeolieemulsion. Billede: DTU Fødevareinstituttet

Online award ceremony for research into oxidation of fatty acids

Wednesday 24 Feb 21

Contact

Charlotte Jacobsen
Professor, Head of Research Group
National Food Institute
+45 23 27 90 75

Go online on March 4 and hear Professor Charlotte Jacobsen talk about and receive an award for her research into ways of preventing fatty acids in food and consumer products from going rancid.

Professor Charlotte Jacobsen from the National Food Institute is the recipient of this year’s Stephen S. Chang Award in recognition of her comprehensive research into ways of preventing fatty acids in a number of food and consumer products from going rancid. The prize-giving ceremony will take place online and is open to everyone. 

In conjunction with the ceremony, Charlotte Jacobsen will give a talk that will focus on e.g., how the use of antioxidants can slow the oxidation process—particularly when the antioxidants are present at the oil-water interface where the process starts.

Read more 

Find more information about the prize-giving ceremony as well as a link to the event on LinkedIn: Stabilization of omega-3 rich raw materials & foods. Registration is not necessary.

Every year since 1993, the American Oil Chemists’ Society has given the award to a member who has made significant contributions to lipid or flavor science.

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