Controlling Lipid Oxidation: Strategies for Preserving Food Quality

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Course Description:

Lipid oxidation forms hydroperoxides, aldehydes, ketones, acids, and alcohols that reduce food quality, detrimentally influencing flavor, aroma, and nutrition. This presentation will describe the challenges associated with these unwanted reactions in food systems and strategies to control them. New antioxidant sources decrease waste and increase quality and safety by maintaining the nutritional profile of foods.

Meet the Instructor:

Charlotte M. Jacobsen is a professor in the National Food Institute at the Technical University of Denmark, where she leads the bioactives analysis and applications group. Her research is focused on lipid oxidation and non-enzymatic browning reactions in marine phospholipids, and the oxidative stability of foods enriched with functional lipids, including omega-3 enriched foods. Her group is also exploring the potential for micro- and macroalgae in the production of omega-3 fatty acids, proteins, vitamins, pigments, and antioxidants. She has published in more than 225 peer-reviewed papers and book chapters.

Her work has been recognized by awards including the Danish Danisco prize in 2003, the French La Médaille Chevreul in 2010, and the German DGF Normann Medaille in 2020. Dr. Jacobsen has been active in the lipid community for many years. With AOCS, she has held leadership roles in the European Section and the Lipid Oxidation and Quality Division. She has also served as associate editor for the JAOCS journal.