Congratulations to Charlotte Jacobsen for winning the Stephen S. Chang Award.
The Stephen S. Chang Award recognizes a scientist, technologist or engineer who has made distinguished accomplishments in research for the improvement or development of products related to lipids. This award is made possible by the Stephen and Lucy Chang Endowed Fund.
This spotlight will help you get to know Dr. Jacobsen including her current research and how AOCS has helped develop her career.
Plan to attend Dr. Jacobsen's award lecture on March 4, 2021, 8:15-9:15 a.m. CST (Chicago USA; UTC-6). You can join the livestream on our website, on FaceBook Live, or on YouTube Live. The abstract for this lecture is at the end of this blog post.
A brief biography: Charlotte Jacobsen, Ph.D., is a professor in Bioactives Analysis and Application. She leads the Research group for Bioactives Analysis and Applications at the National Food Institute, Technical University of Denmark. She is internationally renowned for her research in lipid oxidation of omega-3 rich foods and she has received several awards including the Danish Danisco price 2003 (40.000 $), the French La Medaille Chevreul 2010 awarded by Association Francaise pour l’étude des Corps Gras, the German DGF Normann Medaille 2020 as well as two best paper awards from the American Oil Chemists’ Society. She was appointed by EFSA as an expert in the Fish Oil working group under the Biohazard Panel to evaluate the potential hazard associated with human intake of refined fish oil. She has led several large national and international projects including the on-going EU BBI JU project WaSeaBi. Her publication list includes more than 225 peer-reviewed manuscripts and book chapters. Her research group collaborates or has collaborated with several national and international companies such as CP Kelco (DK), Pronova (Norway), EPAX (Norway), Mondelez (US), Mitsubishi (Japan) and Glaxo Smith Kline (US/UK), Kalsec (US/UK).
Can you tell us about current research?
The two headlines for my current research are i) different aspects related to lipid oxidation and antioxidants and ii) utilization of (sea)food side-streams and aquatic biomasses for production of new ingredients for food and feed including new antioxidants. For example, we collaborate with researchers within bioinformatics and proteomics to predict antioxidant and emulsifying activities of peptides embedded in single-cell proteins and proteins in side-streams from seaweed and potato. The predicted activities are subsequently validated with synthetic peptides and hydrolysates in simple assays and food emulsions. For this research, we are also using different scattering techniques to obtain structural information about the peptides in emulsions. In connection with the utilization of seafood side-streams for the production of new ingredients, we focus on how the side-streams can be protected against lipid oxidation before they are converted to new ingredients such as emulsifiers, bioactive peptides and savory ingredients. We use enzyme-based technologies to develop these ingredients. We also investigate how micro- and macroalgae can be used for the production of omega-3 fatty acids, proteins, vitamins, pigments or antioxidants. This includes cultivation studies as well as different means to extract the compounds from the algae biomass.
What was your reaction when you learned you had won the award?
I was very surprised, happy and honored when I learned that I had won the award. This is first the award I receive from AOCS, which is not a division award and it means a lot to me, because AOCS has been important for me since early in my career.
How has AOCS helped develop your career?
AOCS has helped me to create a large international network, which has been important for me when developing new projects with partners from academia and industry. AOCS has helped me to make my research visible, which has resulted in new contacts from the industry when they need help to solve a problem/research question. It has also resulted in new collaborations with academic partners. AOCS has helped me to develop my leadership qualifications by giving me the opportunity to be part of Lipid Oxidation and Quality Division leadership.
Connect with Dr. Jacobsen on LinkedIn.
Award lecture abstract
Stabilization of omega-3 PUFA rich raw materials and foods against lipid oxidation
Polyunsaturated long chain omega-3 fatty acids have a wide range of health beneficial effects. However, due to their polyunsaturated nature, omega-3 lipids are highly susceptible to lipid oxidation, which will result in undesirable fishy and rancid off-flavors as well as formation of unhealthy compounds.
To efficiently prevent lipid oxidation, it is necessary to understand the oxidation mechanisms and to identify the most important factors influencing lipid oxidation in each specific raw material or food system. This becomes even more important when the raw material or food system is rich in omega-3 fatty acids.
This presentation will discuss lipid oxidation mechanisms and different means to prevent lipid oxidation in various food systems such as mayonnaise and milk as well as in skin care products and in raw materials such as krill oil and side-streams from seafood processing. It will be demonstrated how oxidative stability can be improved by optimizing the processing conditions, by the use of delivery systems for omega-3 lipids or by the addition of antioxidants. The influence on lipid oxidation of the physical structure of oil-water interfaces and the location of antioxidants at the interface will also be touched upon. Examples of the effect of natural antioxidants such as seaweed extracts rich in polyphenols and peptides from potato will be given.
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