DTU Professor receives Award from the International Society of Fats

Professor Charlotte Jacobsen from the National Food Institute at DTU has received the ISF Award 2025 for her research on new sources of omega-3 fatty acids and for preventing rancidity in foods.

Thursday 23 January 2025

Professor and research group leader Charlotte Jacobsen from the National Food Institute at DTU is the winner of the ISF Award 2025.

Charlotte Jacobsen wins the award for her research on new sources of omega-3 fatty acids and for preventing rancidity in foods rich in omega-3 fatty acids. Rancidity leads to undesirable off-flavors, degradation of nutritional value, and waste. Charlotte Jacobsen’s research has focused on understanding the factors that contribute to food rancidity and developing strategies to prevent it. This includes utilizing new sources of antioxidants such as seaweed and by-products from the food industry.

The award consists of a medal and a trip to Rosario in Argentina, where Charlotte Jacobsen will give a lecture on her research.

Charlotte Jacobsen leads the Research Group for Bioactive Compounds - Analysis and Application at the National Food Institute at DTU. The group produces knowledge that can increase the population’s intake of healthy foods rich in vitamins, healthy fats, and proteins, and that can be used to develop ingredients from previously unused resources.

Read more about the group’s research on the institute’s website Bioactives - Analysis and Application, and listen to Charlotte Jacobsen talk about the research in a podcast on DTU Techfolk: Seaweed, algae, and sea cucumbers – your menu will change in a few years! (In Danish) You can also listen to a podcast from the Independent Research Fund Denmark, where Charlotte Jacobsen talks about microalgae as the protein source of the future: Er mikroalger fremtidens proteinkilde? — Danmarks Frie Forskningsfond (In Danish)

Contact

Charlotte Jacobsen Professor, Head of Research Group DTU National Food Institute chja@food.dtu.dk