Annelie Damerau
Doctor of Food Science


annelie.damerau@utu.fi



Office: 7049


ORCID identifier: https://orcid.org/0000-0002-3495-2419





Areas of expertise
Food chemistry, Analytical chemistry, Food development, Lipid chemistry, Volatile analysis

Biography







Education



05.05.2015, Doctor of Food Science,
University of Helsinki, Finland



30.09.2008, First State Examination and
Diploma in Food Chemistry, University of Hamburg, Germany, (both degrees
together are equal to a Master in Food Science in Finland according to the
Finnish National Board of Education in 2009)



 



Current position



01.01.2018 – present, Post-doctoral
researcher in Omics of Oxidation project (Omics of oxidation – Solutions for
better quality of docosahexaenoic and eicosapentaenoic acids) and Project
researcher in Blue Products project (Study of utilization of fish production
side streams)



 



Previous work experience



01.08.2017 - 31.12.2017, Post-doctoral
researcher, Grant from University of Turku, Department of Biochemistry; Topic:
Effect of isomers on oxidation stability of n-3 in polyunsaturated fatty acids
in triacylglycerols



01.01.2017 - 30.04.2017, Teacher for
laboratory courses, University of Helsinki, Department of Food and
Environmental Sciences; Teaching students (Master level) Food Chemistry
laboratory practice and methods



01.04.2015 - 01.12.2016, Researcher,
University of Helsinki, Department of Food and Environmental Sciences; Research
work for different projects



01.04.2014 - 31.03.2015, PhD student
(graduate school position) University of Helsinki, Department of Food and
Environmental Sciences; PhD research: Oxidative stability of solid foods with
dispersed lipids



01.09.2013- 30.11.2013 and 01.01.2012 –
31.03.2012, Visiting PhD-student, ETH Zurich, Institute of Food, Nutrition and
Health, Switzerland; Development of an electron paramagnetic resonance (EPR)
spectroscopy method and analysis of radicals in extruded cereals by EPR



01.01.2010 - 31.03.2014, PhD student in
Tekes projects (project nos: 40500/10 and 40499/10) in collaboration with VTT
Technical Research Centre of Finland, University of Helsinki, Department of
Food and Environmental Sciences; PhD research and other research in the project
related to the collaboration with Finnish food industry

 



 



Research







Current research



Current research is related to two
projects: innovation project for Finnish fishery industry “Blue products-
Kalastuksen innovaatio-ohjelma” and Academy of Finland project  “Omics of oxidation – Solutions for better
quality of docosahexaenoic and eicosapentaenoic acids”. Blue Products project
focuses on valorization of the side streams of fish processing. The project
studies protein and oil isolation from Baltic herring and roach, and the
quality of the isolated proteins and lipids. The omics of oxidation project
investigates the full lipidomic composition and the “omics of oxidation” of
formulations currently on the market, and develops new solutions for more
stable, safe and acceptable EPA and DHA.



Past research



PhD research work was part of
larger project between University of Helsinki, VTT Technical Research Centre of
Finland and Finnish food industry. The main aim of the project was to study the
effects of processes and structures on the stability of dispersed lipids in dry
foods. In the thesis work the oxidation behavior of foods with a dispersed
lipid phase was studied based on models (spray-dried emulsions and extruded
cereals).



Teaching





Teaching experience



Secondary supervisor of PhD
students and of Master theses





01.02.2018 - present, Supervisor
of master students, EKEH1143 Advanced laboratory exercises in Food Development,
University of Turku, Finland





01.01.2017 - 30.04.2017, Teacher
for laboratory courses, Food Chemistry, University of Helsinki, Finland



Publications


Last updated on 2021-09-09 at 17:28