Annelie Damerau
Doctor of Food Science
Food Sciences annelie.damerau@utu.fi Työhuone: 7049 ORCID-tunniste: https://orcid.org/0000-0002-3495-2419 |
Food chemistry, Analytical chemistry, Food development, Lipid chemistry, Volatile analysis
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
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 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
- Native and pregelatinized potato and rice starches and maltodextrin as encapsulating agents for linseed oil ethyl esters – Comparison of emulsion and powder properties (2024)
- Journal of Food Engineering
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Antioxidative Effect of Dihydrosphingosine (d18:0) and α-Tocopherol on Tridocosahexaenoin (DHA-TAG) (2023)
- Journal of Agricultural and Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant (2023)
- Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil (2023)
- Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Herbicide residues in soil decrease microbe-mediated plant protection (2023)
- Plant Biology
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Lipid Structure Influences the Digestion and Oxidation Behavior of Docosahexaenoic and Eicosapentaenoic Acids in the Simulated Digestion System (2023)
- Journal of Agricultural and Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage (2023)
- LWT - Food Science and Technology
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material (2022)
- Journal of Food Engineering
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models (2022)
- Food Research International
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins - Effect on Sensory Perception, Volatiles and Storage Stability (2022)
- Molecules
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Oxidative stability, oxidation pattern and α-tocopherol response of docosahexaenoic acid (DHA, 22:6n-3)-containing triacylglycerols and ethyl esters (2022)
- Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis (2022)
- Foods
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras) (2021)
- Foods
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince (2020)
- Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)) - Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods (2020)
- Food Chemistry
(Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1))