Annelie Damerau
Doctor of Food Science
annelie.damerau@utu.fi : 7049 |
Food chemistry, Analytical chemistry, Food development, Lipid chemistry, Volatile analysis
Degrees and Academic qualifications
• 26.06.2023, Docent (Adjunct Professor), Field of Docentship: “Lipid oxidation”, University of Turku, Finland
• 12.05.2015, Doctor of Food Science, University of Helsinki, Finland
• 30.09.2008, First State Examination and Diploma in Food Chemistry, Universität Hamburg, Germany
Current employment
• 01.09.2023 - present, University Teacher, University of Turku, Department of Life Technologies, Food Sciences unit
Previous work experience
• 01.01.2018 - 31.08.2023, Post-doctoral researcher, University of Turku, Department of Life Technologies, Food Sciences unit; working in multiple projects: Academy of Finland project “Omics of oxidation – Solutions for better quality of docosahexaenoic and eicosapentaenoic acids” (2019 - 2023), innovation project “Blue Welfare Network-Blue Products” (2018 - 2022), Business of Finland project OatHow (2019 - 2021) and own project funded by Finnish Cultural foundation (12 months total: 3 months in 2019, 4 months 2020, 5 months in 2021)
• 01.08.2017 - 31.12.2017, Post-doctoral researcher, Grant from University of Turku, Department of Life Technologies; Topic: Oxidation stability of n-3 in polyunsaturated fatty acids in regio- and enantiopure 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
My primary fields of research are lipid chemistry in complex food systems with focus on omega-3 fatty acids, lipid oxidation, volatile analysis, encapsulation of lipids and cereal sciences.The focus in my published research is on effect of lipid structure, food composition, food matrix, processing and storage on lipid oxidation in n-3 oils, fish and fish products, n-3 fortified foods and oats, and on prevention of lipid oxidation in foods utilizing novel antioxidants and encapsulation techniques. Recently, my research focus is in food fortification with sustainable omega-3 oils with focus on technological solutions to improve oxidative stability and sensory perception.
I am currently teaching Bachelor and Master level courses in Food Siences and Technology. My teaching in these courses included course coordination, given lectures and evaluation of assignments and exams. Further, I have experience in teaching in both Finnish and English.
- (2025)
- European Journal of Lipid Science and TechnologyJournal of Agricultural and Food Chemistry
- Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models (2025)
- LWT - Food Science and Technology
- Lipid and volatile profiles of Finnish oat batches of pure cultivars : Effect of storage on the volatile formation (2024)
- Food Chemistry
- 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
- Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique (2024)
- Food Chemistry
- Reduced seed viability in exchange for transgenerational plant protection in an endophyte-symbiotic grass: Does the defensive mutualism concept pass the fitness test? (2024)
- Annals of Botany
- Antioxidative Effect of Dihydrosphingosine (d18:0) and α-Tocopherol on Tridocosahexaenoin (DHA-TAG) (2023)
- (2023)
- Food ChemistryFood Research International
- 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 oilFood Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins - Effect on Sensory Perception, Volatiles and Storage Stability (2023)
- Food ChemistryMolecules
- Herbicide residues in soil decrease microbe-mediated plant protectionOxidative stability, oxidation pattern and α-tocopherol response of docosahexaenoic acid (DHA, 22:6n-3)-containing triacylglycerols and ethyl esters (2023)
- Plant BiologyFood Chemistry
- 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
- (2023)
- LWT - Food Science and TechnologyFoods
- 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
- Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models (2022)
- (2022)
- (2022)
- 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
- Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras) (2021)
- 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
- 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
