Dr. Pedro J. García-Moreno is an associate professor at the Department of Chemical Engineering at the University of Granada (Spain). His research focuses on the up-grading of food by-products by the obtaining of ingredients with bioactive and/or functional properties. This includes the development of novel strategies to extract, stabilize and deliver bioactive ingredients such as omega-3 fatty acids and protein hydrolysates/peptides. He has received several awards by EuroFedLipid, AOCS and ANQUE. He serves as associate editor in the Journal of American Oil Chemists’ Society (JAOCS) and the Journal of the Science of Food and Agriculture (JSFA). He has published 95 scientific publications including peer-reviewed scientific articles and book chapters. Dr. Charlotte Jacobsen is professor in Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU), where she leads the Bioactives - Analysis and Application Research Group. She is internationally renowned for her research in omega-3 rich foods and the use of underutilized aquatic biomasses for food and feed purposes. She has received several awards for her work. Her publication list includes more than 300 peer-reviewed manuscripts and book chapters.Ann-Dorit Moltke Sørensen, PhD, is a Senior Researcher in the Research group for Bioactives-Analysis and Application at the National Food Institute, Technical University of Denmark. She obtained her PhD in 2010 from the Technical University of Denmark. Her research focuses on the area of lipid oxidation in foods, antioxidants, and their efficacy in emulsified systems. She has received a Young Scientist award by the Nordic Lipid Forum and a European Student Travel award by the EAOCS board. Moreover, she received the Edwin Frankel Best Paper award in 2012 in lipid oxidation and quality. Her publication list includes 40 peer-reviewed manuscripts and book chapters. Betül Yesiltas, PhD, is a Researcher on tenure track working as part of the Bioactives group at the National Food Institute, in the Technical University of Denmark. Since completing her PhD on the physical and oxidative stability of highfat omega-3 delivery oil-in-water emulsions in 2019. She has mainly been working in the area of food structure and lipid oxidation. She is expanding her knowledge on the use of small-angle X-ray and neutron scattering techniques in complex food emulsions, which has high potential to elucidate oil-water interfacial structure. Before her academic career started, she had worked in Research & Development departments of some of the world’s leading companies such as Danone and Unilever. Betül's research interests include, but are not limited to, antioxidants, emulsifiers, oil-water interfacial structure, physical and oxidative stability of fish oil-in-water emulsions, lipid oxidation infoods or model food systems, and bioavailability of bioactive compounds.

• I Background1. Traditional and novel sources of long-chain omega-3 fatty acids2. Health benefits of omega-3 fatty acids3. Extraction, refining, concentration, and stabilization of long-chain omega-3 oils4. Global market for the long-chain omega-3 fatty acids EPA and DHA and their regulation5. Introduction to delivery systems and stability issuesII Physical characterization6. Traditional methods to physically characterize delivery systems7. Electron microscopy and its application to the characterization of omega-3 delivery systems8. Small-angle scattering in studies of long-chain omega-3 delivery systemsIII Measurement of oxidative stability9. Lipid oxidation and traditional methods for evaluation10. Lipid oxidation studied by electron paramagnetic resonance (EPR)11. Spatiotemporal studies of lipid oxidation by optical microscopyIV Delivery systems e production, physical and oxidative stabilities12. Low-fat (<50%) oil-in-water emulsions13. High fat (>50%) oil-in-water emulsions as omega-3 delivery systems14. Lipid oxidation in pickering emulsions15. Nanoemulsion design for the delivery of omega-3 fatty acids: formation, oxidative stability, and digestibility16. Spray-dried capsules and extrudates as omega-3 lipids delivery systems17. Omega-3 nano-microencapsulates produced by electrohydrodynamic processingV Food enrichment, digestion and bioavailability18. Solid lipid nanoparticles and nanostructured lipid carriers19. Food enrichment with omega-3 polyunsaturated fatty acids20. Aspects of food structure in digestion andbioavailability of LCn-3PUFA-rich lipids21. Oxidative stability during digestion

Select Guide Rating

Dr. Pedro J. García-Moreno is an associate professor at the Department of Chemical Engineering at the University of Granada (Spain). His research focuses on the up-grading of food by-products by the obtaining of ingredients with bioactive and/or functional properties. This includes the development of novel strategies to extract, stabilize and deliver bioactive ingredients such as omega-3 fatty acids and protein hydrolysates/peptides. He has received several awards by EuroFedLipid, AOCS and ANQUE. He serves as associate editor in the Journal of American Oil Chemists’ Society (JAOCS) and the Journal of the Science of Food and Agriculture (JSFA). He has published 95 scientific publications including peer-reviewed scientific articles and book chapters. Dr. Charlotte Jacobsen is professor in Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU), where she leads the Bioactives - Analysis and Application Research Group. She is internationally renowned for her research in omega-3 rich foods and the use of underutilized aquatic biomasses for food and feed purposes. She has received several awards for her work. Her publication list includes more than 300 peer-reviewed manuscripts and book chapters.Ann-Dorit Moltke Sørensen, PhD, is a Senior Researcher in the Research group for Bioactives-Analysis and Application at the National Food Institute, Technical University of Denmark. She obtained her PhD in 2010 from the Technical University of Denmark. Her research focuses on the area of lipid oxidation in foods, antioxidants, and their efficacy in emulsified systems. She has received a Young Scientist award by the Nordic Lipid Forum and a European Student Travel award by the EAOCS board. Moreover, she received the Edwin Frankel Best Paper award in 2012 in lipid oxidation and quality. Her publication list includes 40 peer-reviewed manuscripts and book chapters. Betül Yesiltas, PhD, is a Researcher on tenure track working as part of the Bioactives group at the National Food Institute, in the Technical University of Denmark. Since completing her PhD on the physical and oxidative stability of highfat omega-3 delivery oil-in-water emulsions in 2019. She has mainly been working in the area of food structure and lipid oxidation. She is expanding her knowledge on the use of small-angle X-ray and neutron scattering techniques in complex food emulsions, which has high potential to elucidate oil-water interfacial structure. Before her academic career started, she had worked in Research & Development departments of some of the world’s leading companies such as Danone and Unilever. Betül's research interests include, but are not limited to, antioxidants, emulsifiers, oil-water interfacial structure, physical and oxidative stability of fish oil-in-water emulsions, lipid oxidation infoods or model food systems, and bioavailability of bioactive compounds.

• I Background1. Traditional and novel sources of long-chain omega-3 fatty acids2. Health benefits of omega-3 fatty acids3. Extraction, refining, concentration, and stabilization of long-chain omega-3 oils4. Global market for the long-chain omega-3 fatty acids EPA and DHA and their regulation5. Introduction to delivery systems and stability issuesII Physical characterization6. Traditional methods to physically characterize delivery systems7. Electron microscopy and its application to the characterization of omega-3 delivery systems8. Small-angle scattering in studies of long-chain omega-3 delivery systemsIII Measurement of oxidative stability9. Lipid oxidation and traditional methods for evaluation10. Lipid oxidation studied by electron paramagnetic resonance (EPR)11. Spatiotemporal studies of lipid oxidation by optical microscopyIV Delivery systems e production, physical and oxidative stabilities12. Low-fat (<50%) oil-in-water emulsions13. High fat (>50%) oil-in-water emulsions as omega-3 delivery systems14. Lipid oxidation in pickering emulsions15. Nanoemulsion design for the delivery of omega-3 fatty acids: formation, oxidative stability, and digestibility16. Spray-dried capsules and extrudates as omega-3 lipids delivery systems17. Omega-3 nano-microencapsulates produced by electrohydrodynamic processingV Food enrichment, digestion and bioavailability18. Solid lipid nanoparticles and nanostructured lipid carriers19. Food enrichment with omega-3 polyunsaturated fatty acids20. Aspects of food structure in digestion andbioavailability of LCn-3PUFA-rich lipids21. Oxidative stability during digestion

Select Guide Rating

Dr. Pedro J. García-Moreno is an associate professor at the Department of Chemical Engineering at the University of Granada (Spain). His research focuses on the up-grading of food by-products by the obtaining of ingredients with bioactive and/or functional properties. This includes the development of novel strategies to extract, stabilize and deliver bioactive ingredients such as omega-3 fatty acids and protein hydrolysates/peptides. He has received several awards by EuroFedLipid, AOCS and ANQUE. He serves as associate editor in the Journal of American Oil Chemists’ Society (JAOCS) and the Journal of the Science of Food and Agriculture (JSFA). He has published 95 scientific publications including peer-reviewed scientific articles and book chapters. Dr. Charlotte Jacobsen is professor in Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU), where she leads the Bioactives - Analysis and Application Research Group. She is internationally renowned for her research in omega-3 rich foods and the use of underutilized aquatic biomasses for food and feed purposes. She has received several awards for her work. Her publication list includes more than 300 peer-reviewed manuscripts and book chapters.Ann-Dorit Moltke Sørensen, PhD, is a Senior Researcher in the Research group for Bioactives-Analysis and Application at the National Food Institute, Technical University of Denmark. She obtained her PhD in 2010 from the Technical University of Denmark. Her research focuses on the area of lipid oxidation in foods, antioxidants, and their efficacy in emulsified systems. She has received a Young Scientist award by the Nordic Lipid Forum and a European Student Travel award by the EAOCS board. Moreover, she received the Edwin Frankel Best Paper award in 2012 in lipid oxidation and quality. Her publication list includes 40 peer-reviewed manuscripts and book chapters. Betül Yesiltas, PhD, is a Researcher on tenure track working as part of the Bioactives group at the National Food Institute, in the Technical University of Denmark. Since completing her PhD on the physical and oxidative stability of highfat omega-3 delivery oil-in-water emulsions in 2019. She has mainly been working in the area of food structure and lipid oxidation. She is expanding her knowledge on the use of small-angle X-ray and neutron scattering techniques in complex food emulsions, which has high potential to elucidate oil-water interfacial structure. Before her academic career started, she had worked in Research & Development departments of some of the world’s leading companies such as Danone and Unilever. Betül's research interests include, but are not limited to, antioxidants, emulsifiers, oil-water interfacial structure, physical and oxidative stability of fish oil-in-water emulsions, lipid oxidation infoods or model food systems, and bioavailability of bioactive compounds.

• I Background1. Traditional and novel sources of long-chain omega-3 fatty acids2. Health benefits of omega-3 fatty acids3. Extraction, refining, concentration, and stabilization of long-chain omega-3 oils4. Global market for the long-chain omega-3 fatty acids EPA and DHA and their regulation5. Introduction to delivery systems and stability issuesII Physical characterization6. Traditional methods to physically characterize delivery systems7. Electron microscopy and its application to the characterization of omega-3 delivery systems8. Small-angle scattering in studies of long-chain omega-3 delivery systemsIII Measurement of oxidative stability9. Lipid oxidation and traditional methods for evaluation10. Lipid oxidation studied by electron paramagnetic resonance (EPR)11. Spatiotemporal studies of lipid oxidation by optical microscopyIV Delivery systems e production, physical and oxidative stabilities12. Low-fat (<50%) oil-in-water emulsions13. High fat (>50%) oil-in-water emulsions as omega-3 delivery systems14. Lipid oxidation in pickering emulsions15. Nanoemulsion design for the delivery of omega-3 fatty acids: formation, oxidative stability, and digestibility16. Spray-dried capsules and extrudates as omega-3 lipids delivery systems17. Omega-3 nano-microencapsulates produced by electrohydrodynamic processingV Food enrichment, digestion and bioavailability18. Solid lipid nanoparticles and nanostructured lipid carriers19. Food enrichment with omega-3 polyunsaturated fatty acids20. Aspects of food structure in digestion andbioavailability of LCn-3PUFA-rich lipids21. Oxidative stability during digestion

Select Guide Rating