Oxidation of Food Components

Revilija Mozuraityte is a research scientist at SINTEF Fisheries and Aquaculture. Her PhD thesis, ‘Oxidation of marine phospholipids in liposomes,’ was defended in 2007 at the Norwegian Faculty of Natural Science and Technology, Department of Biotechnology, University of Science and Technology (NTNU), Trondheim. From 2002 up to now, her main research activities within the field of marine lipids are processing, oxidation mechanisms, prooxidants, antioxidants, and methods of analysis in European, Nordic, national, and regional projects financed by authorities and industry. She is a coauthor of 13 peer-reviewed publications and several SINTEF Reports. She also took part as an external expert in the Norwegian Scientific Committee for Food Safety for the work entitled ‘Description of the processes in the value chain and risk assessment of decomposition substances and oxidation products in fish oils.’ Revilija Mozuraityte also supervised several MSc students primarily in the field of marine lipids.

Vera Kristinova works as a research scientist at SINTEF Fisheries and Aquaculture in Trondheim, Norway. She has a master's degree from Brno University of Technology, Czech Republic, in the field of food chemistry, biotechnology, and analysis. In 2014, she obtained her PhD at the Norwegian University of Science and Technology in Trondheim, Norway, for her thesis entitled ‘Oxidation of marine lipids in liposomes and emulsions mediated by iron and methemoglobin.’ Her main research activities are in the area of oxidation of marine lipids and phospholipids, the effects of antioxidants and prooxidants, and lipid analyses, including methods for oxidation status and stability. She is also involved in national and international projects on the total utilization of marine rest raw material and processing of marine products. To date, she has coauthored seven peer-reviewed scientific papers.

Turid Rustad is a professor and head of the food science group at the Department of Biotechnology at the Norwegian University of Science and Technology. Her main research focus is on the biochemistry of marine raw materials, the relationship between biochemistry and quality, and changes in raw material properties during processing. Studies of enzymatic activities in different raw materials have been linked to studies of changes in the biochemistry of these raw materials. She has worked with characterization of composition and enzymatic processes in a wide range of different raw materials, such as fish, fish by-products, and zooplankton in relation to different storage and processing methods such as chilling, heating, superchilling, and frozen storage.