Annelie Damerau profile picture
Annelie
Damerau
Food Sciences
University Teacher, Food Sciences
Docent, Department of Life Technologies
Doctor of Food Science
Omics of oxidation – Solutions for better quality of docosahexaenoic and eicosapentaenoic acids

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

 

 

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

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).

Publications

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