Annelie K. Damerau, PhD (she/her/hers)

Postdoctoral Researcher
University of Turku
Turku, Varsinais-Suomi, Finland

Annelie Damerau (Doctor of Food Science) is a post-doctoral researcher at the Department of Life Technologies at the University of Turku, Finland. Her work focuses mainly on factors affecting omega-3 stability in foods and supplements including encapsulation of omega-3 rich oils and food fortification. Further, she investigates utilization of small fishes and fish production side streams and, the composition and oxidative stability of lipids in oats.

Disclosure information not submitted.

Presentation(s):

• Oxidative stability of docosahexaenoic acid is affected by its enantiospecific location in triacylglycerols in the presence of chiral RRR-tocopherol

  Monday, May 1, 2023
  12:20 PM – 12:40 PM MDT

• Protection of tridocosahexaenoin (DHA-TAG) by combination of dihydrosphingosine (d18:0) and α-tocopherol

  Tuesday, May 2, 2023
  11:00 AM – 11:20 AM MDT

• Potential of using fish oil encapsulated with plant proteins to fortify shortbread cookies and dark chocolate: Effect on sensory perception, volatiles and storage stability

  Wednesday, May 3, 2023
  10:10 AM – 10:30 AM MDT