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Charlotte M. Jacobsen

Professor
Technical University of Denmark
Kongens Lyngby, Hovedstaden, Denmark

Charlotte M. Jacobsen is a professor in the National Food Institute at the Technical University of Denmark where she leads the bioactives analysis and applications group. Her research is focused on lipid oxidation and non-enzymatic browning reactions in marine phospholipids, and on oxidative stability of foods enriched with functional lipids including omega-3 enriched foods. Her group is also exploring the potential for micro- and macroalgae in production of omega-3 fatty acids, proteins, vitamins, pigments and antioxidants. She has published in more than 225 peer-reviewed papers and book chapters. Her work has been recognized by awards including the Danish Danisco prize in 2003, the French La Médaille Chevreul in 2010, and the German DGF Normann Medaille in 2020. Dr. Jacobsen has been active in the lipid community for many years. With AOCS she has held leadership roles in the European Section and in the Lipid Oxidation and Quality Division. She has chaired sessions at our annual meetings that were noted for their quality and relevance to both academic and industrial attendees. She has also served as associate editor for the JAOCS journal.

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