Ingrid Undeland
Professor Ingrid Undeland is a research group leader at the Division of Food and Nutrition Science, Department of Life Sciences at Chalmers University of Technology, Sweden. She is also Assistant Head of Department within the area of research utilization. Her background is in food science from the Linnaeus University, and she holds a PhD-degree in bioscience from Chalmers University of technology and SIK (nowadays RISE). Between 1999-2002, she was a post-doc fellow at University of Massachusetts Marine Station. The overall aim of her research is to pave the way for a next generation seafood by contributing to new value chains from e.g., seaweed, small pelagic fish species, fish side streams, mussels and microalgae. She specializes within marine lipids and proteins; particularly on their stabilization; their isolation from complex sources, as well as their digestibility and nutritional properties. She has long experience from antioxidant strategies comprising e.g. plant-derived side streams or extracts, from fundamental studies of fish hemoglobins as pro-oxidants, from different modes of biomass fractionation to build blue biorefineries, from in vitro digestion models and from general (sea)food analytics. Outside the marine area, she also engages in research on filamentous fungi as sustainable food protein sources. Professor Undeland has authored ~160 peer reviewed papers, ~15 book chapters, >50 popular science articles, 4 patents and has delivered ~30 invited/keynote lectures. She has an H-index of 44 according to Google Scholar. Professor Undeland is the Swedish representative in Nordic Lipidforum, WEFTA, and EuCheMS and is Editorial board member of Journal of the Aquatic Food Product Technology. She is also co-founder of the startup company AquaFood. (Sea)food Science Professor Undeland has supervised/currently supervises in total 22 PhD-students, 12 postdoctoral researchers and has examined > 25 MSc-students. Ongoing PhD-students - Main supervisor: PhD student co-supervisor: Ongoing Post Docs Master students: Professor Undeland also has laboratory technicians (Dr Karin Larsson, Dr Rikard Fristedt) associated with the group. Professor Charlotte Jacobsen, DTU, DenmarkResearch topics
(Sea)food Chemistry
Blue Biorefining
Marine lipids, lipid oxidation & antioxidants
Marine proteins and protein isolation
Nutrient Digestibility and accessibilitySupervision of PhD-students, postdocs and MSc students
Mar Vall-Llosera Juanola (2021-2025), stabilization of seaweed (Ulva fenstrata)
John Axelsson (2021-2025), valorization of Baltic herring into stable minces and protein isolates
Rebecca Strand (2023-2027), berry and fruit side streams as sources of antioxidants to mitigate herring hemoglobin-mediated lipid oxidation
Ricky Wang (2021-2025, Main supervisor Mohammad Taherzadeh); Sermin Dahlstedt (2023-2027, Main supervisor Pernilla Sandvik), Elahe Sherif (2023-2027, Main supervisor Mehdi Abdollahi); Helga Gudny Eliasdottir (2022-2026, Main supervisor Mehdi Abdollahi).
Joao Trigo (2023-2025); Seaweed protein isolation, seaweed processing vs nutritional and sensorial properties,
Jingnan Zhang (2023-2024); Valorization of fish side streams
Gabriele Beltrame (2024); Lipid digestion in omega-3 rich oils (Visiting post Doc, Univ of Turku)
Jonatan Thorén (2022-2024): Stabilization of nutrients in seaweed
Klara Helgesson (2024): Protein digestibility in differently stabilized seaweed
Sudesh Kalubowila (2023-2024): Protein extraction from seaweedExamples of external collaborators
Assoc Professor Susan Holdt, DTU, Denmark
Professor Trine Kastrup Dalgaard, Aarhus University, Denmark
Professor Mark Richards, University of Wisconsin Madison, USA
Professor Henrik Pavia, Gothenburg University
Senior Lecturer Gunilla Toth, Gothenburg University
Researcher Sophie Steinhagen, Gothenburg University
Professor Kristina Sundell, Gothenburg University
Professor Leif Bülow, Lund University
Professor Karin Wendin, Kristianstad University
Professor Mohammad Taherzadeh Borås University
Assoc Professor Pernilla Sandvik, Uppsala University
Dr Kjeld van Bommel, TNO, The Netherlands
Sweden Pelagic AB
Nordic Seafarm AB
Vegme/BAMA Gruppen A/S
Fisk Idag AB
Pelagic Seafood Sweden AB
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Showing 194 publications
In vitro protein digestibility of edible filamentous fungi compared to common food protein sources
Two-phase microalgae cultivation for RAS water remediation and high-value biomass production
Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income
Production of fungal biomass from oat flour for the use as a nutritious food source
Combining pressing and alkaline extraction to increase protein yield from Ulva fenestrata biomass
Plant-based co-products and seaweeds stabilize protein isolates recovered from herring co-products
Strategies to prevent hemoglobin-mediated lipid oxidation in fish.
Lipid oxidation and antioxidant delivery systems in muscle food
Oxidative stability during digestion
A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage
Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study
Cultivation conditions affect the monosaccharide composition in Ulva fenestrata
Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study
From stale bread and brewers spent grain to a new food source using edible filamentous fungi
Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine
Oxidative Stability of Seafood
Seafarm at Chalmers University of Technology
Development of a new method for determination of total haem protein in fish muscle
Imaging of Lipids in Microalgae with Coherent Anti-Stokes Raman Scattering Microscopy
Vitamin B12 as a potential compliance marker for fish intake
Seafarm at Chalmers University of Technology
Compatible extraction of cellular components from brown seaweed
Brown seaweed biorefinery for food/feed ingredients, green materials, and bioenergy production
Imaging lipids in live microalgae
The Seaweed Biorefinery - Towards a Bio-Based Society
Novel sources of omega-3 for food and feed
Activity of caffeic acid in different fish lipid matrices: A review
Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion
Imaging of lipids in live microalgae
Imaging lipids in live microalgae
Seafood for the Modern Consumer
Sensory Properties of Frozen Herring (Clupea harengus) from Different Catch Seasons and Locations
Press Juice from herring (Clupea harengus) as a glaze for frozen herring fillets
Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes
The acid and alkaline solubilisation process for the isolation of muscle proteins: State of the art
Seafood and health: What is the full story?
Seafood and health-the full story
Preventing lipid oxidation in seafood
Aqueous fish extract increases survival in the mouse model of cytostatic toxicity
Herring (Clupea harengus) supplemented diet influence risk factors for CVD in overweight subjects
Lipider med bioaktiv potential
Loss of redness (a*) as a method to measure hemoglobin-mediated lipid oxidation in washed cod mince
Fish and Cardiovascular Health
Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle
High efficiency alkaline protein extraction.
Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage
Lipid Oxidation in Fillets of Herring (Clupea harengus) during Processing and Storage
Comparison between methods using low toxicity solvents for the extraction of lipids from herring
Methods to evaluate fish freshness in research and industry
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Showing 37 research projects
Raising seafood self-sufficiency aided by agricultural side streams - SEASIDE
Tying blue and green resources via 3D food printing for diverse and sustainable future foods
Pea protein isolates for plant-based meat analogue applications
Herring 2.0 -a new concept for 100% utilization of herring for food peoduction
Commercial exploitation of marine collagen and chitin from marine sources (BlueCC
Konsumentinformation om blåmusslor - ett hållbart livsmedel för framtiden
Värdehöjande beredning av krabbtaska - en idag underutnyttjad resurs
Waste2Taste - Förädling av restprodukter med svampbioraffinaderi
Förädling av ryggben från sill till högvärdig livsmedelsingrediens
Biprodukter från sjömatsindustrin: lösningar för recirkulering tillbaks till livsmedelskedjan
Recovering values from aqueous herring processing side streams - AquaStream
Exploring Shellfish By-Products as sources of BlueBioactivities (BLUESHELL)
Nya strategier som kan stoppa blodets negativa roll för kvaliteten hos fisk
MareDura - Hållbart protein från marina råvaror
Utveckling av välsmakande sportnutritionsprodukt baserad på lyserade Svenska blåmusslor
MareDura i mat - för en hållbar framtid
Towards a new generation sustainable seafood products–a cross-process approach (CROSS)
Utvardering av kvalitet pa fisk (FoU-Kort Avancerat 2015-2017)
Extracting Novel Values from Aqueous Seafood Side Steams - NoVAqua
Förstudie till testbädd i marin bioteknik under Centrum för maritim näringsutveckling i Bohuslän
Improved quality and value of Nordic mackerel Products for the global market
Seaweed production systems with high value applications (Sweaweed)
Värdehöjning av processvatten från sillindustrin
Seaweeds for a Biobased Society - farming, biorefining and energy production (SEAFARM)
Utveckling av värdehöjande koncept för animala biprodukter
Pelagic Industry Processing Effluents: Innovative and Sustainable Solutions (PIPE)