Damerau Annelie

Postdoctoral Researcher, Food Sciences. 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.