Charlotte Jacobsen, Ph.D., is professor with special responsibilities in lipids and oxidation in foods. She leads the Research group for Bioactives – Analysis and Applications at the National Food Institute, Technical University of Denmark. She obtained her M.Sc. in 1990 and her Ph.d. in 1999, both from the Technical University of Denmark (DTU). During the last 25 years she has carried out research in the area of oxidative stability of foods enriched with functional lipids including omega-3 enriched foods. Lately, she has studied antioxidative effects of natural antioxidants from algae and fish protein hydrolysates. She is internationally renowned for her research in this area and she has received several awards for her work including the Danish Danisco price 2003 (40.000 $), the French La Médaille Chevreul 2010 awarded by Association Francaise pour l’étude des Corps Gras as well as two best paper awards from the American Oil Chemist’s society. She was appointed by EFSA as an expert in the Fish Oil working group under the Biohazard Panel to evaluate the potential hazard associated with human intake of refined fish oil. Her publication list includes more than 170 peer-reviewed manuscripts and book chapters. Her research group collaborates with several large national and international companies such as Arla Foods (DK), Pronova (Norway), EPAX (Norway), Dupont (DK/US), Biomar (DK) and Glaxo Smith Kline (US/UK).