Dr. Sakhi Ghelichi is a researcher at the National Food Institute, Technical University of Denmark (DTU), where he is affiliated with the Bioactives – Analysis and Application Research Group. His research spans the extraction, characterization, and application of high-value compounds from diverse food resources, including aquatic side streams, with particular emphasis on peptides and protein hydrolysates, omega-3 oils, and antioxidant compounds. He also investigates the use of these compounds in functional food systems, including the development of hybrid foods. He was awarded the EU Marie Skłodowska-Curie Actions (MSCA) Postdoctoral Fellowship in 2023 and has been conducting research at DTU since then. He has authored and co-authored research articles, review papers, and book chapters published in reputable international venues. Dr. Pedro J. García-Moreno is an associate professor at the Department of Chemical Engineering at the University of Granada (Spain). His research focuses on the up-grading of food by-products by the obtaining of ingredients with bioactive and/or functional properties. This includes the development of novel strategies to extract, stabilize and deliver bioactive ingredients such as omega-3 fatty acids and protein hydrolysates/peptides. He has received several awards by EuroFedLipid, AOCS and ANQUE. He serves as associate editor in the Journal of American Oil Chemists’ Society (JAOCS) and the Journal of the Science of Food and Agriculture (JSFA). He has published 95 scientific publications including peer-reviewed scientific articles and book chapters. Dr. Charlotte Jacobsen is professor in Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU), where she leads the Bioactives - Analysis and Application Research Group. She is internationally renowned for her research in omega-3 rich foods and the use of underutilized aquatic biomasses for food and feed purposes. She has received several awards for her work. Her publication list includes more than 300 peer-reviewed manuscripts and book chapters.

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• 1. Introduction to aquatic side streams and valorisation of bioactive compounds2. Extraction techniques of bioactives from aquatic side streams3. Hydrolysates and peptides from marine side streams: Current trends and prospects4. Aquatic side streams as a source of omega-3 oil and phospholipids5. Extraction and applications of collagen and gelatin from aquatic byproducts6. Isolation, characterization, and applications of chitin and chitosan, their oligosaccharides, and glucosamines from byproducts of crabs, shrimps, and squids7. Recovery and utilization of minerals from aquatic side streams8. Natural pigments from aquatic side streams: Recovery, stabilization, and applications9. Recovery of bioactive compounds from the side streams of polysaccharide extraction from seaweed10. Possibility of recovering bioactives from side streams of omega-3 oil extraction from microalgae11. Enzymes from aquatic side streams: Extraction, concentraction, purification, and utilization12. Glycosaminoglycans from fish processing byproducts: recovery, characterization, and potential applications13. Sensory challenges and solutions in the application of bioactives from aquatic side streams14. Emerging delivery techniques to improve bioavailability and bioaccessibility of bioactives from aquatic side streams15. Bioinformatics for recovery of bioactives from aquatic byproducts: A top-down approach16. Market and technological hurdles and regulatory aspects in bioactives from aquatic side streams

Dr. Sakhi Ghelichi is a researcher at the National Food Institute, Technical University of Denmark (DTU), where he is affiliated with the Bioactives – Analysis and Application Research Group. His research spans the extraction, characterization, and application of high-value compounds from diverse food resources, including aquatic side streams, with particular emphasis on peptides and protein hydrolysates, omega-3 oils, and antioxidant compounds. He also investigates the use of these compounds in functional food systems, including the development of hybrid foods. He was awarded the EU Marie Skłodowska-Curie Actions (MSCA) Postdoctoral Fellowship in 2023 and has been conducting research at DTU since then. He has authored and co-authored research articles, review papers, and book chapters published in reputable international venues. Dr. Pedro J. García-Moreno is an associate professor at the Department of Chemical Engineering at the University of Granada (Spain). His research focuses on the up-grading of food by-products by the obtaining of ingredients with bioactive and/or functional properties. This includes the development of novel strategies to extract, stabilize and deliver bioactive ingredients such as omega-3 fatty acids and protein hydrolysates/peptides. He has received several awards by EuroFedLipid, AOCS and ANQUE. He serves as associate editor in the Journal of American Oil Chemists’ Society (JAOCS) and the Journal of the Science of Food and Agriculture (JSFA). He has published 95 scientific publications including peer-reviewed scientific articles and book chapters. Dr. Charlotte Jacobsen is professor in Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU), where she leads the Bioactives - Analysis and Application Research Group. She is internationally renowned for her research in omega-3 rich foods and the use of underutilized aquatic biomasses for food and feed purposes. She has received several awards for her work. Her publication list includes more than 300 peer-reviewed manuscripts and book chapters.

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• 1. Introduction to aquatic side streams and valorisation of bioactive compounds2. Extraction techniques of bioactives from aquatic side streams3. Hydrolysates and peptides from marine side streams: Current trends and prospects4. Aquatic side streams as a source of omega-3 oil and phospholipids5. Extraction and applications of collagen and gelatin from aquatic byproducts6. Isolation, characterization, and applications of chitin and chitosan, their oligosaccharides, and glucosamines from byproducts of crabs, shrimps, and squids7. Recovery and utilization of minerals from aquatic side streams8. Natural pigments from aquatic side streams: Recovery, stabilization, and applications9. Recovery of bioactive compounds from the side streams of polysaccharide extraction from seaweed10. Possibility of recovering bioactives from side streams of omega-3 oil extraction from microalgae11. Enzymes from aquatic side streams: Extraction, concentraction, purification, and utilization12. Glycosaminoglycans from fish processing byproducts: recovery, characterization, and potential applications13. Sensory challenges and solutions in the application of bioactives from aquatic side streams14. Emerging delivery techniques to improve bioavailability and bioaccessibility of bioactives from aquatic side streams15. Bioinformatics for recovery of bioactives from aquatic byproducts: A top-down approach16. Market and technological hurdles and regulatory aspects in bioactives from aquatic side streams

Dr. Sakhi Ghelichi is a researcher at the National Food Institute, Technical University of Denmark (DTU), where he is affiliated with the Bioactives – Analysis and Application Research Group. His research spans the extraction, characterization, and application of high-value compounds from diverse food resources, including aquatic side streams, with particular emphasis on peptides and protein hydrolysates, omega-3 oils, and antioxidant compounds. He also investigates the use of these compounds in functional food systems, including the development of hybrid foods. He was awarded the EU Marie Skłodowska-Curie Actions (MSCA) Postdoctoral Fellowship in 2023 and has been conducting research at DTU since then. He has authored and co-authored research articles, review papers, and book chapters published in reputable international venues. Dr. Pedro J. García-Moreno is an associate professor at the Department of Chemical Engineering at the University of Granada (Spain). His research focuses on the up-grading of food by-products by the obtaining of ingredients with bioactive and/or functional properties. This includes the development of novel strategies to extract, stabilize and deliver bioactive ingredients such as omega-3 fatty acids and protein hydrolysates/peptides. He has received several awards by EuroFedLipid, AOCS and ANQUE. He serves as associate editor in the Journal of American Oil Chemists’ Society (JAOCS) and the Journal of the Science of Food and Agriculture (JSFA). He has published 95 scientific publications including peer-reviewed scientific articles and book chapters. Dr. Charlotte Jacobsen is professor in Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU), where she leads the Bioactives - Analysis and Application Research Group. She is internationally renowned for her research in omega-3 rich foods and the use of underutilized aquatic biomasses for food and feed purposes. She has received several awards for her work. Her publication list includes more than 300 peer-reviewed manuscripts and book chapters.

Select Guide Rating

• 1. Introduction to aquatic side streams and valorisation of bioactive compounds2. Extraction techniques of bioactives from aquatic side streams3. Hydrolysates and peptides from marine side streams: Current trends and prospects4. Aquatic side streams as a source of omega-3 oil and phospholipids5. Extraction and applications of collagen and gelatin from aquatic byproducts6. Isolation, characterization, and applications of chitin and chitosan, their oligosaccharides, and glucosamines from byproducts of crabs, shrimps, and squids7. Recovery and utilization of minerals from aquatic side streams8. Natural pigments from aquatic side streams: Recovery, stabilization, and applications9. Recovery of bioactive compounds from the side streams of polysaccharide extraction from seaweed10. Possibility of recovering bioactives from side streams of omega-3 oil extraction from microalgae11. Enzymes from aquatic side streams: Extraction, concentraction, purification, and utilization12. Glycosaminoglycans from fish processing byproducts: recovery, characterization, and potential applications13. Sensory challenges and solutions in the application of bioactives from aquatic side streams14. Emerging delivery techniques to improve bioavailability and bioaccessibility of bioactives from aquatic side streams15. Bioinformatics for recovery of bioactives from aquatic byproducts: A top-down approach16. Market and technological hurdles and regulatory aspects in bioactives from aquatic side streams