Janna Derks Cropotova

About

Janna Cropotova was awarded a PhD degree in 2016 in the field of Food Technology, and has gained 10-year R&D experience in the field of Food Science, Innovation and Technology. Her areas of scientific interest include: preservation of nutritional quality and health benefits in food (particularly seafood) products during processing and storage, development of novel methods for rapid and non-invasive assessment of food deterioration, extraction of valuable ingredients from fish side streams, and shelf-life prediction.

From 2017, she worked as postdoctoral fellow at the Department of Biotechnology and Food Science at Norwegian University of Science and Technology (NTNU).

From August 2019, she started to work as Associate Professor at the Department of Biological Sciences Ålesund (NTNU).

Project expertise

PI and WP1-leader for NRC Project No. 327695 of BIONÆR-Bionæringsprogram and WP-leader of CLIMAQUA ERA-NET project (2021-2024) “Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and food supply”. FOSC-120. Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and food supply - Prosjektbanken (forskningsradet.no)

Project coordinator of BlueBio ERA-NET project "IMPRESSIVE - Improved Processing to Enhance Seafood Sidestream Valorization and Exploration" (2022-2026), project number 341732. https://bluebioeconomy.eu/improved-processing-to-enhance-seafood-sidestream-valorization-and-exploration/

https://prosjektbanken.forskningsradet.no/en/project/FORISS/341732?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=0&Departement=Ukjent&Prosjektleder=Janna+Cropotova

PI of EEA-project INTEREST (2023-2024): INnovative TEchnologies for REcovery of valuable compounds from agri-food and seafood side STreams for food applications. Project No.: EEA-RESEARCH-170-RC.

PhD-supervisor on the topic on development of innovative technological solutions for advanced extraction of lipid and protein compounds from seafood side streams (2020-2024) PhD-student – Elisabeth Kotsoni.

Research

The main focus of Janna Cropotova's research is on seafood processing, handling, storage and quality determination of seafood raw material, as well as innovative food technologies and extraction of valuble ingredients from marine raw material and fish side streams. Janna has been working with processing and preservation of various food raw materials (including seafood) for many years, focusing on smart non-invasive methods of characterization and analysis, as well as advanced methods of quality preservation.

CLIMAQUA - Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and future food supply

CLIMAQUA results in an innovative process for converting and recirculating aquaculture side-streams (sludge and wastewater) in algae (Arthrospira platensis)-based feed production for aquacultures.

IMPRESSIVE - Improved Processing to Enhance Seafood Sidestream Valorization and Exploration

Nowadays seafood side streams are mainly used for low price commodities like fish meal and silage. IMPRESSIVE aims at facilitating the full exploitation of crustaceans and pelagic fish side streams in the food industry by using innovative technologies.

Publications

2024

Kotsoni, Elissavet; Dauksas, Egidijus; Aas, Grete Kristine Følsvik Hansen; Rustad, Turid; Tiwari, Brijesh; Cropotova, Janna. (2024) Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material. Frontiers in Sustainable Food Systems
Academic article
Cropotova, Janna Derks; Kvangarsnes, Kristine; Rustad, Turid; Stangeland, Janne Kristin; Roda, Gabriella; Fanzaga, Melissa . (2024) Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus). Frontiers in Nutrition
Academic article
Dong, Wenrui; Tang, Jiafei; Cropotova, Janna Derks; Sun, Da-Wen; Tiwari, Brijesh K.. (2024) Green technologies for bio-refinery in marine crustacean shell valorisation from chitin perspective. Trends in Food Science & Technology
Academic literature review
Kotsoni, Elissavet; Dauksas, Egidijus; Aas, Grete Kristine Følsvik Hansen; Rustad, Turid; Tiwari, Brijesh K.; Cropotova, Janna Derks. (2024) Quality Assessment of Fish Oil Obtained after Enzymatic Hydrolysis of a Mixture of Rainbow Trout (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Rest Raw Material Pretreated by High Pressure . Marine Drugs
Academic article
Bashiri, Bashir; Cropotova, Janna Derks; Kvangarsnes, Kristine; Gavrilova, Olga; Vilu, Raivo. (2024) Environmental and Economic Life Cycle Assessment of Enzymatic Hydrolysis-Based Fish Protein and Oil Extraction. Resources
Academic article
Cropotova, Janna Derks; Kvangarsnes, Kristine; Stangeland, Janne Kristin; Rustad, Turid. (2024) Effect of ultrasound pre-treatment prior to enzymatic hydrolysis on physicochemical parameters of fish protein hydrolysates (FPH) extracted from side streams of Atlantic mackerel (Scomber scombrus). Frontiers in Sustainable Food Systems
Academic article

2023

Hassoun, Abdo; Cropotova, Janna; Trollman, Hana; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Parra-López, Carlos. (2023) Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge. Current Research in Food Science (CRFS)
Academic literature review
Hassoun, Abdo; Garcia-Garcia, Guillermo; Trollman, Hana; Jagtap, Sandeep; Parra-López, Carlos; Cropotova, Janna. (2023) Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives. Current Research in Food Science (CRFS)
Academic article
Kvangarsnes, Kristine; Dauksas, Egidijus; Tolstorebrov, Ignat; Rustad, Turid; Bartolomei, Martina; Xu, Ruoxian. (2023) Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) hydrolysate. Heliyon
Academic article
Hassoun, Abdo; Marvin, Hans J. P.; Bouzembrak, Yamine; Barba, Francisco J.; Castagnini, Juan Manuel; Pallarés, Noelia. (2023) Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic. Frontiers in Sustainable Food Systems
Academic literature review
Pleissner, Daniel; Schönfelder, Stephanie; Händel, Nicole; Dalichow, Julia; Ettinger, Judith; Kvangarsnes, Kristine. (2023) Heterotrophic growth of Galdieria sulphuraria on residues from aquaculture and fish processing industries. Bioresource Technology
Academic article
Siddiqui, Shahida Anusha; Schulte, Henning; Pleissner, Daniel; Schönfelder, Stephanie; Kvangarsnes, Kristine; Dauksas, Egidijus. (2023) Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods
Academic article
Bartolomei, Martina; Cropotova, Janna; Bollati, Carlotta; Kvangarsnes, Kristine; d’Adduzio, Lorenza; Li, Jianqiang. (2023) Rainbow Trout (Oncorhynchus mykiss) as Source of Multifunctional Peptides with Antioxidant, ACE and DPP-IV Inhibitory Activities. Nutrients
Academic article

2022

Hassoun, Abdo; Aït-Kaddour, Abderrahmane; Abu-Mahfouz, Adnan M.; Rathod, Nikheel Bhojraj; Bader, Farah; Barba, Francisco J.. (2022) The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Critical reviews in food science and nutrition
Academic literature review
Arshad, Shiza; Rehman, Tahniat; Saif, Summaya; Rajoka, Muhammad Shahid Riaz; Ranjha, Muhammad Modassar Ali Nawaz; Hassoun, Abdo. (2022) Replacement of refined sugar by natural sweeteners: focus on potential health benefits. Heliyon
Academic literature review
Hassoun, Abdo; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Trollman, Hana; Pateiro, Mirian; Lorenzo, José M.. (2022) Food quality 4.0: From traditional approaches to digitalized automated analysis. Journal of Food Engineering
Academic literature review
Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Rusu, Alexandru Vasile; Bobiş, Otilia; Nayik, Gulzar Ahmad. (2022) Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Frontiers in Nutrition
Academic article
Hassoun, Abdo; Jagtap, Sandeep; Trollman, Hana; Garcia-Garcia, Guillermo; Abdullah, Nour Alhaj; Gökşen, Gülden. (2022) Food processing 4.0: Current and future developments spurred by the fourth industrial revolution. Food Control
Academic article
Naveed, Aqsa; Zubair, Muhammad; Baig, Ayesha; Farid, Mujahid; Ahmed, Waqar; Rehman, Rafia. (2022) Effect of storage on the nutritional and antioxidant properties of brown Basmati rice. Food Science & Nutrition
Academic article
Salanță, Liana Claudia; Cropotova, Janna. (2022) An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry. Plants
Academic literature review
Hassoun, Abdo; Boukid, Fatma; Pasqualone, Antonella; Bryant, Christopher J; Garcia-Garcia, Guillermo; Parra-López, Carlos. (2022) Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets. Current Research in Food Science (CRFS)
Academic article

Part of book/report

Mozuraityte, Revilija; Kotsoni, Elissavet; Cropotova, Janna; Rustad, Turid. (2021) Low-fat (<50%) oil-in-water emulsions. Academic Press
Academic chapter/article/Conference paper

Teaching

Courses

Supervision

Supervisor of both national and international bachelor, master and PhD-students.

Outreach

WebiMar - High value utilization of marine raw materials

The first of several educational seminars on marine ingredients for professionals organized by NCE Blue Legasea, Cod Cluster, Biotech North and NTNU.

WebiMar 2 - Kvalitet på marint råstoff

Denne modulen har fokus på bevaring av kvalitet i marine råstoff før, under, og etter prosessering. Deltagerne bør ha grunnleggende kompetanse innenfor marine ingredienser og prosessering.

WebiMar 3 - Development in the fish and ingredient processing industry

Dette kurset omhandler forskning på PhD-nivå som gjelder analyse og utnyttelse av marine ressurser på høyt nivå (isolering av høyverdiprodukter) og utvikling av innovative teknologiske løsninger for å ekstrahere ingredienser fra marint råstoff.

2024

Academic lecture

Kotsoni, Elissavet; Dauksas, Egidijus; Aas, Grete Kristine Følsvik Hansen; Rustad, Turid; Cropotova, Janna Derks. (2024) Characterization of fractions obtained from the enzymatically hydrolysed mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) side streams pretreated by high-pressure. Section on Food of the European Federation of Chemical Engineering (EFCE) European PhD Workshop on Food Engineering and Technology , Aachen, Germany 2024-04-23 - 2024-07-24
Poster

Kotsoni, Elissavet; Dauksas, Egidijus; Aas, Grete Kristine Følsvik Hansen; Rustad, Turid; Cropotova, Janna Derks. (2024) Evaluation of the quality of fish oil extracted by enzymatic hydrolysis from a mixture of Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) side streams after high-pressure pretreatment . Nordic Forum for Lipid Research and Technology 2nd Nordic Lipidforum Symposium , Turku, Finland 2024-06-09 - 2024-06-12

2023

Poster

Chiyanzu, Idan; Cowan, Keith; Odido, Hannington; Pleissner, Daniel; Cropotova, Janna; Schönfelder, Stephanie. (2023) Establishing An Innovative and Transnational Feed Production Approach for Reduced Climate Impact of The Aquaculture Sector and Future Food Supply. SAAFoST-South African Association for Food Science & Technology 25th SAAFoST Biennial Congress 2023 , Cape Town, South Africa 2023-08-28 - 2023-08-30
Academic lecture

Kotsoni, Elissavet; Dauksas, Egidijus; Aas, Grete Kristine Følsvik Hansen; Rustad, Turid; Cropotova, Janna Derks. (2023) Influence of high-pressure processing in the chemical composition and yield of fractions from a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material after enzymatic hydrolysis. WEFTA Conference of the Western European Fish Technologists' Association , Copenhagen, Denmark 2023-10-16 - 2023-10-20
Poster

Kotsoni, Elissavet; Dauksas, Egidijus; Aas, Grete Kristine Følsvik Hansen; Rustad, Turid; Cropotova, Janna Derks. (2023) Enzymatic hydrolysis of the mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) by-products pre-treated by high-pressure. EFFoST EFFoST International Conference 2023 , Valencia, Spain 2023-11-06 - 2023-11-08
Poster

Schönfelder, Stephanie; Pleissner, Daniel; Cropotova, Janna; Kvangarsnes, Kristine; Albrektsen, Sissel; Chiyanzu, I.. (2023) Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and future food supply . Institute for Food and Environmental Research CLIMAQUA 2023-03-23 - 2023-03-23

2021

Lecture

Cropotova, Janna. (2021) EFSA Scientific Opinion on superchilling technique for the transport of fresh fishery products. SINTEF, NTNU Interdisciplinary Education and Research Platform in Cold-Chain of Fish: From Norway to Japan - IntER-Cold , Trondheim 2021-09-04 - 2021-09-04

2019

Lecture

Cropotova, Janna; Rustad, Turid; Hassoun, Abdo; Lindberg, Stein-Kato; Heia, Karsten; Nilsen, Heidi. (2019) Assessing changes in quality parameters of sous-vide cooked Atlantic cod by spectroscopic techniques coupled with conventional methods of analysis . Fiskivinnu og Fiskimálaráðið 49th Conference of the West European Fish Technologists Association – WEFTA , Tórshavn 2019-10-14 - 2019-10-18

2018

Academic lecture

Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid; Tiwari, Brijesh. (2018) Protein oxidation affecting quality parameters of haddock and mackerel minces subjected to high-pressure pre-treatment and frozen storage. ProDal and University of Salerno IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course , Sorrento-Salerno 2018-09-25 - 2018-09-27
Academic lecture

Cropotova, Janna; Aftret, Kari Cecilie; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2018) Assessing changes in quality characteristics of sous-vide cooked Atlantic mackerel during chilled storage by multiple regression analysis. West European Fish Technologists Association 48th West European Fish Technologists Association Conference (WEFTA) , Lisbon 2018-10-15 - 2018-10-19
Academic lecture

Cropotova, Janna; Aftret, Kari Cecilie; Mozuraityte, Revilija; Standal, Inger Beate; Rustad, Turid. (2018) Protein oxidation in sous-vide cooked Atlantic mackerel and its potential implications for the fish quality. University of Zagreb The 9th International Congress of Food Technologists, Biotechnologists and Nutritionists , Zagreb 2018-10-03 - 2018-10-05
Academic lecture

Standal, Inger Beate; Mozuraityte, Revilija; Cropotova, Janna; Rustad, Turid. (2018) Quality changes of Atlantic mackerel during superchilled, chilled and frozen storage . IPMA 48th West European Fish Technologists Association Conference (WEFTA) 2018 , Lisboa 2018-10-15 - 2018-10-18
Poster

Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Tiwari, Brijesh; Rustad, Turid. (2018) Changes in quality characteristics of haddock and mackerel minces, and fishcakes prepared thereof as affected by high-pressure processing. EFFOST The 32nd EFFoST International Conference , Nantes 2018-11-06 - 2018-11-08
Academic lecture

Cropotova, Janna; Mozuraityte, Revilija; Rustad, Turid. (2018) Application of fluorescence spectroscopy techniques for fast and non-destructive analysis of lipid oxidation in fish products. EFFOST The 32nd EFFoST International Conference , Nantes 2018-11-06 - 2018-11-08
Lecture

Standal, Inger Beate; Mozuraityte, Revilija; Cropotova, Janna; Digre, Hanne; Rustad, Turid. (2018) Preservation and processing of fish for maintaining quality and health beneficial compounds. SINTEF Ocean Re-FOOD and ReValue 2nd Symposium , Mumbai 2018-11-28 - 2018-11-29

2017

Academic lecture

Rustad, Turid; Cropotova, Janna; Grøvlen, Magnhild Seim. (2017) Texture changes in Atlantic mackerel during chilled and superchilled storage. BIM, Ireland 47th West European Fish Technologists Association Conference, , Dublin 2017-10-09 - 2017-10-13
Academic lecture

Cropotova, Janna; Rustad, Turid. (2017) An integrated approach to assess textural changes of sous-vide cooked mackerel in relation to breakdown of its connective tissue. BIM Ireland 47th West European Fish Technologists Association Conference , Dublin 2017-10-09 -
Academic lecture

Mozuraityte, Revilija; Standal, Inger Beate; Cropotova, Janna; Rustad, Turid. (2017) Quality changes in mackerel during cold storage, freezing, chilling and super-chilling temperatures. BIM Ireland 47th West European Fish Technologists Association Conference , Dublin 2017-10-09 - 2017-10-13
Academic lecture

Cropotova, Janna; Rustad, Turid. (2017) Potential of fluorescence microscopy technique to assess lipid peroxidation status in sous-vide cooked Atlantic mackerel during chilled storage. Univ. Chemistry and Technol. Prague + Wageningen Univ. The 8th International Symposium on Recent Advances in Food Analysis , Prague 2017-10-07 - 2017-10-10
Poster

Cropotova, Janna; Mozuraityte, Revilija; Rustad, Turid. (2017) Studying the development of lipid oxidation in Sous-vide cooked Atlantic mackerel during chilled storage. European Federation for the science and technology of lipids 15th Euro Fed lipid congress , Uppsala 2017-08-27 - 2017-08-30
Poster

Rustad, Turid; Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Tiwari, Brijesh; Mytlewski, Adam. (2017) Innovative processing to preserve positive health effects in pelagic fish products - ProHealth. WEFTA , Dublin 2017-10-09 - 2017-10-12
Academic lecture

Cropotova, Janna; Grøvlen, Magnhild Seim; Rustad, Turid. (2017) Application of fluorescence microscopy for non-invasive assessment of fish tissue degradation due to enzyme activity during superchilled storage. The European Federation of Food Science & Technology The 31st EFFoST international conference , Sitges 2017-11-13 - 2017-11-16

Språkvelger

Janna Derks Cropotova