European Young Lipid Scientist Award

The European Federation for the Science and Technology of Lipids (Euro Fed Lipid) announces the Young Lipid Scientists Award. The prize is granted to applicants for distinguished research in the fields of lipid science and technology.

The Young Lipid Scientists Award consists of

-a certificate

-a free one-year subscription of the European Journal of Lipid Science and Technology

-free registration to the Euro Fed Lipid Congress including travel expenses

The winner is expected to give a 20 min oral presentation of her/his work. Applications submitted will be evaluated by experts of the Young Scientists Award Committee.

Personal applications only will be accepted from scientists who are not older than 35 years as of the application date. Original paper(s) not older than 2 years since publication, a 2-page (maximum) summary of the work and a curriculum vitae (all in English, six copies) should be submitted.

The deadline for submission is 31 March of each year. The prize will be awarded during the next Euro Fed Lipid congress. Please send applications to the following address:

Euro Fed Lipid
The President
Varrentrappstr. 40-42

List of All winners


Christian Wolfrum
University of Münster, Germany
Rockefeller University, New York, USA

For his outstanding work on the role of Foxa-2 factor in the prevention of metabolic diseases.


Marie-Caroline Michalski
INRA, Lyon, France

For her outstanding work on fat globules in dairy products.


Antonio Moschetta
Consorzio Mario Negri Sud, Bari, Italy

For his outstanding work concerning cellular control of lipid metabolism.


Mohamed Fawzy Ramadan Hassanien
University of Zagazig, Egypt
Technical University of Berlin, Germany

For his outstanding work concerning different fields of lipid chemistry and the functionality of bioactive lipids.


Michael Meier
Potsdam, Germany

For his outstanding work on the use of fats and oils as starting materials for the synthesis of important products, including monomers, platform chemicals and polymers.


Sabeena Farvin Koduvayur Habeebullah
National Food Institute, Kgs. Lyngby, Denmark

For her outstanding work on antioxidants and their ability to protect lipids against oxidation.


Laura Nyström
ETH Zürich, Switzerland

For her outstanding work on phytosterol conjugates.


Mickael Laguerre
UMR IATE, CIRAD, Montpellier, France

For his contributions in the field of lipid oxidation, especially the design of antioxidants for optimal performance in complex systems.


Cyrille Botté
CNRS, La Tronche, France

For his outstanding work in lipid research. He is a pioneer in the research on the relict chloroplast of the malaria parasite, i.e. the apicoplast, and has characterized its lipids carefully, demonstrating that it has a quite atypical lipid composition. His results are of great interest in fundamental research and they might in a longer perspective be of crucial importance for the development of novel malaria therapy methods.


Pedro Jesús García Moreno
Technical University of Denmark, Kgs. Lyngby, Denmark

For his outstanding work on production, formulation and evaluation of fish based products. He has made excellent contributions to the research on valorization of fish and fish by-products to products like omega-3 PUFA concentrates and biodiesel. His work on various ways to stabilize fish oil products is of special importance.


Claire Berton-Carabin
Wageningen UR, Wageningen, the Netherlands

For her outstanding work in the complex field of understanding and designing emulsions and the organisation of oil/water interfaces, using a wide variety of experimental techniques.


Anne-Laure Fameau
L'Oréal, Saint-Ouen, France

For her outstanding work on the design of smart materials, whose properties can be modulated in response to various stimuli.


Erica Renes Bañuelos
University of León, Spain

For her outstanding work on increasing the content of bioactive fatty acids in cheese. Dr. Renes Bañuelos’ education is from Spain and her PhD studies involved a 6 month research period in Ireland. She is currently working as a teaching assistant in the Food Technology Area at the University of Léon, Spain. She has successfully explored various approaches to increase the content of conjugated linoleic acids in cheese from goat milk, including the use of lactic acid bacteria as starter cultures. The research is of great interest for the development of novel functional food products.


Haizhou Wu
Chalmers University of Technology, Göteborg, SE

For his outstanding work on fundamental and applied aspects of lipid oxidation. His research is innovative and has a potential in food industry for handling problems due to lipid oxidation. Furthermore, the results are important in expanding our fundamental knowledge regarding interaction of lipids with proteins, phospholipids, free fatty acids and phenolic antioxidants.