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
2004
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.
2006
Marie-Caroline Michalski
INRA, Lyon, France
For her outstanding work on fat globules in dairy products.
2007
Antonio Moschetta
Consorzio Mario Negri Sud, Bari, Italy
For his outstanding work concerning cellular control of lipid metabolism.
2009
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.
2010
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.
2011
Sabeena Farvin Koduvayur Habeebullah
National Food Institute, Kgs. Lyngby, Denmark
For her outstanding work on antioxidants and their ability to protect lipids against oxidation.
2012
Laura Nyström
ETH Zürich, Switzerland
For her outstanding work on phytosterol conjugates.
2013
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.
2014
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.
2015
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.
2017
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.
2018
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.
2019
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.
2021
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.
2023
Dr. Betül Yesiltas
Technical University of Denmark, Kgs. Lyngby, Denmark
For her exceptional contributions to the field of lipid oxidation in complex food systems. With a Master's degree from Istanbul Technical University, Dr. Yesiltas embarked on a professional journey in the industry before pursuing a Ph.D. at the Technical University of Denmark. She has since remained at the university, first on a postdoc position and currently as a researcher. In her noteworthy research endeavors, Dr. Yesiltas focuses on elucidating the intricate interplay between food structure and stability in relation to lipid oxidation. Her investigations have yielded crucial insights into the molecular self-assembly observed in diverse food systems and how this phenomenon impacts oxidation processes. These findings bear practical significance as they contribute to the enhancement of both shelf life and overall quality of food products containing oxidation-sensitive components, such as omega-3 fatty acids.
2021
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.
