alexa Editor - Sabine Sampels | University of South Bohemia | 15569
ISSN: 2332-2608

Journal of Fisheries & Livestock Production
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Sabine Sampels

Sabine Sampels
Sabine Sampels
Faculty of Fisheries & Protection of Waters
Institute of Aquaculture
University of South Bohemia,
Czech Republic
  Read Interview Session with Sabine Sampels
University of South Bohemia

Biography

Sabine Sampels, PhD studied Food Chemistry at Rheinische Friedrich Wilhlems Universität, Bonn, Germany and received her PhD at the Department of Food Science, Swedish University of Agricultural Sciences. After her Dissertation she worked at different Institutes in Sweden and Norway with quality of fish and fish products and the effect of dietary fatty acid composition on human health. Currently she has a position as a researcher at the University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, Institute of Aquaculture with the quality safety and shelf life of fish and fish products, novel ingredients in fish products to increase nutritional value and effects of fish consumption on human health.


 

Research Interest

Dr. Sabine's research interest includes fish and fish products assessment, aquaculture and effects of consumption of fish on human health.

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Publications

Towards a More Sustainable Production of Fish as an Important Protein Source for Human Nutrition

Processing and Preparation-Two Key Issues to Increase and Preserve Nutritional Value of Fish and Meat Products

Sabine Sampels
Opinion Article: J Fisheries Livest Prod 2014,2:119
DOI: 10.4172/2332-2608.1000119
Sabine Sampels
Short Communication: J Fisheries Livest Prod 2013, 1:1
DOI: 10.4172/2332-2608.1000101

Journal of Fisheries & Livestock Production - Aquaculture


Sabine Sampels, PhD studied Food Chemistry at Rheinische Friedrich Wilhlems Universität, Bonn, Germany and received her PhD at the Department of Food Science, Swedish University of Agricultural Sciences. After her Dissertation she worked at different Institutes in Sweden and Norway with quality of fish and fish products and the effect of dietary fatty acid composition on human health. Currently she has a position as a researcher at the University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, Institute of Aquaculture with the quality safety and shelf life of fish and fish products, novel ingredients in fish products to increase nutritional value and effects of fish consumption on human health.

 
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