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Sabine Sampels

Sabine Sampels
The main topic of my work is quality of fish, meat and animal products through the whole food chain. My focus is on lipids, oxidation and antioxidants. In addition I'm interessted in how lipid metabolism in the animal is influenced by various external factors as for example rearing system, feed or environmental factors. Sustainable production and creating food with high nutritional value for various consumer groups are main goals in my research.


I did my PhD on the effects of supplemental feeding on reindeer meat quality, with the goal to develop a feed that both fits the animals needs and results in a preservation of the healthy omega 3 rich fatty acid composition of the meat. During this study we than also evaluated the effect of different processing methods on the fatty acid and antioxidant composition.

Besides I worked with different projects in relation how fatty acid composition and metabolism is influenced by various external factors as for example effect of sows feed on piglet fatty acid composition and metabolism, effects of flame retardants on lipid metabolism in mice.

Since the start of my work I have been interested in the lipid composition of animal foods and how the composition is affected during both the life of the animal as well as during processing into food. In this field I have worked with various semi-wild and domesticated land species as well as fish, with animal nutrition and meat quality as well as human nutrition issues, and the development of fish products in Sweden, Norway and in Czech Republic.

In this respect also oxidation processes and effects of natural or synthetic antioxidants as well as preservation and storage methods came into my focus. As lipids have a strong correlation to human health as well as also to animal health and welfare, lipid metabolism and lipids in relation to human health and animal nutrition are very important topics as well.

Beside these quality parameters related to health and nutrition I also have evaluated other important factors in animal food products as colour, sensory and texture properties as well as general food quality parameters, as water holding capacity, protein oxidation, biogenic amines, vitamin E and A content, microbial status and general composition. 


Responsible Course Leader and teaching in the course ‘Food Chemistry (and Physics)’, (LV0070 now LV0105)
Various lectures in the topics ‘Meat Science’, ‘Meat Quality’, ‘Fish quality’ for bachelor students in different courses at SLU


 I collaborated with local fish processing companies both in Sweden and in Czech Republic in the aim to develop new products, improve shelf life and other product parameters as well as to increase economical sustainability. At Nofima, in Norway I was responsible for a project to increase nutritional value and storage stability in herring.

I am involved in collaboration-projects with my colleagues at the faculty regarding effects of lipid composition on cryo-preservability of fish sperm, effects of oxidative stress and lipid metabolism in the over ripening of fish oocytes, as well as the influence of feed enrichment on fatty acid composition in Arthemia.


Sabine Sampels (Assoc.Prof.)
Studied food chemistry at University of Bonn, Germany
PhD in Food Science at SLU, Department of Food Science, title: Fatty Acids and Antioxidants in Reindeer and Red Deer – Emphasis on Animal Nutrition and Consequent Meat Quality.
Habilitation Quality of Fish from Pond to Plate- with Emphasis on Fatty Acid Composition, defended 04.09.2015, Faculty of Fisheries and Protection of Waters, University of South Bohemia in Ceske Budejovice Czech Republic.


01.06.2017-      Researcher, SLU, Department of Molecular Sciences.

2014- 2017 Head of Laboratory, Laboratory of Lipid Metabolism (until 31.12.2015 Nutrition and Quality of Fish), Faculty of Fisheries and Protection of Waters (FFPW), University of South Bohemia in Ceske Budejovice (USB).

2011-2014       Research Position, FFPW, USB, Quality of fish and fish products, research, establishing a new laboratory and teaching

2005-2010        Different Post-doc positions SLU, Department of Food Science, Uppsala Sweden in collaboration with: Nofima marine Ås, Norway, Astrid Lindgren Children’s hospital Gothenburg; Domstein-Enghavs AB and Älvkarlebylax AB

Selected publications

Sampels, S.  2005. Fatty Acids and antioxidants in reindeer and red deer - emphasis on animal nutrition and consequent meat quality. Acta Universitatis Agriculturae Suecia, 2005:31 Swedish University of Agriculture Uppsala, Sweden.

Sampels,S., Pickova, J. & Wiklund, E., 2006, Influence of Diet on Fatty Acids and Tocopherols in M. Longissimus Dorsi from Reindeer; Lipids, Vol. 41, no. 5 , 463-472

Svetlana A. Lanina S.A., Toledo P., Sampels S., Kamal-Eldin A., Jastrebova J.A., 2007, Comparison of reversed-phase liquid chromatography–mass spectrometry with electrospray and  atmospheric pressure chemical ionization for analysis of dietary tocopherols; Journal of Chromatography A, 1157 (2007) 159–170

Sampels S., Strandvik B., Pickova J, 2009, Processed Animal Products with Emphasis on Polyunsaturated Fatty Acid Content. European Journal of Lipid Science and Technology., Vol. 111, 481-488.

Sampels, S., 2010, Metabolism and interaction of fatty acids, antioxidants, and biological active substances in animal muscle and consequent quality of animal foods. In: Lipids: Categories, Biological Functions and Metabolims, Nutrition and Health; Editor: Columbus F.; Nova Science Publishers, New York, pp. 45-70.

Pickova, P., Sampels, S., Berntsen, M., 2010, Minor components in Fish Oil and Alternative Oils with Potential Physiological Effect. In: Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Diets. Editors: Turchini, G.M.; Ng, W.K.; Tocher, D.R.; CRC Press, Taylor and Francis Group, p. 351–372.

Enhance Oxidative Stability of Herring Fillets. Journal of Agricultural and Food Chemistry, 58, 12230-12237.

Sampels, S.,  Pickova, J., 2011, Comparison of two different methods for the separation of lipid classes and fatty acid methylation in reindeer and fish muscle, Food Chemistry, 128 811–819.

Sampels, S., 2013, Processing and Preparation-Two Key Issues to Increase and Preserve Nutritional Value of Fish and Meat Products, Journal of Fisheries and Livestook Production 1:1 doi: 10.4172/2332-2608.1000101, ISSN: 2332-2608.

Sampels, S., 2013. Oxidation and Antioxidants in Fish and Meat from Farm to Fork. In: Muzzalupo, I. (Ed.), Food industry. InTech, Rijeka, Croatia, pp. 115–144.

Sampels, S., Zajic, T., Mraz, J., 2014 , Effect of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation, Czech Journal of Food Science, 32, 493-502.

Sampels, S., 2015, (published online: 3 SEP 2014 | DOI: 10.1111/jfpp.12337). The effects of storage and preservation technologies on the quality of fish products, Review, Journal of Food Processing and Preservation 39: 1206-1215.

Sampels, S., 2015. The effects of processing technologies and preparation on the final quality of fish products. Trends in Food Science & Technology 44: 131–146

Sampels, S; Zajíc, T., Mráz, J., 2015, Increasing the Nutritional Value of Traditional Meat Products by Addition of an Underutilized By-Product from Fish Processing, Czech Journal of Food Science 33 (5): 431–440

Zajic, T.; Mraz, J.; Sampels, S; Pickova, J. 2016. “Finishing feeding strategy as an instrument for modification fatty acid composition of brook char (Salvelinus fontinalis).” Aquaculture International 24, 1641-1656.

Sampels, S., 2017, Fish: How to Determine Risks and Benefits?, Journal of Fisheries and Livestook Production, 5:3. DOI: 10.4172/2332-2608.1000e110.

Khalili Tilami, S., Sampels, S., 2018, Nutritional Value of Fish: Lipids, Proteins, Vitamins and Minerals Reviews in Fisheries Science, 26 (2), 243-253.


Researcher at the Department of Molecular Sciences; Strukturbiologi
Telephone: +4618672005
Postal address:
Institutionen för molekylära vetenskaper