Our aim

We characterize and valorize polysaccharides, especially those obtained as side streams from various bioprocesses, in food and food contact materials. We are interested in understanding the behavior of polysaccharides in dispersed systems: their emulsifying properties and capacity to inhibit lipid oxidation, gelation, and formulation into aerogels.

News

@FoMSci

ROCK: ROle of lignin Carbohydrate complexes as Key to stable emulsions project has been completed. Key findings are… twitter.com/i/web/status/1…

#Aerogels are interesting porous structures to be used as smart #food ingredients and #packaging, as reviewed by La… twitter.com/i/web/status/1…

We are looking for a highly motivated doctoral student to join our active team and work for an exciting… twitter.com/i/web/status/1…

Unravelling the assembly mechanisms of emulsions: a new collaboration between FoMSci (University of Helsinki), BiCM… twitter.com/i/web/status/1…