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

Today, Minister for Science and Education Antti Kurvinen @kurvisentwiit visited the #FreshTech booth to discuss wi… twitter.com/i/web/status/1…

The Food Materials Science Research Group (FoMSci) wishes everyone a happy late fall season with Christmas lights o… twitter.com/i/web/status/1…

FoMSci group had a lovely and productive writing trip at the Lammi Biological Station. During the trip, we also cel… twitter.com/i/web/status/1…

My first paper with the new @XenocsNews #SAXS device @AaltoUniversity. We determined the size of #lignin nanopartic… twitter.com/i/web/status/1…