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.



New @SuomenAkatemia funded postdoc research project explores an innovative way to employ wood hemicelluloses as cap… twitter.com/i/web/status/1…

Our new project VegeSense aims to secure the supply of high-quality vegetable products. Read more from our blog:… twitter.com/i/web/status/1…

News from the FinPowder project, read more from our blog: blogs.helsinki.fi/foodmaterialss… @LifeSciHelsinki #mmtdk https://t.co/CxaP76s1GC

The in vivo study on modified fat systems has started! Read more from our blog: blogs.helsinki.fi/foodmaterialss… #mmtdk @LifeSciHelsinki #oleogels