Grain Technology and Bioprocessing Research

We research and teach the physical and chemical properties of the cereal grains and grain legumes to develop industrial grain uses and processes. Our aim is to help create high quality and healthy foods for the world's growing population. Current research is focused on beta-glucan and other cereal fibres, cereal proteins, faba bean and bioprocessing of grain-based raw materials.

News

@grainscience

Dear legumes, happy #WorldPulseDay from @GrainScience! 😀At @helsinkiuni we do A LOT of research on legumes for thei… twitter.com/i/web/status/1…

Happy #WorldPulsesDay! 🌱 #Pulses not only taste delicious, but they're also a great choice for both you and the en… twitter.com/i/web/status/1…

@funbrewproject - @susfood_eranet - new article on Microbial Cell Factories! "Brewers’ spent grain as substrate fo… twitter.com/i/web/status/1…

How can we use surplus bread again as food ingredient? read below to discover how it can find "life" again as bread… twitter.com/i/web/status/1…

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