- Food production chains
- Food quality and healthy nutrition
- Microbes resources and their utilization
- Vital soil and clean environment
- Dissertations
- Helda (theses)
Food production chains
Food processing, especially management of the processing chain of domestic food raw materials. Use of bioprocessing in optimising the content and nature of health beneficial food constituents. Maintaining chemical, microbiological, nutritional and sensory quality. Properties, reactions and interactions of food constituents in different food matrices.
- Properties of food constituents, their reactions and interactions in food matrices
- Health beneficial food constituents: identification, production and optimising with use of
bioprocessing - Sustainable production of raw materials such as protein sources
- Food production chains of domestic raw materials
- Nature friendly packaging
- Prosessing laboratories and pilot plant facilities
Research groups
- Hemicellulose research group (Maija Tenkanen)
- Proteins and dietary fibre of cereal grains (Hannu Salovaara)
- Sensory food science (Hely Tuorila)
- Vitamins and other bioactive compounds (Vieno Piironen)
- Meat and muscle food (Per Ertbjerg, Marita Ruusunen, Eero Puolanne)
- Dairy science and technology (Tapani Alatossava, Pekka Varmanen)