What are your research topics?
Food scientists develop new ways to produce tasty, healthy and safe food and ensure its preservation until use. We investigate novel, environmentally sustainable raw materials as well as their production and use in food. One of the topics we explore involves improving the structure, taste and nutritional value of food.
Research can also help reduce food waste. For example, pre-packaged vegetable mixes simplify daily mealtimes and increase the consumption of vegetables. However, such products may cause waste if their shelf life is inadequate. We are developing packaging and processing methods to guarantee the shelf life of vegetables and minimise waste.
Where and how does the topic of your research have an impact?
Food science significantly influences food security and human and environmental health. The importance of food security is emphasised now as climate change depletes farmland, weather conditions become more unstable and populations increase. Our research supports the continuity of Finnish food production.
Human wellbeing requires that food provides all necessary nutrients and is safe and non-perishable. We are also working to reduce the resources required by food production and mitigate its environmental impact. Although the increasing consumption of vegetables is important for both the environment and health, we can’t make it happen unless food is delicious and appealing.
What is particularly inspiring in your field right now?
I’m inspired especially by the strong collective ambition in the food industry to develop tastier plant-based food. It’s inspiring to see more plant-based products enter the market and better meet consumer needs.
Mushrooms and mycelia are an important research topic for me, offering plenty to explore and discover. Mushrooms provide huge potential to produce new innovations and raw materials. I’m pleased to see how excited students are about this topic. The enthusiasm and willingness of young people to promote change is significant for advancing research and the field more generally.
Kirsi Mikkonen is the Professor of Food Science at the Faculty of Agriculture and Forestry.