Research groups that operate wholly or partly under the Department of Food and Nutrition.
The groups are presented in alphabetical order by the last name of the group leader.
Our research group has a special research focus on diet and nutritional status of vulnerable populations; children, families, and low socioeconomic status subgroups. We design and initiate interventions for sustainable health promotion, seek to find solutions to enhance the transition from the current to more sustainable food system, and develop research and food education methods.
The Meat Science and Technology group investigates reactions that affects the physical and chemical properties and eating quality of meat and meat and meat products. The research is focused on meat proteins, their oxidation, denaturation and proteolytic degradation during storage and processing.
The research focuses in investigating the effect of proteins on both the oxidative and physical stability of food. The expert work encompasses also safety assessment of novel foods.
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, appealing, and healthy foods for the world's growing population. Current research is focused on beta-glucan and other cereal fibres, cereal and pulse proteins, flavor, bioprocessing of grain-based raw materials, and grain safety.
We investigate food components and reactions affecting nutritional and sensory quality and safety of foods. The focus lies on bioactive compounds, enhancement of nutritional quality (esp. B12) by bioprocessing, lipids and their reactions, utilization of micro algae and antinutrients in legumes.
Our research group focuses on three main areas: lignocellulosic materials, fresh produce, and fungal biomass. Our research on lignocellulosic materials aims to develop highly functional stabilizers from wood biomass. For fresh produce, we work on enhancing shelf life and quality by revealing the mechanisms of post-processing senescence and developing novel packaging solutions. In the area of fungal biomass, we utilize mycelia from edible mushroom species grown on industrial side-streams to create tasty, ecological, and protein-rich foods. These efforts contribute to reducing waste, improving food quality, and developing eco-friendly materials, supporting a more sustainable future for food systems and materials.
We study the molecular mechanisms by which diets, foods, and diet-derived compounds mediate their effects on health and prevention of non-communicable diseases. Our main focus is on gut physiology, metabolism and microbiota. We are particularly interested in the effects of plant-based foods, berries and their polyphenols as well as dietary proteins on the development and risk of colorectal cancer. Our methodological approaches include cell cultures, animal models and clinical trials.
Senses and food team is fascinated by the interaction between human behaviour and sensory food perception. Our research is focused on 1) multisensory perception including senses of smell, taste, sight, touch and hearing, 2) the relationship between individual differences in sensory perception and food consumption, 3) sensory based food education both for children and adults. Team members are working at the University of Helsinki and at the University of Turku.
The group studies bacteria adapted to various food environments. We aim in translating molecular level knowledge into development of science-based and sustainable bioprocesses for value-added healthy foods and into improved control strategies of harmful bacteria in food production chain.