Below are the introductions of the research groups that operate partly or wholly at the department of Food and Nutrition in alphabetical order.
Group leader: Eva Roos
Increased Health and Wellbeing in Preschools-consortium aims to reduce socioeconomic inequalities in children’s energy balance-related behaviours and to create preschool as an environment for healthy lifestyle and wellbeing for children and personnel.
Group leader: Kirsi Mikkonen
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 behaviour of polysaccharides in dispersed systems: their emulsifying properties and capacity to inhibit lipid...
Food Sciences is one of the research fields of the Food and Nutrition
The key research areas focus on the management of the processing chain of domestic food raw materials including packaging technology and on the impact of food constituents and their properties on healthiness and sensory quality of food.
Food quality and safety: lipids, vitamins and other bioactive compounds
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.
Global issues in Local context (GloCal)
Group leader: Marja Mutanen
Projects: Diet and nutritional status of 551 adolescent girls in Mozambique. Early childhood nutrition of 1200 children in Benin as part of the FoodAfrica project. GloCal project in Kenya.
Group leader: Kati Katina
Grain technology groups researches and teaches 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.
Molecular Dairy Microbiology
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.
Group leader: Anne-Maria Pajari
In Pajari Lab we study how diets, nutrients and phytochemicals exert their effects on gut metabolism and health, thereby preventing chronic diseases.
Nutrition Science is one of the research fields of the Food and Nutrition
PREVIEW — PREVention of diabetes through lifestyle Intervention and population studies in Europe and around the World
The primary goal of PREVIEW is to identify the most efficient lifestyle pattern for the prevention of type-2 diabetes in a population of pre-diabetic overweight/obese individuals.