Our aim

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 behavior of polysaccharides in dispersed systems: their emulsifying properties and capacity to inhibit lipid oxidation, gelation, and formulation into aerogels.

News

@FoMSci

Doctoral student Ragnhild Aaen from the Norwegian University of Science and Technology (NTNU) visits our laboratory… twitter.com/i/web/status/1…

Our #FoMSci Research Group visited Luke at Bioruukki. Check out our blog to find out more! blogs.helsinki.fi/foodmaterialss… twitter.com/KirsiSMikkonen…

“Taking a photo and freezing a moment of science is my hobby other than just doing science.” The photo of Polysac… twitter.com/i/web/status/9…

#Kuusikumi on kotimainen puuperäinen rakenteiden stabiloija, joka toimii niin kosmetiikassa kuin elintarvikkeissa.… twitter.com/i/web/status/9…