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

FreshPack – new business from research ideas We are excited to start our new research and commercialization projec… twitter.com/i/web/status/1…

FoMSci research group had a writing retreat in Lammi 7.-9.10.2019. Check more from our blog! blogs.helsinki.fi/foodmaterialss…

News from the group: "New materials and tech­no­lo­gies open huge pos­sib­il­it­ies for food in­dustry: Fabio Valo… twitter.com/i/web/status/1…

Elli and Kaisa spent the summer working as research assistants at FoMSci research group. Check more from our blog… twitter.com/i/web/status/1…