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

Our newest blog is all about enzyme industry side stream as a novel source for hydrocolloids. The topic is part of… twitter.com/i/web/status/1…

New @SuomenAkatemia postdoc grant addresses pharmaceutical pollution in water. Congratulations Melissa for the ne… twitter.com/i/web/status/1…

Future PhDs: the time has come! ⏰ 📣 Our call for salaried full-time doctoral positions starting in Jan 2021 opens… twitter.com/i/web/status/1…

Our newest blog tells more about the bonds between🌲#hemicelluloses and #lignin (LCCs). LCCs occur in #wood extrac… twitter.com/i/web/status/1…