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

Greetings from the 14th International Hydrocolloid Conference! Mamata Bhattarai and Fabio presented the last findin… twitter.com/i/web/status/1…

Good news from our group: Fabio Valoppi obtained the Academy of Finland postdoctoral research funding. Congratulati… twitter.com/i/web/status/1…

“Summer of emulsions” is how master student Venla Juntti describes her summer experience working as a research assi… twitter.com/i/web/status/1…

“Having the possibility to study new techniques and to work with a great group in the charming Helsinki is the best… twitter.com/i/web/status/1…