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

Emulsions from Norway spruce started the HEMISURF project. Read more from our blog! #FoMSci #researchvisitstwitter.com/i/web/status/1…

Apulaisprofessori, Akatemiatutkija @KirsiSMikkonen kertoo Akatemian standilla kotimaisesta kuusikumista elintarvike… twitter.com/i/web/status/1…

What if paints could be fully bio-based? #woodhemicelluloses #FoMSci Check more from our blog:… twitter.com/i/web/status/1…

Festive celebration for the Tandem Forest Values projects! KSLA organized their annual Commemorative Meeting and A… twitter.com/i/web/status/1…