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

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…

HEMISURFing in HELsinki! Checkmore from our blog: blogs.helsinki.fi/foodmaterialss… #FoMSci https://t.co/oFJpMmuBN1

Check out our latest publication in Green Chemistry! We demonstrated that using #centrifugal #fractionation it is p… twitter.com/i/web/status/1…

FoMSci Research Group had a nice trip to #Suomenlinna Read more from our blog. blogs.helsinki.fi/foodmaterialss…