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

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…

Elintarvikkeiden materiaalitieteen tutkimusryhmä @FoMSci @helsinkiuni #mmtdk :sta on mukana yhteistyössä tässä merk… twitter.com/i/web/status/1…

The first patent application from the Food Materials Science Research Group was submitted to the Finnish Patent and… twitter.com/i/web/status/1…