Grain Technology and Bioprocessing Research

We research and teach the physical and chemical properties of the cereal grains and grain legumes to develop industrial grain uses and processes. Our aim is to help create high quality and healthy foods for the world's growing population. Current research is focused on beta-glucan and other cereal fibres, cereal proteins, faba bean and bioprocessing of grain-based raw materials.

News

@grainscience

If you want to learn more about the project funbrew: twitter.com/FEMSTweets/sta…

Postdoctoral researcher form the grain technology group is doing research at Fazer through PoDoCo program. Ryhmämm… twitter.com/i/web/status/1…

In The World Of Plant-Based Beverages, Are Oats The New Almonds? bit.ly/2QQYHpM https://t.co/tb10Z9rekj

#WednesdayThoughts In the UK, bread is top of the list of our most wasted household food items. We waste almost 90… twitter.com/i/web/status/1…

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