Understanding grain functionality for healthy and appealing foods
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.
PhD position in the research project on gluten-free analytics of oats - application deadline 15.6.2018
We have a PhD researcher position at the Grain Science and Technology Group. The position is in the research project on gluten-free questions of...
FUNBREW - Biotransformation of brewers´ spent grain
The aim of the FUNBREW project is to recycle brewers´ spent grain into a functional ingredient for food industry.