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.

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@grainscience

yle.fi/uutiset/3-1044… Vaalea leipää leivotaan suomessa hapanjuureen Wheat sourdough is increasingly popular in Finland

Härkäpavusta syntyi härtelö | Helsingin yliopisto helsinki.fi/fi/uutiset/kes…

Now you can join us! Apply if you feel passionate about research on gluten-free questions: helsinki.fi/en/news/scienc…

Finnish grain quality in 2017 was reduced compared to previous years. The harvest was delayed due to the weather co… twitter.com/i/web/status/9…

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