Anni Kortekangas

My research interest is in the field of cereal and legume technology and techno-functional properties, in vitro digestibility, and cellular agriculture. I have been working with functionalisation and techno-functional properties of diverse plant-based materials from cereals to legumes, including both whole grain and fractionated materials, 3D printing of food, in vitro protein digestibility of food ingredients and food model systems, and most recently with microbial biomass intended for food use. In my PhD research, I focus on the gelling ability of protein and fibre rich plant-based side streams in relation to a minor bioactive plant component, phytate, and its nutritional implications.