Projects per year
Personal profile
Research interests
My ambition | My ambition is to generate well-being to people and environment by food innovations. My passion is to solve challenges that benefit the industry and the society.
Our team at VTT | The work of the Food Solutions team I'm heading is based on VTT’s vision Food Economy 4.0 where the aim is to develop sustainable and healthy food ingredients and consumer-centric food solutions by agile manufacturing and monitoring. We are developing plant-based ingredients that are more unrefined and exploring Food without Fields technologies, for example by using our cell factory concepts.
My expertise | My scientific expertise is in bioprocessing of plant materials for food ingredients and food applications. I have studied enzymatic modification of food biopolymers – carbohydrate and proteins – to modify food structure. I have worked on cereal technologies to understand the impact of processing on physiological and technological functionality of high fibre matrices. Recently I have been developing ways to support healthy eating by developing new concepts for food delivery and eating. I like to rethink these processes from the beginning, and develop consumer-centric services for sustainable food chain.
Education/Academic qualification
Life sciences, Doctorate
Award Date: 11 Nov 2008
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Network
Projects
- 1 Finished
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OatHow: Novel indicators and technologies for oat quality and applicability
Holopainen-Mantila, U., Nordlund, E., Silventoinen, P., Ercili-Cura, D. & Nikinmaa, M.
1/01/19 → 31/12/20
Project: Business Finland project
Research Output
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Dietary Fiber from Oat and Rye Brans Ameliorate Western Diet–Induced Body Weight Gain and Hepatic Inflammation by the Modulation of Short-Chain Fatty Acids, Bile Acids, and Tryptophan Metabolism
Kundi, Z. M., Lee, J. C. Y., Pihlajamäki, J., Chan, C. B., Leung, K. S., So, S. S. Y., Nordlund, E., Kolehmainen, M. & El-Nezami, H., Jan 2021, In: Molecular Nutrition and Food Research. 65, 1, 1900580.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access1 Citation (Scopus) -
Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye bran
Silventoinen, P., Kortekangas, A., Ercili-cura, D. & Nordlund, E., 1 Jan 2021, In: Food Research International. 139, 109971.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access -
Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking
Nisov, A., Aisala, H., Holopainen-mantila, U., Alakomi, H., Nordlund, E. & Honkapää, K., 26 Oct 2020, In: Foods. 9, 11, p. 1541 1541.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein
Vehmas, K., Calton, A., Grenman, K., Aisala, H., Sözer, N. & Nordlund, E., 13 Oct 2020, In: Foods. 9, 10, 17 p., 1454.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract – A human cross over trial
Hakkola, S., Nylund, L., Rosa-Sibakov, N., Yang, B., Nordlund, E., Pahikkala, T., Kalliomäki, M., Aura, A. M. & Linderborg, K. M., 2020, (Accepted/In press) In: Food Chemistry. 128219.Research output: Contribution to journal › Article › Scientific › peer-review