Emilia Nordlund

Research team leader of Food Solutions

20072020
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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

Fingerprint Dive into the research topics where Emilia Nordlund is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

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Dietary Fiber Medicine & Life Sciences
wheat bran Agriculture & Biology
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arabinoxylan Agriculture & Biology
Enzymes Medicine & Life Sciences
enzymes Agriculture & Biology

Network Recent external collaboration on country level. Dive into details by clicking on the dots.

Projects 2019 2020

Research Output 2007 2019

A Small In Vitro Fermentation Model for Screening the Gut Microbiota Effects of Different Fiber Preparations

Tsitko, I., Wiik-Miettinen, F., Mattila, O., Rosa-Sibakov, N., Seppänen-Laakso, T., Maukonen, J., Nordlund, E. & Saarela, M., 18 Apr 2019, In : International Journal of Molecular Sciences. 20, 8, 1925.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
fermentation
Fermentation
Screening
screening
Microbiota
Open Access
rice bran
Fractionation
functional properties
fractionation
dietary fiber
1 Citation (Scopus)

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Arte, E., Huang, X., Nordlund, E. & Katina, K., 9 Mar 2019, In : Food Chemistry. 289, p. 103-111 9 p.

Research output: Contribution to journalArticleScientificpeer-review

bioprocessing
protein isolates
Dietary Fiber
wheat bran
Proteins

Consumer insight on a snack machine producing healthy and customized foods at point of consumption

Vehmas, K., Lavrusheva, O., Seisto, A., Poutanen, K. & Nordlund, E., 7 Oct 2019, In : British Food Journal. 121, 10, p. 2551-2563

Research output: Contribution to journalArticleScientificpeer-review

Open Access
Snacks
snacks
Food
prototypes
ingestion
crackers
Weissella confusa
Starters
starter cultures
Viscosity