Emilia Nordlund

Research team leader of Food Solutions

  • Phone+358405042963

Research output per year

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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

Award Date: 11 Nov 2008

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Research Output

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., 11 Jun 2020, In : Molecular Nutrition and Food Research.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
  • In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine

    Rosa-Sibakov, N., Mäkelä, N., Aura, A. M., Sontag-Strohm, T. & Nordlund, E., 2020, In : Food & function. 11, 7, p. 6680-6691 12 p.

    Research output: Contribution to journalArticleScientificpeer-review

    Open Access
  • Limited hydrolysis of rice endosperm protein for improved techno-functional properties

    Nisov, A., Ercili-Cura, D. & Nordlund, E., 1 Jan 2020, In : Food Chemistry. 302, 125274.

    Research output: Contribution to journalArticleScientificpeer-review

  • 1 Citation (Scopus)

    Phytase treatment of a protein-enriched rice bran fraction improves heat-induced gelation properties at alkaline conditions

    Kortekangas, A., Silventoinen, P., Nordlund, E. & Ercili-Cura, D., Aug 2020, In : Food Hydrocolloids. 105, 105787.

    Research output: Contribution to journalArticleScientificpeer-review

    Open Access