Emilia Nordlund

Research team leader of Food Solutions

  • Phone+358405042963
20072020

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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Projects

Research Output

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

  • 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., 24 Feb 2020, In : Food Hydrocolloids. 105, 105787.

    Research output: Contribution to journalArticleScientificpeer-review

    Open Access
  • Reduction of FODMAP content by bioprocessing

    Nyyssölä, A., Ellilä, S., Nordlund, E. & Poutanen, K., May 2020, In : Trends in Food Science and Technology. 99, p. 257-272 16 p.

    Research output: Contribution to journalArticleScientificpeer-review

    Open Access
  • Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran

    De Bondt, Y., Rosa-Sibakov, N., Liberloo, I., Roye, C., Van de Walle, D., Dewettinck, K., Goos, P., Nordlund, E. & Courtin, C. M., 1 Feb 2020, In : Food Chemistry. 305, 125436.

    Research output: Contribution to journalArticleScientificpeer-review

  • 1 Citation (Scopus)

    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
  • 4 Citations (Scopus)