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

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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

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
crackers
Weissella confusa
Starters
starter cultures
Viscosity
waxy corn
maltodextrins
Dietary Fiber
Solanum tuberosum
whey protein