Projects per year
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Dive into the research topics where Kaisa Poutanen is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Projects
- 1 Finished
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STOP DIABETES - knowledge-based solutions
Poutanen, K., Vanhatalo, S., Harjumaa, M., Leväsluoto, J., Mattila, E. M. & Sigfrids, A.
1/06/16 → 31/08/19
Project: Other
Research output
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Food Research and Innovation Strategy for Finland 2021-2035
Sözer, N., Nordlund, E., Poutanen, K., Åkerman, M., Heinonen, M., Sandell, M., Kolehmainen, M., Maunuksela, L., Vilkki, J., Virtanen, S. & Yang, B., 2021, Espoo: VTT Technical Research Centre of Finland. 24 p.Research output: Book/Report › Report
Open Access -
Luontaista vai lisättyä kuitua?
Poutanen, K., 10 Jan 2021, In: Kehittyvä elintarvike. 33, 1, p. 29 1 p., 14.Research output: Contribution to journal › Article › Professional
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Suomen ruokatutkimuksen ja -innovoinnin strategia 2021–2035
Sözer, N., Nordlund, E., Poutanen, K., Åkerman, M., Heinonen, M., Sandell, M., Kolehmainen, M., Maunuksela, L., Vilkki, J., Virtanen, S. & Yang, B., 2021, VTT Technical Research Centre of Finland. 25 p.Research output: Book/Report › Report
Open Access -
Breakfast cereals and how they are made: introduction
Perdon, A. A., Poutanen, K. & Schonauer, S. L., 14 Jan 2020, Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production. Perdon, A. A., Schonauer, S. L. & Poutanen, K. S. (eds.). 3rd ed. Elsevier, p. 1-4Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Scientific › peer-review
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Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production
Perdon, A. A. (ed.), Schonauer, S. L. (ed.) & Poutanen, K. S. (ed.), 24 Jan 2020, 3rd ed. Elsevier. 459 p.Research output: Book/Report › Book (editor) › Scientific › peer-review