My research interests focus on understanding the effects of ingredients and processing on food structure and texture. My passion is rheological characterisation of biopolymer-based dispersions (suspensions, emulsions, gels) and demonstrating the relevance of rheological properties in practical applications. During my long career at VTT, I have worked with various food materials, including milk, berries, cereals and various hydrocolloids (e.g. pectin, starch) and at present my focus is on protein- and dietary fibre-rich materials derived from plants and cellular agriculture. I have also worked with wood-derived biopolymers, such as nanocellulose and hemicellulose, and evaluated their potential as food ingredients. Regarding novel food processing technologies, I have expertise in  high pressure processing and 3D printing.