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Research activity per year

Personal profile

Research interests

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.

Expertise related to UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):

  • SDG 9 - Industry, Innovation, and Infrastructure
  • SDG 12 - Responsible Consumption and Production

Education/Academic qualification

Helsinki University of Technology


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Collaborations and top research areas from the last five years

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