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). I have also worked with wood-derived biopolymers, such as nanocellulose and hemicellulose, and evaluated their potential as food ingredients. Recently I have been involved in a project focusing on 3D printing of food materials.