Projects per year
Personal profile
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):
Education/Academic qualification
Engineering, Doctorate, Rheological properties of spaghetti enriched with resistant starch, Gaziantep University
Award Date: 1 Jan 2007
Engineering, Master, Textural Properties of Spaghetti Cooked in Different Cooking Waters, Gaziantep University
Award Date: 1 Jan 2001
Engineering, Bachelor, Food Engineering, Gaziantep University
Award Date: 30 Jun 1999
External positions
Chair, HEALTHGRAIN Forum ry
2019 → 2023
Skills and expertise
- Engineering
- Food technology
- plant protein
- fractionation
- functionalization
- extrusion
- fermentation
- microbial proteins
- microbial lipids
- dietary fibre
- digestibility
- structure
- texture
- dairy alternatives
- meat alternatives
- resistant starch
- research funding
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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GIANT LEAPS: Gap resolutIon in sAfety, NuTritional, alLergenicity and Environmental assessments to promote Alternative Protein utilization and the dietary Shift
Sözer, N. (Manager), Nisov, A. (Participant), Lille, M. (Participant), Pöri, P. (Participant), Lappi, J. (Participant) & Luecha, J. (Participant)
1/09/22 → 31/08/26
Project: EU project
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HealthFerm: Innovative pulse and cereal-based food fermentations for human health and sustainable diets
Sözer, N. (Manager), Alakomi, H.-L. (Participant), Juvonen, R. (Participant), Sarlin, T. (Participant), Pöri, P. (Participant) & Özturk, Z. (Participant)
1/09/22 → 31/08/26
Project: EU project
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FOODNUTRI: Climate Smart Food and Nutritition Research Infrastructure
Sözer, N. (Owner) & Pulli, T. (Manager)
1/01/22 → 31/12/24
Project: Academy of Finland project
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MeHeFo: Me, My Health and My Food
Lappi, J. (Manager), Sözer, N. (Owner), Lähteenmäki, J. (Participant), Umer, A. (Participant), Urhemaa, T. (Participant) & Calton, A. (Participant)
1/01/22 → 31/12/23
Project: Business Finland project
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Precision Fermentation: From Biotechnology to Sustainable Nutrition (21063)
Casteleijn, M. (Manager) & Sözer, N. (Participant)
1/06/21 → 31/12/21
Project: EU project
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Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions
Nisov, A. (Corresponding Author), Valtonen, A., Aisala, H., Spaccasassi, A., Walser, C., Dawid, C. & Sozer, N., Mar 2024, In: Food Research International. 180, 12 p., 114070.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access1 Citation (Scopus) -
Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran
Wang, Y. (Corresponding Author), Tuccillo, F., Niklander, K., Livi, G., Siitonen, A., Pöri, P., Edelmann, M., Sawadogo-Lingani, H., Maina, N. H., Jouppila, K., Lampi, A.-M., Sandell, M., Piironen, V., Honkapää, K., Sözer, N., Coda, R., Knaapila, A. & Katina, K., 1 May 2024, In: Food Hydrocolloids. 150, p. 109692 109692.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access3 Citations (Scopus) -
Meat- and plant-based products induced similar satiation which was not affected by multimodal augmentation
Vanhatalo, S. (Corresponding Author), Lappi, J., Rantala, J., Farooq, A., Sand, A., Raisamo, R. & Sozer, N., 1 Mar 2024, In: Appetite. 194, 107171.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile38 Downloads (Pure) -
Oats as a source of nutritious alternative protein
Holopainen-Mantila, U., Vanhatalo, S., Lehtinen, P. & Sozer, N. (Corresponding Author), 1 Mar 2024, In: Journal of Cereal Science. 116, 103862.Research output: Contribution to journal › Review Article › peer-review
Open AccessFile1 Citation (Scopus)333 Downloads (Pure) -
3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: effect of paste formulation on process-induced fibre alignment and structural and textural properties
Calton, A. (Corresponding Author), Lille, M. & Sozer, N., Dec 2023, In: Food Research International. 174, 113633.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile5 Citations (Scopus)38 Downloads (Pure)