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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FoodID: NSF Food Innovation and Diversification to Advance the Bioeconomy
Honkapää, K. (Manager), Sözer, N. (Owner), Nordström, E. (Owner), Ollila, S. (Manager), Aalto, A. (Participant) & Uusitalo, J. (Participant)
Funded by Research Council of Finland, Business Finland
1/01/25 → 31/12/27
Project: Business Finland project
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Sustain-a-bite: Propelling Health and Sustainability Through Innovative food products and processes
Sarlin, T. (Manager), Sözer, N. (Owner), Holopainen-Mantila, U. (Participant), Tsitko, I. (Participant), Lille, M. (Participant), Hyytiäinen-Pabst, T. (Participant) & Juvonen, R. (Participant)
1/10/24 → 31/03/28
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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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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CERAFIM: Cellular Agriculture for Sustainable Food and Materials
Barth, D. (Manager), Toivari, M. (Participant), Paananen, A. (Participant), Lille, M. (Participant), Koivuranta, K. (Participant), Valtonen, A. (Participant), Salusjärvi, L. (Participant), Casteleijn, M. (Participant), Aalto, A. (Participant), Behm, K. (Participant), Sarvola, I.-M. (Participant), Suomalainen, M. (Participant), Hentula, M. (Participant), Småros, F. (Participant), Troullier, M. (Participant), Dilokpimol, A. (Participant), Abendroth, U. (Participant), Tsitko, I. (Participant), Luecha, J. (Participant), Juvonen, R. (Participant), Nordlund, E. (Participant) & Sözer, N. (Participant)
1/05/22 → 30/06/24
Project: Business Finland project
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Characterising the composition and physicochemical properties of legume and oilseed protein concentrates to evaluate their potential for high-moisture extrusion processing
Lille, M., Edelmann, M., Aisala, H., Holopainen-Mantila, U., Lampi, A.-M., Nisov, A., Piironen, V., Pöri, P., Tuccillo, F., Wang, Y., Honkapää, K. & Sozer, N., 1 Dec 2025, In: Future Foods. 12, 100769.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Development and Consumer Perceptions of a Snack Machine Producing Customized or Personalized On-Demand Bakery Products
Lappi, J., Arvola, A., Calton, A., Umer, A., Vanhatalo, S., Kilpeläinen, P., Pennanen, K. & Sozer, N., Dec 2025, In: Food and Humanity. 5, 100802.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile1 Downloads (Pure) -
Impact of high moisture extrusion and in vivo mastication on in vitro protein digestibility of meat analogs made from pea protein isolate
Lappi, J., Holopainen-Mantila, U. & Sozer, N., Dec 2025, In: Future Foods. 12, 100783.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access -
Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae
Småros, F., Vidgren, V., Rondou, K., Riihinen, K., Mohammadi, P., Dewettinck, K., van Bockstaele, F., Koivuranta, K. & Sözer, N., Jan 2025, In: Food Research International. 200, 115481.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile3 Citations (Scopus)167 Downloads (Pure) -
Navigating the old and the new of anti-nutritional factors: A comprehensive and critical exploration of sustainable protein-rich ingredients and innovative processing techniques
D'Auria, G., Milana, M., Hernandez Olivas, E., Arranz, S., Caro, M., Ferranti, P., Brodkorb, A., Tueros, I., Mills, C., Sozer, N. & Nitride, C., Nov 2025, In: Trends in Food Science and Technology. 165, 105365.Research output: Contribution to journal › Review Article › peer-review
Open AccessFile1 Downloads (Pure)