Personal profile
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
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):
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SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 4 Quality Education -
SDG 7 Affordable and Clean Energy -
SDG 8 Decent Work and Economic Growth -
SDG 9 Industry, Innovation, and Infrastructure -
SDG 12 Responsible Consumption and Production -
SDG 13 Climate Action
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- 1 Similar Profiles
Collaborations and top research areas from the last five years
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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), Småros, F. (Participant), Troullier, M. (Participant), Pietiäinen, M. (Participant), Juvonen, R. (Participant), Aisala, H. (Participant), Tsitko, I. (Participant), Kortekangas, A. (Participant), Lille, M. (Participant), Alakomi, H.-L. (Participant), Castillo, S. (Participant), Alaraasakka, R.-M. (Participant), Tiainen, V. (Participant) & Nisov, A. (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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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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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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Acid-induced gelation of bacterial single cell protein as compared to soy and milk proteins: the effect of protein concentration and temperature.
Luecha, J., Lille, M. & Sozer, N., 1 Feb 2026, In: Food Hydrocolloids. 112566.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access -
An integrated approach to structure, texture and nutritional quality in high-moisture extruded meat analogues from faba protein concentrate and single-cell proteins
Olivas, E. H., Daas, M. C., Pöri, P., D’Auria, G., Biesbroek, S., Ferranti, P., Giblin, L., Nitride, C., Brodkorb, A. & Sozer, N., Jun 2026, (E-pub ahead of print) In: Future Foods. 13, 100879.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access -
Techno-functional and nutritional evaluation of Solein single-cell protein and its application in non-dairy yoghurt alternatives
Caliskan, C., Nyhan, L., Hernández-Olivas, E., Feng, S., Zannini, E., Sozer, N., Brodkorb, A. & Arendt, E. K., 1 Apr 2026, In: Food Research International. 229, 118467.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access -
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 AccessFile1 Link opens in a new tab Citation (Scopus)3 Downloads (Pure) -
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 AccessFile44 Downloads (Pure)