My research interest is finding solutions to produce healthy, enjoyable, and sustainable food. My expertise is in cereal and bioprocessing technologies, especially in enzymatic modification and high fibre and high protein baking applications and extrusion. I have worked on modification of technological and physiological functionality as well as sensory properties of plant-based materials to improve their applicability and nutritional quality. I have experience on various cereals including wheat, oat and rye as well as legumes such as faba bean and pea. Currently I am also working on the foundation of a national protein cluster aiming to strengthen the operating conditions of the entire value chain of plant and alternative proteins.