Projects per year
Personal profile
Short bio
Pinja Pöri is a research scientist in VTT's food design team, working mostly with plant-based proteins. Pinja's expertise include high-moisture extrusion, protein functionalization strategies and enzymatic modifications. She has been also heavily involved in projects where fermentation (sub-merged or solid state) has been combined with extrusion processes to create meat analogues. Additionally, she has experience in event organization as well as knowledge on how to run acceleration program for food startups.
Education/Academic qualification
Technology, Master, Aalto University School of Chemical Engineering
2018 → 2020
Engineering, Bachelor, Metropolia University of Applied Sciences
2014 → 2018
Skills and expertise
- high-moisture extrusion
- meat analogues
- functionalization
- extrusion
- transglutaminase
- protein-glutaminase
- fermentation
- food processing
- sensory evaluation
- event management
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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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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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Food SystemiCity
Lampinen, M. (Manager), Vanhatalo, S. (Participant) & Pöri, P. (Participant)
innocities, Co-funded by the European Union
1/03/23 → 31/12/25
Project: Other
Research output
- 6 Article
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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, In: Future Foods. 13, 100879.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile4 Link opens in a new tab Citations (Scopus)3 Downloads (Pure) -
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)5 Downloads (Pure) -
Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran
Wang, Y., 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, 109692.Research output: Contribution to journal › Article › Scientific › peer-review
Open Access23 Link opens in a new tab Citations (Scopus) -
Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion
Pöri, P., Aisala, H., Liu, J., Lille, M. & Sözer, N., 1 Jan 2023, In: LWT - Food Science and Technology. 173, 114345.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile44 Link opens in a new tab Citations (Scopus)388 Downloads (Pure) -
Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate
Pöri, P., Lille, M., Edelmann, M., Aisala, H., Santangelo, D., Coda, R. & Sozer, N., 1 Dec 2023, In: Future Foods. 8, 100244.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile37 Link opens in a new tab Citations (Scopus)173 Downloads (Pure)