Ajankohtaista

Luonnontuotteista tutkimustietoa 14.5.

Luonnontuotteet ovat vahvasti esillä Helsingissä 14.5. järjestettävässä elintarvikealan tutkijoiden The gathering of scientist and industry -tapahtuman ohjelmassa. Tilaisuus on Itä-Suomen yliopiston, Turun yliopiston ja Helsingin yliopiston ravitsemus- ja elintarvikealan jatko-opiskelijoiden ja teollisuuden yhteinen tapaaminen, jossa on luvassa lyhyitä tietoiskuja alan tämän hetken tutkimusaiheista ja verkostoitumista muiden tutkimuslaitosten ja yritysten kanssa!

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Ohjelma

Gathering of Scientists and Industry

14^th of May 2018 at 12-18 o’clock

University of Helsinki - SOC&KOM FESTSAL

12:00       Opening

12:15       Session 1    

New foods and sensory properties

Markkinen, Niko, University of Turku - Food Development

Lactic acid fermentation of berries with challenging sensory properties

Aisala, Heikki, University of Turku – Food Chemistry

Sensory properties and underlying chemistry of Finnish wild mushrooms

Väkeväinen, Kati, University of Eastern Finland

Possibilities of fermented quinoa-based snacks

Silventoinen, Pia, VTT

Interplay of cereal components in dry fractionation and functionalisation for their improved food applicability

Polysaccharides

Beltrame, Gabriele, University of Turku – Food Chemistry

Disruption of the mushroom cell wall for extraction of beta glucans

Xu, Yan, University of Helsinki

Application of exopolysaccharides in legume flour

Wang, Yujie, University of Helsinki

Phytate protects beta-glucan against oxidative degradation

Bhattarai, Mamata, University of Helsinki

From forest to food: spruce galactoglucomannans

14:00       Coffee break

14:30       Session 2    

Proteins

Gürbüz, Göker, University of Helsinki

Co-oxidation of plant proteins and lipids in emulsions

Pellinen, Tiina, University of Helsinki

Effects of replacing dietary animal proteins with plant-based protein sources on nutritional quality, safety and experiences: a 12-week intervention study

Seppälä, Tanja, University of Turku - Food Chemistry

Food processing side streams as sources of high-quality protein

Food and health

Noerman, Stefania, University of Eastern Finland

Application of metabolomics approach to investigate the potential mechanisms linking eggs and the lower risk of type 2 diabetes

Hakkola, Salla, University of Turku - Food Chemistry

Oat bioactive compounds - potential biomarkers for oat consumption and gut health

10 min break

Food safety

Pulkkinen, Marjo, University of Helsinki

Removal of vicine and convicine from faba bean

Portinha, Inês Martins, University of Helsinki

The Clostridium botulinum spore characteristics and their impact in food safety

Processing

Kelanne, Niina, University of Turku - Food Development

Novel bioprosessing for increase consumption of Nordic berries

Immonen, Mikko, University of Helsinki

Valorization of cereal side streams using biotransformation

Zhang, Yuomei, University of Helsinki

Freezing of meat: Effect of quality

16:30       Salad buffee, wine and discussion

18:00       Closing

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Tilaisuus on ilmainen, mutta vaatii ilmoittautumisen 8.5. mennessä oheisen linkin kautta:

https://www.lyyti.in/Gathering_of_Scientists_and_Industry

Lähde

Turun yliopisto