Research at the Functional Foods Forum
Functional Foods Forum combines leading-edge research expertise in natural, health and medical sciences with technological, legal and business know-how in order to develop and commercialise functional foods for human needs.
Functional Foods Forum performs top research in close cooperation with business life. The groups of experts of different disciplines provide the basis of research and development work:
- Food and health interactions
- Probiotics and gut health
- Sensory science
- Biomedicine
- Molecular gastronomy
The center is actively organising academic and industrial scientific projects together with other international and national top research units. The Finnish research and development network and the international contacts are actively exploited.
Activities:
- Independent research programs
- Multidisciplinary expertise in food and health
- Tailor-made research and development projects
- Commercialisation and internationalisation assistance
Recent publications
Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children's Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits (2021)
Foods
(A1 Journal article – refereed)
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars (2021)
Food Chemistry
(A1 Journal article – refereed)
Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice – effect of storage on degradation kinetics, color stability and sensory properties (2021)
Food Chemistry
(A1 Journal article – refereed)
Bifidobacterium animalis subsp lactis HN019 presents antimicrobial potential against periodontopathogens and modulates the immunological response of oral mucosa in periodontitis patients (2020)
PLoS ONE
(A1 Journal article – refereed)
Intestinal microbiota analysis supports inclusion of gluten-free oats to diet of subjects with celiac disease or gluten sensitivity (2020)
Proceedings of the Nutrition Society
(O2 Other)