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

Sandvik P, Laureati M, Jilani H, Methven L, Sandell M, Hormann-Wallner M, da Quinta N, Zeinstra GG, Almli VL

(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

He Wenjia, Liu Shuxun, Heponiemi Paulina, Heinonen Maarit, Marsol-Vall Alexis, Ma Xueying, Yang Baoru, Laaksonen Oskar

(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

Yang Wei, Kaimainen Mika, Järvenpää Eila, Sandell Mari, Huopalahti Rainer, Yang Baoru, Laaksonen Oskar

(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

Marcos M. Invernici, Flavia A.C. Furlaneto, Sergio L. Salvador, Arthur C. Ouwehand, Seppo Salminen, Anastasia Mantziari, Gabriel Vinderola, Edilson Ervolino, Sandro Isaias Santana, Pedro Henrique Felix SilvaI D, Michel R. Messora

(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

Nylund L, Hakkola S, Lahti L, Salminen S, Yang BR, Kalliomäki M, Linderborg K

(O2 Other)

Research at the Functional Foods Forum

Activities:

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)

Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars (2021)

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)

Bifidobacterium animalis subsp lactis HN019 presents antimicrobial potential against periodontopathogens and modulates the immunological response of oral mucosa in periodontitis patients (2020)

Intestinal microbiota analysis supports inclusion of gluten-free oats to diet of subjects with celiac disease or gluten sensitivity (2020)

Keywords