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
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)
Cross-national differences in child food neophobia: A comparison of five European countries (2020)
Food Quality and Preference
(A1 Journal article – refereed)
Taste compound - Nanocellulose interaction assessment by fluorescence indicator displacement assay (2020)
Food Chemistry
(A1 Journal article – refereed)
Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince (2020)
Food Chemistry
(A1 Journal article – refereed)
Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms (2020)
Food Chemistry
(A1 Journal article – refereed)