12.10.2022

Gathering of Scientists and Industry 12.10. klo 8.30 Helsingin Messukeskus

12.10.2022 klo 08.30 - 12.30

Elintarvikkeiden Tutkimussäätiö järjestää Gathering of Scientists and Industry -tilaisuuden 12.10.2022 klo 8.30 alkaen Helsingissä Messukeskuksen Siivessä tilassa 207.
Tilaisuus alkaa aamukahvilla ja tilaisuuden päätteeksi tarjolla on lounas.

Tilaisuudessa kuullaan 13 tutkijan pitchaus omasta tutkimusaiheestaan sekä teollisuuden puheenvuoro. Tilaisuus on englanniksi.
Ilmoittaudu 4.10. mennessä tästä.


PROGRAM

8.30-9.00 Coffee and breakfast

9.00-9.10 Opening
Marleena Tanhuanpää, Director, Finnish Food Research Foundation
Anne-Maria Pajari, Associate Professor of Molecular Nutrition, University of Helsinki, Diet & Health & Sustainability.

9.10-10.30 Session 1
From insects to fish – sustainabe animal protein sources


Xiaocui Han (University of Helsinki): Food stability of insect protein
Tanja Kakko (University of Turku): Mitigating the challenges related to utilization of Baltic herring.
Kati Riekkinen (University of Eastern Finland). Effectiveness of highpressure processing (HPP) treatment for inactivation of listeria in coldsmoked and warm-smoked rainbow trout.
Eija Ahonen (University of Turku): Oxidative status of omega-3 supplements on the Finnish market and structural effects

Bioactives in food technology and nutrition

Abedalghani Halalah (University of Helsinki): Wood hemicelluloses as sustainable materials to protect the functionality of bioactive compound during spray-drying of bilberries
Priscilla Ollennu-Chuasam (University of Turku): The effects of brewing method on the profile of bioactive compounds in coffee brew.
Emma Kynkäänniemi (University of Helsinki): The potential of birch-derived hemicellulose as a food ingredient and colon health-promoting dietary fibre

10.30.-11.00 Break for networking

11.00-12.30 Session 2

12.30 Sustainable plant-based foods and diets

Jasmin Raita (University of Turku): Biochemical composition of plant-based meat alternatives
Fengyuan Liu (University of Helsinki): Folate in grains and legumes – total content vs bioaccessability
Fabio Tuccillo (University of Helsinki): Faba bean as meat alternative: flavor challenges and possible solutions
Alex Calton (VTT): 3D printing of plant based meat analoguesIida Loivamaa (University of Helsinki): From genomics to new food applications of a traditional dairy bacterium
Sini Kuosmanen (University of Helsinki): Plant-based diets, legume consumption and the practices of eating - a practice-theoretical approach to advancing sustainable diets
Noora Nevalainen (University of Eastern Finland): Association of eating behavior traits with the quality of diet in a lifestyle intervention study – the T2D-GENE Study.

Speech from an industry perspective
Marianne Nordblom, Director product development, R&D, packaging, HKScan Finland Oy

12.30 Closing
Lunch

Esittelylaatikko

Elintarviketeollisuusliitto on ruoka-alan suunnannäyttäjä ja kokoava voima. Edustamme Suomessa toimivia ruoka- ja juomayrityksiä. 

Lue lisää