Food quality and development
Healthy and safe food cannot be taken for granted. Thus, we are enthusiastically investigating current challenges related to food safety. We strive to produce and use the latest knowledge in the perspectives of food safety, especially concentrating on food microbiology and the preservation of food, keeping in mind the nutritional quality too.
We work in open cooperation with stakeholders and strive to promote open science in the food sector. We also offer short-and long-term service studies (e.g. microbiological determinations, literature reports) for food business operators.
In the Future, we will continue to strengthen our expertise in the field of food microbiology and analytics, as well as explore new opportunities for verifying food traceability. We also seek solutions to the implementation of new methods for extending the shelf life of food.
Extraction and separation techniques, analytical chemistry and microbiology of biorefining in supporting productizing and commercializing. Development of microbiological methods and antimicrobial tests. By using biorefining methods, we are searching for economically valuable substances from sidestreams from food and other sources. (The Regional Council of Pohjois-Savo, the European Regional Development Fund)
Usability and testing of biomass based aromas and chemicals: development of new products from by-products of wood and field biomasses. The aim is to recognize fractions and single molecules with antimicrobial activities. (The Regional Council of Pohjois-Savo, the European Regional Development Fund)
Insect-Savo: Assuring the food safety and quality in insect products, studies on microbiological quality and food composition. (The Regional Council of Pohjois-Savo, the European Regional Development Fund)
Services: Short-term testing and other reports as per agreement.
University Lecturer, PhD Jenni Korhonen, jenni.korhonen(at)uef.fi, UEF Connect
Docent Olavi Raatikainen, olavi.raatikainen(at)uef.fi, UEF Connect