Bran – Hybrid ingredient
Written by: Emilia Nordlund — Research Team Leader
How to utilize bran as a food ingredient to bring in healthiness but not compromise with the sensory quality of food.
By innovative fractionation or bioprocessing technologies bran properties can be modified to improve their techno-functional and sensory properties.
Emilia Nordlund, Research Team Leader, (DSc Tech)
VTT Technical Research Centre of Finland, Food Solutions
Emilia Nordlund in brief
My ambition | “My ambition is to generate well-being to people and environment by food innovations. Our passion in the Food Solutions Team is to solve challenges that benefit the industry and the society”, says Emilia Nordlund.
Our team | The work of the team is based on VTT’s vision Food Economy 4.0 where the aim is to develop sustainable and healthy food ingredients and consumer-centric food solutions by agile manufacturing and monitoring.
My expertise | ”We are developing plant-based ingredients that are more unrefined and exploring Food without Fields technologies, for example by using our cell factory concepts.”
Nordlund’s scientific expertise is in enzymatic modification of raw materials and foods – especially in bioprocessing of cereal and berry materials for food ingredients and food applications. She has studied enzymatic modification of food biopolymers – carbohydrate and proteins – to modify food structure.
“I have worked on cereal technologies to understand the impact of processing on physiological and technological functionality of high fibre matrices. Recently I have been developing ways to support healthy eating by developing new concepts for food delivery and eating. I like to rethink these processes from the beginning, and develop consumer-centric services for sustainable food chain”, says Nordlund.