Wood to Food: Creating less energy-dense food structures
Written by: Natalia Rosa-Sibakov — Research Scientist
Preparing healthy dairy products without sacrificing their appearance, texture and mouth-feel.
Using natural wood-based dietary fibres such as xylan isolated from birch pulp as a multifunctional component.
Research Scientist Natalia Rosa-Sibakov (PhD)
VTT Technical Research Centre of Finland, Food Solutions
Natalia Rosa-Sibakov in brief
Natalia Rosa-Sibakov’s research interests focus on the technological but also nutritional properties of dietary fibre and co-passengers.
She has solid knowledge on the structure of cereal dietary fibre (notably arabinoxylan and beta-glucan) as well as modification methods – i.e. mechanical and enzymatic – to tailor their functional properties. In addition, she has experience on the application of plant-based ingredients in diverse food products, such as pasta, beverages and yogurt.