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Research projects 4
To develop food products based on Andean grains (quinoa, amaranth, lupine)
Team
Emanuele Zannini
The project between University of La Molina and University of Turku, Finland aims to improve the higher education on Food Sciences and to strengthen the research, development and innovation environment concerning sustainable utilization of indigenous food crops in Peru.
Team
Jaakko Korpela, Jukka-Pekka Suomela
The aim of the project is to develop gluten-free extruded snacks by incorporating nutritious grains from Latin America and Finland. This is a comprehensive research project that focused on technological optimization, study of microstructures and nanostructures and their effects on the sensory characteristics of solid emulsions (extruded snacks). Amaranth (Amaranthus caudatus) quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are endemic to South America and are regarded by their resilience to harsh weather conditions and formidable nutritional properties (protein quality is comparable to casein). Besides, lupine (Lupinus angustifolius) is cultivated in Finland, mostly, for animal feed despite its nutritional potential for direct human consumption. Hence, technological understanding on the transformation of underutilized grains is critical to boost food diversity not only in Finland but worldwide.
Team
Dr Kirsi Jouppila (supervisor), Dr Seppo Tenitz (lecturer at UH) and Prof. Hely Tuorila (Professor of food sensory science), Prof. Ritva Serimaa (Professor of material science)
Building capacity in value chain management, food product development, food and nutrition security and entrepreneurship. through training trainers and experts and exchange information on best practices in amaranth and quinoa utilization, product development and value-chain creation.
Team
Dr. Daniel Sila, Dr. Ritva Repo-Carrasco, Fanny Ludeana, Dr. Katja Lindroos, Roseanna Avento