Hanna Ahola

Research activity per year

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Personal profile

Description of research and teaching

I was doing doctoral research in developing gluten-free analytics of oats. Part of the work was done withing the MAKERA funded joint project AVEPURE, where we are creating new solutions for production of gluten-free oats and oat products.

My thesis project will help advance the production and use of pure oats by improving gluten-free analytics and providing novel information on oat avenins in different oat cultivars. These results can be utilized by plant breeders, grain and food industries and can later be applied in health care and in the needs of individual patients. 

My expertise includes oat proteins, oat lipids and analytics (e.g. HPLC, LC-MS).

I was also involved in teaching on my research topic, lectures as well as lab courses.

Feel free to contact me!

Education information

My main education is in food sciences and food chemistry. I have also minored in biochemistry and business economics and administration. 

In my doctoral studies, I have extended my expertise by studying food safety and university pedagogics alongside transferrable skills such as project management. 

Education/Academic qualification

Food Sciences, Food Chemistry, Master of Food Sciences, University of Helsinki

Apr 2016Nov 2018

Award Date: 9 Nov 2018

Food Sciences, Bachelor of Food Sciences, University of Helsinki

Aug 2014Apr 2016

Award Date: 22 Apr 2016

External positions

Research Trainee, VTT Technical Research Centre of Finland Ltd

Dec 2017Oct 2018

Fields of Science

  • 416 Food Science
  • oat
  • gluten-free
  • pure oats
  • avenins
  • analytics

International and National Collaboration

Publications and projects within past five years.