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Personal profile

Description of research and teaching

My research concerns biotechnologies applied to agriculture and food environment, with a special focus on the use of microbial metabolism to achieve nutritional and technological improvement of different food matrices, including, but not limited to, grains, vegetables and agricultural by-products. My activities encompass the study of food microbiota and selection of starters for the production of typical or innovative foods with enhanced nutritional and functional properties, synthesis of biogenic compounds, and degradation of anti-nutritional factors. Sustainable bio-production and sustainable use of natural resources have a strong impact on the direction of my research.

Curriculum vitae

University Researcher

Docent in Food Microbiology, University of Helsinki

PhD, University of Bari, Italy

 

Education/Academic qualification

Food Microbiology, PhD, Department of Soil, Plant and Food Science, University of Bari, Italy

Food Microbiology, Docent, University of Helsinki

Keywords

  • 416 Food Science
  • Microbiology, Microbial biotechnology, Microbial ecology
  • Fermentation
  • 220 Industrial biotechnology
  • Bioprocessing

International and National Collaboration Publications and projects within past five years.

Publications 2006 2019

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights

Verni, M., Rizzello, C. G. & Coda, R., 12 Apr 2019, In : Frontiers in nutrition. 6

Research output: Contribution to journalReview ArticleScientificpeer-review

Open Access
File

Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate

Xu, Y., Coda, R., Holopainen-Mantila, U., Laitila, A., Katina, K. & Tenkanen, M., Jan 2019, In : Food Research International. 115, p. 191-199 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

Wang, Y., Compaore-Sereme, D., Sawadogo-Lingani, H., Coda, R., Katina, K. & Maina, N. H., 1 Jul 2019, In : Food Chemistry. 285, p. 221-230 10 p.

Research output: Contribution to journalArticleScientificpeer-review

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

Montemurro, M., Coda, R. & Rizzello, C. G., Apr 2019, In : Foods. 8, 4, 21 p., 129.

Research output: Contribution to journalReview ArticleScientificpeer-review

Open Access
File

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Wang, Y., Sorvali, P., Laitila, A., Maina, N. H., Coda, R. & Katina, K., Nov 2018, In : Food Hydrocolloids. 84, p. 396-405 10 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

Projects 2012 2021

Activities 2014 2019

  • 5 Oral presentation
  • 3 Organisation and participation in conferences, workshops, courses, seminars
  • 1 Opponent of doctoral dissertation

Biotechnological approaches to recycle bread waste into a food ingredient: from bread to bread

Rossana Coda (Speaker)
9 May 2019

Activity: Talk or presentation typesOral presentation

Amélioration des qualités organoleptiques d'un pain biologique par l'étude et l'optimisation de son levain

Rossana Coda (Opponent)
9 Nov 2018

Activity: Examination typesOpponent of doctoral dissertation

Kick-off seminar of SUSFOOD2 Cofunded Call Projects

Rossana Coda (Speaker: Presenter)
24 Oct 201825 Oct 2018

Activity: Participating in or organising an event typesOrganisation and participation in conferences, workshops, courses, seminars

31st EFFoST International Conference"Food Science and Technology Challenges for the 21st Century"

Rossana Coda (Speaker)
14 Nov 201716 Nov 2017

Activity: Talk or presentation typesOral presentation