Research output per year
Research output per year
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 food, especially plant-based. My activities encompass the study of food microbiota and selection of starters to produce typical or innovative foods, 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 Lecturer
Docent in Food Microbiology, University of Helsinki
PhD in Food Microbiology, University of Bari, Italy
Fields of Science
- 416 Food Science
- Microbiology, Microbial biotechnology, Microbial ecology
- Fermentation
- 220 Industrial biotechnology
- Bioprocessing
International and National Collaboration
Publications and projects within past five years.
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Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt
Demarinis, C., Verni, M., Koirala, P., Cera, S., Rizzello, C. G. & Coda, R., Jun 2024, In: Future Foods. 9, 11 p., 100289.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Impact of pre-treatments and bioprocessing on the carbohydrate and polyphenol profile of brewers’ spent grain
Moirangthem, K., Koirala, P., Maina, H. N., Rai, D. K. & Coda, R., Dec 2024, In: Food and Bioproducts Processing. 148, p. 62-71 10 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran
Wang, Y., Tuccillo, F., Niklander, K., Livi, G., Siitonen, A., Pöri, P., Edelmann, M., Sawadogo-Lingani, H., Maina, N., Jouppila, K., Lampi, A-M., Sandell, M., Piironen, V., Honkapää, K., Sözer, N., Coda, R., Knaapila, A. & Katina, K., May 2024, In: Food Hydrocolloids. 150, 15 p., 109692.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Potential of microbial and cereal β-glucans as hydrocolloids in gluten-free oat baking
Sammalisto, S., Mäkelä-Salmi, N., Wang, Y., Coda, R. & Katina, K., 1 Jan 2024, In: LWT-Food Science and Technology. 191, 115678Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Protective Effects of Polysaccharides on Antifungal Activity of Bread Waste-derived Bioactive Peptides During Freeze Drying
Santangelo, D., Halahlah, A., Onyinye Adesanya, I., Mikkonen, K. S., Coda, R. & Ho, M. T., 24 May 2024, In: Food and Bioprocess Technology. 13 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile
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Leg4Life: Legumes for sustainable food system and healthy life
Pajari, A., Piironen, V., Vanhatalo, A., Simojoki, A., Jouppila, K., Kariluoto, S., Päivärinta, E., Konttinen, H., Hyytiäinen, K., Lombardini (former Lombardini-Riipinen), C., Lamminen, M., Alakukku, L., Chamlagain, B., Coda, R., Ertbjerg, P., Edelmann, M., Halmemies-Beauchet-Filleau, A., Itkonen, S., Katina, K., Knaapila, A., Kokkonen, T., Kuoppala, K., Lampi, A., Mäkelä, P., Nurmi, V., Ramos-Diaz, J. M., Salonen, A., Sandell, M., Sihvonen, M., Sontag-Strohm, T., Stoddard, F., Tenkanen, M. & Varmanen, P.
01/06/2019 → 31/08/2025
Project: Research project
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SPC Sourdough in Nordic style bread
Coda, R., Immonen, M. & Katina, K.
01/04/2022 → 31/03/2023
Project: Research project
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Designing Oat Sourdough for improved bread flavor and texture (Lantmännen Research Foundation)
Coda, R., Katina, K. & Cera, S.
01/07/2021 → 31/12/2022
Project: Research project
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From Side-Streams to tasty meat alternatives and hybrids (TASTE2MEAT) EIT-FOOD
Coda, R., Edelmann, M., Pulkkinen, M., Koirala, P. & Piironen, V.
01/01/2021 → 31/12/2022
Project: Research project
Prizes
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“Best published article of 2011 written by an early career researcher”
Coda, Rossana (Recipient), 2011
Prize: Prizes and awards
Activities
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Brewers´spent grain in food industry
Rossana Coda (Speaker)
7 Apr 2022Activity: Talk or presentation types › Invited talk
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Effects of Fermentation on the Functional, Nutritional and Sensory Properties of Pulse Ingredients
Rossana Coda (Speaker)
17 Nov 2021Activity: Talk or presentation types › Invited talk
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Bioprocessing of brewers´ spent grains and its impact on cereal-based products
Rossana Coda (Speaker)
10 Nov 2021Activity: Talk or presentation types › Invited talk
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World Microbe Forum
Rossana Coda (Speaker: Chair)
20 Jun 2021 → 24 Jun 2021Activity: Participating in or organising an event types › Organisation and participation in conferences, workshops, courses, seminars
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Biotransformation of agro-food by-products and minor crops into functional ingredients and novel foods
Rossana Coda (Speaker)
9 Jul 2019Activity: Talk or presentation types › Invited talk