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 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. 6Research output: Contribution to journal › Review Article › Scientific › peer-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 journal › Article › Scientific › peer-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 journal › Article › Scientific › peer-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 journal › Review Article › Scientific › peer-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 journal › Article › Scientific › peer-review
Open Access
File
Projects 2012 2021
Anti-Mold: Innovative antifungal ingredients from plant matrices
Coda, R., Katina, K., Piironen, V. & Edelmann, M.
28/02/2019 → 30/04/2020
Project: Research project
Biotransformation of brewers´spent grain: increased functionality for novel food applications
Coda, R., Katina, K., Maina, N. & Knaapila, A.
01/04/2018 → 31/03/2021
Project: Research project
‘Functionalisation and valorisation of PROteins and VEgetable sources (PROVE)
Coda, R., Piironen, V., Katina, K., Pulkkinen, M. & Deptula, P.
01/01/2018 → 31/12/2018
Project: Research project
Wastebake: Smart recycling technologies for bakery and milling side streams
Coda, R., Katina, K. & Maina, N.
01/02/2017 → 31/12/2018
Project: Research project
BIOBRAN: Improving the technological and nutritional functionality of wheat bran proteins by bioprocessing for food applications
01/02/2016 → 01/02/2017
Project: Research project
Prizes
“Best published article of 2011 written by a non-permanent researcher”
Rossana Coda (Recipient), 2011
Prize: Prizes and awards
Activities 2014 2019
Biotechnological approaches to recycle bread waste into a food ingredient: from bread to bread
Rossana Coda (Speaker)9 May 2019
Activity: Talk or presentation types › Oral presentation
Bioprocessing of bread waste to create a functional ingredient: assessment of antifungal effect and impact on bread shelf-life
Rossana Coda (Speaker)22 Oct 2018
Activity: Talk or presentation types › Oral 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 types › Opponent of doctoral dissertation
Kick-off seminar of SUSFOOD2 Cofunded Call Projects
Rossana Coda (Speaker: Presenter)24 Oct 2018 → 25 Oct 2018
Activity: Participating in or organising an event types › Organisation 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 2017 → 16 Nov 2017
Activity: Talk or presentation types › Oral presentation