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 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
Award Date: 8 Apr 2009
Food Microbiology, Docent, University of Helsinki
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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Flavor challenges in extruded plant-based meat alternatives: A review
Wang, Y., Tuccillo, F., Lampi, A-M., Knaapila, A., Pulkkinen, M., Kariluoto, S., Coda, R., Edelmann, M., Jouppila, K., Sandell, M., Piironen, V. & Katina, K., May 2022, In: Comprehensive Reviews in Food Science and Food Safety. 21, 3, p. 2898-2929 32 p.Research output: Contribution to journal › Review Article › Scientific › peer-review
Open AccessFile -
How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain
Acin-Albiac, M., Filannino, P., Coda, R., Rizzello, C. G., Gobbetti, M. & Di Cagno, R., Mar 2022, In: Microbial Biotechnology. 15, 3, p. 915-930 16 p.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread
Wang, Y., Xie, C., Pulkkinen, M., Edelmann, M., Chamlagain, B., Coda, R., Sandell, M., Piironen, V., Maina, N. & Katina, K., 1 May 2022, In: LWT-Food Science and Technology. 161, 113407, 12 p., 113407.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread
Immonen, M., Wang, Y., Coda, R., Katina, K. & Maina, N. H., Dec 2022, In: Food Hydrocolloids. 133, 11 p., 107944.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread
Lopes Graça, C. A., Edelmann, M., Raymundo, A., Sousa, I., Coda, R., Sontag-Strohm, T. & Huang, X., Jan 2022, In: Journal of functional foods. 88, p. 104877 10 p., 104877.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile
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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
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InnoFoodAfrica: Locally-driven co-development of plant-based value chains towards more sustainable African food system with healthier diets and export potential
Maina, N., Fogelholm, M., Stoddard, F., Katina, K., Coda, R., Lehtinen, P. & Belachew, K.
01/08/2020 → 31/07/2023
Project: Research project
Prizes
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“Best published article of 2011 written by a non-permanent 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