Rossana Coda

Docent, University Researcher

University Researcher, Department of Food and Nutrition
Helsinki Institute of Sustainability Science (HELSUS)
Grain Technology
Food Sciences
Supervisor for doctoral programme, Doctoral Programme in Food Chain and Health
Supervisor for doctoral programme, Doctoral Programme in Microbiology and Biotechnology
Title of Docent, Staff Services

https://orcid.org/0000-0002-8319-6680

Phone+358504486634, +358294158209
Emailrossana.coda@helsinki.fi

PL 66 (Agnes Sjöbergin katu 2)
00014
Finland

Research output per year

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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

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.

Publications

60 Article
5 Review Article
3 Chapter
1 Conference article
1 More
- 1 Patent

Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life

Nionelli, L., Wang, Y., Pontonio, E., Immonen, M., Rizzello, C., Maina, N., Katina, K. & Coda, R., 2020, In : Food Control. 118

Research output: Contribution to journal › Article › Scientific › peer-review

Open Access

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

Verni, M., Pontonio, E., Krona, A., Jacob, S., Pinto, D., Verardo, V., Díaz-de-Cerio, E., Coda, R. & Rizzello, C., 2020, In : Frontiers in Microbiology. 11

Research output: Contribution to journal › Article › Scientific › peer-review

Open Access