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
Supervisor for doctoral programme
- Doctoral programme in multidisciplinary research in renewable natural resources
- Doctoral Programme in One Health
Fields of Science
- 416 Food Science
- Microbiology, Microbial biotechnology, Microbial ecology
- Fermentation
- 220 Industrial biotechnology
- Bioprocessing
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Functional attributes of Propionibacterium freudenreichii and phenotypic shift during fermentation in a faba bean-based model medium
Wang, Y., Viretto , C., Samaniego , G., Tlais, A. Z. A., Sharifi, A., Varmanen, P., Weckx, S., Gobbetti, M. & Coda, R., 2026, In: International Journal of Food Microbiology. 458, 15 p., 111850.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Oat sourdough fermentation enhanced β-glucan viscosity and extractability from wholegrain oat bread in an in vitro gastrointestinal model
Cera, S., Ojanen, M. E., Santapakka, E. J., Laitinen, M. L., Song, S., Hur, S., Katina, K., Maina, N., Mäkelä-Salmi, N. & Coda, R., 1 Jun 2026, In: Food Hydrocolloids. 175, 12 p., 112522.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt
Tuccillo, F., Cera, S., Zehnder-Wyss, O., Blontrock, E., Pandeirada, C. O., Koirala, P., Immonen, M., Edelmann, M., Mäkelä-Salmi, N., Lampi, A. M., Boulos, S., Wouters, A., Maina, N., Courtin, C. M., Partanen, R., Nyström, L., Coda, R. & Katina, K., Jun 2026, In: Applied Food Research. 6, 1, 15 p., 101982.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative
Meyer, A. R., Gettemans, T., Tan, J. P., Tuccillo, F., Viretto, C., Angelescu, I. R., De Bondt, Y., Neugebauer, M., Zein Alabiden Tlais, A., Cavelti, F., De Vuyst, L., Gobbetti, M., Courtin, C. M., Zamfir, M., Coda, R., Nyström, L., Weckx, S. & Bokulich, N. A., 27 Jan 2026, In: npj science of food. 10, 1, 14 p., 76.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile -
Expanding food applications of yeast protein by microbial fermentation: techno-functional, rheological and aroma characterization
Wang, Y., Tuccillo, F., Yang, X., Hashim, M., Xu , Y., Maina, N., Coda, R. & Katina, K., Dec 2025, In: Food Hydrocolloids. 169, 14 p., 111582.Research output: Contribution to journal › Article › Scientific › peer-review
Open AccessFile
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UnLOCK-B12: Mechanistic and Systems-Level Understanding of Vitamin B12 Fortification in Plant-Based Fermentations
Varmanen, P. (Project manager), Coda, R. (Co-Principal Investigator), Parviainen, N. J. (Participant), Edelmann, M. (Participant), Parviainen, N. J. (Participant), Piironen, V. (Participant) & Savijoki, K. (Participant)
01/09/2026 → 31/08/2030
Project: Research Council of Finland: Academy Project
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Designed natural biopolymers to reduce bitterness of plant based ingredients
Katina, K. (Project manager), Tuccillo, F. (Co-Principal Investigator), Coda, R. (Co-Principal Investigator), Björkroth, J. (Principal Investigator), Johansson, P. (Participant) & Maina, N. (Co-Principal Investigator)
01/09/2026 → 31/08/2029
Project: Foundations (Private Foundations, Non-Profit Foundations, Charitable Trusts)
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HealthFerm: Innovative pulse and cereal-based fermentations for human health and sustainable diets
Katina, K. (Project manager), Coda, R. (Principal Investigator), Mäkelä-Salmi, N. (Participant), Maina, N. (Participant), Tuccillo, F. (Participant), Cera, S. (Participant) & Parviainen, N. J. (Participant)
01/09/2022 → 31/08/2026
Project: Research project
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BioEnc: Design of innovative bioactive antifungal microencapsulated ingredients from food and forest industry side-streams (Faculty of Agriculture and Forestry Proof of Concept Grant, University of Helsinki)
Coda, R. (Co-Principal Investigator) & Ho, M. T. (Co-Principal Investigator)
01/06/2022 → 31/12/2022
Project: Research project
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SPC Sourdough in Nordic style bread
Coda, R. (Project manager), Immonen, M. (Participant), Katina, K. (Participant) & Cera, S. (Participant)
01/04/2022 → 31/03/2023
Project: Research project
Prizes
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“Best published article of 2011 written by an early career researcher”
Coda, R. (Recipient), 2011
Prize: Prizes and awards
Activities
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Functional traits of Propionibacterium freudenreichii and its lactic acid bacteria consortia as starters for faba bean fermentation
Coda, R. (Speaker)
24 Sept 2025Activity: Talk or presentation types › Oral presentation
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Brewers´spent grain in food industry
Coda, R. (Speaker)
7 Apr 2022Activity: Talk or presentation types › Invited talk
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Bioprocessing of brewers´ spent grains and its impact on cereal-based products
Coda, R. (Speaker)
10 Nov 2021Activity: Talk or presentation types › Invited talk
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Effects of Fermentation on the Functional, Nutritional and Sensory Properties of Pulse Ingredients
Coda, R. (Speaker)
17 Nov 2021Activity: Talk or presentation types › Invited talk
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World Microbe Forum
Coda, R. (Speaker: Chair)
20 Jun 2021 → 24 Jun 2021Activity: Participating in or organising an event types › Organisation and participation in conferences, workshops, courses, seminars