Tapani Alatossava
1993 …2023

Research activity per year

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Personal profile

Curriculum vitae

  • M.Sc. degree in biochemistry, Univ. of Oulu, 11.04.1979
  • Phil. Lic. degree in genetics, Univ. of Oulu, 09.04.1981
  • Ph.D. degree in genetics, Univ. of Oulu, 20.08.1987; topic of doctoral dissertation: Molecular Biology of Lactobacillus lactis Bacteriophage LL-H.

 Present employment relationship:

  • Professor of Dairy Technology (in Finnish: maitoteknologian professori), University of Helsinki, since Aug 1st 2002


Description of research and teaching

Dairy Technology research groups 

There are two research groups (RC) responsible for research in the field of dairy science and technology at the division of Food Technology: RC headed by Alatossava (professor of dairy technology and RC headed by Varmanen (university lecturer of dairy technology). Both RCs are focusing on dairy microbiology in a complementary way: RC by Alatossava is studing mainly  spoilage psychrotrophs in raw milk and cheese bacteriology. RC by Varmanen is studing mastitis pathogens and probiotics. In methodology both groups prefer novel molecular approaches.

Here are some further data on both RCs. 

RC headed by Alatossava (RCA):

There are two main lines of research going on:

1)      Raw milk microbiology

This research is focusing on identification of raw milk psychrotrophic bacteria, their special features including antibiotic resistance, and population dynamics of psychrotrophs during cold storage, and finally on novel technology  -nitrogen gas (N2) flushing technology- to minimise the growth of psychtrotrophs during cold chain storage. This research has been done by the post doctoral scientist Patricia Munsch-Alatossava.

2)      Lactobacillus phage-host interactions

This research line has been performed since late 1970`s first at the University of Oulu (Dept. of Genetics/Biology) in the phage group headed by TA, and since 2002 in collaboration between Univ. of Helsinki and Univ. of Oulu.



Fields of Science

  • 412 Animal science, dairy science
  • milk microbiology
  • dairy technology
  • 416 Food Science
  • Food Biotechnology

International and National Collaboration

Publications and projects within past five years.