Hannu Salovaara, 

- Professor of Cereal Technology since 1987, emeritus, retired in June 2015 (but still with some research, teaching, etc activities). - Professorisopimus 2015-2020. 

- A teaching position since 1977, first as teaching assistant, then as associate professor (1983-87)

- D.Sc. in Food Science (Food Chemistry and Technology) in 1983

- Head of the Department of Food Technology 1992-1998, head of the Food Technology division in the Department of Food and Environmental Sciences 2010-2014.

 Research and professional interests:

• Physicochemical properties of soluble oat fibre, beta-glucan
• Properties of cereal proteins
• Processing of oats/Novel oat-based foods/ Oat-based coeliac safe foods
• Fermented cereal foods (other than beer), bioprocessing
• Salt in breadmaking
• Legume based ingredients
• Writing of texts in Finnish on breadmaking technology and cereal grain quality issues

 Teaching activities; lecture courses regularly given:

• Viljat ja palkoviljat -peruskurssi (Basic course in cereal grain and pulse technology) (in Finnish), 1992-2018
• Field crop quality (cereal grain part of the course) (in English since 2009), 1983-2016
• Biobusiness patenting (in English since 2010), 2006-2019
• Cereal processes and technologies (in English  since 2008), 1983-2015

 Web-page of the Cereal Technology Group (CTG): https://www.helsinki.fi/en/researchgroups/grain-technology

 Contact details:

Hannu Salovaara, Food and Nutrition,  P.B. 66 (Viikki EE), FI-00014 University of Helsinki, Finland.    Tel. +358-400-417792 (private). Email : hannu.salovaara(at)avenly.fi