I am doing doctoral research in developing gluten-free analytics of oats. Part of the work is done withing the MAKERA funded joint project AVEPURE, where we are creating new solutions for production of gluten-free oats and oat products.

My thesis project will help advance the production and use of pure oats by improving gluten-free analytics and providing novel information on oat avenins in different oat cultivars. These results can be utilized by plant breeders, grain and food industries and can later be applied in health care and in the needs of individual patients. 

My expertise includes oat proteins, oat lipids and analytics (e.g. HPLC, LC-MS).

I am also involved in teaching on my research topic, lectures as well as lab courses.

Feel free to contact me!

My main education is in food sciences and food chemistry. I have also minored in biochemistry and business economics and administration. 

In my doctoral studies, I have extended my expertise by studying food safety and university pedagogics alongside transferrable skills such as project management.