Reetta Kivelä

Academic & Professional Background

Reetta Kivelä made her master degree in Food Chemistry in University of Helsinki. After that she worked as a chemist in a commune laboratory and as a project manager in food industry. Currently, she is finishing her doctoral degree studies in the Cereal Technology Group of University of Helsinki. During the doctoral studies she visited in laboratory of pulp and paper chemistry of University of Natural Resources and Applied Life Sciences (Vienna, Austria), and has been in close collaboration with the Institute of Food, Nutrition and Health of ETH Zurich and several other laboratories from Finland and abroad. Short academic education and professional career CV:

• M.Sc. (Food Chemistry), University of Helsinki 2003
• Ao. Chemist, Food and Environmental laboratory of Hämeenlinna area 2004
• Project technologist, Atria OYJ 2004-2005
• Project manager, Atria OYJ 2005-2007
• Doctoral Student, University of Helsinki, 2007-2011
• Academic visitor, University of Natural Resources and Applied Life Sciences (Austria) 2010.

Research Summary

Reetta Kivelä’s research focuses on the bioactivity and functionality of food polysaccharides, particularly of cereal beta-glucan. Beta-glucan is a dietary fibre with well-evidenced health benefits, most recently recognized by the European Food Safety Authority (EFSA). However, the functionality is usually associated with native beta-glucan, since the processing-related changes are not understood. Her studies have concentrated on finding the non-enzymatic degradation mechanisms, which may alter the bioactivity of beta-glucan. In addition, she has studied new ways to utilise oat in foods and materials. More specifically the research includes:

• Oxidation of beta-glucan in liquid foods
• Ascorbic acid induced oxidation of beta-glucan
• Oxidation in the thermal degradation of beta-glucan
• High pressure homogenisation induced degradation of beta-glucan
• Utilisation of the new fragmentation methods in hydrogels and edible films
• Enhancement of oat properties for emulsions 
• Interactions of beta-glucan with other polysaccharides in baking and digestion

Research projects:

• FOLAFIBRE 2007-2010, Aqueous processing of oats and barley:  In situ enhancement of folate and associated bioactive compounds while maintaining soluble dietary fibre physiologically active
• Natural Polymer Graduate School
• Contract research projects
• Cooperation projects 

Other

ACADEMIC AWARDS AND GRANTS:               

• American Association of Cereal Chemists, Best Student Research Paper award 2010
• University of Helsinki, Research Grant 2010
• Finnish Food Research Foundation, Academic Visitor Grant 2010
• Natural Polymer Graduate school position of University of Helsinki 2007-2011   

REVIEWING:

• International Journal of Molecular Sciences
• European Food Research and Technology
• Molecular Nutrition and Food Research  

PROFESSIONAL MEMBERSHIPS:

• Member of the American Association of Cereal Chemists
• Member of the Society of Food Sciences (Finnish)
• Member of the Finnish Association of Cereal Technicians