Forskningsprestation per år
Personlig profil
Information om forskning och undervisning
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 different food matrices, including, but not limited to, grains, vegetables and agricultural by-products. My activities encompass the study of food microbiota and selection of starters for the production of typical or innovative foods with enhanced nutritional and functional properties, 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.
Meritförteckning
University Researcher
Docent in Food Microbiology, University of Helsinki
PhD, University of Bari, Italy
Utbildning / akademisk kvalifikation
Food Microbiology, PhD, Department of Soil, Plant and Food Science, University of Bari, Italy
Food Microbiology, Docent, Helsingfors universitet
Keywords
- 416 Livsmedelsvetenskap
- 220 Industriell bioteknologi
Internationellt och inhemskt samarbete
Publikationer och projekt inom de senaste fem åren.
Publikationer 2006 2019
Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights
Verni, M., Rizzello, C. G. & Coda, R., 12 apr 2019, I : Frontiers in nutrition. 6Forskningsoutput: Tidskriftsbidrag › Översiktsartikel › Vetenskaplig › Peer review
Öppen tillgång
Fil
Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate
Xu, Y., Coda, R., Holopainen-Mantila, U., Laitila, A., Katina, K. & Tenkanen, M., jan 2019, I : Food Research International. 115, s. 191-199 9 s.Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review
Öppen tillgång
Fil
Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread
Wang, Y., Compaore-Sereme, D., Sawadogo-Lingani, H., Coda, R., Katina, K. & Maina, N. H., 1 jul 2019, I : Food Chemistry. 285, s. 221-230 10 s.Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making
Montemurro, M., Coda, R. & Rizzello, C. G., apr 2019, I : Foods. 8, 4, 21 s., 129.Forskningsoutput: Tidskriftsbidrag › Översiktsartikel › Vetenskaplig › Peer review
Öppen tillgång
Fil
Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread
Wang, Y., Sorvali, P., Laitila, A., Maina, N. H., Coda, R. & Katina, K., nov 2018, I : Food Hydrocolloids. 84, s. 396-405 10 s.Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review
Öppen tillgång
Fil
Projekter 2012 2021
Anti-Mold: Innovative antifungal ingredients from plant matrices
Coda, R., Katina, K., Piironen, V. & Edelmann, M.
28/02/2019 → 30/04/2020
Projekt: Forskningsprojekt
Biotransformation of brewers´spent grain: increased functionality for novel food applications
Coda, R., Katina, K., Maina, N. & Knaapila, A.
01/04/2018 → 31/03/2021
Projekt: Forskningsprojekt
‘Functionalisation and valorisation of PROteins and VEgetable sources (PROVE)
Coda, R., Piironen, V., Katina, K., Pulkkinen, M. & Deptula, P.
01/01/2018 → 31/12/2018
Projekt: Forskningsprojekt
Wastebake: Smart recycling technologies for bakery and milling side streams
Coda, R., Katina, K. & Maina, N.
01/02/2017 → 31/12/2018
Projekt: Forskningsprojekt
BIOBRAN: Improving the technological and nutritional functionality of wheat bran proteins by bioprocessing for food applications
01/02/2016 → 01/02/2017
Projekt: Forskningsprojekt
Priser
“Best published article of 2011 written by a non-permanent researcher”
Rossana Coda (!!Recipient), 2011
Pris: Pris och hedersbetygelser
Aktiviteter 2014 2019
Biotechnological approaches to recycle bread waste into a food ingredient: from bread to bread
Rossana Coda (!!Speaker)9 maj 2019
Aktivitet: Typer för tal eller presentation › !!Oral presentation
Bioprocessing of bread waste to create a functional ingredient: assessment of antifungal effect and impact on bread shelf-life
Rossana Coda (!!Speaker)22 okt 2018
Aktivitet: Typer för tal eller presentation › !!Oral presentation
Amélioration des qualités organoleptiques d'un pain biologique par l'étude et l'optimisation de son levain
Rossana Coda (Opponent)9 nov 2018
Aktivitet: Examinationstyper › Opponent i doktorsavhandling
Kick-off seminar of SUSFOOD2 Cofunded Call Projects
Rossana Coda (Talare: Presentation)24 okt 2018 → 25 okt 2018
Aktivitet: Typer för deltagande i eller organisering av evenemang › Arrangemang av och deltagande i konferens/workshop/kurs/seminarium
31st EFFoST International Conference"Food Science and Technology Challenges for the 21st Century"
Rossana Coda (!!Speaker)14 nov 2017 → 16 nov 2017
Aktivitet: Typer för tal eller presentation › !!Oral presentation