• PL 66 (Agnes Sjöbergin katu 2)

    00014

    Finland

Accepterar forskarstudenter

20062021
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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. 6

Forskningsoutput: TidskriftsbidragÖversiktsartikelVetenskapligPeer 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: TidskriftsbidragArtikelVetenskapligPeer 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: TidskriftsbidragArtikelVetenskapligPeer 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: TidskriftsbidragÖversiktsartikelVetenskapligPeer 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: TidskriftsbidragArtikelVetenskapligPeer review

Öppen tillgång
Fil

Projekter 2012 2021

Priser

Aktiviteter 2014 2019

  • 5 !!Oral presentation
  • 3 Arrangemang av och deltagande i konferens/workshop/kurs/seminarium
  • 1 Opponent i doktorsavhandling

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

Amélioration des qualités organoleptiques d'un pain biologique par l'étude et l'optimisation de son levain

Rossana Coda (Opponent)
9 nov 2018

Aktivitet: ExaminationstyperOpponent i doktorsavhandling

Kick-off seminar of SUSFOOD2 Cofunded Call Projects

Rossana Coda (Talare: Presentation)
24 okt 201825 okt 2018

Aktivitet: Typer för deltagande i eller organisering av evenemangArrangemang 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 201716 nov 2017

Aktivitet: Typer för tal eller presentation!!Oral presentation