!!Research output per year
!!Research output per year
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 food, especially plant-based. My activities encompass the study of food microbiota and selection of starters to produce typical or innovative foods, 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 Lecturer
Docent in Food Microbiology, University of Helsinki
PhD in Food Microbiology, University of Bari, Italy
Vetenskapsgrenar
- 416 Livsmedelsvetenskap
- 220 Industriell bioteknologi
Handledare för doktorandprogram
- Doktorandprogrammet i gemensam hälsa
- Doktorandprogrammet i mångvetenskaplig forskning om förnybara naturresurser
Samarbeten och ledande forskningsområden under de senaste fem åren
Aktuellt externt samarbete på lands-/territoriumsnivå. Visa detaljer genom att klicka på punkterna eller
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Functional attributes of Propionibacterium freudenreichii and phenotypic shift during fermentation in a faba bean-based model medium
Wang, Y., Viretto , C., Samaniego , G., Tlais, A. Z. A., Sharifi, A., Varmanen, P., Weckx, S., Gobbetti, M. & Coda, R., 2026, I: International Journal of Food Microbiology. 458, 15 s., 111850.Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review
Öppen tillgångFil -
Oat sourdough fermentation enhanced β-glucan viscosity and extractability from wholegrain oat bread in an in vitro gastrointestinal model
Cera, S., Ojanen, M. E., Santapakka, E. J., Laitinen, M. L., Song, S., Hur, S., Katina, K., Maina, N., Mäkelä-Salmi, N. & Coda, R., 1 juni 2026, I: Food Hydrocolloids. 175, 12 s., 112522.Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review
Öppen tillgångFil -
Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt
Tuccillo, F., Cera, S., Zehnder-Wyss, O., Blontrock, E., Pandeirada, C. O., Koirala, P., Immonen, M., Edelmann, M., Mäkelä-Salmi, N., Lampi, A. M., Boulos, S., Wouters, A., Maina, N., Courtin, C. M., Partanen, R., Nyström, L., Coda, R. & Katina, K., juni 2026, I: Applied Food Research. 6, 1, 15 s., 101982.Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review
Öppen tillgångFil -
Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative
Meyer, A. R., Gettemans, T., Tan, J. P., Tuccillo, F., Viretto, C., Angelescu, I. R., De Bondt, Y., Neugebauer, M., Zein Alabiden Tlais, A., Cavelti, F., De Vuyst, L., Gobbetti, M., Courtin, C. M., Zamfir, M., Coda, R., Nyström, L., Weckx, S. & Bokulich, N. A., 27 jan. 2026, I: npj science of food. 10, 1, 14 s., 76.Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review
Öppen tillgångFil -
Expanding food applications of yeast protein by microbial fermentation: techno-functional, rheological and aroma characterization
Wang, Y., Tuccillo, F., Yang, X., Hashim, M., Xu , Y., Maina, N., Coda, R. & Katina, K., dec. 2025, I: Food Hydrocolloids. 169, 14 s., 111582.Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review
Öppen tillgångFil
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UnLOCK-B12: Mechanistic and Systems-Level Understanding of Vitamin B12 Fortification in Plant-Based Fermentations
Varmanen, P. (Projektledare), Coda, R. (Co-Principal Investigator), Edelmann, M. (Deltagare), Parviainen, N. J. (Deltagare), Piironen, V. (Deltagare) & Savijoki, K. (Deltagare)
01/09/2026 → 31/08/2030
Projekt: Finlands Akademi: Akademiprojektsbidrag
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BioEnc: Design of innovative bioactive antifungal microencapsulated ingredients from food and forest industry side-streams (Faculty of Agriculture and Forestry Proof of Concept Grant, University of Helsinki)
Coda, R. (Co-Principal Investigator) & Ho, M. T. (Co-Principal Investigator)
01/06/2022 → 31/12/2022
Projekt: Forskningsprojekt
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SPC Sourdough in Nordic style bread
Coda, R. (Projektledare), Immonen, M. (Deltagare) & Katina, K. (Annan)
01/04/2022 → 31/03/2023
Projekt: Forskningsprojekt
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Designing Oat Sourdough for improved bread flavor and texture (Lantmännen Research Foundation)
Coda, R. (Projektledare), Katina, K. (Deltagare) & Cera, S. (Deltagare)
01/07/2021 → 31/12/2022
Projekt: Forskningsprojekt
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From Side-Streams to tasty meat alternatives and hybrids (TASTE2MEAT) EIT-FOOD
Coda, R. (Projektledare), Edelmann, M. (Deltagare), Pulkkinen, M. (Deltagare), Koirala, P. (Deltagare) & Piironen, V. (Deltagare)
01/01/2021 → 31/12/2022
Projekt: Forskningsprojekt
Priser
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“Best published article of 2011 written by an early career researcher”
Coda, R. (!!Recipient), 2011
Pris: Pris och hedersbetygelser
Aktiviteter
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Functional traits of Propionibacterium freudenreichii and its lactic acid bacteria consortia as starters for faba bean fermentation
Coda, R. (!!Speaker)
24 sep. 2025Aktivitet: Typer för tal eller presentation › !!Oral presentation
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Brewers´spent grain in food industry
Coda, R. (!!Speaker)
7 apr. 2022Aktivitet: Typer för tal eller presentation › !!Invited talk
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Bioprocessing of brewers´ spent grains and its impact on cereal-based products
Coda, R. (!!Speaker)
10 nov. 2021Aktivitet: Typer för tal eller presentation › !!Invited talk
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Effects of Fermentation on the Functional, Nutritional and Sensory Properties of Pulse Ingredients
Coda, R. (!!Speaker)
17 nov. 2021Aktivitet: Typer för tal eller presentation › !!Invited talk
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World Microbe Forum
Coda, R. (Talare: Ordförande)
20 juni 2021 → 24 juni 2021Aktivitet: Typer för deltagande i eller organisering av evenemang › Arrangemang av och deltagande i konferens/workshop/kurs/seminarium