Grain Technology

Grain technology research group at University of Helsinki

[Grain Technology @GrainScience]

Mikko Immoselle maatalous-metsätieteellisen tiedekunnan väitöskirjapalkinto https://t.co/fVBYB0SyXT

[Grain Technology @GrainScience]

Open doctoral researcher position in grain science and technology group https://t.co/Muqyf6sP43

[Grain Technology @GrainScience]

Kati Katina: Unelma-ammatissani varmistan, että ruokaa riittää myös tule... https://t.co/5oUzlspxZY via @YouTube

[Tampere Celiac Disease Research Center @celires_tau]

Total Gluten and Morinaga ELISA kits provided the best overall detection of #gluten contamination in #oat samples. Pure oats are important source of fibers for many #celiacs in #glutenfreediet. #research @JAgFoodChem

Original publication: https://t.co/BbWWqzXFMM

[Grain Technology @GrainScience]

Dear legumes, happy #WorldPulseDay from @GrainScience! 😀At @helsinkiuni we do A LOT of research on legumes for their incredible value. Happy to be part of this!
@Leg4Life_STN #LovePulses

[European Food Information Council (EUFIC) @EUFIC]

Happy #WorldPulsesDay! 🌱

#Pulses not only taste delicious, but they're also a great choice for both you and the environment.

🧑🏾‍🤝‍🧑🏼 They are a low fat, high fibre source of protein that is full of vitamins & minerals.
🌍They have a low carbon footprint and enrich the soil.

[European Food Information Council (EUFIC) @EUFIC]

Happy #WorldPulsesDay! 🌱

#Pulses not only taste delicious, but they're also a great choice for both you and the environment.

🧑🏾‍🤝‍🧑🏼 They are a low fat, high fibre source of protein that is full of vitamins & minerals.
🌍They have a low carbon footprint and enrich the soil.

[Carlo Giuseppe Rizzello @CarloRizzello]

@funbrewproject - @susfood_eranet - new article on Microbial Cell Factories!

"Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16"

https://t.co/XIPtNMYKJH

[Grain Technology @GrainScience]

Waste bread recycling as a baking ingredient by tailored lactic acid f... https://t.co/FMdAxdY71A

[Grain Technology @GrainScience]

How can we use surplus bread again as food ingredient? read below to discover how it can find "life" again as bread :)
https://t.co/FMdAxdY71A

https://t.co/rLjDHA6XJE

[Grain Technology @GrainScience]

Here one of our articles as Editor's choice in Foods!
Find out more on what sourdough technology can do for pasta 🍝

[Foods MDPI @Foods_MDPI]

#mdpifoods Read the Paper of Editor’s Choice: "Recent Advances in the Use of #Sourdough Biotechnology in #Pasta Making" from Dr. Carlo Giuseppe Rizzello @CarloRizzello . More details at: https://t.co/PxhfEMWQZ9

[Grain Technology @GrainScience]

Onnea Noora Mäkelä

[Grain Technology @GrainScience]

Nuorten Tiedeakatemia täydentyy 21 uudella jäsenellä https://t.co/71klrpZeok

[Grain Technology @GrainScience]

Professori Hannu Salovaara on seurannut maamme kaurabuumia etujoukoista: ”Suomalaiset ovat kaura-alalla maailman huippua” https://t.co/Oi1Ftnczfh

[Grain Technology @GrainScience]

The Eurotransbio project meeting in St. Petersburg. After research talking, what a wonderful experience has been to visit the Hermitage! Thanks to all the partners :)

[Funbrew @funbrewproject]

Yes, pasta with bioprocessed brewers' spent grains is definitely taking shape...soon we will know how does it taste :)

[Grain Technology @GrainScience]

Our research group had two presentations in Cereals & Grains 19 conference (Denver) by Mikko Immonen and Chong Xie. Both of the presentations were awarded. Congratulations to both Mikko and Chong!

[Grain Technology @GrainScience]

If you want to learn more about the project funbrew:

[FEMS @FEMSmicro]

The @funbrewproject takes beer brewing, microbes, and laboratory science and aims to make these all work together to create sustainable food products!!

Find out much more about it here: https://t.co/qFGTxtBM7S

[Grain Technology @GrainScience]

Postdoctoral researcher form the grain technology group is doing research at Fazer through PoDoCo program.
Ryhmämme tutkijatohtori Xin Huang tekee tutkimusta PoDoCo-ohjelman kautta Fazerilla. Lue lisää:

https://t.co/YWV9ksPSgw

[Cereals & Grains Association @cerealsgrains]

In The World Of Plant-Based Beverages, Are Oats The New Almonds? https://t.co/Z0mq2ZYLib

[Toast Brewing @ToastAle]

#WednesdayThoughts
In the UK, bread is top of the list of our most wasted household food items. We waste almost 900,000 tonnes of bread every year – around 24 million slices every day. In terms of calories, that’s enough to lift over 26 million people out of hunger.