Research of the Food Sciences Unit

We apply the powerful approach of lipidomics to obtain qualitative and quantitative data of lipids and their oxidization products. Using modern chromatographic methods coupled with tandem mass spectrometry, we aim to resolve the stereospecific molecular structures of natural lipids and to understand the significance of stereospecific structures for oxidative stability, bioavailability, and metabolic impact of lipids. Nutritionally significant lipids in plants, fish, human milk, and cow milk are of special interest.

Our research on secondary metabolites covers the content and composition profile of a range of metabolites that are important for the sensory qualities, technological properties and health effects of foods of plant origin. We have long experience in investigating the impact of genetic and environmental factors on the natural colors, flavor compounds, and bioactive components in berries and other fruits, cereals, potatoes, and other crops. Our research has a strong relevance to the crop quality and food production in the Northern/Subarctic region.

Our food development research focuses on value addition and sustainable utilization of existing food resources as well as exploration of new alternative sources for food and feed. It is crucial to understand the association between composition and quality of food and the impact of food processing on the color, flavor, structure, and bioactivities of food. We develop and apply green technologies for isolating bioactive molecules and flavor compounds as well as for improving the flavor and health benefits of food. Our aim is to create new knowledge and technological breakthrough, which regenerates science and supports the research and development of food companies.

Our food metabolomics research combines the state-of-the-art methods of targeted and nontargeted metabolomics as powerful tools for producing new breakthrough in the understanding of chemistry, biochemistry and functions of metabolites in food. Chromatography coupled with mass spectrometry as well as nuclear magnetic resonance spectroscopy (NMR) are the major tools for metabolomics research.  Examples of our metabolomics research are differentiation of food of different origins and growth environment, impact of food processing technologies on metabolites in food, and association between metabolite profile and composition of food and diet.

Our research focuses on the potential of food products and ingredients as part of a healthy diet in supporting health and well-being via regulating the metabolism pathways of sugar and lipids as well as the function of the gut and the immune systems. Our special interest is in the health promoting properties of the Nordic food resources with special reference to polyphenols, lipids, and fibers. Our major approach is human intervention studies supplemented with in vivo and in vitro experimental models.

The freshness of fish has always guaranteed quality for the Finnish consumer. However, fish caught on the same day can rarely be found in the store’s refrigerated display case because the logistical chain of natural fish is often very long. However, frozen fillets with considerably longer shelf-life can be made from fresh fish.

PFASs are organic compounds that are harmful to health and slowly decompose. PFASs are becoming a major quality problem for fish in the Baltic Sea, and it can prevent or make it difficult to use the fish. High concentrations of PFASs have been found in many fish species. Most fish in the Baltic Sea are used as raw material for fishmeal, and it is unknown how the compounds can be removed in fishmeal production.

The project will be carried out in two phases, one focusing on freezing fish to balance the supply of domestic fish in the retail market and the other on testing technological ways to remove PFAS from fish using fishmeal as a model.

The project is coordinated by Österbottens Fiskarförbund, co-executed by the University of Turku, Natural Resources Institute Finland, Pro Kala ry, and Aktion Österbotten. The project receives funding from the European Maritime, Fisheries and Aquaculture Fund through the Centre for Economic Development, Transport and the Environment in Southwest Finland. The project will be implemented between 01.05.2024 and 31.12.2026.

Fish and all its parts - including scales, skin, head, bones, and internal organs - have the potential to be raw materials for various products. The Blue Products 3.0 innovation program is now investing in the development of new processes and products to harness the unused potential of herring, other less valuable fish, and side streams. The goal is to utilize the entire fish to produce higher-value products and thereby improve the profitability of the industry.

The program has four focus areas:

  1) Improving fish quality throughout the value chain,

  2) Promoting fish product development and new production methods,

  3) Accelerating the commercialization of fish value fractions,

  4) Developing network-based cooperation.

Partners:

   Aktion Österbotten (administrator)

   Natural Resources Institute Finland

   VTT Technical Research Centre of Finland Ltd

   University of Turku

   Ostrobothnia Fishermen's Association (coordinator)

Funding:

Maritime, Fisheries and Aquaculture Fund through the Centre for Economic Development, Transport and the Environment of Southwest FinlandEuropean