About her: Nesli Sözer (PhD in food technology) is a Principal Scientist and Principal Investigator at VTT Technical Research Centre of Finland Ltd and an Adjunct Professor at University of Helsinki. She has expertise on food material science and food ingredient/product design. She has specific focus on process design and food applications of various plant matrices (eg. high fibre and protein). She has 17 years of experience in ingredient and product development including structure engineering and food quality control and more than 35 peer reviewed papers, several book chapters and a book covering the field.
About her talk - 13 November, Session 1: "Strategies to overcome techno-functional challenges related to increasing WG in products"
Despite the nutritional benefits of whole grain and dietary fibre containing foods, the consumption of wholegrains is still low. This is partly be due to the challenges in modifying recipes and adapting processes to whole grain raw material. Dr Sözer’s presentation will provide an insight on various strategies to overcome techno-functional challenges of whole grain ingredients.