Emilia Nordlund

About her:

Emilia Nordlund leads the Food Solutions research team at VTT, aiming on developing new technologies that help in producing more sustainable and healthy foods that fit people’s preferences. This means, for instance, plant-based ingredient innovations that enable transition towards more sustainable diets, using microbes to produce animal proteins and providing new personalized solutions for healthy snacking. She forecasts that the types of foods we eat in the future will not necessarily be much different from what we eat today, but the way we produce them will. She works towards a future where healthy, delicious food choices bring wellbeing to both people and the planet.

About her talk:

"Enzyme-aided production of functional syrups from side-streams for bakery applications"

You can learn how to recycle bakery waste back to the bread-making process and how to prepare a functional baking syrup from a byproduct of cereal industry.