Thursday January 24, 2013, at 14-15, sr 1, EE-building
Outi Törnwall, PhD Student, Sensory Research laboratory, Department of Food and Environmental Sciences
Title: ‘We eat what we like and like what we eat’ The role of genes and environment in chemosensory peception and food preferences
“Individual food preferences and behaviors have largely been considered to be learned.
However, the progress of genetic research has enabled us to elucidate the role of genetic
factors in these behavioral and sensory based traits. In my doctoral thesis work we are
exploring the genetic background of less common chemosensory traits, such as responses to
stimuli eliciting astringency, sourness and sensory burn, which contribute to the overall
enjoyment of foods. Taste perception and food preferences were examined in young Finnish
twins. More than 300 individuals participated in the study.”
Thursday February 21, 2013, at 14-15 , Walter Hall, EE-bulding
Annelie Damerau, PhD Student, Food Chemistry, Department of Food and Environmental Sciences
Title: Volatile profiles of oats by using SPME-GC-MS
My research is focused on lipid oxidation in foods with a dispersed lipid phase. I am interested in improvement of oxidative stability and bioactivity of these foods. I study different primary and secondary oxidation products formed during storage of spray-dried emulsions and extruded cereals. I focus recently on the volatile profile measured by solid-phase micro extraction (SPME) with GC-MS.
Thursday March 21, 2013, at 1400-1500 , Walter Hall, EE-building
Prof. Kimmo Peltonen, Chemistry and Toxicology Research Unit, Finnish Food Safety Authority Evira
Title: “The mysterious acetaldehyde in food”
Thursday April 18, 2013, at 1400-1500 , Walter Hall, EE-building
Prof. Hannu Korhonen, MTT Biotechnology and Food Research, Food Research
Programme Director FoodAfrica
Tentative Title “Mycotoxin risk in tropical countries-a case study in Kenya.”
Thursday May 16, 2013, at 1400-1500 , Walter Hall, EE-house
Title: “Legumes: are they the perfect crop and the perfect food?”
What is better than a legume? Its biological nitrogen fixation fertilizes the legume crop at low cost and provides high-value protein. It is better at liberating and taking up phosphorus and several mineral nutrients than most other crops, providing both nutrient use efficiency and end-product value. The side-effects of growing a legume crop include a better growing environment for the subsequent crop, improved food and feed security, and improved consumer health. The starch is slowly digested, the protein content is high, the amino acid profile complements that of cereals, and there are many biologically active compounds.