Photo: Heini Pekkala
On June 18 in Espoo, Finland, a symposium was arranged to honour the scientific achievements of Kaisa Poutanen and her work as research professor at VTT Technical Researh Center of Finland. The symposium was arranged in connection to the Healthgrain Forum Workshop 2019 the 17:th, and approximately 90 international participants attended the event.
The workshop took place at VTT facilities with topics discussed such as an update on sourdough research and ‘Industry 4.0’: reflections to food ecosystem. The honorary event for Kaisa Poutanen started with a common dinner at the Hotel Hanaholmen, followed the day after by the honorary symposium, including presentations on whole grain, rye and oats - and a talk by Kaisa Poutanen on her 30 years in cereal science.
During the session on rye, presentations were held by renowned researchers in the field: Per Åman from the Swedish University of Agricultural Sciences, Kati Hanhineva and Marjukka Kolehmainen from the University of Eastern Finland, both part of the Nordic Rye Forum, and Pia Silventoinen from VTT.
Their presentations covered the following topics:
Achievements in Nordic rye collaboration (Åman)
Whole grain rye phytochemicals, metabolism and impact on health (Hanhineva)
Whole grain rye: possibilities to have an effect on brain health (Kolehmainen)
Multifunctional rye bran ingredients for novel cereal foods (Silventoinen)
The rye session ended by Marjut Lampinen from the Finnish family owned company Linkosuo that talked about a novel way of using rye in the company’s new rye whole grain snacks; and, lastly, a panel discussion with the speakers.
Photos: Heini Pekkala