Diet and Food Production



Functional Ingredients: isolation of proteins and dietary fibers from oilseeds and pulses including modification of sensory and techno-functional properties and allergenicity of plant proteins for food application.

Food Processing: Radio frequency heating of packed food, microwave processing of fruits and vegetables and high moisture extrusion of plant proteins.

Exploitation of Research Results: long experience in licensing and marketing of food processing technologies and food products, founder and former CEO of Prolupin GmbH, a start-up company producing vegan dairy alternatives from lupin proteins.

Other activities (e.g., membership of other advisory boards):

No additional memberships in scientific advisory boards

Catherine Stanton


Nutrition, food and health, dairy foods, probiotics, gut microbiota.

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Other activities (e.g., membership of other advisory boards):

Member (and Rapporteur) of Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria, Córdoba, Argentina, 1-4 October 2001.

Member (and Rapporteur) of Working Group convened by FAO/WHO to develop Guidelines for the Evaluation of Probiotics in Food, London, Ontario, Canada, April 30 and May 1, 2002, and /IDF/ISO (2004-2006)

Member (and Facilitator) of European Technology Platform (ETP) WG Food Quality & Manufacturing (2005-2007)

Member of Utrecht Group (Dairy Nutrition) Dutch Dairy Foundation since 1997

Member IDF Standing Committee Nutrition and Health

Member ILSI Expert Group on Beneficial Aspects of Food Processing (2008-2010)

Member Agropolis Foundation Science Council, France (2011-2013)

Member of Scientific Advisory Panel Member for the MBIE programme "Accelerated Evolution: a step change in food fermentation", AgResearch New Zealand 2018-date)

eva falch

Considerable experience from working many years with research, development and innovation in food and biotechnology industry and research institute. Expertise in food production from an industry perspective including food industry framework, expertise in nutrition and research strategy, documentation of health effect and food law, cardio-protective food, innovation processes, consumers insights, product development, up-scaling of processes, shelf-life determination and general challenges for the food and biotechnological industry.

Education management, strategic education planning, establishing new study programs, synergies academia and industry, student work practice and students in research and development, innovation in education.

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Other activities (e.g., membership of other advisory boards):

Board member in different advisory boards for education (nutrition, engineering (B.eng.), co-operation between academia and industry, innovation etc.)

Board member in companies in the food and innovation sector.

Kaisa Poutanen


Food technology, food and health, cereals, dietary fibre, bioprocessing

Other activities (e.g., membership of other advisory boards):

  • Member of the Finnish Academy of Sciences and Letters
  • Member of Academy of Technical Sciences, Finland
  • Board member of Company Leipurin, Finland
  • Chair of Supervisory Board of North-East CLC of EIT Food
  • Member of advisory committee of the Institute of Agrochemistry and Food Technology (IATA) of CSIC, Spain
  • Member of stakeholder advisory board of Innovative Food System program of Natural Resources Institute Finland


Food and Nutrition Science, Bioactive compounds; bioavailability/accessibility; gastro-intestinal digestion; food systems; interactions; physicochemical and functional properties; metabolic and physiological effects; sustainable production of healthy and safe food

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Other activities (e.g., membership of other advisory boards):

  • Board member of the Swedish Nutrition Foundation
  • Board member of the Food Accelerator (LiVA), RISE/SP Food and Bioscience
  • Member of the European Cost action INFOGEST (FA 1005) “Improving health properties of food by sharing our knowledge on the digestive process”.
  • Director of the National Graduate School LiFT “Future Technologies for Food Production”
  • Chair of the Swedish Cereal Association
  • Expert adviser for assessment of applicants for the position of Senior Lecturer in Food Quality at the Swedish Agricultural University

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