Juhani has expertise in brewing and malting technologies, mostly in industry-driven projects. His special interest is in non-alcoholic beverages. He has graduated from Helsinki University of Technology in 2007 and started his PhD studies about cereal based dietary fibres and novel food applications related to these.

The focus of his research has recently been in the enrichment and degradation of beta-glucan from oats and barley. Juhani has been developing feasible enrichment processes using dry-fractionation methods, such as milling, air-classification and sieving. At the same time he has been studying the degradation of beta-glucan's molecular weight by thermomechanical technologies, such as an extrusion with acid hydrolysis.

In addition, Juhani is an administrator of four food-related web-pages: www.nutritech.fi; www.oatsandhealth.org; www.foodforlife.fi; and www.foodle.fi.

Publications

Sibakov J, Myllymäki O, Holopainen U, Kaukovirta-Norja A, Hietaniemi V, Pihlava J-M, Poutanen K, Lehtinen P. Lipid removal enhances separation of oat grain cell wall material from starch and protein. (2011) Journal of Cereal Science, 54, 104–109.

Kaukonen O, Sontag-Strohm T, Salovaara H, Lampi A-M, Sibakov J, Loponen J. Foaming of differently processed oats : Role of non-polar lipids and tryptophanin proteins (2011). Cereal Chemistry, 88, 239–244.

Lehtinen P, Kaukovirta-Norja A, Sibakov J, Myllymäki O, Pihlava J-M,Poutanen K. Functional oat ingredients - opportunities and challengesfor food technology (2009). Cereals Food World 54, OS13 - OS14.

Wilhelmson A, Lehtinen P, von Weymarn N, Itävaara M, Sibakov J,Heiniö R-L, Forssell P, Buchert J. Future applications for brewers'spent grain (2009). New Food 12, 59 - 61.

Lehtinen P, Poutanen K, Sibakov J. Uusi kaurasivusto ja pohjoismainen projektiviestivät kauran terveellisyydestä (2008) Leipuri Nr.5 / 2008, 7.

Sibakov J. The microbiological processing of wort for non-alcoholic beverage applications (2007). Master's thesis, Helsinki University of Technology, 192 p.

Conference proceedings

Sibakov J, Myllymäki O, Lehtinen P, Kaukovirta-Norja A, Abecassis, J, Barron, C, Hietaniemi V, Pihlava J-M, Poutanen K. Functional oat fractions. New Nordic Food Conference and Nordic Oat Days, Helsinki, Finland, 11-12 October 2011 (Oral presentation).

Sibakov J, Myllymäki O, Kuhnen M, Kaukovirta-Norja A, Poutanen K, Lehtinen P. Pilot scale manufacture of highly concentrated protein ingredients from oats using dry fractionation technology. Second International Symposium on Gluten-Free Cereal Products and Beverages. Tampere, Finland, 8-11 June 2010 (Poster).

Sibakov J, Järvinen M, Salo S, Wirtanen G. VTT's Renovated Pilot Plant Facilities - New Possibilities for Cleaner Food Processing and Research. 41st R3-Nordic Symposium. Cleanroom technology, contamination control and cleaning, Dipoli, Espoo, Finland, May 25 - 26, 2010. http://www.vtt.fi/inf/pdf/symposiums/2010/S266.pdf, pp. 199-207 (Oral presentation).

Sibakov J, Holopainen U, Myllymäki O, Suortti T, Kaukovirta-Norja A, Poutanen K, Lehtinen P. Beta-glucan as novel ingredient for fibre-enriched functional beverages. Second International Symposium for Young Scientist and Technologists in Malting, Brewing and Distilling. Freising-Weihenstephan, Germany, 19-21 May 2010 (Oral presentation).

Sibakov J, Holopainen U, Myllymäki O, Suortti T, Kaukovirta-Norja A, Wilhelmson A, Lehtinen P. Barley as an ingredient for functional food products, The 14th Australian Barley Technical Symposium, Sunshine Coast, Australia, 13th -16th September, 2009. (Oral presentation).

Sibakov J, Myllymäki O, Hietaniemi V, Pihlava J-M, Kaukovirta-Norja A, Poutanen K, Lehtinen P. Novel dry fractionation technology to produce oat ingredients with high beta-glucan and protein concentration, The 8th European Young Cereal Scientists and Technologists Workshop 2009. Viterbo, Italy 2nd – 5th August, 2009. (Oral presentation).

Sibakov J, Myllymäki O, Hietaniemi V, Pihlava J-M, Kaukovirta-Norja A, Poutanen K, Lehtinen P. Combination of defatting and dry fractionation technologies to produce oat ingredient with high beta-glucan concentration, The 4th International Dietary Fibre Conference 2009. Vienna, Austria 1st – 3rd July, 2009. (Oral presentation and poster).

Sibakov J, Storgårds E, Kaukovirta-Norja A, Wilhelmson A, Virtanen H, Pöyri S, Tapani K, Pajunen E, TalviOja H, Toivonen A, Vanhatalo I, Laitila A. Production of non-alcoholic functional beverage bases using lactic acid bacteria. The 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, Cork, Ireland, 6th -7th November 2008. (Poster).