Jussi works as a University Lecturer (in Food Technology) and as a Principal Investigator (in Cereal Technology) at University of Helsinki. His research focuses on the behavior of macromolecules in food bioprocessing. Biochemical modification of food proteins and sourdough fermention along other pH-dynamic bioprocesses are key elements in his research. Jussi also gained international research experience as he spent one year as an academic visitor in University of Alberta (Edmonton, Canada) during years 2007-2008 in Professor Michael Gänzle's laboratory.

Ongoing projects:

MANGLIN-FOOD, part of the MANGLIN consortium project (Management of Gluten Intolerance, Tekes/Elvira/Finnish Academy). Jussi serves as the principal investigator.

MODPROT, Modification of the functionality and bioactivity of cereal proteins. Jussi serves as the project leader.

Three recent publications:

Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughs. Erem F., Sontag-Strohm T., Certel M., Salovaara H, Loponen J. 2010. Journal of Agricultural and Food Chemistry, 58, 1263-1269

Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods. Loponen, J., Kanerva, P., Zhang, C., Sontag-Strohm, T., Salovaara, H. Gänzle, M.G. 2009. Journal of Agricultural and Food Chemistry, 57, 746–753

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality. Gänzle, M.G., Loponen, J., Gobbetti, M. 2008. Trends in Food Science and Technology, 19, 513–521