Degrees and Academic qualifications
• 26.06.2023, Docent (Adjunct Professor), Field of Docentship: “Lipid oxidation”, University of Turku, Finland
• 12.05.2015, Doctor of Food Science, University of Helsinki, Finland
• 30.09.2008, First State Examination and Diploma in Food Chemistry, Universität Hamburg, Germany

Current employment
• 01.09.2023 - present, University Teacher, University of Turku, Department of Life Technologies, Food Sciences unit

Previous work experience
• 01.01.2018 - 31.08.2023, Post-doctoral researcher, University of Turku, Department of Life Technologies, Food Sciences unit; working in multiple projects: Academy of Finland project “Omics of oxidation – Solutions for better quality of docosahexaenoic and eicosapentaenoic acids” (2019 - 2023), innovation project “Blue Welfare Network-Blue Products” (2018 - 2022), Business of Finland project OatHow (2019 - 2021) and own project funded by Finnish Cultural foundation (12 months total: 3 months in 2019, 4 months 2020, 5 months in 2021)
• 01.08.2017 - 31.12.2017, Post-doctoral researcher, Grant from University of Turku, Department of Life Technologies; Topic: Oxidation stability of n-3 in polyunsaturated fatty acids in regio- and enantiopure triacylglycerols
• 01.01.2017 - 30.04.2017, Teacher for laboratory courses, University of Helsinki, Department of Food and Environmental Sciences; Teaching students (Master level) Food Chemistry laboratory practice and methods

My primary fields of research are lipid chemistry in complex food systems with focus on omega-3 fatty acids, lipid oxidation, volatile analysis, encapsulation of lipids and cereal sciences.The focus in my published research is on effect of lipid structure, food composition, food matrix, processing and storage on lipid oxidation in n-3 oils, fish and fish products, n-3 fortified foods and oats, and on prevention of lipid oxidation in foods utilizing novel antioxidants and encapsulation techniques. Recently, my research focus is in food fortification with sustainable omega-3 oils with focus on technological solutions to improve oxidative stability and sensory perception.

I am currently teaching Bachelor and Master level courses in Food Siences and Technology. My teaching in these courses included course coordination, given lectures and evaluation of assignments and exams. Further, I have experience in teaching in both Finnish and English.