Public examination of dissertation on ripened cheeses and the effects of fat modifications on sensory characteristics and fatty acids

11.11.2013

<p>The dissertation focuses on studying the appealing characteristics of light cheeses. The study results will contribute to the product development of appealing light cheeses. The investigation of the fatty acids of milk-based products has produced new information about products available on the market. These results are of significance to nutritionists, dieticians, legislators and consumers, as this knowledge was not available before.</p>

Ms. Tiina-Kaisa Ritvanen, MA in Food Chemistry, who works at Finnish Food Safety Authority Evira in the Chemistry and Toxicology Research Unit, will defend her doctoral dissertation in the field of food technology in November at the University of Helsinki, Faculty of Agriculture and Forestry, Department of Food and Environmental Sciences.

The examination takes place at the University of Helsinki, in the Viikki campus, address Latokartanonkaari 7-9, lecture hall B5 in building B, on 15 November 2013 at 12.00.

The dissertation in full:
Ripened cheeses: The effects of fat modifications on sensory characteristics and fatty acids (pdf, 621 kB).
abstract of the dissertation in English (pdf, 19 kB).

For more information, please contact:
Tiina-Kaisa Ritvanen, researcher, 
Chemistry and Toxicology Research Unit, tel. +358 40 489 3415.


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