معرفی
Kati Katina is a Professor in the Department of Food and Nutrition at the University of Helsinki and an active LINXS Fellow specializing in the Northern Lights on Food theme, where she leads Working Group 1 on Structure of Food Raw Materials.
Her research centers on the structural properties of food raw materials, examining how physical and chemical architectures influence food quality, processing behavior, and nutritional outcomes. This work bridges Food Science, Structural Analysis, and Nutrition, emphasizing practical applications for sustainable food innovation.
As a LINXS Fellow, she collaborates within an international network advancing neutron and X-ray science applications for food research, contributing to interdisciplinary projects that integrate advanced imaging techniques with food material science.
