معرفی
Kirsi Mikkonen is a Professor at the Department of Food and Nutrition Research, University of Helsinki, affiliated with the Faculty of Agriculture and Forestry and the Helsinki Institute of Sustainability Science. Her research focuses on valorizing biomass streams, particularly wood-derived hemicelluloses and fungal biomass, exploring their applications in sustainable materials such as food packaging, emulsions, and hydrocolloids. She holds a PhD in Food Technology (2009) and an MSc (2004) from the University of Helsinki, alongside a Docent title in Food Materials Science (2013).
Her research integrates biopolymer functionality at interfaces, emphasizing sustainability and biodegradability. Key projects include the ERC-funded 'PARTIFACE' (2020–2025) and 'Novo Nordisk Foundation' grant (2022–2027). She teaches food technology courses and supervises doctoral, master’s, and bachelor’s theses. Notable achievements include the ERC Consolidator Grant and media recognition for her work on wood-based materials in food and cosmetics.
Grants and collaborations span organizations like the Academy of Finland, Business Finland, and Jane and Aatos Erkko Foundation. Her work addresses climate-smart food systems and biorefinery innovations.
