Marjo Pöysä

Marjo Pöysä is a postdoctoral researcher at the Lappeenranta-Lahti University of Technology (LUT), specifically within the School of Engineering Sciences. She previously held an employment position at the University of Helsinki since 2021. Her academic credentials include a PhD in Food Chemistry (2019) and an MSc in Food Chemistry (2012), both from the University of Helsinki. Her research focuses on food chemistry, separation science, and plant-based food processing, with a particular emphasis on nutritional enhancement and safety of legumes and cereals.

• Education:
  • PhD in Food Chemistry (2019), University of Helsinki
  • MSc in Food Chemistry (2012), University of Helsinki

Her work spans the chemical and sensory analysis of plant-based ingredients, including faba beans, oats, and their derivatives. Key trends in her publications highlight vitamin fortification (e.g., B12 production in fermented foods), antinutrient removal (e.g., vicine/convicine hydrolysis), and processing effects on food stability (e.g., lipid oxidation, volatile profiles).