Noora Salonen, an expert who has been working at the WANDER research centre since 2018, received her doctorate in technology from Aalto University in December. She wrote a dissertation in biotechnology entitled "Recombinant protein yield in Lactococcus lactis - application to D-tagatose yield."
PhD in engineering awarded to WANDER expert Read More »
One of these methods is to reduce the amount of active water in the food, i.e. the water that is available for microbes to use. Salt and sugar in food reduce the amount of active water and therefore, for example, jamming with sugar and salting mushrooms are good preservation methods.
The staff of Research Center WANDER would like to wish all our partners and stakeholders happy holidays!
Season’s Greetings! Read More »
Cavitation-based nanobubble generators will be installed as part of the water piping system on the Pori campus. The aim is to study the effect of oxygen nanobubbles produced by hydrodynamic cavitation technology on biofilms and water quality.
Nanobubble generators provide valuable research data Read More »
Strengthening and Securing Satakunta’s Bioeconomy, BIOVAHVA, received funding from the Just Transition Fund (JTF) of Satakuntaliitto, and started its operations on 1.11.2023.
Co-development for better and more efficient production Read More »
The WANDER staff also spend their leisure time on water and hygiene. Specialist researcher Riika Mäkinen dragged her holiday party to Soho, London, to see the memorial of John Snow, a doctor who was considered the founder of epidemiology.
The aim of the WANDER Research Centre in the project is to study and demonstrate the impact of magnetic water treatment (MWT) on surface scale formation, corrosion phenomena and microbiological cleanliness of water systems.
WANDER involved in the Water Ecosystems to Africa project Read More »
Research Centre WANDER and University of Turku, School of Economics, Pori unit together with a group of companies developed a virtual innovation platform for the shipbuilding industry, a 3D animation that promotes products and solutions for the shipbuilding industry, informs about health safe travel and presents the ship as a new market destination.
Research Centre WANDER is involved in Finnish and international standardisation work and is a member of the standardisation group of the Confederation of Finnish Industries (YTL).
In the NABLE project, sensory evaluation is used to assess the quality of strawberries, tomatoes and leafy vegetables irrigated with nanobubble water compared to products produced with normal irrigation. The NABLE project uses analytical laboratory measurement to assess the differences in quality between berries and vegetables grown in different ways by a trained panel.
Did you know? Food quality can also be tested by sensory analysis? Read More »
