About me
I work as a Project Researcher in the HuskRefine project at HAMK. My work focuses on the valorization of oat husk, a side stream of oat processing, into high-value food ingredients. I investigate the chemical composition, antioxidant properties, and functionality of oat husk-derived fractions, including cellulose-, hemicellulose-, and lignin-rich materials. I hold a Master’s degree in Food Science, with Food Chemistry as my major field of study.