Maija Greis

2023 PhD in Food Technology, University of Helsinki

I hold a PhD in Food Science from the University of Helsinki and joined the Hudson Lab as a postdoctoral researcher in Fall 2024. My research focuses on precision fermentation for alternative protein production. During my PhD, I investigated texture perception and physicochemical properties of plant-based yogurts, including experiments conducted at UMass Amherst, MA, USA. I also have industry experience from Valio R&D and a Berlin-based start-up, where I studied the functional properties of plant-based ingredients for vegan foods. My research contributes to more sustainable food production.