Raisio plc’s Research Foundation supports scientific research on a public utility basis that is related to the development and utilization of foods, food and feed ingredients made from primarily domestic crops. Research related to the manufacturing processes and product safety of food, food ingredients and feed ingredients are also within the scope of the foundation’s activities.
In recent years, the Foundation has executed its activity by awarding personal salary grants for postgraduate studies aiming at a doctoral degree.
In addition, the Foundation awards recognition scholarships to well executed master’s theses.
Raisio Plc’s Research Foundation is developing its operations. The aim is, among other things, to enhance the impact of the operation of the Foundation. For this reason, the Board of Directors of the Foundation has decided that no new grants will be awarded for 2026 and therefore no public call for 2026 grants will be opened in October 2025. A doctoral researcher who is entitled to a continuation grant from the Foundation under the so-called “four-year rule” can still apply for a continuation grant for 2026. The application period for continuation grants is 1 October – 31 October 2025. A continuation grant can be applied for based on invitation using a separate Zefort-form.
At its meeting held on November 25, 2024, the Board of Directors of Raisio plc Research Foundation has decided to award a total of EUR 152 500 in post graduate research grants for 2025. The research grant of the Research Foundation is intended as a salary grant for a doctoral researcher.
A doctoral researcher whose PhD topic has been awarded with a research grant of the Foundation has the opportunity to receive a salary grant for a maximum of four years, provided that the doctoral studies proceed according to plans. The maximal duration of a dissertation supported by grants of the Foundation is four years. The date of obtaining the right to pursue doctoral studies from the university marks the start of the four year period. Extension postgraduate grants are decided annually on the basis of a separate application.
Based on the grant application process held in October 2024, 18 new grant applications and six extension grant applications were submitted within the deadline to the Foundation. The total amount of funding requested was EUR 595 250.
Nazia Deoghare, VTT Technical Research Centre of Finland, (Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki)
PhD research title: Application of legumes for the development of zero-waste, carbon-neutral solutions for the brewing Industry.
The objective of the research of the dissertation is to investigate the potential use of legumes as an alternative to barely in the brewing process. This could lead to new types of nutritious beverages with reduced environmental impact.
Sara Ferreira Rocha, Food Sciences, Department of life technologies, Faculty of Technology, University of Turku.
PhD research title: Metabolomics investigation of gut microbiota-mediated metabolite conversion of plant-based foods and spatial analysis in intestinal and brain tissues.
The research aims to study whether products formed during microbial fermentation can be absorbed to be detected in the intestinal and eventually in the brain tissue, using a state-of-the-art untargeted LC-MS method and combining in-vitro fermentation studies with data from a pig feeding trial.
Helle Grönfors, Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki
Title of the doctoral thesis: Unlocking the technological potential of oats through understanding macromolecular interactions for improved food structure.
This research aims to study the structure-function relationship of oat macromolecules, focusing on the factors that lead to optimal food structures. Oat bread and extruded meat analogs will be used as model foods for this study. Additionally, this research aims to understand how the food structure influences digestibility.
Petri Lassila, Department of Physics, Electronics Research Laboratory, University of Helsinki
Title of the PhD work: Development of Spatially Confined Multiphasic Oleogels
The dissertation aims to develop novel solid fats, for the sustainable development of our society. In the work, a technology utilizing ultrasonic standing waves will be used to generate tailorable micrometer level structures in semi-solid lipids.
Enni Mannila, Food Sciences, Department of Life Technologies, Faculty of Technology, University of Turku
Title of the PhD work: Oats in a low-gluten diet – metabolic and microbiomic responses in metabolically challenges volunteers.
The PhD work studies effects of long-term oat consumption on blood count and metabolic products in the blood circulation, perceived gut well-being, gut microbiota, short-chain fatty acids, and inflammation markers.
Anton Örn, Laboratory for Molecular Science and Engineering, Faculty of Science and Engineering, Åbo Akademi University
Dissertation title: Synthesis of rare sugars through site-selective epimerization
The thesis work aims to develop a cost-effective production method for rare sugars that is based on the site-selective catalytic epimerization of readily available sugars. The goal can be achieved by studying the materials and mechanisms of the required multiphase catalytic systems in detail.
In 2025 Raisio plc Research Foundation granted seven scholarships for master’s theses. The value of one scholarship is €500
University of Eastern Finland
Kerttu Tukiainen: Protein quality and climate impact of home-cooked meals with different protein sources
Immi Kovanen: Including nutrition in the life cycle assessment of milk and plant-based drinks
University of Turku
Iida Valta: Behavior of n-3 polyunsaturated fatty acid ethyl esters in INFOGEST simulated digestion model
Dilakshi Naotunna Palliya Guruge: Analysis of enantiomers and regioisomers of triacylglycerols using supercritical fluid chromatography
University of Helsinki
Maiju Kemppainen: Effect of part-time pasture and paddock access on dairy cows’ social behaviour and motivation
Satu Hult: Fungal storage pathogens of American cranberry (Vaccinium macrocarpon) and the effect of cultivar and high tunnel cultivation on keeping and storage quality of the berry
Emmi Lamminaho: Characterization of exopolysaccharides produced by Lactiplantibacillus plantarum, Pediococcus acidilactici and Periweissella beninensis
Chairman of the Board: Pasi Flinkman, CEO, Raisio plc
Professor Maija Tenkanen, University of Helsinki
Professor Tapio Salmi, Åbo Akademi
Doctor of Science in Food technology, Chief Innovation Officer Reetta Andolin, Raisio plc
Doctor of Science (Bioprocess technology), Emilia Nordlund, VTT
Chief Marketing Officer, Annika Boström-Kumlin, Raisio plc
In 2018, Raisio plc’s Research Foundation decided to donate funds to the University of Turku to a professorship in the Food Chemistry and Food Development Unit of the Faculty of Science and Technology. The new professorship focuses on the study of the plants cultivated in Finland, supports the export of Finnish foods that are based on sustainable development, and promotes well-being by advancing the development of healthy foods.
The donation covers the basic funding of the professorship for the first five years, i.e., 2019–2023. The University of Turku appointed PhD Kati Hanhineva for the position.
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