Anna-Maija Lampi M.Sc., Ph.D.
Anna-Maija Lampi received her M.Sc. and Ph.D from the University of Helsinki, Finland. She did her postdoctoral work at USDA/ERRC in 2003. Since 2001, she has been University lecturer in Food Chemistry at the University of Helsinki. Her main research interests are lipid oxidation, tocols, phytosterols, and lipids in cereals. She has been working in several collaborative projects e.g. “Healthgrain – Exploiting bioactivity of European cereal grains for improved nutrition and health benefits” and “Safety of phytosterol enrichment in foods”.
Department of Food and Environmental Sciences, University of Helsinki, Finland