Atte von Wright

My teaching and research focuses on food product development, food toxicology, food hygiene and food law. My research is especially focused on using of lactic acid bacteria in food processes to enhance product shelf-life, safety and improve nutritional properties. I have participated in several EU research projects and also been a member of scientific panels and working groups of the European Food Safety Authority (EFSA).

While I retired in 2016, I have continued to supervise doctoral students and been in an expert role in several food security projects implemented by the University of Eastern Finland with Central Asian partners, for example as the Academic Coordinator of a double-degree master’s programme ‘Green Biotechnology and Food Security’ implemented with the Kazakh National Agrarian University.

I was also involved in founding the current Kuopio Food Valley project network that brings together the University of Eastern Finland, Savonia University of Applied Sciences, the development company Savo Grow and food business in the region to develop the food sector