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
School of Medicine, Institute of Public Health and Clinical Nutrition
+358 50 537 6030
Avento, Roseanna; Wright, Atte von (ed.) . 2020. From farm to fork : a guide to Finnish food safety and quality management. Itä-Suomen yliopisto. Publications of the university of eastern finland. general series 34. 2020
Avento, Roseanna; Wright, Atte von (ed.) . 2020. Ot fermy do vilki : rukovodstvo po upravleniu bezopastnost'u i kacestvom pisevoj produkcii v Finlandii. Itä-Suomen yliopisto. Publications of the university of eastern finland. general series 35. 2020
Räisänen, Riikka; Primetta, Anja; Nikunen, Sari; Honkalampi, Ulla; Nygren, Heli; Pihlava, Juha-Matti; Berghe, Ina Vanden; von Wright, Atte. 2020. Examining Safety of Biocolourants from Fungal and Plant Sources-Examples from Cortinarius and Tapinella, Salix and Tanacetum spp. and Dyed Woollen Fabrics Antibiotics 9 5: 266. 2020
Avento, Roseanna; von Wright, Atte. 2019. Suomalaiset auttavat parantamaan Kirgisian ja Tadsikistanin ruokaturvallisuutta KEHITTYVÄ ELINTARVIKE 6: 12-13. 2019
Omarova, AB; von Wright, Atte; Tulemissova, ZhK. 2019. Identification of Probiotic Strains by Modern Analytical Techniques News of the National Academy of Sciences of the Republic of Kazakhstan - Series of Geology and Technical Sciences 3 435: 30-35. 2019
Väkeväinen, Kati; Hernández, Jessica; Simontaival, Anna-Inkeri; Severiano-Pérez, Patricia; Díaz-Ruiz, Gloria; von Wright, Atte; Wacher-Rodarte, Carmen; Plumed-Ferrer, Carme. 2019. Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product Food control 2020; 109: 106907. 2019
Väkeväinen, Kati; Ludena-Urquizo, Fanny; Korkala, Essi; Lapveteläinen, Anja; Peräniemi, Sirpa; von Wright, Atte; Plumed-Ferrera, Carme. 2019. Potential of quinoa in the development of fermented spoonable vegan products Lwt: food science and technology 2020; 120: 108912. 2019
Obey, JK; Ngeiywa, MM; Kiprono, P; Omar, S; von Wright, A; Kauhanen, J; Tikkanen-Kaukanen, C. 2018. Antimalarial Activity of Croton macrostachyus Stem Bark Extracts against Plasmodium berghei In Vivo Journal of Pathogens 2018: 2393854. 2018
Haapakorva, E; Holmbom, T; von Wright, A. 2017. Novel aqueous oil-in-water emulsions containing extracts of natural coniferous resins are strongly antimicrobial against enterobacteria, staphylococci and yeasts, as well as on bacterial biofilms. JOURNAL OF APPLIED MICROBIOLOGY 2018; 124 1: 136-143. 2017
Nurgaliyeva MT, Iskakova, ZhA, Mamayeva LA, Zhamurova VS, Wright A, Smagulov AK. 2017. Studying effectiveness of the European and Eurasian economic union food safety legislation. European Research Studies Journal 20 3 (Part A): 740-757. 2017