Jaakko Hiidenhovi has over 20 years of experience on bioprocessing and separation techniques from laboratory to pilot scale. To his other research activities include e.g. bioactive properties of proteins and peptides, utilization of agro-food by-products, edible coatings and bioencapsulation, and R & D of food and non-food products.
Currently, he is also a researcher in the EMFF Blue Product project. which focuses on producing value-added fish products from Baltic herring, and other underutilized fish species and their side streams.
