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Tiia Morsky is an Ingredient Research Team Leader at Campden BRI. Her main responsibilities include managing and proposing research for clients. She is responsible for a variety of projects encompassing ingredient and process optimisation, characterisation and design within the ingredients sector. She specialises in ingredient properties and processes of pulses and other plant protein ingredients. Tiia graduated from the University of Helsinki with an MSc in Food Science and is currently working towards her PhD alongside her day job. Her thesis focusses on anti-fungal properties of faba beans in wheat bread.
Read the interview with Tiia here.