Sözer has been working as a principal scientist at VTT focusing on food
material science, ingredient and food product design. Currently, she is
responsible for the agile food processing theme at VTT, and contributes
by integrating agile manufacturing technologies to support personalised
Sözer will be responsible for creating scientific
and technological excellence in the field of food production undergoing
transformation. The focus of the work is technologies and processing
for sustainable and healthy ingredients and foods.
industrial revolution fuses various technologies to unite the physical,
digital and biological spheres. In the new food economy,
personalization of food products will make a seismic shift in the
manufacturing and retail sectors, and we are already feeling the shocks.
Agile manufacturing technologies will reduce waste during food
manufacturing due to on-demand production. My duty in the new position
is to provide technological solutions to the industrial and societal
challenges", comments Sözer her new role.
"Food is one of our
basic needs, but also increasingly a subject to personal choices. In
addition to quality, safety and easy access of food, consumers are also
interested in health issues and the environmental burden of the food
production. The food chain has to meet these new demands. At VTT, we
have envisioned possible change paths towards new food industry. As our
new research professor Nesli Sözer will be one of our key persons with a
multidisciplinary approach in implementing the new Food Economy 4.0
vision with our partners", says Tiina Nakari-Setälä, Vice President in research at VTT.
Food Economy 4.0 vision roadmap deals with the 4th revolution underway
in food production. The current agriculture and mass production of food
are challenged by megatrends such as globalization, digitalization and
climate change. Trends specific to the food system, such as health,
personalization, convenience, pleasure-seeking, transparency,
sustainable production and safety also need to be addressed.
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