Developing contact angle measurements for wettability of dairy powders


Doctorate in Science (DSc) Riitta Partanen studied chemical technology in Helsinki University of Technology, where she defended her doctoral thesis on water and oxygen dynamics in food matrices in 2008. She worked at VTT on food structure for 15 years and joined Valio R&D in 2013. She is currently working as a research manager at Valio.


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