Valio Produces a Steady Stream of Doctoral Dissertations

01/12/08 The high standard of research conducted at Valio is epitomised by the fact that in a period of just over a year, seven Valio personnel defended their doctoral dissertations concerning probiotics, milk peptides, and lactose free milk manufacturing technology. The depth of co-operation that exists between Valio and the science communities is unique in the Finnish business world.

“Researchers’ work in preparing a doctoral dissertation at Valio offers an excellent occasion for collaboration between the company and universities. It creates the opportunity to work with the universities’ resources and increases the reliability of our research in the eyes of others. Collaboration also raises the potential to attract an increasingly motivated expert staff to work at Valio’s R&D division,” says Riitta Korpela, Vice President, Nutrition Innovations.

The science communities’ desire to co-operate with the company proves that the research conducted at Valio meets the criteria set for reliable research.

“I dare say that research work at Valio is as competent as research conducted at the universities. We always publish our results and they can be reviewed by the rest of the science world. We also employ similar research criteria to the universities,” explains Professor Korpela.

Since May 2007, the following Valio staff have defended their doctoral dissertations: Eveliina Myllyluoma (the role of probiotics in Helicobacter pylori infection), Katja Hatakka (the effects of Lactobacillus GG on reducing the risk of infection), Tiina Jauhiainen (the effects of Valio Evolus), Kajsa Kajander (the effect of Valio Gefilus MAX on irritable bowel syndrome), Riina Kekkonen (the effects of probiotic bacteria in healthy adults), Olli Tossavainen (lactose free milk drink manufacturing technology), and Taru Pilvi (the effect of protein and calcium in the prevention of obesity).

The dissertations have augmented information concerning the effects on people of the most researched probiotic in the world, Valio Gefilus, and strengthened understanding about the different effects of different probiotic strains. Compelling proof of the beneficial effects of Valio Evolus on blood pressure and blood vessel elasticity was secured, and the combination of four probiotics used in Valio Gefilus MAX patented. It was shown that the technology involved in manufacturing lactose free milk drink extends the shelf life of ultra-high temperature processed milk, a significant factor in export operations. The most recent dissertation demonstrated that a diet rich in calcium and whey protein prevents the increase of body weight and adipose tissue, and increases weight loss and adipose tissue loss during energy restriction.