Anni Kortekangas is a Research Scientist at VTT Technical Research Centre of Finland. She holds an MSc in Food Science from the University of Helsinki and is finalizing her doctoral degree in Health Sciences at the University of Eastern Finland. Her research focuses on the valorization of plant-based side streams, particularly proteins, dietary fiber, and phytic acid, and their effects on functionality, processing, and nutritional quality. She studies how enzymatic and physical processing can be used to tailor techno-functional properties and support the use of sustainable protein and fiber sources in food systems. Her work also addresses novel food sources, for example microbial biomasses, focusing on techno-functionality, matrix interactions, and behavior during processing and digestion. Her research combines fundamental understanding with applied innovation to support the development of high-value ingredients from underutilized resources. She has strong expertise in functional characterization and in vitro methods relevant to food structure and digestion.