University of Helsinki
Profile
The University of Helsinki (UH), established in 1640, is the largest institution of academic education in Finland. It is an international and multidisciplinary scientific community of 40,000 students and researchers. It is composed of 11 faculties, independent institutes and several research centres and stations. The mission of the University of Helsinki is to produce research-based knowledge for the benefit of the whole world.
Competences & Capabilities
The UH is in the top 1% of the world’s research universities. Its scientific quality is manifested e.g. with over 75 ERC grants and by 100+ European projects running annually.
Scientific topics in food research include:
- Food production, quality, safety and packaging
- Healthy nutrition and consumer behaviour
- Precision farming, big data
- Multidisciplinary research and education platforms
- Modern infrastructure, e.g. research farm, greenhouses, process laboratories
more
Partner in the following EIT Food projects
View all EIT Food projects-
projectDevelop skills related to novel food processing technologies focusing on technical aspects, as well as the related soft skills
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projectDon't miss this learning opportunity!
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projectDiscover how circular business models transform urban food systems to tackle grand challenges through innovative solutions.
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Food Solutions
2021 > 2023projectFood Solutions brings together multi-disciplinary teams to tackle real-life industry challenges and develop innovative new solutions for the food system -
projectIt is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner.
Become a partner
Be part of the world’s largest and most dynamic food innovation community.
Related
project
Converting waste from oat processing into a valuable product
COVID19 BEAMitup
2020
project
COVID-19 BEAMitup will develop a diagnostic tool to improve on-site testing capacities of surfaces for the food industries to detect contamination or absence thereof, contributing to the security and resilience of the European agrifood…
project
Explore how circular economy can foster sustainable urban food systems
project
The one-week intensive INNOFOOD course for master- and doctoral students, young researchers and professionals provides novel managerial perspectives and tools for successfully managing product development projects in food value chains.
project
The “EIT Food School Network” third year activities are focused on the organisation of four stakeholder workshops (school staff, key organisations involved in regulating schools, academics and policy makers). Due to the current…
project
Producing innovate legume-based foods for all
project
Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.
project
A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available.
project
The aim of the project will be to develop an interactive platform for families with children from different countries where they will have the opportunity to receive information and advice about how to improve their food habits and choices…
project
Temperature fluctuations during storage of frozen foods result in big chunks of ice causing major quality defects of the product. A controlled deceleration of recrystallization processes can be achieved by specific ice structuring proteins…
project
This project will develop an analytical service to authenticate organic milk and enhance transparency throughout the dairy supply chain. This responds to an increasing consumer demand for strong commitment of the food industry to robust…
project
Plant-based foods are growing beyond vegan and vegetarians due to the emerging segment of the flexitarians, who seek to reduce animal protein consumption in their daily diet. Most product developments focus on meat or milk analogues.
project
EcoPack is a competition challenging 24 Master and PhD students of 3 Universities to develop new and innovative solutions.
FOODMIO
2019
project
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
project
Using new alternative proteins ingredients to produce high quality meat alternatives
project
The project will provide information on how the corona crisis will lead to changes in consumer behaviour.
WeValueFood 2020
2019 > 2020
project
WeValueFood (2-year project) has educated, engaged and advanced the young Europeans’ knowledge of and appreciation of food, thereby empowering the next generations to make the best choices about the food that they eat.
project
Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early.
project
In the Food Solutions "MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems" we will focus on the applications of microbiomes in different segments of the food chain.
project
project
Co-creating initiatives to increase consumer trust in food
Games of Food
2019 > 2020
project
Games of Food is increasing public awareness around balanced nutrition and a healthy lifestyle through the use of Escape games.
project
Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.
project
Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.
project
As the world’s population continuously grows, achieving global food security, producing sufficient nutritious food that everyone can access, and doing so sustainably, is one of the greatest challenges faced today.
project
This project will train graduate students in 3 leading Universities in methods for processing, fractionation and characterization of algal components, with emphasis on proteins.
project
FOODIO was a challenge-based learning programme. It has been a novel way of creation of new food solutions for future innovation and highlights the modern way of teaching by creating together.
regional blog
From discussions about sustainable packaging, to the future of the EU-Green Deal, and not forgetting the newest topic of pet food, EIT Food’s community dived into multiple conversations across their Edinburgh conference.
regional news
An EIT Food funded project adapted recirculating aquaculture systems (RAS) technology for fish production to create a water treatment solution that cleans and recycles water. It does this with zero-discharge to maintain the welfare and…
regional news
An EIT Food funded project utilised a novel cutting-edge technology to harness the power of clean energy sources and natural carbon dioxide (CO₂) for the cultivation of microalgae as a sustainable source of ingredients for the aquafeed…
Call for Delivery Partner - TeamUp Programme
February 21, 2023
regional news
EIT Food is looking for a partner to help us deliver TeamUp - a Startup Team Builder programme of EIT Food.
Welcome to our new partners to the EIT Food South Community!
April 20, 2020
news
We send a warm welcome to our new partners who are now joining the EIT Food Community: 6 Core Partners, 4 Network Partners and 2 associate partners. Each of these organisations brings considerable expertise and experience to support our…