University of Helsinki
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
Partner in the following EIT Food projects
Innovative tools to produce legume-based foods for increased consumer acceptance
A population-level shift towards more plant-based diets is urgently needed because of environmental reasons, but also due to its health effects.
INNOFOOD - Innovating Food Value Chain Innovations: Novel Management Perspectives on New Product Development - From Simulation to Reality
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.
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 authentication of organic food across the EU.
Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.
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.
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 system.
Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.
Games of Food is increasing public awareness around balanced nutrition and a healthy lifestyle through the use of Escape games.
The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020
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 circumstances, these may be virtual. The aim of these workshops is to communicate results of the past two years of research conducted as part of the EIT Food School Network project and involve stakeholders in co-creation of activities and ideas going forward.
It is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner.
Explore how circular economy can foster sustainable urban food systems
Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.
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 .
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 (ISP). So far, the only food-grade available ISP are based on animal or GMO sources.
Building Student skills in micro-algae processing, component characterization and innovative product development
This project will train graduate students in 3 leading Universities in methods for processing, fractionation and characterization of algal components, with emphasis on proteins.
The project will provide information on how the corona crisis will lead to changes in consumer behaviour.
EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically
EcoPack is a competition challenging 24 Master and PhD students of 3 Universities to develop new and innovative solutions.
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.
‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets 2020
Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early.
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.
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.
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
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.
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.
This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media).