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UNIVERSITY OF HELSINKI
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,  green  houses, process laboratories
UNIVERSITY OF HELSINKI

P.O. Box 53 (Fabianinkatu 32), FI-00014 University of Helsinki, Helsinki, Finland

https://www.helsinki.fi

Contact

Hanna Poikela hanna.poikela@helsinki.fi T:
+ 358 50 568 77 97

Partner in the following EIT Food projects

UNIVERSITY OF HELSINKI
Innovation

Innovative tools to produce legume-based foods for increased consumer acceptance (LeguComf)

Legumes such as peas and beans are rich in protein and can thus replace animal proteins in human diet

UNIVERSITY OF HELSINKI
Education

INNOFOOD - Innovating Food Value Chain Innovations: Novel Management Perspectives on New Product Development - From Simulation to Reality

Overview Focusing on both the individual manager and product development teams, INNOFOOD guides participants to avoid costly mistakes, blind alleys and the loss of employee motivation that often impedes innovation performance

UNIVERSITY OF HELSINKI
Innovation

NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)

The project will evolve existing nuclear magnetic resonance (NMR) technology to foster the development of a testing service that distinguishes organic from conventional milk, at all supply chain  levels (farm, preproduction, retail), thus enhancing credibility of the dairy supply chain and consumer trust on the final product

UNIVERSITY OF HELSINKI
Innovation

Dairy products with reduced saturated fatty acids

Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets but are also crucial sources of key nutrients, and have other functions

UNIVERSITY OF HELSINKI
Education

Product Concepts For Less Refined Ingredients (aka “Less is More”)

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

UNIVERSITY OF HELSINKI
Innovation

Fermented seaweed based novel feed additives - SEAFEED

The aim of the project is to develop microbes and anaerobic microbial processes applying marine microalgae feedstock for production of health promoting bioactive ingredients in feed

UNIVERSITY OF HELSINKI
Public Engagement

Games of Food

Escape games provide an opportunity to share educational messages in an enjoyable way

UNIVERSITY OF HELSINKI
Public Engagement

The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020

The EIT Food School Network is a collaboration working towards improving dietary choices and reducing food wastage in preschool, primary school and secondary school pupils by bringing together industry, academia and key stakeholders in school food

UNIVERSITY OF HELSINKI
Innovation

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food

Protein is perhaps the most challenging macronutrient when it comes to sustainable production

UNIVERSITY OF HELSINKI
Public Engagement

Towards a smarter shopping list

The platform will also give users the ability to interact with the online-content, receive expert-based recommendations and access educational resources about food and nutrition in order it enhance their food literacy

UNIVERSITY OF HELSINKI
Innovation

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

Iodised salt and milk are the main sources of I in human diets

UNIVERSITY OF HELSINKI
Innovation

ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods

In this project, we focus on the upscaled isolation of ISP from plant materials and their application in ice cream and bakery products

UNIVERSITY OF HELSINKI
Education

EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically

The solutions include Reducing the amount of plastic bags used by consumers in supermarkets to pack on-the-go items (e

UNIVERSITY OF HELSINKI
Public Engagement

‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets 2020

Children’s food preferences depend on food familiarity and liking, and research shows that visually familiarizing children with foods before they taste them (e

UNIVERSITY OF HELSINKI
Education

MICROBIOME-PUSH: Into the Microbiome Exploitation in Food Systems

Students recruited at the four universities within the consortium will be exposed to unique opportunities to interact with academics, entrepreneurs and researchers, experts in different segments of the food chain

UNIVERSITY OF HELSINKI
Education

FOODMIO

FOODMIO will serve as a catalyst for the creation of sustainable and tangible solutions to real-life product development challenges by eclectic and creative food professionals

UNIVERSITY OF HELSINKI
Innovation

Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform

We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained also from side-stream materials to develop a range of consumer valued tasty, healthier and sustainably processed alternatives to the currently popular starch based, energy dense products

UNIVERSITY OF HELSINKI
Public Engagement

WeValueFood 2020

UNIVERSITY OF HELSINKI
Public Engagement

Increasing consumer trust and support for the food supply chain and for food companies

This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media) across 6 countries in Europe and Israel to co-create and implement selected measures undertaken by food companies, food industry and others to engender both greater consumer trust in food and greater support for food companies and other food chain actors

UNIVERSITY OF HELSINKI
Entrepreneurship

EIT Food Accelerator Network FAN 2020

The number of startups accelerated will be increased from 50 to 60 in 2020