UNIVERSITY OF HELSINKI
UNIVERSITY OF HELSINKI

Profile

University of Helsinki (UH), established in 1640, is the largest institution of academic education in Finland, and an international scientific community of 40,000 students and researchers. UH operates in four campuses in Helsinki (City Centre, Kumpula, Meilahti and Viikki) and in nine other localities in Finland. UH has 11 faculties, several research-orientated institutes, multidisciplinary research networks and campus units, and units attending to the duties of a national authority. UH has an annual budget of 750 million euros. UH’s vision for 2025 is encapsulated in the slogan “Global impact in interaction”.

Competences & Capabilities

The University of Helsinki is among the top 1% of the world’s research universities, ranked 3rd among the Nordic countries. Scientific quality is manifested for instance by over 75 ERC grants, 50% of the Clarivate Highly Cited Researchers in Finland, and over 100 European projects running annually (2018). Scientific spearheads cover entire spectrum of disciplines. Within food research those include:

  • Food production and quality;
  • Food safety and veterinary medicine;
  • Packaging design and safety;
  • Healthy nutrition and consumer behavior;
  • Remote sensing, precision farming, big data;
  • Multidisciplinary research and education platforms;
  • Modern infrastructure including research farm, animal hospital, green houses, laboratories;
  • Nordic dimension and expertise;
  • Close collaboration with companies and other stakeholders.
UNIVERSITY OF HELSINKI

UNIVERSITY OF HELSINKI

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

http://www.helsinki.fi

Contact

Javier Arevalo javier.arevalo@helsinki.fi

Partner in the following EIT Food projects

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
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

The approaches being developed are different for each age-group, focusing on the interventions most appropriate and useful at each developmental stage

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
Innovation

Pollination deficit: Catalysing company action to ensure food and nutrition supply chain resilience by securing wild pollinators

Over three years this programme will enhance global food and nutrition security by catalysing industry action to safeguard pollinators critical to food supply chains

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
Education

IValueFood

Novel approaches will be used to engage with next generation audiences: students from primary school to university