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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, greenhouses, process laboratories
University of Helsinki

Yliopistonkatu 3, 00014 Helsinki, Finland

https://www.helsinki.fi

Contact

Marie-Lou Manca marie-lou.manca@helsinki.fi

Partner in the following EIT Food projects

University of Helsinki
Innovation

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
COVID-19

COVID19 BEAMitup

This project will build a diagnostic platform that: Meets specific requirements of the food industry (low cost and low limit of detection); Is not subject to shortages due to clinical testing demand; Can improve the on-site testing capacity of food industries; Provides resilience to new pandemics and increase microbial contamination monitoring

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
Education

Circular Business Models for Sustainable Urban Food Systems

Discover how circular business models transform urban food systems to tackle grand challenges through innovative solutions

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
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

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
Public Engagement

How the corona crisis affects consumer behaviour and consumer demand for food products and services

The project will provide information on how the corona crisis will lead to changes in consumer behaviour, on the extent to which these changes are expected to be enduring beyond the corona crisis, and how the implications this has for the food industry and for public authorities

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
Education

Foodio - Food Solutions Master Class

Programme description FOODIO, Food Solutions Master Class, was a multidisciplinary, challenge-based learning programme for bachelor, master and doctoral students, working together with professors, researchers and professionals

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
Innovation

PROVE - Functionalisation and valorisation of PROteins of VEgetable sources

In 2012, FAO estimated that food production needs to increase with 60-70% to feed ±9

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

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