The aim of the webinar is to bring together Finnish and Chinese experts from academia, governmental organizations, and industry working on the promotion of primary production, processing, commercialization, and consumption of sustainable food.
The webinar provides an opportunity to discuss commonalities, diversities, and best practices in supporting the transition to sustainable food systems in Finland and China and will provide a platform for knowledge transfer between industry and academia.
Prof. Marina Heinonen, Head of Department, Department of Food and Nutrition, University
of Helsinki. Leader of the subgroup Food sustainability, safety, and quality of FCFH.
9:05 Why sustainable food systems matter
Dr. Silvia Gaiani, Senior Researcher, Ruralia Institute, University of Helsinki
9:15 Market opportunities of Finnish food in China
Esa Wrang, Head of Food Programme, Business Finland
9:35 FAO’s work on food system transitions and nutrition-sensitive value chains
Dr. Bin Liu, Nutrition and Food Systems Officer, FAO
9:55 The compost maturity improving and nutrient retention in food waste aerobic composting
Prof. Jing Yuan, College of Resources and Environmental Sciences, China Agricultural University
10:25 Sustainable food production from lab to market: Case Business Finland EXPRO project
Prof. Nesli Sözer, VTT Technical Research Centre of Finland
10:45 Research and technology for sustainable food production: The Oats & Beans case
Zhongqing Jiang, R&D, New Business Innovations, Valio Ltd
11:05 Physicochemical and structural characteristics of hybrid burger of beef and pea proteins
Dr. Jian Lyu, Postdoctoral Researcher, Department of Food and Nutrition, University of Helsinki
11:25 Empowering consumer for making sustainable food choices
Dr. Saska Tuomasjukka, Senior Researcher, Functional Foods Forum, University of Turku
11:45 Q&A and discussion
11:55– Concluding remarks
>> Download the flyer of the event here: FCFH Sustainable Food Systems webinar 05062023