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FCFH grant awardees from the University of Helsinki
Dr. Jian Lyu studies hybrid meat products, that contain both meat and plant-based proteins. The aim of the study by...
Photo Ville Mononen Pixabaystä
Green2Value project studies root vegetable side streams
Ying Zhou’s (Food Sciences Unit, Department of Life Technologies, University of Turku) project, Green processing of root vegetable side streams...
University of Turku led research project tackling sustainability of foods
The food industry produces substantial amounts of side streams rich in valuable components such as proteins and fibers. Currently, most...
Grains – an overlooked source of sustainable protein for health
Cereal foods already play a major role in the diet in most countries worldwide, as the main dietary source of...
Planetary health diet goes beyond Finnish nutrition recommendations
Researchers have designed a new diet that could safeguard the well-being of humans and our planet alike. In this diet,...
Food research strategy for Finland to promote health and sustainability
The time is now ripe for changes in the Finnish food system. VTT Technical Research Centre of Finland, the universities...
Finland–China Food and Health network deepens research cooperation with China
The Finland-China Network in Food and Health is a new multidisciplinary network which aims, on their part, to answer the...
Rethinking Global South Collaboration in Research, Innovation and Education
Addressing the global challenges, such as climate change, environmental degradation, sustainable food production, biodiversity loss and social inequality, requires global...