POSTPONED Nordic Food for Sustainability and Well-Being seminar & Food Chemistry and Food Development 50 years

THE EVENT HAS BEEN POSTPONED TO AUTUMN 2020! TILAISUUS ON PÄÄTETTY SIIRTÄÄ SYKSYYN 2020.

As a precaution for the on-going corona virus situation, the organizers have decided to postpone the seminar and the evening party to autumn. The registration is closed until further notice. More information: mkkort@utu.fi

Nordic Food for Sustainability and Well-Being seminar on March 26, 2020 in the Presidentti auditorium at the Mauno Koivisto centre, BioCity (Tykistökatu 6A, Turku).

The seminar is hosted by the Raisio plc Research Foundation and the Food Chemistry and Food Development Unit, University of Turku.

The seminar is followed by an evening party (at cost) to celebrate the Food Chemistry and Food Development Unit's 50th anniversary.

Registration required (Registration is closed until further notice)

SEMINAR PROGRAMME

10.00 Opening Words
Research Director Ingmar Wester (Raisio plc Research Foundation)

10.15 The Role of Research in Food System Transformation
Research Professor Emerita Kaisa Poutanen (VTT)

10.45 Diet & Health – the Finnish perspective. The North-Karelia Project -– are the findings still valid?
Research Professor E. Vartiainen (Finnish Institute of Health and Welfare, THL)

11.15 Novel Directions in Nordic Food Research
Professor Kati Hanhineva (UTU)

LUNCH

13.00 Nordic Berries and Crops as Unique Health-Promoting Foods
Professor Baoru Yang (UTU)

13.20 Oat Your Gut and Well-being
Associate Professor Kaisa Linderborg (UTU)

13.40 Multisensory Research for Sustainable Food Consumption
Professor Mari Sandell (University of Helsinki)

14.00 NMR Metabolomics in Nordic Food Research
Assistant Professor Maaria Kortesniemi (UTU)

14.20 Future Challenges and Opportunities in Plant Breeding
Director Merja Veteläinen (Boreal Plant Breeding Ltd.)

COFFEE BREAK

15.20 Sustainable Development in Food Industry
Docent Mika Tuomola (Honkajoki Oy)

15.40 Saving the Planet Earth – Small Steps in the Right Direction in Food Sciences
Professor Emeritus Heikki Kallio (UTU)

16.00 End of programme