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Mika Vaihekoski's paper published in the Global Finance Journal

20.08.2014

Paper “Dividend policy in Nordic listed firms” by Tor Brunzell (Stockholm University), Eva Liljeblom (Hanken School of Economics), Anders Löflund (Hanken School of Economics) and Mika Vaihekoski has been published in the Global Finance Journal (2014).

Accounting and Finance Research Seminar 21.8.

20.08.2014

The next Accounting and Finance Research Seminar is held on Thursday 21 August 2014, at 10:15 am in room KH2-Säätiö. Joonas Hämäläinen (Turku School of Economics) will present his paper: Predictable Returns and Portfolio Optimization: Less Information Can Be Better. Welcome to the Seminar! Jan Pfister

KASVA Newsletter 2014-8

15.08.2014

This is a KASVA Newsletter. Monthly newsletters are sent to all subscribers of the KASVA mailing list and published on the KASVA website.

Call for applications for a doctoral candidate positions

15.08.2014

The Doctoral Programme in Law invites applications for two University of Turku Graduate School (UTUGS)-funded and two Facultu of Law –funded doctoral candidate positions. Position may begin on 1 January 2015 at the earliest, and the positions are fulfilled for a maximum of four years

Director Peter Greenaway: the Dead Cinema Can Be Resurrected with New Technology

15.08.2014

On his lecture at the Aboagora symposium in Turku, Greenaway declared that cinema is dead, as films concentrate more on the text than the image. To revive the art form, he demanded that cinema has to give up excessive textuality as well as the conventional screen and embrace new technology.

​Director Peter Greenaway gave a lecture on the death of cinema on Thursday at the Sibelius Museum.

5D Cookbook Offers a Taste to All the Senses

14.08.2014

What we call as the taste of the food is a combined interaction of multiple senses in our brain. The Functional Foods Forum (FFF) at the University of Turku has published the online, digital 5D Cookbook which is available to everyone. With the cookbook, people can experience how the different senses affect our food experience.