Keyword: food development

A study conducted at the Food Sciences unit of the University of Turku showed that different processing methods significantly affect the biochemical composition of plant-based foods. Current food classification systems do not sufficiently acknowledge the biochemical composition of the product.

In 2018, the University of Turku received a donation from the Raisio Research Foundation worth of €500,000 for funding the first five years of the professorship in Food Development with special focus on Nordic foods and their health effects. The new professorship focuses on the study of the plants cultivated in Finland, supports the export of Finnish foods that are based on sustainable development, and promotes well-being by advancing the development of healthy foods.