How to respond to growing consumer expectations for ecological, plant-based or healthy food? How can societies ensure sustainable food production? Researchers are looking for solutions to questions that are rapidly transforming the entire food industry. The University of Turku launches a new degree programme in food technology in the autumn to meet the growing demand for experts in the industry.
We are looking for healthy adults to participate in an intervention investigating the impact of vegetarian protein-rich food products on the gut microbiome and human metabolism.
Anthocyanins in plants have properties that reduce the risk of type 2 diabetes, shows a new review article from the Food Sciences unit of the University of Turku, Finland. Anthocyanins are red, purple and blue pigments found in fruits, vegetables, and tubers.
The time is now ripe for changes in the Finnish food system. VTT Technical Research Centre of Finland, the universities of Helsinki, Turku and Eastern Finland, the Natural Resources Institute Finland, the Finnish Institute for Health and Welfare, and the Finnish Food Safety Authority set the direction for food research, which aims is to make Finland a key player in the transition to a healthy and sustainable global food system. At the same time, new opportunities for economic growth are being created in Finland.
The University of Turku participated in the Climate Leadership Coalition’s (CLC) Zero Emissions Day campaign by emphasising the significance of food choices and food waste. The climate positive culture is visible on campus, for example, as high quality food research that offers support and new possibilities for making climate-friendly food choices. These themes were featured during the week of the Zero Emissions Day on 21–25 September as the University’s researchers set out on Twitter to discuss intriguing perspectives related to food.