A recent Finnish study investigated the effects of A2 milk, marketed as a gut-friendly alternative, and protein-hydrolysed lactose-free milk on gastrointestinal symptoms and inflammation levels. The study found that protein-hydrolysed lactose-free milk was as tolerated as A2 milk by lactose-tolerant individuals and better tolerated by lactose-intolerant individuals.
Earlier this autumn, the University of Turku organised a Responsible Food on Campus week to raise awareness of responsible and sustainable food options. The week was organised in collaboration with the University’s Sustainable Campus Life Working Group, the University's nutrition and food researchers, the Student Union of the University of Turku, and campus restaurant operators.
Senior Researcher Saska Tuomasjukka never consciously created a career path but did what felt good and right. In retrospect, it was his values that were behind it all: sustainable development and love for nature. This led him to an inspiring job at the Nutrition and Food Research Centre of the University of Turku.
The University of Turku was proud to host the Euro-Sino Symposium on Food, Health, and Sustainability, held from 3 to 4 October 2024 in Turku. The concluding event of the global pilot of Finland-China Food and Health Network (FCFH) gathered nearly 60 experts from leading European and Chinese universities and research institutions to discuss solutions to critical global challenges in food security, sustainable food systems, and public health.
The Sustainable Campus Life Working Group of the University of Turku, together with the University's nutrition and food researchers, the Student Union, and campus restaurant operators, are organising Responsible Food on Campus week to raise awareness of responsible and sustainable food options.
The Finland-China Food and Health network, which promotes cooperation between Finland and China in food science and technology, organised the Forest Food in China and Finland symposium in Hangzhou, China, on 19–21 May 2024.
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.
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.