As a participant, you will join a creative process where new product ideas are developed. The most promising concept will be further developed and launched in collaboration with the company in 2026. Participants who take part in all sessions and activities will receive a small food gift card and sample products from Lepomäen Tila as a token of appreciation.

What to expect:

• Influence the development of a new food product
• Learn how food innovations move from idea to store shelf
• Participate in 3 guided online workshops and 1 face-to-face workshop (Aistikattila, Medisiina D, Kupittaa, Turku) in October-November 2025 (approx. 10 hours total)
• You can take part in the workshop activities in English

Who can join:

• You are between 18 and 65 years old
• You are interested in healthy food and blueberry-based products
• You are not professionally involved in food, design, marketing, or healthcare
• You have a reliable internet connection and a computer with a webcam
• You are willing to participate in all sessions – see the session schedules here

Application deadline: 3 October 2025

Register here

Limited spots available. We welcome you to join and help create the next blueberry-based food innovation.

The workshops are carried out as part of the BLUE project, funded by EIT Food.

For more information, please contact:

Ella Koivuniemi
Senior Researcher
Nutrition and Food Research Center
ella.koivuniemi@utu.fi

University of Turku is partnering with the University of Queensland (UQ) on a research project to explore ways of enhancing the dining experience, under the Dining Flow project.  As part of the study, you may notice minor variations in the restaurant setting during your visit. Your participation is voluntary, and your meal will proceed as usual. No personal information is collected, and your visit will not be disrupted in any way.

Thank you for supporting research in collaboration with UQ!

For more information about the study, please contact:
Carolina Islas Sedano, caisse@utu.fi

Would you like to enhance your dining experience in self-service restaurants? At Flavoria, we are conducting a study to improve communication with diners and optimize customer experiences in lunch lines – and we need your input!

📅 Study Duration: February–April 2025
🔄 New aspects to guide the dining is introduced every two weeks
📍 Location: Sodexo Flavoria, Medisiina D, Kiinamyllynkatu 10 D, Turku

By sharing your insights, you’ll help us streamline efficiency, reduce wait times, and identify better ways to engage with diners to enhance their dining experience.

How to Participate?

• After your lunch at Flavoria, take a quick 1-minute survey to share your experience.
• You can answer survey everyday!
• Your feedback will directly contribute to better dining solutions!

Join us in shaping the future of self-service dining!

If you’re interested, please contact dftutkimus@utu.fi.

Thank you for your time and valuable input!

Why This Matters?

Eggs are consumed widely in a wide range of dishes. They are a protein powerhouse and used to prepare many delicacies. Traditional egg production has a significant environmental footprint, requiring substantial land, water, and energy while contributing to greenhouse gas emissions. At the same time, plant-based eggs offer potential benefits for consumers seeking low-cholesterol or allergen-free options.

However, are these alternatives truly needed in Europe, and can they be embraced culturally, especially in a region where eggs are deeply ingrained in traditional cuisines?

How to Participate

Simply click on the link below to take the survey. By sharing your thoughts, you’ll be contributing to research that could shape the future of sustainable food in Europe.

TAKE THE SURVEY

Together, we can uncover whether plant-based eggs are the next big step toward a more sustainable food system in Europe.

This survey is conducted as part of the COMFOCUS – Community on Food Consumer Science and in collaboration with the University of Turku.

For more information, please contact:
Angeera Bhattacharyya, an7213bh-s@student.lu.se

Time: December 3–5, 2024 / several time slots to choose from
Place: Aistikattila, Medisiina D, Kiinamyllynkatu 10

Who can participate?

Allergens and compounds that can cause hypersensitivity: date pits, nuts, almonds, sesame seeds, cereals containing gluten, sulphites as additives, possible traces of milk protein. If you are not allergic to the above-mentioned ingredients and you generally consume or would like to try vegan products, we would be happy to have as a participant.

Signing up

Please sign up for the study in Konsta system and choose a suitable time slot for you.

SIGN UP HERE

For more information about the study, please contact (in English) Anna Kot, anna_kot1@sggw.edu.pl.

This study is conducted in collaboration with the University of Turku and Warsaw University of Life Sciences based on the Comfocus Project Open Call 2.