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.

During the session, you’ll have the opportunity to examine some samples of cured meat and vegetarian products while your eye movements are tracked using a standard commercial tracking system attached to a pair of glasses. Following this, you’ll be asked to complete a brief questionnaire. Please note that this study solely involves visual inspection of the products; there’s no tasting involved.

Time: May 13th to 24th, various time slots to choose from – please note that you need to come twice
Place: Aistikattila, Medisiina D, Kiinamyllynkatu 10

Who can participate?

The only requirement for participation is that:

• you do not wear glasses (contact lenses are acceptable)
• you generally consume meat.

If you’re interested in taking part, kindly share your email with us, and we’ll send you a link with various time slots for you to choose from. Please note that you will need to come twice: once in each of the following weeks for less than 10 minutes each time.

Sign up for the study

For more information, please contact Stergios Melios: stergios.melios@ucdconnect.ie

This study is being conducted in collaboration with the University of Turku, Teagasc (Agriculture and Food Development Authority, Ireland), and University College Dublin.

The yogurts evaluated during the study can contain milk. Also, moving image is projected on a large wall and it may irritate people prone to migraine. It is OK to leave the room in the middle of the study.

Place: Aistikattila, Medisiina D Building, Kiinamyllynkatu 10
Evaluation times: March 12–14, from 9:00 AM to 2:30 PM

There are several evaluation days and times to choose from, and the evaluation takes about 40 minutes. In return for your participation, you will receive a small treat.

Signing Up

Sign up for the study and choose the most suitable evaluation time for you by clicking the button below.

This study series is organized in collaboration with the Department of Architecture and Industrial Design, University of Campania Luigi Vanvitelli, Italy. If you have any questions, you can reach the research team on nufo-aisti@utu.fi.