22.9.2026

UTU Food Hub Seminar on October 9, 2026

Welcome to the UTU Food Hub Seminar dedicated to the wonderful food-related research that we do at the University of Turku!

Welcome to the UTU Food Hub Seminar dedicated to the wonderful food-related research that we do at the University of Turku! In addition to learning more about the Food Hub, you will hear interesting research presentations on various food-related topics and gain perspectives from the business collaboration side.

The seminar is targeted at researchers working at UTU, but we also welcome other participants interested in the topic.

Time: October 9, 2026 at 8:45-10:15 AM
Place: Osmo Järvi Hall, Medisiina C, Kiinamyllynkatu 10, Turku

Coffee and tea served before the seminar.

Preliminary Program

Opening the event and introducing the UTU Food Hub – Professor Kirsi Laitinen and Research Coordinator Anni Kerttula, Nutrition and Food Research Center
Opening speech – Vice Rector Maija S. Peltola, University of Turku
Research presentations from different faculties and fields of study
- From Plate to Well-Being: The Science Connecting Food and Health, Veera Houttu, Senior Researcher, Nutrition and Food Research Center
- Education and Research in Food Science & Technology, Baoru Yang, Professor, Faculty of Technology
- Dining Flow: Digesting What We Learned, Ecem Akar Ertem, PhD Researcher, Faculty of Technology
- Research Insights to Food Futures, Riikka Saarimaa, Research Coordinator, Turku School of Economics
- Social and Cultural Perspectives on Food, Mary Song, PhD Researcher, Faculty of Social Sciences
- Food and Lexicology: Italian Loanwords in Finnish Language, Outi Pinomaa, PhD Researcher, Faculty of Humanities
Joint speech from the UTU Innovation Services and Business Turku
What’s next for the Food Hub and closing the event

Registration

Please register by October 4. If you cannot attend onsite, the seminar can be followed online.

About the UTU Food Hub

At the University of Turku, food-related research is conducted across several faculties. UTU Food Hub is a developing and growing network that brings together researchers interested in food-related topics & aims to strengthen the University of Turku’s profile as a multidisciplinary actor in food research. The Food Hub welcomes new members from different fields of research within the University of Turku. Join the seminar to learn more!

24.10.2025

Study on Food Choices in Flavoria on 27–31 Oct 2025

University of Turku conducts a study related to meal choices in Flavoria on 27–31 Oct, 2025. The study is part of the Responsible Food on Campus Week.

During the study period, you will notice communications related to biodiversity. You can dine at Flavoria as usual. No personal data will be collected.

Further information:
Project Researcher Aino Tarkkio
Nutrition and Food Research Center
aaktar@utu.fi

What is Responsible Food on Campus Week?

The campaign is part of the broader sustainability and responsibility collaboration between Turku’s higher education institutions, aiming to make responsible practices a part of everyday life for both employees and students.

The theme week is organized by researchers from the Nutrition and Food Research Center at the University of Turku in collaboration with the University’s Sustainable Campus Life Working Group and with the Turku universities joint cooperation group for sustainable development. The University of Turku Fair-Trade University Support Group and the Student Union of the University of Turku (TYY) are also supporting the campaign.

Call for Consumers – Help us Create a New Blueberry-Based Product

The University of Turku/Nutrition and Food Research Center and Lepomäen Tila invite you to participate in a EIT Food BLUE -consumer lab to co-develop new blueberry-based food products.

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

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

25.8.2025

Study on dining experience in Flavoria on Aug 25 – Sep 26, 2025

University of Turku and University of Queensland collaborate on a research project to explore ways of enhancing dining experience. The study takes place in Flavoria in August–September.

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

28.3.2025

Lunch Line Experience Study Feb-Apr 2025

Share Your Thoughts to Improve Your Lunch Line Experience!

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!

3.12.2024

Join Our Survey: Exploring the Need for Plant-Based Eggs in Europe!

We’re inviting you to participate in a survey to help us explore “Are plant-based eggs really the need of the European Market?” This study is open to everyone living in Europe, regardless of your dietary preferences. Answering takes 5-10 minutes of your time.

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