Nutrition and Food Research Center is a unique combination of nutrition and food science expertise as part of medical sciences. Even internationally there are only few such units enabling close dialogue and collaboration between food, health and medical sciences. Our center possesses clinical research facilities, sensory laboratory and coordinates Flavoria® Research Platform enabling in depth studies on complex relationship of nutrition and healthy, sustainable food choices.
A consortium led by the University of Turku has received two million euros in funding from Business Finland for the Dining Flow project, aiming to enhance diners’ and service providers’ experiences and to increase sustainability in self-service restaurants by reducing waste. The project is a part of KONE’s The Flow of Urban Life program within the Veturi initiative.