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.
The Finland-China Food and Health Network (FCFH), a global pilot by major universities and universities of applied sciences in Finland and in China will hold its concluding event at the Mauno Koivisto Centre in Turku on 3–4 October 2024 gathering top researchers from Europe and China to discuss the future of collaboration in food, health, and sustainability, bringing together top researchers from Europe and China to discuss the future of collaboration in food, health and sustainability.
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.
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.
A healthy, comprehensive diet that lowers the body’s inflammation reduces the risk of gestational diabetes mellitus, reveals a new study from the University of Turku in Finland.
Obesity risk factors of family background are associated with changes in the brain function, finds a study conducted at the Finnish Turku PET Centre. The results show that the function of neural networks regulating satiety and appetite is altered already before a person develops obesity.
Brain regulation of feeding behaviour traits has remained incompletely understood. In their latest study, researchers at the Turku PET Centre, Finland, discovered a connection between the function of the opioid system and food craving triggered by appetitive external stimuli.
According to consumer evaluations, quinoa as well as Andean and narrow-leaved lupins are well suited for smoothies and snack products. Researchers studied how crops with promising qualities, namely quinoa and lupin, can be used in sustainable food production.
A new study shows that living or moving to a neighbourhood with a higher socioeconomic status is clearly associated with better adherence to dietary recommendations. Researchers studied the connection between neighbourhoods’ socioeconomic status and dietary choices from data covering over 16,000 Finnish adults.