Food as health promoter of people and planet
Ultimately, food is just a source of energy without which we cannot live. In practice the relationship between food and humans has evolved into something far more complex over time. In addition to providing energy, food provides us components that can either promote or hinder our health, often significantly influencing the quality and duration of our lives. And even more: the pleasure our food brings to our everyday life is probably it’s most prominent aspect for layman. Therefore, when we eat, we often choose our food based on taste – or so we think!
In reality, our dietary choices are made within a sociocultural framework where traditions, food production regime, values, and attitudes shape our behavior more than we may realize. Beyond its significance to humans, food is also crucial for the environment. Food production is one of the primary drivers of climate change and the leading cause of biodiversity loss. If the environmental impacts of the food chain are not radically reduced by 2040, the stability of ecosystem services necessary for food supply are endangered, threatening the whole of humanity with increased inequality, starvation and poor health.
We investigate the significance of food in the holistic context of the individual, society, and nature. We explore the impact of taste on food choices, the physicochemical factors influencing the taste, and develop measurement methods for the food experience. Through understanding the systemic effects of the food system, we seek ways to make the Finnish food chain more sustainable, both through consumer choices and systemic changes in the food production system.
Research and Societal Impact Projects
The scientific and societal goal of the BIODIFUL consortium is to support and enable a shift towards leadership that respects biodiversity at individual, organizational, and societal levels. The project specifically focuses on the food system and the recreational use of nature.
In the Hiililounas (Carbon lunch) project, carbon footprint information is calculated for domestic plant-based proteins, and nutritionally balanced lunch dishes with a smaller carbon footprint are developed for mass catering.
Developing the use of underutilized fish species and creating more sustainable, versatile, and extensive product lines using domestic fish for food products, as well as creating value chains for producing high-value products from domestic fish raw materials.
In the Dining Flow project, the aim is to enhance the experiences of diners and service providers, and increase sustainability in Self-Service Restaurants (SSRs). Concrete data-driven decision support tools and solutions are provided to service providers, combining research on the activities and experiences of diners with data from stakeholders, hardware, and the environment (i.e., buildings and their users).
Me, My Health & My Food investigates and develops individualized nutrition advice and solutions to promote healthy eating habits. By studying and analyzing personalized factors and data related to consumers, the goal is to support consumers in choosing products and services tailored to their well-being.
The "Food Capital" theme is part of Seinäjoki's urban strategy. The project aims to develop local food culture and culinary tourism, constructing a city food strategy for Seinäjoki. Within the food sector, opportunities for growth are explored, focusing on food exports, sustainable food solutions, and fostering collaboration between large and small food companies.
The project aims to enhance the capability of stakeholders in the South Ostrobothnia food chain to address the challenges of the food transition, with a particular focus on the role and opportunities of the food chain in preventing biodiversity loss.
A community engagement project for food and sensory research. A collaborative, open event by the University of Turku, the Hotel and Restaurant Museum, and the South Ostrobothnia Summer University, meeting eight times a year. The group examines food, cooking, and the enjoyment of food from scientific, cultural-historical, and gastronomic perspectives. The evenings are free and open to all interested parties.
The project raises awareness of local food entrepreneurs and preserves traditional foods among citizens. The University of Turku collects and archives food traditions and the region's culinary culture.
An international food innovation, education, and cultural project drawing from local food traditions. The project focuses on developing foods for societal and nutritional needs based on the best culinary and traditional practices, ingredients, and dishes.
The project explores the possibilities of virtual reality (VR) and augmented reality (AR) as part of the food experience. The project is carried out in collaboration with the University of Copenhagen.
The project investigates how olfactory phenomena impact people's daily lives and manifest in various physical environments and media. Special attention is given to the role of smells in constructing cultural identities. Methodologically, the project complements cultural studies that combine various senses, focusing specifically on olfactory communication and meaningfulness.
Read more on project's website
The project calculates biodiversity footprints for key domestic food ingredients. Additionally, guidance tools for food industry professionals are developed for planning biodiversity-friendly meals, along with ready-made model meal recipes for food services.
A training program focused on sustainable food systems for secondary education institutions. The project aims to enhance vocational education teachers' capabilities to teach about food from the perspective of green values and sustainable development, covering lifestyle changes, consumption, and production. The project tests and creates training modules and materials openly available for vocational education, aiming to increase awareness, for example, about food waste among the general public.
Our Research Group
Anu Hopia, Research Director | anuhop@utu.fi
Saska Tuomasjukka, Senior Researcher | sastuoma@utu.fi
Kati Mokkala, Senior Researcher | kamamo@utu.fi
Ella Koivuniemi, Senior Researcher | elmkoi@utu.fi
Saila Mattila, Senior Laboratory Technician | saimat@utu.fi
Minna Rotola-Pukkila, Doctoral Researcher | minna.rotola-pukkila@utu.fi
Esa-Pekka Nykänen, Doctoral Researcher | esa-pekka.nykanen@utu.fi
Leo Lepistö, Doctoral Researcher | leo.lepisto@utu.fi
Aino Tarkkio, Doctoral Researcher | aaktar@utu.fi
Nora Logrén, Doctoral Researcher | nodalo@utu.fi
Anne Rintamäki, Project Researcher | anne.rintamaki@utu.fi
Emma Sivula, Project Coordinator | emma.sivula@utu.fi
Nanna Rintala, Project Specialist | nanna.rintala@utu.fi
Otto Selenius, Project Specialist | ovosel@utu.fi
Jaakko Räkköläinen, Research Assistant | jaakko.j.rakkolainen@utu.fi
