Research

Food research at the University of Helsinki has been at the very top of its field according to Science Watch Magazine which monitors research, trends and indicators. Two focus areas of research are food production chains, and food quality and healthy nutrition. Our research-based education provides an excellent basis for a career in the food industry and trade, food safety authorities or research.
Research-based education

Teaching at the University of Helsinki is based on research and provided by researchers well-versed in their discipline, teaching the topics of their research.

In addition to relevant research-based knowledge, university education utilises diverse teaching and assessment methods promoting students’ learning, the development of scholarly thinking and the establishment of expertise.

From the beginning of their studies, students are part of the academic community. They get to familiarise themselves with the latest research. In many fields, students have the opportunity to complete their thesis in collaboration with research groups.
Food pro­duc­tion chains

One focus area of research is food production chains.

  • Food processing, especially management of the processing chain of domestic food raw materials.
  • Use of bioprocessing in optimising the content and nature of health-beneficial food constituents.
  • Maintaining chemical, microbiological, nutritional and sensory quality.
  • Properties of food constituents, their reactions and interactions in food matrices
  • Health beneficial food constituents: identification, production and optimising with use of bioprocessing
  • Sustainable production of raw materials such as protein sources
  • Food production chains of domestic raw materials 
  • Nature-friendly packaging  
  • Processing laboratories and pilot plant facilities
Food qual­ity and healthy nu­tri­tion

Another focus area of research is food quality and healthy nutrition. 

  • The impact of food constituents and their reactions on healthiness and taste of food.
  • The chemical and microbial safety of food including risk assessment and management.
  • Factors associated with the choice of food and the impact of diet in sustaining health.
  • Bioactive compounds and dietary fibre and their reactions
  • Chemical food safety
  • Microbial quality of food
  • Heritability and changes of food preferences in different consumer segments
  • Nutrition and health from both epidemiological and experimental points of view
  • Societal food behaviour and nutrition
  • Special focus areas regarding global nutrition
More about the programme