The Department of Food and Nutrition carries out research that is of high quality and internationally acknowledged within its field. The department provides research based education at higher level in Finland and is responsible for BSc and MSc Programmes in Food Sciences and MSc Programme in Human Nutrition and Food-Related Behaviour. External funding for research amounts to 40 % of the total budget and the number of PhD students is ca. 30. Up-to-date laboratory equipment and facilities including processing plants are available for research. The department values its good connections to food industry.
One of the key area in research is food production chains, where the focus is in food processing, especially in the management of the processing chain of domestic food raw materials including packaging technology. By-products (circular economy) and microbial resources are widely utilized in the research. Another key area is food quality and healthy nutrition focusing on the impact of food constituents and their properties on healthiness and sensory quality of food. The aim is to enhance chemical and microbial safety of food and to take part in risk assessment and management. Also factors associated with the choice of food and the impact of diet in sustaining health are important.
Key research fields: