Food safety

Chemicals and microbes may endanger food safety and/or quality, cause foodborne diseases or compromise the nutritional quality of the diet. Service focus is on securing safety of both new technological innovations in food processing and storage and new plant-based raw materials. Biological and chemical data, condition surveys, process simulations, and other studies are used in risk assessment.
Services

Services are available by FOODNUTRI partners at different locations by University of Helsinki (UH), Finnish Food Authority (FFA), University of Turku (UTU), University of Eastern-Finland (UEF), VTT, and Natural Resources Institute Finland (Luke). Contract work by service only.

  • Risk assessment: advanced modelling programs
  • Microbial safety and quality: RI for food pathogen, food spoilage,  and antimicrobial resistance (AMR) research
  • Chemical safety: services related to risk assessment of food 

Service provider

Location

More information

UH, Dept of Food hygiene and environmental health

Agnes Sjöberginkatu 2, Helsinki (Viikki)

UH, Dept of Food and Nutrition

Agnes Sjöberginkatu 2, Helsinki (Viikki)

FFA

Mustialankatu, Helsinki (Viikki)

UTU, Functional Foods Forum

Itäinen pitkäkatu, Turku

UEF

Kuopio

VTT

Tekniikantie 21, Espoo

Luke

Jokioinen