Welcome to the Nordic Food for Sustainability and Well-Being webinar on November 5th, 2020 in Zoom. The webinar is hosted by the Raisio Plc’s Research Foundation and the Food Chemistry and Food Development Unit, University of Turku.

The full-day webinar will begin at 9:00 and end at 15:15. Speakers include Research Professor Erkki Vartiainen (Finnish Institute for Health and Welfare – THL), Research Professor Kaisa Poutanen (VTT Technical Research Centre of Finland), Professor Kati Hanhineva (University of Turku), and Director Merja Veteläinen (Boreal Plant Breeding).

Registration required. You can register via Konsta until November 3rd, 2020: https://konsta.utu.fi/Default.aspx?tabid=88&tap=9915
Zoom link is provided to registered participants on 4th of November.


09.00 Opening Words
Rector Jukka Kola (University of Turku)
Manager Ingmar Wester (Raisio plc Research Foundation)

09.15 The Role of Research in Food System Transformation
Research Professor Emerita Kaisa Poutanen (VTT)

09.45 Diet & Health – the Finnish perspective. The North-Karelia Project -– are the findings still valid? Research Professor Erkki Vartiainen (Finnish Institute of Health and Welfare, THL)

10.15 Novel Directions in Nordic Food Research
Professor Kati Hanhineva (University of Turku)

10.45 Multisensory Research for Sustainable Food Consumption
Professor Mari Sandell (University of Helsinki)

11:05 Innovation Case Benecol
Professor Helena Gylling (University of Helsinki)

12.30 Nordic Berries and Crops as Unique Health-Promoting Foods
Professor Baoru Yang (University of Turku)

12.50 Oat Your Gut and Well-being
Associate Professor Kaisa Linderborg (University of Turku)

13.10 NMR Metabolomics in Nordic Food Research
Assistant Professor Maaria Kortesniemi (University of Turku)

13.30 Future Challenges and Opportunities in Plant Breeding
Director Merja Veteläinen (Boreal Plant Breeding Ltd.)

14.00 Sustainable Development in Food Industry
Docent Mika Tuomola (Honkajoki Oy)

14.20 Saving the Planet Earth – Small Steps in the Right Direction in Food Sciences
Professor Emeritus Heikki Kallio (University of Turku)

14.40 Discussion

15:05 Closing Remarks
Professor Baoru Yang (University of Turku)