food
A scientist’s opinion : Interview with Vesa Ruuskanen about microbial protein
Interview with Vesa Ruuskanen, post-doctoral researcher at LUT REFLEX research platform. The idea of producing “food from air” was developed by NASA and the Soviets. What was exactly the discovery of Finnish scientists that made this Neo Carbon Food project possible? Vesa Ruuskanen: In our previous Neo Carbon Food energy project we studied how we ...
EU project : PROTEIN2FOOD
The growing world population demands more high-quality, protein-rich food sources. But we must also take into account health, the environment, ecology, agriculture, increased biodiversity...etc. This project addresses these challenges by developing high-quality dietary protein from versatile seed crops and grain legumes. This is possible thanks to optimized and sustainable production and processing methods. Coordination : ...
A scientist’s opinion : Interview with Jero Ahola about microbial protein
Interview with Jero Ahola, professor at the Department of Electrical Engineering at LUT. Is this project called Neo Carbon Food a huge step in the scientific research by Finnish scientists? Jero Ahola: Our project began in 2014 when we started thinking about electrifying the whole energy system. We’ve already known that we can produce hydrogen and ...
New technologies in medicine: time to prepare
The technological revolution involving artificial intelligence, big data, machine learning and robotics is posed to deeply change healthcare and biomedical research, and things are changing fast. In this rapidly evolving scenario, researchers and health professionals need to acquire new skills and knowledge.
EU Project : System thinking for food system sustainability
System thinking for food system sustainability is a 5-week course to improve your system thinking abilities while working on the real challenges of our food system. Application deadline : October 8, 2019 Coordination : ESSRG Funding scheme : EU Horizon2020 Web-link : https://www.essrg.hu/en/system-thinking-for-food-system-sustainability/
EU project : FIT4FOOD2030
FIT4FOOD2030 supports the urgently needed transformation of research and innovation (R&I) on Food and Nutrition Security (FNS) in Europe. This transformation is needed to future-proof the European food systems: to make them more sustainable and resilient, and to find solutions for the many food-related challenges Europe is facing, including hunger, malnutrition, obesity, climate change, scarce ...
Bean there, done that : why we should eat more beans and legumes in general
The world needs more protein, but animal-based protein intake is by no means sustainable. Legumes are a good alternative to meat and thanks to their biological nitrogen fixation capacities, they also benefit the environment.
EU project : TRUE
TRUE: The project "TRansition paths to sUstainable legume based systems in Europe" is a balanced practice-research partnership of 24 institutions, which aims to identify the best routes, or “transition paths” to increase sustainable legume cultivation and consumption across Europe. Sophisticated status quo analysis and advanced modelling approaches combined with data generated from 24 Case Studies ...
