Research projects 2

  • Head of research Hannu Korhonen, Martti Esala, Mila Sell
  • Language n/a

FoodAfrica is a research and development Programme enhancing food security in West and East Africa. The objective of the Programme is to provide new knowledge and tools for researchers, decision makers and local farmers to improve local food security. The FoodAfrica Programme is implemented in six countries: Benin, Ghana, Cameroon, Kenya, Senegal, and Uganda. The programme focuses on the following topics: Strengthening capacity for diagnosis and management of soil micronutrient deficiencies in Sub Saharan Africa for improved plant, animal and human nutrition (WP1, more than 20 African countries involved). Dairy cattle breeding in West Africa: identifying and promoting appropriate breeds and breed combinations or genotypes for smallholder farmers (WP2, Senegal). Economic analysis of technologies and targeted policies to reduce vulnerability and building resilience (WP3, Senegal). Enhancing food and nutrition security of vulnerable groups in communities through increased use of local agricultural biodiversity (WP4, Benin) Measuring and mitigating the risk of mycotoxins for poor milk and maize producers and consumers (WP5, Kenya). Improving market access and food security in Africa with information and communication technology (WP6, Ghana & Uganda) Innovative extension approaches for improving food security and livelihoods (WP7, Cameroon & Kenya).

Team

Hannu Korhonen, Martti Esala, Mila Sell, Jarkko Niemi, Susanna Rokka, Niina Pitkänen, Anna-Riitta Lund, Mikko Salmi, Keith Shepherd, Miika Tapio, Karen Marshall, Siwa Msangi, Marja Mutanen, Delia Grace, Erastus Kang´ethe, Nick Minot, Eija Laitinen, Steven Franzel, Celine Termote, Vivian Hoffmann, Johanna Lindahl, Vesa Joutsjoki

The aim of the project is to develop gluten-free extruded snacks by incorporating nutritious grains from Latin America and Finland. This is a comprehensive research project that focused on technological optimization, study of microstructures and nanostructures and their effects on the sensory characteristics of solid emulsions (extruded snacks). Amaranth (Amaranthus caudatus) quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are endemic to South America and are regarded by their resilience to harsh weather conditions and formidable nutritional properties (protein quality is comparable to casein). Besides, lupine (Lupinus angustifolius) is cultivated in Finland, mostly, for animal feed despite its nutritional potential for direct human consumption. Hence, technological understanding on the transformation of underutilized grains is critical to boost food diversity not only in Finland but worldwide.

Team

Dr Kirsi Jouppila (supervisor), Dr Seppo Tenitz (lecturer at UH) and Prof. Hely Tuorila (Professor of food sensory science), Prof. Ritva Serimaa (Professor of material science)