Research projects 3
FinCEAL Plus started in January 2015 as an expansion and continuation of the FinCEAL Project (2012-2014), both funded by the Ministry of Education and Culture. The aims of the FinCEAL Plus project were to: 1. Increase and consolidate the Finnish bi-regional cooperation towards Africa, Asia, and the LAC region, with special emphasis on supporting Finnish researchers’ involvement in European bi-regional networks; 2. Support and consolidate the participation of Finnish experts in EU-Africa, EU-CELAC and EU- Asia bi-regional research and science policy dialogues; 3. Increase the knowledge about and visibility of Finnish cooperation towards the target regions within Finland; 4. Expand the awareness of Finnish expertise in the regions; and 5. Expand and consolidate the Finnish research communities’ awareness of cooperation possibilities with the EU, Africa, Asia and LAC region. 6. Throughout all the project activities, strengthening the Finnish universities’ global responsibility and making it more systematic and measurable.
Edible insects as food for humans is fast gaining global recognition as a key driver to underpin developmental efforts for addressing the interrelated challenges of food security, poverty, nutrition and climate change. However, technologies to ensure sustainable supply of edible insects to meet the increasing demand are not available. This project is aimed to develop a sustainable technology for mass rearing a highly popular and valuable grasshopper (Ruspolia differens) in eastern Africa based on ecological and biological knowhow, and to roll out the knowledge and skills to local communities.
Heikki Roininen, Anu Valtonen, Geoffrey Malinga, Philip Nyeko, Vilma Lehtovaara, Robert Opoke, Karlmax Rutaro, Riitta Julkunen-Tiitto, Tommi Nyman, Okia A. Clement, Francis Omujal, Stefan T. Jaronski, Paul Vantomme
Indigenous people who are historical creators of knowledge about food, are among the most impoverished, food insecure people of the contemporary world. This is often due to regulations over the usage of natural resources and very rapid changes in social settings, climatic patterns and cultural practices. This has significantly transformed the diets of indigenous people’s worldwide, non-exemption of the Khwe San indigenous people of Namibia. Today, not only are less food available to the Khwe, but also in reduced nutritional quality. The widely available processed foods and Food Aid deliveries have created dependencies and undermined traditional food systems and health.
Prof. Juha Helenius, Dr. Aili Pyhälä