Finland's Reearch Programme ELVIRA 2006

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1 Academy of Finland Reearch Programme ELVIRA Nutrition, Food and Health

2 Reearch Programme on Nutrition, Food and Health ELVIRA in brief The ELVIRA reearch programme create new knowledge aiming at ignificant ocietal and economical impact. The underlying theme i health: how good health and well-being can be created and maintained with good nutrition; how tateful food upporting health-promoting nutrition can be developed and made better available; how conumer can be guided to chooe wiely from a large food election; and how thi food election can meet all the afety requirement. A CHALLENGE OF HEALTHY NUTRITION Nutrition affect all phyiological procee important to maintaining human health. Therefore, nutrition i one of the key factor in the promotion of a healthy life and in the prevention of dieae. According to the National Nutrition Council of Finland, the mot alarming nutritional problem currently facing Finn i obeity, which i common in all age group. Obeity, in turn, i a trong rik factor for many dieae of major public health importance, including type 2 diabete, coronary heart dieae, hypertenion, ome form of cancer, and muculokeletal diorder. The prevention of health problem cot much le than the treatment of dieae. Therefore, reearch directed at undertanding the link between diet and health that help to develop effective intervention and to epecially find way to change people lifetyle will have an important impact on nutrition and ociety in Finland. The food indutry i the larget indutry ector in Europe and the fourth larget in Finland. A an employer the food indutry i the third larget of all Finnih indutry ector. Succe in global competition require enhanced productivity and focu on innovative, knowledge-baed and high-quality product. Healthy nutrition i a key competence factor for food indutry. The development of innovative food product i not poible without trong high-level baic and applied reearch and active cooperation between different actor. MULTIDISCIPLINARY COOPERATION The multidiciplinary reearch programme cover almot the whole food chain from natural or

3 OBJECTIVES OF THE PROGRAMME The main objective of the reearch programme are: to create new knowledge aiming at ignificant ocietal and economical impact, in addition to cientific impact to etablih new collaborative network acro diciplinary boundarie and within and among reearch intitution to reinforce cooperation and knowledge tranfer between the cientific community, large and mall enterprie and public authoritie to promote reearcher mobility to upport the balanced tructure of reearch team, and epecially increae the proportion of potdoctoral reearcher. Additional objective include: to maintain and develop the current trength of reearch and boot the area that need further development to promote efficient training of reearcher both in academia and indutry to further trengthen the international competitivene of Finnih reearch to develop an optimal environment for food, nutrition and health-related reearch to dieminate information on reearch reult and to meet the information need of ociety on a healthy, afe and balanced diet. Photo: futureimagebank.com Layout: Sole Lätti Yliopitopaino, Helinki 2007

4 agricultural product to proceing and product in the food indutry, and their afety and health impact, a well a variou iue related to conumer behaviour. ELVIRA include the following reearch theme: Conumer behaviour, lifepan and health Nutrition, genetic factor and metabolim Food, immunity, intetinal microbe and health Food-related rik and food afety Food proceing and health The outcome of the reearch hould be intrumental to the public benefit and the development of the Finnih food indutry. High-quality and innovative reearch that in the long run help conumer to make healthy and afe food choice FUNDING The ELVIRA reearch programme involve 15 multidiciplinary reearch project. The funding of the Academy of Finland for the four-year reearch project i even million euro. Funding i provided alo by Teke Finnih Funding Agency for Technology and Innovation and the Minitry of Agriculture and Foretry.

5 ELVIRA reearch programme FUNDED PROJECTS Analyi of Pychrotrophic Specific Spoilage Microbial Communitie in Packaged Meat Product by Metagenomic and Culture-dependent Approache Johanna Björkroth, Univerity of Helinki Petri Auvinen, Univerity of Helinki Aqueou Proceing of Oat and Barley: In itu Enhancement of Folate and Aociated Bioactive Compound while Maintaining Soluble Dietary Fibre Phyiologically Active Vieno Piironen, Univerity of Helinki Matti Korhola, Univerity of Helinki Hannu Salovaara, Univerity of Helinki Augmentation of Immune Repone againt Hepatiti C Viru by Probiotic Bacteria Hannu Mykkänen, Univerity of Kuopio Eating Pattern among Concript in the Finnih Defence Force: Exploring Formation of Food Choice and Intervening to Promote Healthy Lifetyle Antti Uutela, National Public Health Intitute Antti Häkkinen, Univerity of Helinki Harri Pihlajamäki, Centre for Military Medicine Effectivene and Feaibility of Activating Counelling Method and Videoconference in the Dietary Group Counelling of Subject with a High Rik of Type 2 Diabete Jaana Laitinen, Finnih Intitute of Occupational Health Dietary, Lifetyle, and Genetic Determinant of Obeity and Metabolic Syndrome Pekka Jouilahti, National Public Health Intitute Johan Erikon, National Public Health Intitute Ari Haukkala, Univerity of Helinki Leena Peltonen-Palotie, Univerity of Helinki From Genome to Probiotic Function: Stripping Lactobacillu rhamnou Uing Expreion Proteomic, Hot Interactomic and Immunoproteomic Nie Kalkkinen, Univerity of Helinki Tapani Alatoava, Univerity of Helinki Pekka Varmanen, Univerity of Helinki From Secretome to Interactome: Molecular Analyi of Probiotic Mechanim of Lactobacillu rhamnou GG (LGG) Airi Palva, Univerity of Helinki Seppo Salminen, Univerity of Turku Willem de Vo, Wageningen Univerity Gene-Diet Interaction in the Development of Atherocleroi and Oteoporoi Olli Raitakari, Turku Univerity Hopital Mika Kähönen, Univerity of Tampere Terho Lehtimäki, Univerity of Tampere Leena Räänen, Univerity of Helinki Infection Caued by Foodborne Bacteria Retropective Study on Aociation of Morbidity and Mortality of Finn, Propective Study on Tracing of Dometic Cae and Rik Aement Anja Siitonen, National Public Health Intitute Markku Kuui, National Public Health Intitute Sinikka Pelkonen, Finnih Food Safety Authority Pirkko Tuominen, Finnih Food Safety Authority Management of Gluten Intolerance: Novel Inight in Occurrence, Immunogenetic, Food Proceing and Safety Markku Mäki, Univerity of Tampere, Juha Kere, Univerity of Helinki Pekka Männitö, Univerity of Helinki Hannu Salovaara, Univerity of Helinki Structure Engineering Concept for Light Product Raija Lantto, VTT Technical Reearch Centre of Finland Maija Tenkanen, Univerity of Helinki Sytem Biology Approach to Undertand Dietary Modulation of Gene Expreion and Metabolic Pathway in Subject with Abnormal Glucoe Metabolim Matti Uuitupa, Univerity of Kuopio Matej Orešic, ˇ VTT Technical Reearch Centre of Finland Tailored Engineering of Dairy-baed Protein Polymer Structure and Effect on Satiety Signal Karin Autio, VTT Technical Reearch Centre of Finland Karl-Heinz Herzig, Univerity of Oulu Leila Karhunen, Univerity of Kuopio Undertanding Pathogenicity, Epidemiology and Antimicrobial Reitance of Campylobacter jejuni and coli, Significant Foodborne Pathogen Marja-Liia Hänninen, Univerity of Helinki Hilpi Rautelin, Univerity of Helinki

6 Further information Dr Sirpa Nuotio Programme Manager Ritva Helle Project Officer Academy of Finland, tel Other funding agencie: Vilhonvuorenkatu 6 POB 99, FI Helinki, Finland Tel Fax keku@aka.fi

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