SAFETY OF FOOD AT DIFFERENT TIMES

Food is a pleasure shared by all of us. However, food is not something taken for granted.  Many of you have an important role in ensuring food security. Expertise and resilience have been much in need in all areas of food systems from agricultural production to food economy and consumption. It is not surprising that familiar food brings comfort in an insecure situation. 

Plant and animal products originating from own land increase food security. Pasta, minced meat, fish fingers, and even ice-cream have been popular food in many homes. Also flours and yeast have from time to time been sold out in shops because many of us have been resuming our baking skills. Unjustified criticisms toward processed food has been forgotten as also convenience food has more often been warmed up using microwave oven. Take out food prepared by others has been picked up from restaurants or delivered home. We have enjoyed good be it gourmet restaurant food or traditional home cooked food.

We are at home but working. Research at the Faculty continues toward more sustainable food choices. Also education has taken a leap toward new technologies and skills.  A good example is an open access course on food (Ruoka 1.0 in Finnish) available in fall and targeted on high school students but may also be of broader interest.

Should there be anything good to say about pandemia, it is especially pleasing that appreciation of domestic food has increased. Personally, I look forward to again have the pleasure of eating in a good company in the office canteen as well as spending an evening in a restaurant.

Marina Heinonen
Professor, Chemical Food Safety