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 Hankkeiden tiedon ikoniA European Network to Follow-Up the Reformulation of Food. Identification and Exhange of Good Practices for SMEs and ConsumersLuonnonvarakeskus2011 Hankkeiden tiedon ikoniBUILDING UP WOOD CONSTRUCTION MARKETS WITH CONSUMER KNOWLEDGE, INDUSTRIAL AND MUNICIPAL STRATEGIESHelsingin yliopisto2020 Hankkeiden tiedon ikoniCONSER: Consumer Service Culture and the Economy - Narratives and Statistics / Palvelukulttuuri kuluttajien tarinoissa ja taloustilastoissa 2012-2014Helsingin yliopisto2012 Hankkeiden tiedon ikoniChange in Business Ecosystems for Local Renewable Energy and Energy Efficiency - Better Energy Services for Consumers (USE)Suomen ympäristökeskus2015 Hankkeiden tiedon ikoniConPaSS: Consumer-inclusive packaging system: sustainability with circularity and bio-based materialsHelsingin yliopisto2021 Hankkeiden tiedon ikoniConsumer learning to enhance the knowledge of products with geographical indicationsLuonnonvarakeskus2013 Hankkeiden tiedon ikoniEIT FOOD Innovative tools to produce legume-based foods for increased consumer acceptanceHelsingin yliopisto2020 Hankkeiden tiedon ikoniEngineering of oat proteins: Consumer driven sustainable food development processLuonnonvarakeskus2015 Hankkeiden tiedon ikoniHealthy milk: Key Components of Milk Hygiene from Farm to ConsumerLuonnonvarakeskus2011 Hankkeiden tiedon ikoniIncreasing consumer trust and support for the food supply chainHelsingin yliopisto2020
A European Network to Follow-Up the Reformulation of Food. Identification and Exhange of Good Practices for SMEs and Consumers
2011
BUILDING UP WOOD CONSTRUCTION MARKETS WITH CONSUMER KNOWLEDGE, INDUSTRIAL AND MUNICIPAL STRATEGIES
2020
CONSER: Consumer Service Culture and the Economy - Narratives and Statistics / Palvelukulttuuri kuluttajien tarinoissa ja taloustilastoissa 2012-2014
2012
Change in Business Ecosystems for Local Renewable Energy and Energy Efficiency - Better Energy Services for Consumers (USE)
2015
ConPaSS: Consumer-inclusive packaging system: sustainability with circularity and bio-based materials
2021
Consumer learning to enhance the knowledge of products with geographical indications
2013
EIT FOOD Innovative tools to produce legume-based foods for increased consumer acceptance
2020
Engineering of oat proteins: Consumer driven sustainable food development process
2015
Healthy milk: Key Components of Milk Hygiene from Farm to Consumer
2011
Increasing consumer trust and support for the food supply chain
2020