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A European Network to Follow-Up the Reformulation of Food. Identification and Exhange of Good Practices for SMEs and ConsumersLuonnonvarakeskus2011BUILDING UP WOOD CONSTRUCTION MARKETS WITH CONSUMER KNOWLEDGE, INDUSTRIAL AND MUNICIPAL STRATEGIESHelsingin yliopisto2020CONSER: Consumer Service Culture and the Economy - Narratives and Statistics / Palvelukulttuuri kuluttajien tarinoissa ja taloustilastoissa 2012-2014Helsingin yliopisto2012Change in Business Ecosystems for Local Renewable Energy and Energy Efficiency - Better Energy Services for Consumers (USE)Suomen ympäristökeskus2015ConPaSS: Consumer-inclusive packaging system: sustainability with circularity and bio-based materialsHelsingin yliopisto2021Consumer learning to enhance the knowledge of products with geographical indicationsLuonnonvarakeskus2013EIT FOOD Innovative tools to produce legume-based foods for increased consumer acceptanceHelsingin yliopisto2020Engineering of oat proteins: Consumer driven sustainable food development processLuonnonvarakeskus2015Healthy milk: Key Components of Milk Hygiene from Farm to ConsumerLuonnonvarakeskus2011Increasing 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