The aim is to find new ways of co-operation between research organisations and companies and to generate new ways to improve the development work in the sector.
Food Workshop is testing and developing good practices in the food sector. The aim of the project is to find new forms of co-operation between research organisations and companies and to generate new ways to improve the development work in the food industry. The project also aims to bring competitive advantages to companies in South Ostrobothnia: New information may help the companies to create new kind of added value to their customers.
The project is based on the gastronomy food club concept which helps firms to create new knowledge and skills. The concept also connects customers into different phases of the food development process, which normally is not possible. The companies can use this process as a new innovation tool. This will be done with a tight co-operation between firms, researchers, students and customers.
The researchers and educational institutions bring their own know-how directly to the needs of the company. In workshops also students are able to apply their learned knowledge in real cases. The contents of workshops are designed in close cooperation with the companies. A theory presentation is prepared into the workshops based on the literature. There are also small-scale tests such as how different production methods affect the properties of the product. All the parties who participate in the workshop act as evaluators. An interactive discussion makes new ideas possible. With the help of workshops the innovative ability of companies increases.

Resources needed

approx. 260 000 EUR

Evidence of success

Altogether 16 food workshops were arranged in the region and altogether 315 persons participated with an average of 19,6 persons per workshop. 30% were teachers, researchers or experts, 34% individuals who are enthusiastic about food, 22% students and 14 persons from the food sector companies.

Potential for learning or transfer

Companies gain a customer-oriented problem-solving method for their development work and achieve a dynamic dialogue with researchers, educational institutions and students. Researchers get a channel to an active dialogue with the companies, get interesting topics to their research projects and are able to apply their research information at a practical level. Students are able to adapt their skills in the practice and are able to introduce themselves to the companies.

Please login to see the expert opinion of this good practice.

Main institution
Seinäjoki University of Applied Sciences
Etelä-Suomi, Finland (Suomi)
Start Date
June 2015
End Date
May 2017


Sanna Inkeri Please login to contact the author.