Indigenous Food Innovations from Andes

Coordinator University of Turku
Contact details

Jaakko Korpela, Functional Foods Forum, jaakko.korpela(at)

Budget €504 511
Duration 7/2013 - 12/2015, 30 months
Academic field Agricultural Sciences


National Agrarian University of La Molina, Peru

Brief Description:

The project between University of La Molina and University of Turku aims to improve the capacity and the relevance of higher education on Food Sciences and to strengthen the research environment in the University of La Molina.

University of La Molina is already acknowledged for its research and promotion of native food crops of Andean region. Indigenous crops, such as quinoa, kañiwa and kiwicha are traditional food plants of the Andean countries, but they also have significant potential as more widely cultivated crops. They are less studied but interesting raw materials for various of uses offering natural sources of health-promoting components. The crops have a wide potential contributing to food security and nutrition and the livelihoods of the farmers in the rural highland regions of Peru.

The long term development objective of the project is to contribute to the improvement of food and nutrition security and to the reduction of rural poverty in Peru. The expected main results of the cooperation are 1) establishment of a doctoral education programme in Food Science and Nutrition; and 2) creation of the Center of Expertise in Andean Native Food Crops in the University of La Molina.

Result Area(s):

  • Improved quality and relevance of higher education
  • Strengthened the role and relevance of the HEIs in development

Key Results to be Achieved:

  • New PhD programme on Food Science and Nutrition develops internationally qualified professionals for the needs of food sector development in Peru, employed in expert positions in food industry, academia and national authorities.
  • Established Center of Expertise of Andean Native Food Crops pools the know-how of University of La Molina along the food chain of native food crops. Center actively collaborates with local and international institutions and agro-food industry in research and development of new nutritious foods.