Abstract
A joint collaboration between the Arctic Centre of the University of Lapland, Finland and the Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria was organised as a hybrid conference on several topics that are related to climate, food, health and entrepreneurship. The utilisation of natural resources in both regions is an important theme in meeting the sustainable development goals agenda. The topics discussed were multidisciplinary, they include Nigerian indigenous foods, bioeconomy, circular economy, nutrition, health, innovation and entrepreneurship under four themes (Climate, Food, Health and Entrepreneurship). There were dignitaries from Finland and Nigeria. The presenters are researchers from Nigerian universities (University of Ibadan, University of Abuja and Eko university, Lagos), Nigerian Federal Institute of Industrial research centre and from the Finnish side we have the university of Lapland, Rovaniemi, University of Oulu, Oulu and the Centria University of Applied Sciences, Kokkola. The topics discussed will serve as training materials for students and learners, the discussion focussed on research opportunities for institutions in both countries. The experts from both countries will continue to dialogue on the possibility of promoting common topics as research agenda in these important areas with the possibilities of creating more jobs.
Highlights
University Partnership for International Development (UniPID) offers a variety of support services for the interdisciplinary studies, research and societal impact of universities that are related to global development
There are hundreds of little-known indigenous crops that can contribute to food and nutrition security of developing countries including Nigeria
The use of hazard analysis critical control points (HACCP) measures has been suggested as a major instrument for the control of these food borne outbreaks
Summary
Diarrheal diseases may cause malnutrition and stunting, adding to the amount of Disability-Adjusted Life Years (DALYs) resulting from the consumption of contaminated food [15]. Value addition to agricultural produce can be defined as a process in which a high price is realized for the same volume of a primary product by means of processing, upgrading the quality, packaging and other such methods Agricultural produce such as fruits and vegetables, roots and tubers, cereals and legumes have been reported to be highly perishable with short postharvest life and high moisture content (65–70%) at harvest [19] with resultant huge annual post-harvest losses. Dr Kosoko’s special interest is in food processing and value addition He is a Research Officer at the Food Technology Department, Federal. Pilot scale production of food innovations at laboratory level is her passion
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