Metos Expo lecturers - Metos FI
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Preparation
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Cooking
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GN containers and trays
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Food distribution and food transport
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Serving units and worktops
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Small equipment for serving
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Glass display cases and air curtain merchandisers
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Coffee brewing machines
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Bar equipment and bar furniture
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Ice and Ice cream / gelato
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Cold storage and chilling
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Dishwashers
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Dishwashing accessories and furnitures
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Water filters
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Kitchen furniture
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Trolleys
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Laundry equipment
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Outlet
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Lectures offer a variety of interesting topics
The fair will offer a great variety of inspiring and educational lectures, with five interesting speakers taking to the stage each day.
Wednesday 9.10.
o'clock
11.30 The best ingredients and preparation methods for protein-rich vegan dishes and how to use them in professional cuisine, Katarina Furstenborg, Lettuce Date (in English)
12.30 The potential of cold food production and the Novodrum concept, Petri Nuutinen, Valio Aimo test kitchen (in Finnish)
13.30 New solutions for ergonomic design and product positioning using eye movement measurement and artificial intelligence, Jarmo Ahonen, Turku University of Applied Sciences (in English)
14.30 Improving the experience and sustainability of self-service restaurants with the support of a data ecosystem, Niko Myller, University of Turku (in English)
15.30 How does it feel to eat? -The next megatrend in food bioactivity? Ossi Paloneva (in English)
o'clock
11.30 The best ingredients and preparation methods for protein-rich vegan dishes and how to use them in professional cuisine, Katarina Furstenborg, Lettuce Date (in English)
12.30 The potential of cold food production and the Novodrum concept, Petri Nuutinen, Valio Aimo test kitchen (in Finnish)
13.30 New solutions for ergonomic design and product positioning using eye movement measurement and artificial intelligence, Jarmo Ahonen, Turku University of Applied Sciences (in English)
14.30 Improving the experience and sustainability of self-service restaurants with the support of a data ecosystem, Niko Myller, University of Turku (in English)
15.30 How does it feel to eat? -The next megatrend in food bioactivity? Ossi Paloneva (in English)
Thursday 10.10.
o'clock
11.30 The best ingredients and preparation methods for protein-rich vegan dishes and how to use them in professional cuisine, Katarina Furstenborg, Lettuce Date (in Finnish)
12.30 Sous Vide cooking in central kitchens and small-scale industrial production, Oskari Markkanen, Lihakauppa Roslund (in Finnish)
13.30 New solutions for ergonomic design and product positioning using eye movement measurement and artificial intelligence, Jarmo Ahonen, Turku University of Applied Sciences (in Finnish)
14.30 Improving the experience and sustainability of self-service restaurants with the support of a data ecosystem, Niko Myller, University of Turku (in Finnish)
15.30 How does it feel to eat? -The next megatrend in food bioactivity? Ossi Paloneva (in Finnish)
o'clock
11.30 The best ingredients and preparation methods for protein-rich vegan dishes and how to use them in professional cuisine, Katarina Furstenborg, Lettuce Date (in Finnish)
12.30 Sous Vide cooking in central kitchens and small-scale industrial production, Oskari Markkanen, Lihakauppa Roslund (in Finnish)
13.30 New solutions for ergonomic design and product positioning using eye movement measurement and artificial intelligence, Jarmo Ahonen, Turku University of Applied Sciences (in Finnish)
14.30 Improving the experience and sustainability of self-service restaurants with the support of a data ecosystem, Niko Myller, University of Turku (in Finnish)
15.30 How does it feel to eat? -The next megatrend in food bioactivity? Ossi Paloneva (in Finnish)
No pre-registration for the lectures. The auditorium has a capacity of 80 people. Some lectures will be held in English.
We reserve the right to make changes.
We reserve the right to make changes.
Katariina Furstenborg
The best ingredients and preparation methods for protein-rich vegan dishes and how to use them in professional cuisine
Nutritious and energizing foods that make you feel good. Domestic ingredients and seasonal delicacies that energize and help mitigate climate change. Are you ready to take vegan cooking to the next level?
In this lecture, Katarina presents the best ingredients and preparation methods for protein-rich vegan dishes and explains how to use them in professional kitchen dishes.
Katarina is the founder of the Lettuce Date and a vegan chef dedicated to creating healthy, gluten-free and white sugar-free organic food. Her unique food concepts support green values and promote well-being. During her lecture, Katarina will share the knowledge and skills she has accumulated over the years on how to prepare delicious and protein-rich vegan meals using plant-based proteins.
Jarmo Ahonen
New solutions for ergonomic design and product positioning using eye movement measurement and artificial intelligence
PhD, Principal Lecturer Jarmo Ahonen from Turku University of Applied Sciences will come to the fair to talk about new solutions for ergonomic design and product positioning based on eye movement measurement and artificial intelligence. New methods of eye movement measurement and AI-based methods of measuring human movements enable faster and more informed usability and ergonomic design. So here is a very topical and thought-provoking lecture!
Ossi Paloneva
How does it feel to eat?
-The next megatrend bioactivity in food?
Ossi Paloneva, a food influencer, food entrepreneur and pioneer of ecological cooking, will illustrate through examples, theory and recipes how to deepen the colors and flavors of food and multiply its health benefits. How does it feel to eat? Will food bioactivity become the next mega-trend?
photo: Dorit Salutskij
Petri Nuutinen
The potential of cold food production and the Novodrum concept
Do you want to improve the efficiency of your professional kitchen, save working time and control waste? At the Metos Expo you have a unique opportunity to get valuable tips!
Join us at the Metos Expo to hear Petri Nuutinen's tips for improving your professional kitchen. In his lecture, Petri will focus on the possibilities of cold food production to streamline your kitchen's daily routine, save working time and manage waste. He will also present a completely new Novodrum packaging concept that will significantly save working time, significantly reduce waste, improve work and product safety and improve ergonomics!
Oskari Markkanen
Sous Vide cooking in central kitchens and small-scale industrial production
How do you cook meat to perfection using the sous-vide method? Come to the Metos Expo to hear Oskari Markkanen, the Head Chef and Sales Director of Lihakauppa Roslund, talk about the secrets of cooking different types of meat!
You will also learn how to combine meats and sauces using the sous-vide technique. Oskari will also talk about at sous-vide production and explain its benefits, challenges, and impact on energy efficiency and carbon footprint. And what are the new trends in sous-vide products? At the lecture you will get the answer to that too!
Oskari has a strong customer-oriented approach to product development. As a small and agile meat shop, Roslund makes customised products for their customers, and their goal is to help customers succeed. This is your opportunity to gain expert knowledge and develop your own professional kitchen!
Niko Myller
Improving the experience and sustainability of self-service restaurants with the support of a data ecosystem
PhD of Data Science and Senior Researcher of University of Turku Niko Myller will present the Dining Flow project and the Flavoria research restaurant, and show the results of the project and how they can be used in the daily operations of self-service restaurants.
The Dining Flow project aims to improve the experience of diners and service providers, and increase sustainability in self-service restaurants by reducing waste and improving energy efficiency. This will be achieved through data-driven tools and solutions, combining data from different environments.
Niko Myller is also an entrepreneur and operational manager in Confidently International Oy that developing systems for measuring and managing customer experience. Niko has previously worked as an entrepreneur and sold his company to Bisnode, a European data and analytics company, where he later served as Chief Operating Officer.