The mobility programme lasted from 20 to 30 January 2026, and was attended by lecturers from the Department of Restaurant and Craft Technologies: Professors Viktoria Gnitevich, Tetiana Yudina, Dina Fedorova, Olena Grabovska, Associate Professor Oksana Vitryak, as well as Professor Mariia Kulyk from the Department of Hotel and Restaurant Business Management. Anna Kurylenko, a first-year master's student in the Craft Technologies educational programme, was also involved in the academic mobility programme and will continue her individual academic mobility at the University of Helsinki until June 2026.

During the visit, participants took part in lectures, workshops, methodological seminars and scientific discussions organised by structural units of the University of Helsinki, in particular on the Viikki Food and Nutrition Science (VFNS) platform, during which the latest developments in Ukrainian science in the field of food technology, nutrition and nutriciology were presented. As part of the scientific seminar ‘Ukrainian Advances in Food Technology and Sciences: Innovations, Biodiversity and Applied Research’, presentations were given by professors from the Department of Restaurant and Craft Technologies: Tetiana Yudina on ‘Ukraine's Terroir: Ingredient Biodiversity and Craft Food Technologies’, Olena Grabovska on "Advances in polysaccharide technologies: starch, modified starches, and pectin,‘ Associate Professor Oksana Vitryak's ’Technology of fermented beverages using symbiotic culture of bacteria and yeast: research and practical approaches,‘ and an online presentation of research by postgraduate student Kirill Doronin on ’Fermentation technologies of legumes in food processing" (supervisor, Professor Viktoria Gnitevich).

During the academic mobility, teachers exchanged experiences on the development, updating, and harmonisation of bachelor's and master's educational programmes in accordance with European approaches and principles of student-centred learning.

Particular attention was paid to the integration of scientific research results into the educational process, the development of interdisciplinary educational components, and the introduction of practice-oriented learning formats.

SUTE lecturers presented educational programmes and areas of scientific activity of the Department of Restaurant and Craft Technologies, and also took part in the scientific seminar ‘Ukrainian Advances in Food Technology and Sciences’, where they discussed current challenges and prospects for the development of food technologies in the context of global change and post-war reconstruction in Ukraine. Participants had the opportunity to familiarise themselves with the material and technical base, research laboratories and innovative infrastructure of the University of Helsinki.

A separate part of the programme was the presentation of the educational and scientific potential of SUTE at Haaga-Helia University of Applied Sciences, during which the possibilities for further cooperation were discussed, in particular within the framework of joint educational initiatives, short-term mobility programmes, and the preparation of new international grant applications. Considerable attention was paid to the development of intercultural dialogue, academic diplomacy and the promotion of Ukrainian culture and gastronomic heritage.

The implementation of the project contributed to the deepening of international cooperation, the enhancement of the academic reputation of SUTE, the integration of modern European educational and scientific practices, and created the conditions for the further development of joint research in the field of food technology, nutrition and sustainable development.