We're thrilled to announce our new Micro-Entrepreneurship study module for the academic year 2025-2026, offered through our Open University! For our English-speaking community, we're pleased to highlight that some courses within this comprehensive module will be available in English, providing you with valuable knowledge and practical skills to thrive as a micro-entrepreneur.
Registration for the Micro-Entrepreneurship study module opens in June.
Are you an entrepreneur, researcher, student, or professional passionate about digital health, life science, health technology, or well-being? This is your chance to bring your ideas to life!
Join us this fall for the 2nd OYSTER Pre-incubator program – a dynamic platform designed to help you validate your business idea and kickstart your journey.
Program duration is 100 days (approximately 14 weeks) starting in September. After completing the Pre-incubator phase, you can apply to the OYSTER Incubator for further development and market entry. There are approximately 10 half-day training sessions over 14 weeks, plus ongoing support between modules.
In OYSTER Incubator you get:
- Personalized coaching and guidance
- Excellent networking opportunities
- An inspiring atmosphere with like-minded innovators
Apply by 6th of June!
As part of our ongoing ClimateFood project, we are organizing a short discussion webinar titled: "Can Sustainable Development Be Profitable? Discussions on Meat, Fish, and Climate" on Friday, May 23, from 10:00 to 11:00 in Zoom.
We warmly welcome meat and fish producers and processors from Northern Finland and Northern Sweden, and others interested in the topic to join the conversation.
During the webinar, we will discuss the following themes:
- Perspectives on meat and fish production – where are we now, and where are we headed?
- Sustainable production – what are we already doing, and what could we do together?
- Young people’s eating habits – how can we encourage youth to choose responsible meat and fish options?
The goal of the webinar is to share good practices and promote sustainability within the meat and fish sectors. The webinar is kept in both Finnish and Swedish.