Maria Tammi

In the Degree Programme in Bio- and Food Engineering, the main focus of teaching is on design thinking, product development, quality management, and leadership. Organizing multidisciplinary courses, collaborating with industry, and utilizing service design are at the core of my work.

My background is in the food industry, particularly in product development and production management. I have extensive expertise in raw material properties, various production processes, gastronomy, and product development—from concept creation all the way to retail shelves. Leadership, for me, is a holistic discipline that combines passion and strong competence gained through both education and professional experience. Strategic planning and execution are critical to a company’s success; however, strategies often remain abstract visions confined to top management. To make strategy truly effective, it is essential to engage personnel in both designing the strategy and in living and breathing it in everyday work.

Visual thinking is an important tool for me in learning and memory. I have developed skills in visual summarization, which I use to help others understand complex concepts, learn more effectively, and retain what they have learned. You can find my visualizations on LinkedIn using the hashtag #mariatee

• Multidisciplinary collaboration with working life in the bio- and food industry
• The role of education in developing the food industry
• Product development in the food industry
• Development of food production
• Leadership and team engagement in strategy
• Creating new innovations through service design
• A sustainable food system
• Organic production as part of a sustainable food system