Sustainability Assessment Team has a long time expertise in applying life-cycle assessment (LCA) of different industrial systems.

VTT’s Research Scientist Riikka Juvonen defended her thesis: “DNA-based detection and characterisation of strictly anaerobic beer-spoilage bacteria” on 11th December at the University of Helsinki. Routine cultivation methods for detection of strictly anaerobic bacteria in breweries are time-consuming and do not allow species identification. The main aim of Riikka’s doctoral studies was to utilise DNA-based techniques in order to improve detection and identification of the Sporomusa sub-branch beer-spoilage bacteria and to increase understanding of their biodiversity, evolution and natural sources.

VTT presented its knowledge at the Food Ingredients Europe and Natural Ingredients 2009 Exhibition (FiE), with focus on ‘Next generation food solutions’: By drawing on the strong expertise from raw material properties to end-product quality, VTT offers solutions for the whole food production chain. VTT's focus is on development of feasible and sustainable technologies utilizing versatile enzymes, microbes and fractionation technologies in food and beverage processing. VTT’s solid understanding of factors affecting product quality and consumer research serves as the basis for creation of new food applications. Our packaging research focuses on active and intelligent packaging. We offer research for safety control and advanced measurement technologies along the entire food chain.

Juhani Sibakov, PhD student of VTT, was awarded the young researcher award by Kraft Bisquit Europe Research Centre. The workshop was held in Viterbo, Italy 3-5.8.2009. The title of Juhani´s presentation was "Novel dry fractionation technology to produce oat ingredients with high beta-glucan and protein concentration."

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