Nutritech - Rethinking the Food Chain

 All News



Sourdough fermentation of whole-grain breads increases the levels of branched chain amino acids and peptides
Oat and barley beta-glucan differ regarding viscosity development and dispersion stability
Palatable cereal extrudates with increased phenolic content can be achieved by incorporating bilberry press cake
New dissertation on cereal food structure, digestion and satiety
New seaweed foods, food supplements and cosmetics
Food in the platform economy: Consumer apps, production chain management and visionary ideas
Presentations from Dietary Fibre Conference 2018
New presentations from VTT’s young cereal scientists’s-young-cereal-scientists
The 17th Nordic Workshop in sensory science was held in Reykjavik
Cellular agriculture will transform food production


Copyright © VTT 2015 • Address: P.O Box 1000, FI-02044 VTT Finland • Tel: +358 20 722 111 • Fax: +358 20 722 7001 • Contact Us