Page Image All News It looks like your browser does not have JavaScript enabled. Please turn on JavaScript and try again. Customer Account Lead Heidi Salminen joined VTT’s Food Solutions teamhttps://www.nutritech.fi/ongoing/news-food-solutions/customer-account-lead-heidi-salminen-joined-vtt’s-food-solutions-teamScientists and industry representatives gathered to discuss topical issues in cereal science - download presentationshttps://www.nutritech.fi/ongoing/news-health-and-wellbeing/scientists-and-industry-representatives-gathered-to-discuss-topical-issues-in-cereal-science-download-presentationsNew article on ingredient requirements to enable personalized point-of-consumption food preparation https://www.nutritech.fi/ongoing/news-future-food-factory/new-article-on-ingredient-requirements-to-enable-personalized-point-of-consumption-instant-food-preparationDry fractionation of rice bran allows protein enrichment and improves techno-functional propertieshttps://www.nutritech.fi/ongoing/news-food-solutions/dry-fractionation-of-rice-bran-allows-protein-enrichmentNew article reveals consumers’ views on a snack machine producing healthy and customized foods at point of consumptionhttps://www.nutritech.fi/ongoing/new-article-reveals-consumers’-views-on-a-snack-machine-producing-healthy-and-customized-foods-at-point-of-consumptionPhD thesis of Kristoffer Krogerus brings new information on lager beer yeastshttps://www.nutritech.fi/ongoing/news-food-solutions/kristoffer-krogerus-phd-thesis-defenseSolution from VTT to prevent beer bottle explosionshttps://www.nutritech.fi/ongoing/news-food-solutions/solution-from-vtt-to-prevent-beer-bottle-explosionsLimited hydrolysis enhanced foaming properties and colloidal stability of rice proteinhttps://www.nutritech.fi/ongoing/news-food-solutions/limited-hydrolysis-enhanced-foaming-properties-and-colloidal-stability-of-rice-proteinFood from air with a new process – collaborative research by LUT and VTThttps://www.nutritech.fi/ongoing/news-future-food-factory/food-from-air-with-a-new-process-–-collaborative-research-by-lut-and-vttNew action plan from VTT and VYR to enhance protein self-sufficiency in Finlandhttps://www.nutritech.fi/ongoing/news-food-solutions/new-action-plan-from-vtt-and-vyr-to-enhance-protein-self-sufficiency-in-finland Page Content