Nutritech - Rethinking the Food Chain

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Solution from VTT to prevent beer bottle explosions
Limited hydrolysis enhanced foaming properties and colloidal stability of rice protein
Food from air with a new process – collaborative research by LUT and VTT–-collaborative-research-by-lut-and-vtt
New action plan from VTT and VYR to enhance protein self-sufficiency in Finland
Hybrid ingredient and cellular agriculture know-how showcased at the Institute of Food Technologists annual meeting 2019
Save the date October 29th! Towards 2050 by smart food production - Food Economy 4.0
VTT leads the way to an era of smart food production
VTT created a mini cupcake factory that can prepare personalised cupcakes in less than 2 minutes
We are looking for a new nutrition scientist
New paper demonstrates that xylanase and protease treatments improve wholegrain cracker texture


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