Nutritech - Rethinking the Food Chain

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Recent study reports differential evolution of Strecker and non-Strecker aldehydes during aging of pale and dark beershttps://www.nutritech.fi/ongoing/news-food-solutions/recent-study-reports-differential-evolution-of-strecker-and-non-strecker-aldehydes-during-aging-of-pale-and-dark-beers
Dissertation about new hybrid yeast for fermented beverageshttps://www.nutritech.fi/ongoing/news-food-solutions/dissertation-about-new-hybrid-yeast-for-fermented-beverages
Improved Fusarium management with new biocontrol concepts - BIOTEHO project has initiatedhttps://www.nutritech.fi/ongoing/news-future-food-factory/improved-fusarium-management-with-new-biocontrol-concepts-bioteho-project-has-initiated
Cellular agriculture concepts were presented in the 11th Protein Summithttps://www.nutritech.fi/ongoing/news-future-food-factory/cellular-agriculture-concepts-were-presented-in-the-11th-protein-summit
New paper proposes phytase treatment to improve digestibility of faba bean proteinhttps://www.nutritech.fi/new-paper-proposes-phytase-treatment-to-improve-digestibility-of-faba-bean-protein
VTT’s scientist presented diverse cereal related research topics in AACCI annual meetinghttps://www.nutritech.fi/ongoing/news-food-solutions/vtt’s-scientist-presented-diverse-cereal-related-research-topics-in-aacci-annual-meeting
New findings about rice bran and rice protein were presented in EFFoST conferencehttps://www.nutritech.fi/ongoing/news-food-solutions/new-findings-about-rice-bran-and-rice-protein-were-presented-in-effost-conference
Research restaurant TestEat openedhttps://www.nutritech.fi/ongoing/news-health-and-wellbeing/research-restaurant-testeat-opened
New review puts together the current knowledge about rye and health https://www.nutritech.fi/ongoing/news-health-and-wellbeing/new-review-puts-together-the-current-knowledge-about-rye-and-health
New project aims to develop processes to reduce FODMAPs in legume materialshttps://www.nutritech.fi/ongoing/news-health-and-wellbeing/new-project-aims-to-develop-processes-to-reduce-fodmaps-in-legume-materials

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