Nutritech - Rethinking the Food Chain

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Solution from VTT to prevent beer bottle explosionshttps://www.nutritech.fi/ongoing/news-food-solutions/solution-from-vtt-to-prevent-beer-bottle-explosions
Limited 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-protein
Food 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-vtt
New 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
Hybrid ingredient and cellular agriculture know-how showcased at the Institute of Food Technologists annual meeting 2019https://www.nutritech.fi/ongoing/news-food-solutions/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 4.0https://www.nutritech.fi/ongoing/save-the-date-october-29th-food-economy-4-0-towards-2050
VTT leads the way to an era of smart food productionhttps://www.nutritech.fi/ongoing/news-future-food-factory/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 minuteshttps://www.nutritech.fi/ongoing/news-future-food-factory/vtt-created-a-mini-cupcake-factory-that-can-prepare-personalised-cupcakes-in-less-than-2-minutes
We are looking for a new nutrition scientist https://www.nutritech.fi/ongoing/news-health-and-wellbeing/we-are-looking-for-a-new-nutrition-scientist
New paper demonstrates that xylanase and protease treatments improve wholegrain cracker texturehttps://www.nutritech.fi/ongoing/news-food-solutions/new-paper-demonstrates-that-xylanase-and-protease-treatments-improve-wholegrain-cracker-textures

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