ELVIRA research programme is ending

29.3.2011 13:15

The ELVIRA research programme of Academy of Finland on Nutrition, food and health had its closing seminar in Helsinki 7-8 March 2011. VTT participated in the programme in three projects: SYSDIMET, TEPESS and KEVYTTUOTE.

Latest news

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
Fazer, IBM and VTT will initiate an innovation ecosystem and launch a research restaurant	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/fazer-ibm-and-vtt-will-initiate-an-innovation-ecosystem-and-launch-a-research-restaurant
New project will explore the impact of AR/VR technologies on eating experiences	https://www.nutritech.fi/ongoing/news-future-food-factory/new-paper-discusses-how-to-convert-side-streams-into-health-beneficial-hybrid-ingredients/new-project-will-explore-the-impact-of-ar-vr-technologies-on-eating-experiences
Sourdough fermentation of whole-grain breads increases the levels of branched chain amino acids and peptides	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/sourdough-fermentation-of-whole-grain-breads-increases-the-levels-of-branched-chain-amino-acids-and-peptides
Presentations from Dietary Fibre Conference 2018	https://www.nutritech.fi/focus-areas/focus-3-health-and-wellbeing/presentations-from-dietary-fibre-conference-2018
New dissertation on cereal food structure, digestion and satiety	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/new-dissertation-on-cereal-food-structure-digestion-and-satiety
The 17th Nordic Workshop in sensory science was held in Reykjavik	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/the-17th-nordic-workshop-in-sensory-science-was-held-in-reykjavik
VTT Research Highlights on Ageing and technology available	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/vtt-research-highlights-on-ageing-and-technology-available