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Nutritech® Home
What is Nutritech®
Focus Areas
Focus 1 - Food Solutions
Cereal technologies
Enzymes in food processing
Food pilot plant services
Improving the performance of food proteins
Ingredients for improved food functionality
Malting and brewing research
Microbes and their behaviour in foods, beverages and processes
Upgrading berries for human health
Visualizing food microstructure
Focus 2 - Future Food Factory
Efficient manufacturing processess
Measurement technologies
Safety through the food chain
Sustainable and intelligent food packaging
Sustainable food processess
Water and waste technologies
Focus 3 - Health and Wellbeing
Consumer and sensory research
Food related metabolome and gut microbiota
ICT for digital health and wellbeing
Measurement of food healthiness
News
Currently selected
All News
“Food for seniors” project found out what seniors want to eat
01.09.2008 New study of how gut microbes affect on progression of type 1 diabetes
01.10.2007 New technology: Fractionation technology developed by VTT increases diverse uses
02.06.2009 New findings on the anticancer effects of flavonoids
05.06.2008 Doctoral dissertation: Metabolic engineering and metabolite profiling of strawberry
05.12.2008 Doctoral dissertation: The role of water in matrices stabilizing health promoting oils
08.10.2007 Doctoral thesis: The importance of oxygen availability in industrially important plant-ba
09.02.2006 EU researchers developed natural concepts with enzymes to improve food quality
09.04.2009 Doctoral dissertation: Association of tenomodulin gene with obesity and inflammation
10.06.2009 Kaisa Poutanen nominated as Academy Professor
10.10.2008 Doctoral dissertation: Tyrosinase- and laccase-enzymes suitable for modifying food
10.12.2010 Thesis: Intensified maltose and maltotriose uptake accelerates HG-fermentations
10.5.2010 Thesis: Turning biological data into useful knowledge to investigate early disease process
10th Pangborn Sensory Science Symposium was held in Rio de Janeiro
11.03.2009 ETHERPATHS: Computer models for predicting dietary effects on health
11.12.2009 Dissertation: DNA-based detection and characterisation of beer-spoilage bacteria
11th International Congress on Food and Engineering
12.1.2010 VTT has drawn up a roadmap for food and nutrition solutions
14.12.2011 Biochemical signature predicts progression to Alzheimer´s disease
14th ESN-industry network meeting in Stavanger, Norway
15.03.2006 The bacteria Pectinatus haikarae has been named after Docent Auli Haikara
15.3.2010 Lactic bacteria fermentation for reducing the need for additives
15th Nordic Workshop in Sensory Science was held in Helsinki
16.12.2008 Metabolic disturbances indicate progress of the disease even years in advance
17.11.2009 Together, VTT and Hosokawa-Alpine AG create more economic fractionation of cereals
17.11.2009 VTT's new method extracts more fibre from oat grains
18.01.2008 Doctoral dissertation: Equipment hygiene and risk assessment measures as tools
18.1.2013 VTT’s film surface modification technology goes global in the printed intelligence sector
1st Congress on Food Structure Design: Innovation in food structure properties-relationships
1st ICC India Grains Conference
21.12.2006 Muscle sensitive biomarkers can be used to reveal statin-induced muscle injury
22.01.2009 Nutritech Seminar
22.03.2006 Innovative technology for the production of new pharmaceuticals forms the basis
22.2.2013 ADCELLPACK project advances the use of cellulose-based materials in food packaging
24.3.2010 VTT has developed a fully recyclable coating for food & pharmaceuticals
25.04.2007 VTT developed a software tool for integrating and analysing complex medical data
26.11.2010: Thesis: Effects of oxygen on baker’s yeast Saccharomyces cerevisiae
27.06.2011 VTT examined the first bottle of beer from Åland shipwreck
27.08.2007 Doctoral dissertation: Microbes in the tailoring of barley malt properties
28.10.2011 VTT identified specific bacteria which precede autoimmune diabetes
30.05.2008 Doctoral dissertation: The role of ghrelin in obesity and insulin resistance
31.05.2007 Doctoral dissertation: Organic acids increase microbiological safety
33rd European Brewery Convention Congress
3rd International Conference on Food Digestion: impressions from the event and new presentation
4.6.2010 Thesis: Bioinformatics approaches for the analysis of lipidomics data
5.5.2010 Cooperation shows potential of bioprocessing for improving exploitabiliy of wheat bran
5.5.2010 The European HEALTHGRAIN consortium developed a definition for whole grain
5.5.2010 The HEALTHGRAIN Forum will work for cereal foods and health
7th Protein Summit will be held 18 & 19 September 2014
7th World Congress on Polyphenols Applications: New presentation
8.10.2010 Thesis: Printable conducting polymers make electronics bend
8.11.2011 Ecological light scattering film for brand protection, packages and consumer products
8.2.2011 VTT to study one of world’s oldest beers
8.6.2011 Finnish twin study yields new information on how fat cells cope with obesity
A Healthy Diet for a Healthy Life
A healthy Nordic diet reduces the risk of coronary heart disease
A new project and seminar on nanoemulsions and encapsulation
AACC annual meeting was held in Albuquerque
Academy Professor Kaisa Poutanen was conferred Honorary Doctor at University of Helsinki
Academy Professor Kaisa Poutanen was conferred Honorary Doctor in Food Sciences at University of Helsinki
ACTIVE PAPER ENABLES NEW FUNCTIONALITIES TO PACKAGES
Additional value for packages with Hybrid Media
Attempt to reduce health risks and financial losses - New technologies for rapid analysis of mycotoxins to detect contaminated food batches
AUGMENTED REALITY IN PRINTED MEDIA AND PACKAGING
Authorized list of food enzymes will be set up in EU
Bakery Products Science and Technology book – new edition
Bio-based Packaging: a Green Food Saver
Biochemical signature predicts progression to Alzheimer´s disease
Cereal Fermentation for Future Foods 2012 – Register now!
CHEMBIO FINLAND: New presentations on dietary fibre
Conference on Capabilities of Vegetable Proteins – new presentations
CONSUMER RESEARCH EXPERTISE IN VTT
COST meeting on adipose tissue and metabolic syndrome
DIMASAFETY PROJECT: Brand promotion and safety with direct marking
Direct printing of packages demonstrated
DISSERTATION: Association of the tenomodulin gene with obesity- and inflammation-related phenotypes
Dissertation: Composition and structure of barley grain in relation to end uses
DISSERTATION: DNA-based detection and characterisation of strictly anaerobic beer-spoilage bacteria
Dissertation: Sugars, ethanol and tannin from spruce bark and recovered fibre
DOCTORAL DISSERTATION: Metabolic engineering and metabolite profiling of strawberry
Doctoral dissertation: Microbes in the tailoring of barley malt properties
DOCTORAL DISSERTATION: The role of ghrelin in obesity and insulin resistance
DOCTORAL DISSERTATION: The role of water in matrices stabilizing health promoting oils
DOCTORAL DISSERTATION: Tyrosinase- and laccase-enzymes suitable for modifying food structures
DOCTORAL THESIS: Bioprocessing to improve oat bread quality
DOCTORAL THESIS: Detection and characterisation of Fusarium hydrophobins inducing gushing in beer
DOCTORAL THESIS: Discovery of oxidative enzymes for food engineering
DOCTORAL THESIS: Nordic superfood may help prevent cardiovascular diseases and type 2 diabetes
Dolor 1
Dolor 3
'Easy to read' and 'Easy to open' tests were developed to enhance the usability of packages
EATSIGNALS - more realistic picture of consumer experiences using psycho-physiological measurements
EFFoST annual meeting 2012: A Lunch Box for Tomorrow
EFFoST meeting: Process-Structure-Functions Relationships
Elevated plasma fibrinogen can be reduced by replacing fat with canola-type rapeseed oil
ELLU PROJECT: Food structure modification without E-coded hydrocolloids by fermentation
ELVIRA research programme is ending
EU BARLEYboost – Increased utilisation and consumption of barley for better health
EU PROJECT DREAM: annual meeting
European Food, Technology and Nutrition (EFTN) Declaration Meeting
EuroSense 2014 conference: New presentation and posters
Fi Bakery Innovation Conference
FINISHED PROJECT: KEVYTTUOTE - Structure engineering concepts for light products
FINNISH SEMINAR: Berries and Health - New products and markets from research
FINNISH-NORWEGIAN MINI-SEMINAR: Food uses of barley
Food Consumers in St Petersburg – from “Social and Adventurous” to “Traditionalists
Food quality information interests senior consumers
Food solutions news test
ForestTech renewed
FORESTTECH: Your channel to packaging and paper value chains
Functional skin care formulations, food supplements and other added value products from high protein and high oil containing co-streams have been developed in APROPOS project
FUTUPACK NEWS: Messenger Package, Future Food Package and Hybrid Media for Packages
FUTUPACK-CON PROJECT produced information about future food packages
Gluten-free faba bean for bread and pasta
GRAINITY: Workshop in Vilnius
GREEN ALTERNATIVES TO SYNTHETIC BARRIER MATERIALS IN PACKAGING
Health benefits of foods - From Emerging Science to Innovative Products
Health effect news test
Health effect news testt
Healthy fractions of oats efficiently recovered – Development of new food applications going on at VTT
How modern is your beer?
INAUGURATION: New team leader in consumer research team at VTT
INAUGURATION: New team leader in Measurements of Human Health team at VTT
Innovating with oats seminar: New presentation
International Conference on Food Oral Processing (FOP): New presentation
International Conference: From Model Foods to Food Models
INTERPACK 2011: VTT presented biobased and intelligent packages
Ipsum 1
Ipsum 2
Jenni Lappi got the young investigator award of EASD
Kaisa Poutanen nominated as Academy Professor
LATEST EVENT: The Phytochemical Society of Europe (PSE) congress
Lorem 1
Lorem 2
Main actors attacking ever increasing problem: mycotoxins in food chain
Metabomeeting 2011 gathered metabolomics experts to Helsinki
NEW ARTICLE about effects of bran bioprocessing on phenolic acids absorption
New article about wheat and rye bread structure, mastication process and bolus properties
NEW ARTICLE AND NEW BOOK CHAPTER: Flavor in processing new oat foods
NEW ARTICLE: “Viking diet” - Health-promoting Nordic diet reduces inflammatory gene activity in adipose tissue
NEW ARTICLE: Active assistance technology aids in self-management of type 2 diabetes
NEW ARTICLE: Analysis of beers from an 1840s’ shipwreck
NEW ARTICLE: Bioprocessing releases nutritionally interesting compounds from recalcitrant rye bran structure
NEW ARTICLE: Biscuits with enhanced nutritional qualities were developed
New article: Cell wall disintegration by pectinolytic enzymes facilitated protein release from rapeseed press cake
NEW ARTICLE: Decreasing Moisture Sensitivity of Biobased Food Packaging Materials
NEW ARTICLE: Differences in weekly weight rhythms reflect long term weight changes
NEW ARTICLE: Eating a balanced school lunch is associated to overall healthy eating in children
NEW ARTICLE: Effects of wheat sourdough process on the quality of mixed oat-wheat bread
NEW ARTICLE: Efficient enzyme-aided solubilisation of bran arabinoxylan at low water content
NEW ARTICLE: Efficient enzyme-aided solubilisation of wheat bran arabinoxylan at low water content
NEW ARTICLE: Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety
NEW ARTICLE: Enzymatic modification and particle size reduction of wheat bran improve properties of bran-enriched expanded extrudates
New article: European consumers’ perceptions of time-temperature indicators in food packaging
NEW ARTICLE: Fermentation of vegetables with exopolysaccharide-producing lactic acid bacteria can be used to replace hydroc
NEW ARTICLE: Fermented Wheat Bran as a Functional Ingredient in Baking
NEW ARTICLE: Flavour and stability deviates in different rye fractions
NEW ARTICLE: Gluten network in bread and zein in corn extrudates were imaged using quantum dots
NEW ARTICLE: Habitual dietary intake is associated with stool microbiota composition in monozygotic twins
NEW ARTICLE: High β-glucan and protein fractions from oats using VTT’s technology
New article: Human gut microbiota: does diet matter?
New article: Impact of Wheat Aleurone Structure on Metabolic Disorders in Mice
NEW ARTICLE: Improvement of brewery fermentation speed by adaptive evolution of yeast
NEW ARTICLE: In vitro gut fermentation pattern of outer layers of rye, oat and wheat grains
NEW ARTICLE: Influence of particle size reduction on structural and mechanical properties of extruded rye bran
NEW ARTICLE: Interfacial cross-linking of β-casein changes the structure of the adsorbed layer
NEW ARTICLE: Oat β-glucan in beverage applications
NEW ARTICLE: Optical and Raman microscopic techniques give consistent and complementary information on the cereal grain structure
NEW ARTICLE: Perceived flavour and chemical composition of lingonberries can be modified with bioprocessing
New article: Phenolic compounds in wholegrain rye and its fractions
NEW ARTICLE: Pre-hydrolysis with carbohydrases facilitates the release of protein from brewer’s spent grain
NEW ARTICLE: Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran
NEW ARTICLE: The combination of air classification and fermentation increases the protein digestibility of faba bean matrices
NEW ARTICLE: The impacts of wheat bran treatment with xylanase at high and low water content
NEW ARTICLE: Use of an extruder for pre-mixing enhances xylanase action on wheat bran at low water content
NEW ARTICLE: Use of enzymes to elucidate the factors contributing to bitterness in rye flavour
NEW ARTICLE: Very low energy diet impacts on the fecal microbiota of obese individuals
NEW ARTICLES about improving stability of bifidobacteria in fruit juice
NEW BACHELOR’S THESIS: Modifying wheat bran for food applications
New bench-scale high consistency bioreactor in biomass refining
NEW BOOK CHAPTER: Addressing the Health Beneficial Aspects of Nutrition
NEW BOOK: “Rye and Health” summarizes the scientific evidence of the health effects of rye
NEW BOOK: Chemistry and Biology of Ellagitannins
NEW BOOK: Fibre-rich and wholegrain foods
New brewing yeast comes in from the cold – industrial potential of the newly discovered yeast Saccharomyces eubayanus is assessed at VTT
NEW CENTRE OF EXCELLENCE resolving connections between immune system and inflammatory diseases
NEW CHAPTER IN A BOOK: Enzymes in meat processing
NEW CHAPTER IN A BOOK: Nanotechnologies in Food Packaging
NEW CHAPTER IN A BOOK: Oat lipids, enzymes and quality
NEW CONSUMER RESEARCH ARTICLES about health-related claims and wholegrain products
NEW COST-ACTION: Food-structure-property for Health, Wellness and Pleasure FA1001
NEW DISSERTATION: Appeal of well-being applications often short-lived
NEW DISSERTATION: Impact of water content on enzymatic modification of wheat bran
NEW DOCTORAL THESIS: Characterization of the human predominant fecal microbiota - With special focus on the Clostridial clusters IV and XIVa
NEW DOCTORAL THESIS: Cross-linking enzymes for designing food properties
NEW DOCTORAL THESIS: Flavonoids in the development of new anti-cancer drugs
NEW DOCTORAL THESIS: Structure modification of milk protein gels by enzymatic cross-linking
NEW DOCTORAL THESIS: Web-based co-design - Social media tools to enhance user-centred design and innovation processes
NEW EU PROJECT: CHANCE
NEW FINAL REPORT: Hyperfit
New flavours for lager beer – successful generation of hybrid yeasts
New food biotechnology related project starts up at VTT
NEW MASTER'S THESIS about extrusion of rye bran
New Nordic Food conference and Oat Days
NEW POSTER: Application of fluorochromes for assessment of cell viability and damage
NEW POSTER: Crosslinking of beta-casein with T. reesei tyrosinase and S. mobaraense transglutaminase
NEW POSTER: Production of healthy barley ingredients is affected by grain structure and composition
NEW POSTER: Rye fibre in directly expanded cellular solid food foams
NEW POSTER: Sodium caseinates with an altered isoelectric point as emulsifiers in oil/water systems
NEW POSTER: Tyrosinase creates altered gel particles upon acidification of raw milk
NEW POSTER: Tyrosinase-induced crosslinking of milk proteins
NEW PRESENTATION about food structure characterization
NEW PRESENTATION about whole grain products, fish and bilberries in diabetes prevention
NEW PRESENTATION: Intelligent time-temperature indicator (TTI) and consumer
NEW PRESENTATION: International Symposium on Bioactive Compounds in Cereal Grains and Foods
NEW PRESENTATION: Phenolic nutritional phytochemicals as biomarkers of plant food intake?
NEW PRESENTATION: Systems biology in food and nutrition research
NEW PRESENTATION: Why and how should we feed our gut microbiota?
New presentations from the seminar ‘Whole Grains for Health’
NEW PRESENTATIONS in Cereals&Europe Conference
NEW PROGRAMMES STARTING AT VTT: Bioeconomy, Health & Wellbeing and Sensing Solutions
New project about the utilization of food industry co-streams: CYCLE
NEW PROJECT to create business based on faba bean processing
NEW PROJECT: A new COST Action is just starting
NEW PROJECT: Appreciate school food
NEW PROJECT: Bioactive compounds from blackcurrant processing waste for brain health
NEW PROJECT: BIOBRAN - Commercialization of superior bran ingredient for nutritional enhancement of foods
NEW PROJECT: Enriched Convenience Seafood Products
NEW PROJECT: EnRichMar - Convenience Food Enriched with Marine based Raw Materials
NEW PROJECT: EU HEALTHBREAD
NEW PROJECT: EU PATHWAY
NEW PROJECT: Innovative and eco-sustainable processing and packaging for safe and high quality organic berry products
NEW PROJECT: IQ-Freshlabel
NEW PROJECT: OatPro-Engineering of oat proteins: Consumer driven sustainable food development process
NEW PROJECT: Research on Nutrition Diagnostics starts
NEW PROJECT: Seaweed Bioactive Ingredients
NEW PROJECT: SENIORI-SAPUSKA (Foods for Seniors)
NEW PROJECT: SusFoFlex - Flexible printed intelligence and materials technologies in food packaging
NEW PROJECT: Zero-waste agri-food biorefinery solutions for well-being
NEW PUBLICATION: Doctoral thesis: The importance of oxygen availability in industrially important
NEW PUBLICATION: Perception of health claims among Nordic consumers
NEW PUBLICATIONS: Colon plays a distinctive role in metabolism of food components
NEW PUBLICATIONS: Maintaing probiotic bacteria viable in food and beverage solutions
NEW REPORT: Acrylamide in potatoes, cereals and coffee
NEW REPORT: Utilisation of co-streams in the Norwegian food processing industry – A multiple case study
NEW RESEARCH RESULTS: Biobased nanocomposite coating for food packaging materials
NEW RESEARCH RESULTS: Consumer attitudes towards flavonoids in fruit
NEW RESEARCH RESULTS: Consumer perceptions of healthy cereal products and production methods
NEW RESEARCH RESULTS: Distribution of rye phenolics in milling fractions in relation to flavour
NEW RESEARCH RESULTS: Food sources and intake of polyphenols in Finland
NEW RESEARCH RESULTS: Food sources and intake of polyphenols in Finland-(2)
NEW RESEARCH RESULTS: Health claims have an influence on consumer perceptions
NEW RESEARCH RESULTS: Localization of alkylresorcinols in wheat, rye and barley kernels
NEW RESEARCH RESULTS: Metabolism of berry anthocyanins to phenolic acids in humans
NEW RESEARCH RESULTS: Novel polyesterase to hydrolyse cutin and suberin
NEW RESEARCH RESULTS: Proanthocyanidins in Finnish foods
NEW RESEARCH RESULTS: Surface treatment for food packaging materials
NEW RESEARCH RESULTS: The gut microbiota modulates host energy and lipid metabolism
NEW RESULTS: Black currant and bilberry flavonols in enzyme-aided processing
NEW RESULTS: Digestibility and allergenicity assessment of enzymatically cross linked β-casein
NEW RESULTS: Effect of pectinolytic juice production on bilberry and black currant anthocyanins
NEW RESULTS: Elevated mucosal lipids characterize irritable bowel syndrome
NEW RESULTS: Enzyme-assisted processing increases antimicrobial and antioxidant activity of bilberry
NEW RESULTS: Healthier wholemeal wheat bread by sourdough fermentation
NEW RESULTS: Neisseria meningitidis pili binds to berry polyphenolic fractions
NEW RESULTS: Plasma metabolites may mediate effects of rye bread on satiety and weight maintenance
NEW RESULTS: Probiotics modulate the Bifidobacterium microbiota of elderly nursing home residents
NEW REVIEW ARTICLE: Crosslinking Food Proteins for Improved Functionality
NEW REVIEW ARTICLE: Lipidomics in nutrition and food research
NEW REVIEW BOOK: Developments in advanced biocomposites
NEW REVIEW ON DIETARY FIBRE
New review paper: How does wheat grain, bran and aleurone structure impact their nutritional and technological properties?
NEW REVIEW: Effect of high-pressure processing on fruit- and vegetable-based food products
NEW REVIEW: Enzymatic and physical modification of milk fat
NEW SENIOR SCIENTIST in Nutrition and Consumer Behaviour team
New study about bread structure, oral processing and digestibility was presented in Food Structure and Functionality Symposium
NEW TEAM: Nanobiomaterials spiced with biomaterial science
NEW TECHNOLOGY: Fractionation of oats
New ultra-fine milling equipment at VTT’s pilot-facility
NEW WEBSITE: Oats and Health
NEW WEBSITE: Rye and Health
newarticletest
NEWS FROM COST 928: Control and exploitation of enzymes for added-value products
News test food solutions ssuoni
Nordic Life Cycle Association Symposium: Global Sustainability Challenges – two presentations
NORDIC NETWORK NTP – HEALTHY CHOICES PROJECT
NuGOweek 2012 -symposium in Helsinki with Sysdiet- and EtherPaths project specials
NuGOweek is approaching – act fast!
NUTRITECH SEMINAR on nutrition and health claims
Nutritech seminar: ”What is natural food?”
Nutritech-seminar: Future food factory – New technologies for manufacturing processes and food products
Open position at the University of Helsinki: Professor of food processing technology
OWELA connects consumers with companies in innovation
PATHWAY-27 project aims to better understand the impact of bioactive-enriched foods on health
PATHWAY-27 project aims to better understand the impact of bioactive-enriched foods on health-(2)
PCR-DHPLC - a new automated tool for microbial community analysis
PhD work: Engineering of colloidal plant protein particles by enzymatic modification
PhD work: Process-induced structural features of solid cereal foams
press release test
PRESS RELEASE: Metabolic disturbances indicate progress of the disease even years in advance
PRESS RELEASE: New study of how gut microbes affect on progression of type 1 diabetes
Press Releases
Print and eat
Processing of wheat aleurone increases its fermentability and phenolic acid conversion in colon
PROJECT ENDED: BERRYFERMENTATION – New berry products and berry ingredients by microbial fermentations
PROTEIN – A HOT TOPIC IN FOOD RESEARCH
PUBLIC LECTURE: Brain and Nutrition
Recent events in the field of sensory science
RESEARCH PROJECT: New product safety and communication solutions for food packages
Review: Yeast Flocculation and Sedimentation in Brewing
Roadmap for improving protein self-sufficiency of Finland
SAFEFOOD – VTT is seeking industrial partners for a food safety project
Sensobus visited Finland
Special issue of Food Microbiology - Cereal Fermentation for Future Foods has been published
Success at the 9th European Workshop on Food Engineering and Technology
Success in 8th European Young Cereal Scientists and Technologists Workshop
Success in the 31st Nordic Cereal Congress
Symposium of Enzymes in Grain Processing
Symposium on Delivery of Functionality in Complex Food Systems
Tähän uutisen otsikko
Tervetuloa proteiiniseminaariin VTT:lle 9.9.2013 / Welcome to protein seminar at VTT on 9th September 2013
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The 15th International Celiac Disease Symposium
The 1st EPNOE Junior Scientists Meeting 2015 – new presentation on potential of birch pulp xylan as dietary fibre ingredient and hydrocolloid for dairy application
The 26th IAPRI Symposium on Packaging – last chance to register!
The 3rd FOODSEG Symposium was held in Novi Sad
The 5th International Dietary Fibre Conference in Rome: Several presentations and posters from VTT
The 7th Finnish Gut day
The Academy of Finland announces almost one million euros in funding for VTT projects
The Cereals & Europe Spring meeting
The European Commission approved a list of health claims
The V International Symposium on Sourdough: New presentations and posters
Thesis: Bioinformatics approaches for the analysis of lipidomics data
THESIS: Bioinformatics approaches for the analysis of lipidomics data-(2)
THESIS: Effects of oxygen on baker’s yeast Saccharomyces cerevisiae
THESIS: Enzymatic cross-linking of beta-casein and its impact on digestibility and allergenicity
THESIS: Intensified maltose and maltotriose uptake accelerates high-gravity wort fermentations
THESIS: Printable conducting polymers make electronics bend
THESIS: Turning biological data into useful knowledge to investigate early disease process
Tools for consumers news test
Total Food 2014 conference: Sustainable exploitation of agri-food co-products
Transparent plastic-like film from birch fibril pulp
Two articles published about in vitro digestion models by COST-InfoGest partners
Two international seminars on Food Safety will be organised in Finland in August 2013
TWO NEW ARTICLES dealing with cereal processing in extrusion and lipid stability, data produced in Tekes funded Hybridi-project, were published
TWO NEW ARTICLES reveal previously unknown facts about gastrointestinal fermentation of lignin
TWO NEW ARTICLES: Polyphenol-rich diet – compliance biomarkers and health benefits
Two new papers on wheat bran bioprocessing
Two new review articles on cereal processing have been published
UKU poster successful at NuGOweek 2008
UNESCO Chair World Food Systems award for VTT scientist
UPCOMING EVENT: 5th World Congress on Prevention of Diabetes and its complications
UPCOMING EVENT: Genomes to Systems Conference
UPCOMING EVENT: Metabomeeting 2011
UPCOMING EVENT: Nutrigenomics seminar
UPCOMING EVENT: Seminar on Dietary Fibres in Food
VTT Culture Collection (VTTCC) offers deposit of microorganisms for patent purposes
VTT examined beer from Åland shipwreck: Four bacterial species found alive in antique beer
VTT Forest Sector’s Science Evening: from Forest to Food
VTT gave presentations on Lipidomics and Food Processing Technologies in Food-omics conference
VTT goes for sustainable design of protein-rich foods
VTT has developed a fully recyclable coating for food & pharmaceuticals
VTT has drawn up a roadmap for food and nutrition solutions
VTT identified specific bacteria which precede autoimmune diabetes
VTT poster successful at Nordic Rheology Conference
VTT represented at IFT13 Annual Meeting and Expo
VTT revises its strategy for Ambient Assisted Living theme
VTT searches for novel biomarkers and targets for preventing or treating type 2 diabetes
VTT STRENGTHENS COMPETENCE IN SUSTAINABLE DEVELOPMENT: New team has started
VTT technology lends product packaging a voice
VTT’s bio-based pouch for nuts won the New Tree competition award
VTT’S HEALTH TECHNOLOGY SPEARHEADS OF 2010: Prevention and treatment of illnesses
VTT’S NEW TEAM IN KUOPIO: Measurement of Human Health
VTT’s research was in key role in reproducing 170 year old beer
VTT’s vision of life in the era of a bioeconomy in Finland in 2044
VTT'S NEW BROCHURES ON VIEW AT FiE 2009: Next generation food solutions
WATCH VTT WEBINAR: Microbes - The New Designers of Food Structure and Taste
Welcome to visit VTT stand in Fi Europe
Wellness Diary and Care4Me project: Good experiences with health monitoring via mobile phone
WINNER POSTER in esEGP5: Enzymatic flavour design of rye
News - Food Solutions
Grind, fractionate and brew at VTT - pilot infrastructure and expertise to assist your company in R&D
7th International Symposium on Food Rheology and Structure – NEW PRESENTATION
Gluten-free faba bean pasta shows comparable textural and nutritional characteristics to semolina pasta
NEW ARTICLE characterizes and modifies the dispersion properties of turnip rapeseed protein concentrate
NEW ARTICLES on wheat bran protein bioavailability
NEW MASTER’S THESIS studies the effects of bioprocessing on nutritional and textural value of faba bean flour
New presentation about oats products and consumption in the Nordic Countries
New presentation on using more from grains for development of healthy snacks of high eating quality
NEW REVIEW ARTICLE: factors behind the flavour profile of wholegrain cereals and tools to improve it
NEW SENIOR SCIENTIST in Food Solutions team
Nutritech seminar - new ingredients
PATHWAY-27 project in midterm: bioactive-enriched foods developed to prevent metabolic syndrome
Sahti – an old, home-brewed Finnish beer characterized for the first time
Scientists developed protein and skin care products from fish filleting and rapeseed oil pressing residues
The 32nd Nordic Cereal Congress - NEW PRESENTATIONS
The 6th Dietary Fibre conference: NEW POSTER AND PRESENTATIONS
Why do humans respond differently to plant food bioactive compounds?
News - Future Food Factory
Towards Circular Bio-economy: NoRest conference in Copenhagen 25th-26th October
2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing was held in Avignon
Mika Sipponen has joined the Food solutions team
NEW ARTICLE on biopolymer film preparation using potato peeling costreams as raw materials
NEW ARTICLE on factors affecting protein recovery from rapeseed press cake
NEW BLOG POST: Bio-packaging of food – How does it contribute to saving the world?
NEW PROJECT for Fusarium toxin control in the cereal production chain
NEW PROJECT: MOBILE FLIP for mobile processes for the treatment of underexploited biomass
NEW PROJECT: Protein Mining of Cereal side-streams Exploring Novel Technological Concepts
The first truly hand-held device for grain protein measurement
VTT is developing customised snacks through 3D food printing
VTT sensor detects spoilage of food
VTT webinar on May 27th: Cellulose nanofibrils (CNF) – a big hype or on the edge of a breakthrough?
WELCOME to submit abstracts to BIOPROT project symposium held on April 2016
News - Health and Wellbeing
Food structure and mastication in spotlight – implications to satiety and digestibility
11th Pangborn Sensory Science Symposium in Gothenburg – NEW POSTERS
NEW ARTICLE: Bilberries possess potential to increase and versify dietary fibre intake
New dissertation about impact of lignin on microbial metabolism in colon
NEW PROJECT: Mass catering choice environment to support wellbeing
NEW REVIEW AND META-ANALYSIS on whole grain intake and type 2 diabetes
Vital Selfie project aims to enhance consumers’ feeling of vitality via eating and food solutions
VTT test can smell ketosis
WEBINAR 26 October: Towards a vitality index? Predicting healthiness in food design
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18.7.2012 12:47
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