Nutritech - Rethinking the Food Chain

 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 2019
New paper demonstrates that xylanase and protease treatments improve wholegrain cracker texture
We are looking for a new principal scientist in food engineering
Cereal and legume technology presented at the European Young Cereal Scientists and Technologists Workshop
New cereal technologies presented at ICC Science meets Technology conference
Welcome to Healthgrain forum workshop and Symposium to honour professor Kaisa Poutanen!
Watch VTT webinar on hybrid ingredients for sustainable plant-based food
New Finnish research and innovation unity promotes oat consumption and business
Dissertation about new hybrid yeast for fermented beverages


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