Nutritech - Rethinking the Food Chain

 News - Health and Wellbeing



Research restaurant TestEat opened
New project aims to develop processes to reduce FODMAPs in legume materials
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
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
Presentations from Dietary Fibre Conference 2018
New dissertation on cereal food structure, digestion and satiety
The 17th Nordic Workshop in sensory science was held in Reykjavik
VTT Research Highlights on Ageing and technology available


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