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Blog post
21 March 2022
Megatrends: How to crystallise direction for the upcoming decade
Blog post
17 March 2022
FOOD packaging –non-avoidable evil or a useful resource?
Article
25 February 2022
"It's amazing to try out even the slightly crazier ideas" - From cellular agriculture to new ingredients on a plate
Blog post
23 February 2022
Three key components of sustainable development: deep technology, scarcity and regenerative economies
News
18 February 2022
Istvan Molnar started as Research Professor in Industrial Biotechnology – reinforcing VTT’s expertise in synthetic biology
Blog post
18 February 2022
Food out of air and coffee from a lab – what else do we need?
Article
3 February 2022
How was allergy vaccine discovered? “It took solid professional skill, but plenty of coincidence and good luck were also involved”
News, Press release
3 February 2022
Cloudberry seeds have a significant antimicrobial activity against MRSA
News, Press release
2 February 2022
Finland boosts health promotion by investing in top know-how in personalized food and eating solutions
News
28 January 2022
Healthy and safe indoor spaces require the introduction of new ventilation technologies
News, Press release
28 January 2022
VTT and EIT FAN invite startups to the third agritech and foodtech accelerator
Case
24 January 2022
Identifying and validating smart product opportunities with Ansell
Case
20 January 2022
Wearable health & well-being sensors rely on silicon photonics and aim for consumer and MedTech markets
Article
12 January 2022
Tasty meat alternatives require new types of fats
News
7 January 2022
Biotechnology could provide an environmentally more sustainable alternative to egg white protein production
News, People stories
3 January 2022
From a summer job at a slaughterhouse to making eggs without chickens – how biotechnology researchers are shaping the future of food
Pagination
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