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Tämän webinaarin tavoitteena on lisätä tietoisuutta uudelleenvalmistuksesta, sen mahdollisuuksista sekä toteutusmuodoista. Tuomme webinaarissa esiin näkökulmia uudelleenvalmistuksesta liiketoimintana sekä liikearvon muodostumisesta.
Food without Fields
What if food could be produced without fields? What if biotechnology, cellular agriculture, could offer sustainable solutions for the future of food?
3D printing of cellulosic materials
3D printing makes on-demand and on-site manufacturing possible, shortening the production chain and lowering the amount of waste produced. It is a practical manufacturing method for small objects, additions, moulds, complicated or tailored complex geometries and light structures.
Green plastics without the bio-premium
Using pectin and sugar, it is possible to prepare high quality materials that can be made into plastics for everyday applications. Learn about how furandicarboxylic acid (FDCA) and muconic acid are transforming the industry.
Designer yeast for desirable beverages
How to realise the full potential of your beverage yeast without resorting to genetic modification? How to differentiate your product in a market where diversity is becoming the norm? VTT presents solutions for designing yeasts for the needs of the modern beverage fermentation industries.
Biocomposites – Insights and Patent Landscape
This webinar reviews the status of thermoplastic biocomposite research as well as the limitations and biggest challenges. The current research and industry trends will be highlighted by examining the patent landscape.
Cell factories – Beyond fossil oil based products
How can we replace petrochemicals with bio-based equivalents? What are the options for development of efficient cell factories? In this webinar we will describe the development of efficient cell factories for chemical production.
Microbes – the new designers of food structure and taste
In this webinar we will describe how microbes can become designers of your products, all the way from strain discovery to their industrial application. You will hear how microbes can be utilised as natural bioprocessing tools for modification of food ingredients as well as for development of new products.
Trichoderma Produced Proteins
What are the most commonly used protein cell factories? Which fungus is the world champion of the protein production world? How to improve production strains for higher output and quality? What are the future trends and visions for protein cell factories?