Many of the research projects carried out by MTT's Food Research derive from the needs of the food industry. It develops process and product innovations, based on biological materials and biotechnology, in order to improve the competitiveness of the clients. Research and development work is carried out in interdisciplinary projects with research partners in the industry and in the universities. Food Technology is one of the four research fields of VTT Biotechnology and Food Research. Its aim is to develop high quality food products through the integration of raw materials and processing methods.
Special emphasis is on the use of biotechnology for production of future foods.
The aim of the Future Foods Research Program 1997-2000 is to utilise biotechnical methods to improve the eating quality and health effects of foods. These goals will be achieved by applying the knowledge and experience related to lactic acid bacteria, enzymes, bioactivity of plant material and food packaging in a novel way. The Future Foods Program will be carried out in close cooperation with VTT's industrial clients and research partners. It is an autonomous agency, which is supervised by the Finnish Parliament. The Research and Development Centre of SII is a multidisciplinary research unit with an emphasis on health promotion.