Coronavirus changed our food habits and effects on the food system and economy will not be momentary. Nesli SÖZER: The way we act now will shape the global economy for the next decade #coronavirus #food #transportation #agriculture #foodsupply Blog: ow.ly/FRT950BKvcg

#CountUsIn Shifts happen gradually, we all are part of the change. I commit myself and family to make substantial diet changes and moving more than before ! What will you do ? Campaign seeks 1bn people to save climate – one small step at a time theguardian.com/environment/20…

I just finished a 3 months long DARE thought leadership training at VTT and learned that being bold and open to public communication of science are key assets of thought leader. What do you think is the most important skill of a thought leader? #vttbeyondobvious

Congratulations VTT team!

We are super happy and proud this afternoon with the EARTO award for egg without chicken!

Note! #Healthgrainforum AUTUMN e-WORKSHOP, 5.11-6.11.2020 – Programme now available! healthgrain.org/hgf-autumn-e-w…

Kuluttajien elintarviketietoisuus on lisääntynyt huimasti koronapandemian myötä - elintarvikejärjestelmän toimivuus kaikissa tilanteissa varmistettava: Nesli SÖZER Kehittyvä elintarvike -lehdessä 🥗 ow.ly/w0LT50Cc6tp #korona #ruoka

Processing unleashes the health affects of grains! Join the PhD defence of Ariful on Dec 10th to learn how to develop deliciously healthy extruded snacks high in dietary fibre (and source of protein, too!) !

New #BlackGrain ingredient received EC approval. @AvenaNordicGrain Apetit Group developed a new plant based protein to food industry Food From Finland #foodTech Business Finland

Food team is in the spotlight Emilia Nordlund

Yksi pyöreän ekosysteemin siemenistä on Sitran määrittelemät "tehokkaammat ruokajärjestelmät". Valocake-projektissa käytimme erilaisia uuttomenetelmiä rypsi-puristekakku päivittämiseen elintarvikkeisiin. vttresearch.com/fi/uutiset-ja-…

We can solve the protein challenge through circularity. We turned rapeseed press cake into tasty protein ingredients for food VTT tekniikkatalous

We have our finalists for #VTTiBEX 2021! 🧡 ELAIS 🧡 Freerunners 🧡 Active Carbon 🧡 Chem2bio 🧡 Photonic brain 🧡 AI Empowered scientist 🧡 OrigamiPower 🧡 SmartLife (+WellBee) 🧡 Cellulose -eskin 🧡 ANTI-CO2RROSION POLYMERS Beyond impressed & looking forward for more! 🤩

📢Suomen elintarviketutkimusstrategia on nyt julkistettu. Suomella on aidosti mahdollisuus olla edelläkävijä siirryttäessä kohti terveellistä ja kestävää ruokajärjestelmää Kiitos: @sozernesli, Marjukka Kolehmainen, Johanna Vilkki, Marina Heinonen & Mari Sandell 💚

ETL järjestää #elintarvikepäivä’n yhdessä Elintarvikkeiden Tutkimussäätiön kanssa, ja #tutkimus saa tilaa myös päivän ohjelmassa. VTT’in Nesli SÖZER puhuu otsikolla Food research and innovation strategy: Finland 's strengths and future priorities etl.fi/elintarvikepai…

Hey meat lovers! What if there is more sustainable alternative and tastes like the real thing ? Lipids are the magic ingredient in developing deliciously healthy and sustainable meat alternatives!

In today's EPSO 🌾#Pant ☘️#Science 🌻Seminar: Nesli Sozer (Nesli SÖZER) VTT reminds us that we only consume a tiny fraction of the edible plants on 🌍.

How about using sunflower to create high quality meat alternatives? Nesli SÖZER and Pinja Pöri tell how new alternative protein ingredients are developed in a EIT Food'funded project #Taste2Meat🌻🌻🌻 EIT Food | V Innovation Forum – TASTE2MEAT bit.ly/3Ml5W2u