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Introduction to VTT Bioprocessing Satu Salo, VTT, Finland.

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Presentation on theme: "Introduction to VTT Bioprocessing Satu Salo, VTT, Finland."— Presentation transcript:

1 Introduction to VTT Bioprocessing Satu Salo, VTT, Finland

2 VTT Technical Research Centre of Finland  VTT is an independent, contract research organisation  VTT is an impartial expert organisation that carries out technical and techno-economic research and development work.  The institute is one of the biggest research institutes in the Nordic countries  VTT Biocluster has long-term expertise in co-ordinating large programmes  VTT Biocluster has a total staff of about 300 participating presently in 40 EU and other international projects. This institute has been at the forefront of European research to improve the food safety.

3 Digital information systems 6 knowledge centres Industrial systems 7 knowledge centres RESEARCH AND DEVELOPMENT 7 knowledge clusters and 45 knowledge centres Energy and pulp and paper 7 knowledge centres Telecommunications 6 knowledge centres Materials and building 7 knowledge centres Biotechnology 5 knowledge centres Microtechnologies and sensors 7 knowledge centres

4 FINANCING Government project funding Government basic funding Private contracts from abroad Private contracts in Finland Public funding from abroad

5 STAFF Espoo1 870 Oulu 358 Tampere 299 Jyväskylä 127 Turku 23 Lappeenranta 13 Other locations 30 Total2 720 STAFF Espoo1 870 Oulu 358 Tampere 299 Jyväskylä 127 Turku 23 Lappeenranta 13 Other locations 30 Total2 720 VTT STAFF AND LOCATIONS Nurmijärvi Tampere Oulu Jyväskylä Helsinki Lappeenranta Vaasa Turku Raahe Espoo Kuopio Kajaani

6 VTT EXPERTISES SUPPORTING FOOD RESEARCH VTT FOR FOOD INDUSTRIES ENZYME TECHNOLOGY FERMENTATION TECHNOLOGIES GERMINATION PHYSIOLOGY METABOLIC ENGINEERING OF PLANTS FLAVOUR PROFILING AND DETECTION OF OFF-FLAVOURS SENSORY EVALUATION CONSUMER STUDIES PROCESS HYGIENE AND MICROBIOLOGICAL SAFETY PROBIOTIC TECHNOLOGIES ADVANCED FOOD PROCESSING FOOD STRUCTURE ENGINEERING FORMULATION TECHNOLOGY BIOACTIVE COMPONENT TECHNOLOGIES PACKAGING TECHNOLOGIES

7 Biotechnology Cluster 2006 Juha Ahvenainen, Technology Director CELL FACTORY Tiina Nakari-Setälä, Technology Manager Metabolic Engineering Laura Ruohonen, Team Leader Plant Biotechnology Kirsi-Marja Oksman- Caldentey, Team Leader Protein Production Markku Saloheimo, Team Leader Bioprocess Technology Niklas von Weymarn, Team Leader FOOD BIOTECHNOLOGY Anu Kaukovirta-Norja, Technology Manager Structure Engineering Karin Autio, Team Leader Bioprocessing of Plant Materials Kirsi-Helena Liukkonen, Team Leader Exploitation and Control of Microbes in Food Processes Erna Storgårds, Team Leader Microbes Beneficial to Health Maria Saarela, Team Leader Flavour Design Katriina Roininen, Team Leader Consumer Studies Liisa Lähteenmäki, Team Leader BIOPROCESSING Laura Raaska, Technology Manager Development of Industrial Enzymes Kristiina Kruus, Team Leader Enzymatic Upgrading of Biomaterials Anna Suurnäkki, Team Leader Biomass Processing Technologies Matti Siika-aho, Team Leader Industrial Contaminant control Gun Wirtanen, Team Leader QUANTITATIVE BIOLOGY, BIONANOMATERIALS AND SENSORS Richard Fagerström, Technology Manager Quantitative Biology and Bioinformatics Matej Orešič, Team Leader Biosensors Janusz Sadowski, Team Leader Nanobiomaterials Markus Linder, Team Leader MEDICAL BIOTECHNOLOGY Harri Siitari, Technology Manager Molecular Oncology Matthias Nees, Team Leader High Throughput Screening Merjä Perälä, Team Leader Biochip Technology Petri Saviranta, Team Leader Molecular Diagnostics Timo Pulli, Team Leader Immunotechnology Kristiina Takkinen, Team Leader Cell Adhesion Johanna Ivaska, Team Leader Kinetochore Marko Kallio, Team Leader

8 BIOPROCESSING VISION We want to be a leading supplier of sustainable industrial solutions exploring renewable raw materials for bioprocessing and biotechnical product engineering BUSINESS IDEA We develop innovative biotechnology based products and processes using enzymes and microbial populations.

9 TEAMS AND THEIR CORE COMPETENCES Enzymatic uppgrading of biomaterials Development of industrial enzymes Industrial contamination control Biomass processing technologies  Discovery of novel enzymes  Enzyme development and protein engineering  Enzymology  Functionalization technologies  Enzymatic and chemo-enzymatic conversion  Novel materials, properties and processes  Hydrolytic modification of biopolymers  Total hydrolysis  Microbial processing (composting)  Microbial ecology in industrial processes  Microbiological risk assessment and management  Bioremediation

10 Core competences Industrial contamination control Aim:  Creation of effective and cost-efficient microbiological risk management solutions for the process industry based on deep knowledge on microbial ecology and process conditions. Core competences:  Risk assessment of processes and development of risk assessment tools for industry (safety & security)  Detection and characterization of industrial contaminants  Management of harmful microbes during processing and in final product

11 Sampling and analysis methods Possibility to work with pathogenic and anaerobic micro-organisms P2 pathogen laboratory anaerobic working and incubation facilities Listeria monocytogenes Bacillus cereus Salmonella sp. Clostridium sp. Sulphate reducing bacteria (SRB)

12 Microbiological risk assessment What are the risks involved? What is the probability and severity of the risk? n Hygiene and safety management systems, including: l GMP ( Good Manufacturing Practice) l HACCP-programs l Expert judgement n Development and use of risk assessment tools for industry n Development of diagnostics for harmful micro-organisms n Detection and characterization of pathogens and harmful microbes

13 DEVELOPMENT AND USE OF RISK ASSESSMENT TOOLS FOR INDUSTRY Paperi HYGRAM®  Risk assessment and management tool for pulp and paper industry HYGRAM®  Risk assessment and management tool for food industry Projects  Risk assessment and traceability in food industry –from industry to (TURVA)  Company Risk Assessment Network (CRAN)  Scenario development for CBRN Terrorism (IMPACT)

14 How can we control the risks most effectively? n Microbiological surveys and tracking of contamination routes n end product, process equipment, air, raw materials, process environment, personnel) n Management of harmful microbes n during processing (pre-emptive and washing and cleaning activities, novel technologies) n in final product (preservation) n Efficiency of antimicrobial agents n biocides, disinfectants, novel agents Microbiological risk management Hygienic equipment design and material choices Computational fluid dynamics Optimization of cleaning and disinfection programs

15 EU- project SAFOODNET see more in http://safoodnet.vtt.fi

16 The objectives of SAFOODNET  to establish an expert group (authorities, scientists & industrial representatives)  identifying research needs in new member states and associated candidate countries  strengthening food safety networking  to bridge networks within the new EU within food safety:  PATHOGENCOMBAT  TRAINNET-FUTURE  SAFEFOODNET  SAFEFOODERA  …

17 Graphical presentation of the SAFOODNET-project showing the connections between the 5 WPs as networking within microbial food safety in: 1) seminars, 2) workshops, 3) expert group actions and 4) practical case studies.


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