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Introduction to VTT Bioprocessing
Satu Salo, VTT, Finland
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.
Digital informationsystems
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
Telecommunications6 knowledge
centres
Materials and building 7 knowledge
centres
Biotechnology5 knowledge
centres
Microtechnologies and sensors 7 knowledge
centres
FINANCING
11%
28%
34%
14%
12%
Governmentproject funding
Governmentbasic funding
Private contractsfrom abroad
Private contractsin Finland
Public fundingfrom abroad
STAFF
Espoo 1 870Oulu 358Tampere 299Jyväskylä 127Turku 23Lappeenranta 13Other locations 30
Total 2 720
STAFF
Espoo 1 870Oulu 358Tampere 299Jyväskylä 127Turku 23Lappeenranta 13Other locations 30
Total 2 720
VTT STAFF AND LOCATIONS
• Nurmijärvi•
•••
•
Tampere
Oulu
Jyväskylä
Helsinki
Lappeenranta
•
•
Vaasa
Turku
• Raahe
Espoo•
Kuopio••Kajaani
29%
22%
11%
33%5%
VTT EXPERTISES SUPPORTINGFOODRESEARCH
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
Biotechnology Cluster 2006Juha Ahvenainen, Technology Director
CELL FACTORY Tiina Nakari-Setälä,Technology Manager
Metabolic EngineeringLaura Ruohonen,Team Leader
Plant BiotechnologyKirsi-Marja Oksman-Caldentey,Team Leader
Protein ProductionMarkku Saloheimo,Team Leader
Bioprocess TechnologyNiklas von Weymarn,Team Leader
FOOD BIOTECHNOLOGY Anu Kaukovirta-Norja,Technology Manager
Structure EngineeringKarin Autio, Team Leader
Bioprocessing ofPlant Materials Kirsi-Helena Liukkonen,Team Leader
Exploitation and Controlof Microbes in FoodProcessesErna Storgårds,Team Leader
Microbes Beneficialto Health Maria Saarela,Team Leader
Flavour DesignKatriina Roininen,Team Leader
Consumer StudiesLiisa Lähteenmäki,Team Leader
BIOPROCESSINGLaura Raaska, Technology Manager
Development of Industrial EnzymesKristiina Kruus,Team Leader
Enzymatic Upgradingof BiomaterialsAnna Suurnäkki, Team Leader
Biomass ProcessingTechnologiesMatti Siika-aho,Team Leader
Industrial Contaminant controlGun Wirtanen, Team Leader
QUANTITATIVE BIOLOGY, BIONANOMATERIALSAND SENSORSRichard Fagerström, Technology Manager
Quantitative Biologyand BioinformaticsMatej Orešič, Team Leader
Biosensors Janusz Sadowski, Team Leader
Nanobiomaterials Markus Linder, Team Leader
MEDICAL BIOTECHNOLOGY Harri Siitari,Technology Manager
Molecular OncologyMatthias Nees, Team Leader
High Throughput ScreeningMerjä Perälä, Team Leader
Biochip TechnologyPetri Saviranta, Team Leader
Molecular DiagnosticsTimo Pulli, Team Leader
ImmunotechnologyKristiina Takkinen,Team Leader
Cell AdhesionJohanna Ivaska, Team Leader
Kinetochore Marko Kallio, Team Leader
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.
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
Core competencesIndustrial 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
Sampling and analysis methods
Possibility to work withpathogenic and anaerobicmicro-organisms
• P2 pathogen laboratory • anaerobic working and incubation facilities
• Listeria monocytogenes• Bacillus cereus• Salmonella sp.• Clostridium sp.• Sulphate reducing bacteria (SRB)
Microbiological risk assessmentWhat are the risks involved?What is the probability and
severity of the risk?
Hygiene and safety management systems, including:
GMP (Good Manufacturing Practice)
HACCP-programsExpert judgement
Development and use of risk assessment tools for industry
Development of diagnostics for harmful micro-organisms
Detection and characterization of pathogens and harmful microbes
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)
How can we control the risks most effectively?
Microbiological surveys and tracking of contamination routes
end product, process equipment, air, raw materials, process environment, personnel)
Management of harmful microbes during processing (pre-emptive and washing and cleaning activities, novel technologies) in final product (preservation)
Efficiency of antimicrobial agents biocides, disinfectants, novel agents
Microbiological risk management
•Hygienic equipment design and material choices
• Computational fluid dynamics
•Optimization of cleaning and disinfection programs
EU- project SAFOODNETsee more in http://safoodnet.vtt.fi
The objectives of SAFOODNET
to establish an expert group (authorities, scientists & industrial representatives)identifying research needs in new member states and
associated candidate countriesstrengthening food safety networking
to bridge networks within the new EU within food safety:PATHOGENCOMBATTRAINNET-FUTURESAFEFOODNETSAFEFOODERA…
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
and4) practical case studies.