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.