What We Do

Fermentation

Lactic acid bacteria used for producing different types of dairy products, and yeasts, by the means of which, for example, bread and beer is made, are studied in CFFT.

Part of this work is performed within the framework of contracts with DuPont, Lallemand and other international as well as Estonian companies. This presumes detailed knowledge of metabolism and composition of lactic acid bacteria and yeasts – approximately 10 000 chemical reactions take place in micro-organisms simultaneously. Typical 21st century biology must certainly consider at least thousand of them if we want to understand and optimise the production of food and cells.

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Analytics

Center of Food and Fermentation Technologies (CFFT) has invested millions of euros in infrastructure. Analytical department forms the backbone of CFFT and supports all other projects. More than 40 unique laboratory analytical methods have been developed and introduced. 

Analytical department also offers routine analyses – amino acids, B-group vitamins, etc.

 

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Food technology

The main focus of CFFT is to develop theoretical models and experimental methods to improve product quality. Our scientific approach is used to explain interactions between food components during processing, but also we are able to “translate” results to everyday language and more important to production terms that can be applied by our partners.

We are skilled in modelling and controlling different production steps that are crucial for the outcome of the product. Our knowledge based support comes via instrumental analyses such as rheology, microscopy, chromatography, microbiology, texture analysis etc., through actual small scale production on site and by our long-term expertise in sensory evaluation.

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Sensorics

Sensory analysis has an important role to play on the food side of CFFT. The trained assessors of the center carry out food assessment on scientific level. They taste, smell, determine the smells and textures, characterising the product based on different scales. The aim is to improve the product quality from all aspects – the appearance, taste, as well as smell.

 

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What We Offer

Microbiome testing

Conscious and healthy diet must be the main basis for the future healthcare system. This will guarantee well-being of human body, and guarantees that the number of years of healthy living will be as high as possible.

CFFT has introduced metagenome methods which enable to assess the state of the bacterias in human digestive system and examine the possibilities for improvement of the bacterial communities and human health. Considering the fast development of collection methods of modern hereditary information, the personal medicine relying on these methods has a bright future.

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Analytics

Center of Food and Fermentation Technologies (CFFT) has invested millions of euros in infrastructure. Analytical department forms the backbone of CFFT and supports all other projects. More than 40 unique laboratory analytical methods have been developed and introduced. 

Analytical department also offers routine analyses – amino acids, B-group vitamins, etc.

Read more

Sensorics

Fast and efficient off-flavour case solving

Fingerprinting method development for quality control and adulteration in food industry;

Company-specific sensory training methods;

Food package related issues (migration, flavor loss, etc.);

 

 

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Food technology

Customers come to us with a request to develop a totally new product or to improve the properties of an existing product.  The Centre finds the solution best for the entrepreneur – as a rule, identification and solving of a problem considers results of analytic and sensory methods, while keeping in mind the properties of molecules participating in the process. All developed technologies are delivered to the customer so that they can implement them in the production.

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+372 640 8200

Testimonials

The collaboration with CFFT has been very successful. They helped us in formulating the task and developed a full solution which has allowed us to considerably save both money and time. In addition, they helped us find extra possibilites for project funding. Highly recommended!
Peeter Tava
Center of Food and Fermentation Technologies has been our longstanding partner. The company is professional and innovative - they can always fulfil the task at hand according to the specifications, often exceeding our expectations. As an additional plus I would highlight their 'hands on' approach in implementation of new technologies !
Tiina Valk
Salutaguse Pärmitehas
I was just blown away how this place works. The enthusiasm there! They try to solve all the problems, no matter what it is or how bad the odds are. They seemed to be ready to fight that and I think that' s impressive. They would survive in any boundary conditions. [...]When you go there and look them in the eye and see how they really fight for their survival - I really was impressed.
Christian Enss
Professor  - Heidelberg University

Presentation of CFFT cider resea...

16 January — 18 January

Rain Kuldjärv, a senior scientist and project manager (beverages R&D) at CFFT, was invited to speak at the International...

10:00

World-class publication “C...

14 February

Center of Food and Fermentation Technologies scientists Anastassia Taivosalu alongside with T. Kriščiunaite, A. Seiman, ...

Posted by Priit Lumi

ENHANCING YOUTH (18-26) EMPLOYAB...

30 November

Erasmus+ KA2 project Strategic Partnership for Youth 2017-1-TR01-KA205-039233 (more…)

Posted by Priit Lumi
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