18.09
2018

Internship or thesis in TFTAK!

Want to change the world and it is important for you, that your work has a practical value? Center of Food and Fermentation Technologies (TFTAK) is successfully expanding in the global market. Would you like to be part of our …

19.07
2018

Others about us: Traditional Estonian tree sap in a new modern form

Birch juice has been consumed in Estonia for hundreds of years but now the Saaremaa family company Öselbirch in cooperation withCenter of Food And Fermentation Technologies  has developed a lemonade, based on birch juice. When thinking about birch juice, a …

13.07
2018

Human Microbiome Market Reports 2018

Human microbiome industry definitely is a promising field to work with. According to Human Microbiome Market Report 2018, published in May, the industry has suffered a certain impact of global economic slow down, but still maintained a relatively optimistic growth, the …

21.06
2018

DuPont Nutrition & Health Microbiome Venture Announces Third Strategic Academic Partnership

New Collaboration with INRA Micalis-MGP will Concentrate on DuPont’s Probiotic Strains and the Understanding of these Microbes’ Mechanism of Action on Human Health. Building upon the recently announced partnership with TFTAK in March 2018, the DuPont Nutrition & Health Microbiome …

31.05
2018

Transnational EYE Project Meeting in Romania

The 2nd Transnational Meeting within the scope of EYE project (Enhancing Youth 18-26 Employability in Bakery Sector, 2017-1-TR01-KA205-039233) of the project was held on 16-17 April 2018 in Bucharest/Romania in the facilities of The National Institute of Research & Development …

30.05
2018

Cooperation with TFTAK was awarded with the prize

In this year’s “Estonian Best Food” competition the Best Drink from the Southern Estonia in the category of small enterprises, was held to a small company Siidrikoda OÜ’s product Mimikri . This great cider has been developed in collaboration with …

19.03
2018

DuPont Microbiome Venture strategic partnership with TFTAK

Three months after its formation, the DuPont Nutrition & Health Microbiome Venture today announced its second strategic research and development partnership. The newly forged relationship with the Center of Food and Fermentation Technologies (TFTAK) in Tallinn, Estonia, will focus on …

14.02
2018

World-class publication “Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese” from TFTAK

Center of Food and Fermentation Technologies scientists Anastassia Taivosalo alongside with T. Kriščiunaite, A. Seiman, N. Part, I. Stulova and R. Vilu published a high-level article in the Journal of Dairy Science. Comprehensive analysis of proteolysis during 8 months of …

30.11
2017

ENHANCING YOUTH (18-26) EMPLOYABILITY IN BAKERY SECTOR

Erasmus+ KA2 project Strategic Partnership for Youth 2017-1-TR01-KA205-039233

17.11
2017

Sirli Rosenvald PhD defense – “Application of gas chromatography-olfactometry and correlation with sensory analysis”

Center of Food and Fermentation Technologies sensory and flavor science expert Sirli Rosenvald will defend her PhD thesis “Application of Gas Chromatography-Olfactometry (GC-O) and Correlation with Sensory Analysis”. Date and location: 24.11.2017, 15:00 TUT Natural Sciences building SCI-109 (Akadeemia tee …