Read our latest news & follow our upcoming events
News
New article about growth rate and it’s effect on the dynamics of colon microbiota
News
Meat for the future will be made here!
Media
DuPont Microbiome Venture strategic partnership with TFTAK
Biotechnology and food technology-based research and development are very closely related in TFTAK via the use of ‘omics’ methods and in-depth knowledge and understanding of molecules and their behavior.
Publications and projects in focus
Publication
The effect of apple juice clarification and concentration on cider fermentation and properties of the final product. (2020)
Publication
The composition of faecal microbiota is related to the amount and variety of dietary fibres. (2020)
Publication
Use of Changestat for Growth Rate Studies of Gut Microbiota. (2020)
Publication
Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs. (2020)
Ongoing project
Determination of fermentation process parameters of non-alcoholic beverages using different starter cultures and growth environments
Ended project
Design and application of novel levansucrase catalysts for the production of functional food ingredients (Functional Food Ingredients), 3.2.0701.12–0041
Ongoing project
High throughput platform for growth improvement of microorganisms
Ongoing project
Enhanced application of plant proteins and side streams through degradation of antinutritional factors, RESTA17
Our mission
Our mission is to provide excellent support in applied research and product development to our partner enterprises.
Our values
We value scientific excellence, reliability, dexterity, collaboration, and continuous growth.
Interesting facts about
Center of Food and Fermentation Technologies
2004
Established in
90+
Employees
>25
PhD thesises defended
5 M€
Annual revenue
50+
Partners
Positively
Evaluated R&D institution
How the workflow is organized in our
bio and food research and product development company?
Are you looking for a more efficient way to conduct research and development (R&D)? In order to be an efficient bio and food research and product development company, we are following the rapid product development approach. Our R&D process is described in the next steps which are customized to producers’ needs:
Idea
Product development at lab scale
Product development at pilot scale
Technology transfer and implementation in production
Consumer study
Our clients and our work speak for us
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, OÜ Gurmeeklubi
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
Let us innovate together!
