Save the date – important conferences in spring 2020

MiFFI 2020 MiFFI 2020 will be held on 15-17 April 2020 in Copenhagen, Denmark. The conference will seek the current best answer to the eternal questions: • How to preserve food • How to make food tasty and appealing • …


FoodBalt2020 4-6th of May in Tallinn, Estonia

FoodBalt2020 will be held on 4-6th of May 2020 in Tallinn, Estonia. Come and take part of the exciting program on topics like: Sensory and consumer research Plant-based foods and ingredients Valorisation and sustainability Fermentation and microbiome science Other topics …


Elsavie – beauty inside out

How do you feel today? You are what you eat. More than that, you are what your gut bacteria eats, because although you are made up of trillions of cells, your body is host to an equal number of bacteria cells. …

2019 -

ESN Meeting in Tallinn

In three  weeks the members and partners of European Sensory Network will meet in Tallinn for their biannual meeting. TFTAK (https://tftak.eu/en/) is proud to host the network members from all over the Europe. Organising committee has high expectations to the …


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DuPont Nutrition & Biosciences Receives Infant Nutrition Ingredient of the Year Award 2019 for CARE4U™ 2′-FL Human Milk Oligosaccharide

We are proud to share the news that our partner DuPont Nutrition & Biosciences has received the prestigious NutraIngredients Europe “Infant Nutrition Ingredient of the Year Award 2019” for their innovation and commercialization in promoting infant nutrition by supplementing infant …


New article about growth rate and it’s effect on the dynamics of colon microbiota

“Selection of fast and slow growing bacteria from fecal microbiota using continuous culture with changing dilution rate.” A recent study from Kaarel Adamberg published in the Journal Microbial Ecology in Health and Disease (Volume 29, 2018 – Issue 1) suggests …


Meat for the future will be made here!

The Good Food Institute works with scientists, investors, and entrepreneurs to make groundbreaking good food a reality. They focus on clean meat and plant-based alternatives to animal products — foods that are more delicious, safer to eat, and better for …


Contest for the best vegan products

“The Best Vegan Product” will be selected in collaboration between Center of Food and Fermentation Technologies and the Vegan magazine and the results of first categories will be published in the next issue already in February. Preparations for the contest …


TFTAK joined European Sensory Network (ESN)

TFTAK is the first Estonian research organization to join European Sensory Network (ESN) and tighten international collaboration in the field fo sensory analysis. The European Sensory Network (ESN) is an international network of leading research institutions and industrial partners at the cutting …