TFTAK scientists are creating a unique salmon scent for the food of the future

Internship OR Thesis opportunity in TFTAK!

Garage 48 Food in cooperation with TFTAK!

Call for participants! New dietary intervention study in TFTAK!

TFTAK at Opinion Festival!

TFTAK’s most in-depth microbiome study finished!

TFTAK at BIO International Convention 2022!

Cooperation with TFTAK brought to awarded products!

TFTAK has started a new project: CoFerm

TFTAK in semifinals for $15M XPRIZE Feed the Next Billion

TFTAK to Present at 2021 BIO Digital

Saving the Food, accelerated shelf-life test and more

New Hi!Fiber yogurts developed in collaboration with Tere Dairy Industry

TFTAK cooperates with Erasmus+ in project “Increasing Food Literacy Competencies of Adults”

Traineeship in TFTAK in collaboration with Lallemand!

FoodBalt2020 will take place as FoodBalt2021

ESN Meeting in Tallinn

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

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

Meat for the future will be made here!

Contest for the best vegan products

TFTAK joined European Sensory Network (ESN)

Internship or thesis in TFTAK!

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

Human Microbiome Market Reports 2018

DuPont Nutrition & Health Microbiome Venture Announces Third Strategic Academic Partnership

Transnational EYE Project Meeting in Romania

Cooperation with TFTAK was awarded with the prize

DuPont Microbiome Venture strategic partnership with TFTAK

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

Enhancing Youth (18-26) Employability in Bakery Sector

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

New filtration equipment for Interreg project ‘Whey Valorization’

Excellent grades for TFTAK in evaluation of science institutions

Ministers visit Center of Food and Fermentation Technologies

Marianna Surženko defense of the PhD Thesis “Selection of Functional Starter Bacteria for Type I Sourdough Process”

PhD defense of Sten Erm “Use of Mother-Daughter Multi-Bioreactor Systems for Studies of Steady State Microbial Growth Space”

Estonians are trying to save the planet with meat substitutes

TFTAK dry sourdough advances to Top30

Estonian National Contest for University Students