Research and food product development projects in TFTAK
The 21st century biological science and entrepreneurship meet in the Center of Food and Fermentation Technologies (TFTAK).
Science-based bio and food research and product development
TFTAK is an R&D company based on extensive use of modern analytical methods, systems biology and synthetic biology principles, aiming at development and introduction of innovative food and fermentation technologies.
TFTAK has state-of-the-art laboratory and highly qualified personnel. The center deals with research projects of biotechnology as well as food technology. Biotechnology and food technology-based R&D are very closely related in TFTAK via the use of ‘omics’ methods and in-depth knowledge and understanding of molecules and their behavior.
We are constantly looking for new solutions
Ongoing project
Competence Centre Program
Publication
Development and Optimisation of HILIC-LC-MS Method for Determination of Carbohydrates in Fermentation Samples. (2021)
Ongoing project
The possibility to offer personalized food options in the conditions of large kitchen production and in retail
Publication
Selective laser sintered bio-inspired silicon-wollastonite scaffolds for bone tissue engineering. (2020)
Publication
Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs. (2020)
Publication
Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis. (2021)
Publication
Biomechanical Features of Graphene-Augmented Inorganic Nanofibrous Scaffolds and Their Physical Interaction with Viruses. (2021)
Publication
The complex microbiome from native semen to embryo culture environment in human in vitro fertilization procedure. (2020)
Publication
Determination of technological parameters and characterization of microbiota of the spontaneous sourdough fermentation of hull-less barley. (2021)
Ended project
Fermentation of oat protein for application in extruded meat analogues
Publication
Low‐carbohydrate high‐fat weight reduction diet induces changes in human gut microbiota. (2021)
Ended project
EU29994 R&D support to Estonian food industry by carrying out fundamental and applied research in the relevant fields
Ongoing project
EU48667 Development of analytical service platform and innovation in food technologies
Publication
Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans. (2021)
Ended project
Fiber enrichment of yogurt, shelf life assessment, EU50739
Ended project
Design and application of novel levansucrase catalysts for the production of functional food ingredients (Functional Food Ingredients), 3.2.0701.12–0041
Publication
Fabrication, Potentiometric Characterization, and Application of Screen-Printed RuO2 pH Electrodes for Water Quality Testing. (2021)
Publication
Instability of low-moisture carrageenans as affected by water vapor sorption at moderate storage temperatures. (2020)
Publication
Protein Turnover in Epithelial Cells and Mucus along the Gastrointestinal Tract Is Coordinated by the Spatial Location and Microbiota. (2020)
Publication
Front-face Fluorimeter for the Determination of Cutting Time of Cheese Curd. (2021)
Publication
Dividing subpopulation of Escherichia coli in stationary phase. (2020)
Ongoing project
Evaluation of the suitability of fiber for the production of functional milk products with extended shelf life
Ongoing project
High throughput platform for growth improvement of microorganisms
Publication
How to Balance the Yield and Protein Content of Air-classified Pulse Flour: the Influence of the Restriction Valve. (2021)
Publication
Screening of Nutraceuticals and Plant Extracts for Inhibition of Amyloid-beta Fibrillation. (2020)
Publication
Application of widely used fungicides does not necessarily affect grain yield, and incidence of Fusarium spp. and mycotoxins DON, HT-2 and T-2 in spring barley in northern climates. (2020)
Ongoing project
Determination of fermentation process parameters of non-alcoholic beverages using different starter cultures and growth environments
Ended project
Development of Värska mineral-based product, EU50716
Publication
Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds. (2021)
Ongoing project
Enhanced application of plant proteins and side streams through degradation of antinutritional factors, RESTA17
Ended project
Valorizing the pulp residue from the production of apple juice and fermented apple juice to applesauce and applesauce-based products, 616215780009
Publication
Compound’s Pre-Screening of Withania somnifera, Baccopa monnieri and Centella asiatica Extracts. (2020)
Publication
Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds. (2021)
Publication
Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides. (2020)
Ended project
Systems biology platform for the creation of lean-proteome Escherichia coli strains (LEANPROT)
Publication
Copper(II)-binding equilibria in human blood. (2020)
Publication
Use of Changestat for Growth Rate Studies of Gut Microbiota. (2020)
Publication
The composition of faecal microbiota is related to the amount and variety of dietary fibres. (2020)
Publication
Optimisation of sample storage and DNA extraction for human gut microbiota studies. (2021)
Publication
The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys. (2021)
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