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
High throughput platform for growth improvement of microorganisms
Publication
The complex microbiome from native semen to embryo culture environment in human in vitro fertilization procedure. (2020)
Ended project
Fiber enrichment of yogurt, shelf life assessment, EU50739
Publication
Instability of low-moisture carrageenans as affected by water vapor sorption at moderate storage temperatures. (2020)
Publication
Screening of Nutraceuticals and Plant Extracts for Inhibition of Amyloid-beta Fibrillation. (2020)
Publication
Construction and characterization of broad-host-range reporter plasmid suitable for on-line analysis of bacterial host responses related to recombinant protein production. (2019)
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)
Publication
Dividing subpopulation of Escherichia coli in stationary phase. (2020)
Publication
Selective laser sintered bio-inspired silicon-wollastonite scaffolds for bone tissue engineering. (2020)
Publication
The composition of faecal microbiota is related to the amount and variety of dietary fibres. (2020)
Publication
Enhancement of anoxic phosphorus uptake of denitrifying phosphorus removal process by biomass adaption. (2019)
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
Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis. (2019)
Ongoing project
EU48667 Development of analytical service platform and innovation in food technologies
Publication
Yeast performance characterisation in different cider fermentation matrices. (2019)
Publication
Saturn-shaped ice burst pattern and fast basal binding of an ice-binding protein from an Antarctic bacterial consortium. (2019)
Publication
Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices. (2019)
Ongoing project
Determination of fermentation process parameters of non-alcoholic beverages using different starter cultures and growth environments
Ongoing project
The possibility to offer personalized food options in the conditions of large kitchen production and in retail
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
Enhanced application of plant proteins and side streams through degradation of antinutritional factors, RESTA17
Ended project
Fermentation of oat protein for application in extruded meat analogues
Publication
Protein Turnover in Epithelial Cells and Mucus along the Gastrointestinal Tract Is Coordinated by the Spatial Location and Microbiota. (2020)
Ongoing project
Evaluation of the suitability of fiber for the production of functional milk products with extended shelf life
Publication
The effect of apple juice clarification and concentration on cider fermentation and properties of the final product. (2020)
Publication
Features of the Formation of Interpolyelectrolyte Complexes Based on Chitosan and Pectin. (2019)
Publication
Enhanced Efficiency of Nitritating-Anammox Sequencing Batch Reactor Achieved at Low Decrease Rates of Oxidation-Reduction Potential. (2019)
Publication
Amino acids are key substrates to Escherichia coli BW25113 for achieving high specific growth rate. (2020)
Publication
Compound’s Pre-Screening of Withania somnifera, Baccopa monnieri and Centella asiatica Extracts. (2020)
Ongoing project
Competence Centre Program
Publication
Use of Changestat for Growth Rate Studies of Gut Microbiota. (2020)
Ended project
Development of Värska mineral-based product, EU50716
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
First insights into Alternaria multi-toxin in vivo metabolism. (2019)
Publication
Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides. (2020)
Publication
Avoiding amino acid depletion in a complex medium results in improved Escherichia coli BW25113 growth. (2019)
Publication
The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider. (2019)
Ended project
Valorizing the pulp residue from the production of apple juice and fermented apple juice to applesauce and applesauce-based products, 616215780009
Ended project
EU29994 R&D support to Estonian food industry by carrying out fundamental and applied research in the relevant fields
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