EU29994 R&D support to Estonian food industry by carrying out fundamental and applied research in the relevant fields
Duration: Jun 30, 2009 - Jun 29, 2015
Aim of the project: Center of Food and Fermentation Technologies (TFTAK) offered the R&D support to Estonian food industry by carrying out fundamental and applied research in the relevant fields, as well as through the availability of modern methods, laboratory infrastructure and highly competent R&D team during the period 2009-2015. As a result, new healthy, nutritious and natural food products with stable and high quality were brought to themarket. The involvement of international food and biotechnological companies (DuPont, Lallemand Inc. and Valio Ltd.) in the activities of TFTAK promoted international cooperation of Estonian food industry. Center of Food and Fermentation Technologies also develops new high throughput, advanced cultivation technology as well as modeling methods for quantitative analysis of cell physiology, process simulations, ab initio cell and process design, which are required for physiological characterization of microbial cultures in process and product development in both bio- and food technology. The results of the work are internationally available through the partners of TFTAK. The partnership with TFTAK encourages industrial partners to make long term investments into the R&D infrastructure with the aim to have new innovative solutions in a longer perspective.
Valorizing the pulp residue from the production of apple juice and fermented apple juice to applesauce and applesauce-based products, 616215780009
Duration: Sep 30, 2015 - Sep 29, 2018
Aim of the project: Valorizing the pulp residue from the production of apple juice and fermented apple juice to applesauce and applesauce-based products
Systems biology platform for the creation of lean-proteome Escherichia coli strains (LEANPROT)
Duration: Nov 30, 2015 - Nov 29, 2018
Aim of the project: Escherichia coli is a well-established and the most widely used organism for the production of recombinant proteins (used in medical and industrial applications, as molecular biology reagents, etc.). Production of proteins is the most resource exhaustive process for the cells and therefore needs to be optimized to achieve maximal productivities. Natural environment of E. coli is much harsher compared to the near optimal growth conditions used in production processes. In order to survive cells produce many native proteins that could be considered unnecessary for the cells in industrial production conditions. In this project, we aimed at removing the most resource exhaustive unnecessary proteins from the host cells to free up resources for recombinant protein production. We focused on this by using a novel metabolic modelling approach with constraints of protein production and cell geometry together with proteomics-based host cell physiology characterization. Novel lean-proteome strains with removed unnecessary proteins were tested for the improved production capacity of several recombinant proteins used in research, industry and diagnostics.
Fermentation of oat protein for application in extruded meat analogues
Duration: Dec 31, 2018 - Aug 30, 2020
Aim of the project: Aim of the project was to develop a pilot-scale production method of extruded meat analogs made from fermented oat protein mixture. Nutritional, textural and sensory profiles were evaluated to achieve nutritious products.
Design and application of novel levansucrase catalysts for the production of functional food ingredients (Functional Food Ingredients), 3.2.0701.12–0041
Duration: Sep 30, 2012 - Aug 30, 2015
Aim of the project: Competence Center of Food and Fermentation Technologies, as a partner of the project asserted and coordinated by Tiina Alamäe at University of Tartu (Project no. SLOMR12215T). The project ´Functional Food Ingredients (FFI) is directly related to biotechnology and will implement our previously obtained knowledge on microbiology, biochemistry, enzymology, biosafety, fermentation and food technologies for the development of ingredients of functional food. Levan type poly- and oligofructans were evaluated for their assumingly elevated potential as (i) prebiotic substrates for beneficial gut bacteria, (ii) sugar substitute in dairy foods, (iii) coating/modifying material to enhance the efficacy of mineral food supplements in a nanoparticulate form. For that, the effects of enzymatically synthesized levan and levan-type FOS were compared with those already recognized as functional food supplements (e.g., inulin and inulin-type FOS).
Fiber enrichment of yogurt, shelf life assessment, EU50739
Duration: Sep 8, 2016 - Dec 30, 2016
Aim of the project: The aim of the work was to develop a fiber enriched yogurt with stable quality, which meets consumer taste expectations and promotes digestation.
Development of Värska mineral-based product, EU50716
Duration: Aug 31, 2016 - Feb 27, 2017
Aim of the project: The aim of the project was to create a healthy carbonated beverage brand and product portfolio, using natural sources.

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