Center of Food and Fermentation Technologies (TFTAK)

The Center of Food and Fermentation Technologies is established in 2004 by six enterprises and Tallinn University of Technology. The development of a systems biology platform for the study of microorganisms is the main scope and content of the research in TFTAK. This platform is applied to solve food technology and nutritional science tasks which are primary concerned to food quality, the stability of sensory and nutritional properties and to the relationships between food and health. An important goal is to optimize this complex process to ensure the maximal benefits for health as well as a positive consumer perception.

Genomics and proteomics, food systems biology and physics, instrumental and descriptive sensory analysis, together with modeling, provide tools to construct a detailed physical and chemical characterization of raw materials and additives, bacteria and their consortia. Provide quantitative information about how molecules, cells, organelles, and food materials interact in time and space during food production, ripening, storage and digestion in the human gastrointestinal tract.

Genomics and proteomics, food systems biology and physics, instrumental and descriptive sensory analysis, together with modeling, provide tools to construct a detailed physical and chemical characterization of raw materials and additives, bacteria and their consortia. Provide quantitative information about how molecules, cells, organelles, and food materials interact in time and space during food production, ripening, storage and digestion in the human gastrointestinal tract.

In additon th CC-programme 2015-2020, TFTAK is participating in international scientific programmes FP7, H2020, EIP and Interreg.

Main research areas

Two scientific directions have been introduced in TFTAK:
1st ) Development of analytical service platform for biofood process monitoring and control together with development of systems and synthetic biology platforms for high throughput cell research and design, and
2nd) Development of Food Technologies to support the innvatical activities in Estonian food- and biochemical companies.

Partners

DuPont, Lallemand, Valio, Bioexpert AS, Carometec A/S, Eliko CC, Estiko Plastar, Estonian Cell, Linnamäe Meat Comapny, Lõuna Pagarid, Healthy Dairy CC, Premia Foods, Reval Kondiiter, Saare Leib, Saaremaa Dairy Company, Salutaguse Yeast Plant, Santa Maria, Saue Production, Spratfil AS, Viimsi Vesi.