Professional sensory analysis helps describe product properties systematically and supports informed decisions in both food development and quality assessment. Our food scientists - Sirli Rosenvald, Rain Kuldjärv and Maarja Maasikmets - will introduce key principles and methods and guide participants through practical exercises. The practical training will be held in Estonian at TFTAK in Tehnopol, Tallinn. 🧋 4 November, 10:00-14:00 - focus on beverages and vegetables 🥛 5 No

DigiFoundry 2.0 is a three-year research and development project led by TFTAK and ÄIO to make microbial oil production more efficient, scalable and cost-competitive. Building on the first DigiFoundry project, DF2.0 expands the focus from microbial strain development to the entire production process by integrating synthetic biology, precision fermentation, automation and digital process control.

Björn Skúlason and Sirje Karis Visit TFTAK to explore food science, healthy nutrition and sustainable food innovation during Iceland’s state visit.

TFTAK supports Hack the Future of Food 2026, a two-day hackathon in Tartu on 27–28 November. Together with EIT Food and leading agrifood partners, TFTAK invites students, startups, researchers and food enthusiasts to turn bold ideas into practical solutions. Choose from four TFTAK challenges, receive expert guidance, compete for prizes and help shape more consumer-centred, transparent, healthy and connected food systems. Explore the programme, challenges and registration deta

Project HYPLEX is developing a science-based value chain for hybrid meat products from Estonian faba beans, peas and oats. From crop selection and protein processing to industrial validation, the project aims to create nutritious, affordable and more sustainable food products.

TFTAK has added Dumas method capabilities with the Dumalyzer N/Protein for fast nitrogen and protein determination in feed, food, grain and innovative ingredients, complementing the Kjeldahl method and expanding analytical services.

TFTAK has joined the Open Innovation Forum hosted by IfM Engage at the University of Cambridge. The forum connects food, drink, FMCG and biotech organisations to share knowledge, explore challenges and create practical innovation opportunities. Membership strengthens TFTAK’s role as an applied R&D partner, supporting companies in developing and scaling science-based food and biotech solutions.

Hybrid dairy innovation will be one of the topics in focus as TFTAK participates in Bridge2Food Europe 2026, taking place in Copenhagen, Denmark, from 9 to 11 June 2026. The event brings together researchers, innovators and product developers from across the future food landscape, with a strong emphasis on ingredient functionality, product development and commercially relevant food innovation. TFTAK will be present at booth D5, where our team will be available to meet current

TFTAK’s membership in the Bio-based Industries Consortium strengthens its role in European bioeconomy innovation. Through BIC, TFTAK gains access to leading industry networks, EU funding opportunities and strategic collaboration platforms, helping companies develop sustainable, circular and market-ready bio-based solutions with stronger international reach.

The MycoStruct project kicked off in Nottingham, bringing together 13 European partners to develop and scale mycelium-based complete protein structures for whole-cut food applications for Adamo Foods. TFTAK is the project coordinator and an R&D partner, contributing to fungal biotechnology, fermentation, and sustainable food innovation.

TFTAK supported the development of ViWell functional drinks for dogs, a new science-led product range by Olvi Group, launching at Interzoo 2026

Tripsy Chillax, developed by TFTAK’s food scientists for Liviko, has been named Best Non-Alcoholic Beverage of Estonia 2026. The award recognises a functional mushroom drink created through science-based development, natural ingredients, sensory precision, and close teamwork between Liviko and TFTAK.

TFTAK will attend Elintarvikepäivä 2026, Finland’s largest food industry event, on 5 May at Finlandia Hall in Helsinki. Meet us at Stand 21 to discuss practical solutions for product development and food innovation. As a flexible and discreet R&D partner, TFTAK supports food companies with functional food and beverage development, sensory and consumer studies, shelf-life research, food intervention studies, alternative proteins, and bioprocess optimization.

TFTAK has developed a simple visual screening system for Pichia pastoris that helps identify promising engineered strains faster and at lower cost. Using an ADE2-based red/white method, researchers can rank variants on a single agar plate before moving to deeper analysis. The platform supports strain engineering, CRISPR workflows, and antibiotic-free protein production in precision fermentation.

On April 8, 2026, TFTAK joined Estonia’s science and business delegation during President Alar Karis’ visit to the Netherlands. Andres Maser represented TFTAK in Utrecht, where the programme brought together Estonian and Dutch organisations working across biotechnology, healthtech, genomics, AI and innovation. The visit to Utrecht Science Park highlighted the importance of close cooperation between science and business in building strong and internationally competitive innov

In a recent project, TFTAK supported AS Metrosert in advancing their standard procedures for both intracellular and extracellular protein production. The project work focused on finding ways to support faster startup when new process equipment is added or new processes introduced, and to create a clear framework for troubleshooting. We worked with two model processes at two different scales: 1 L scale and 70 L scale to establish and optimize baseline and to evaluate scale-up

TFTAK will participate as a sponsor and exhibitor at BIOKET 2026, taking place from March 17–19 in Fribourg, Switzerland. Our team will be available at Booth No 49 to discuss collaborative opportunities and technical solutions for the bioeconomy sector. Key Capabilities and Services TFTAK will highlight five core areas of expertise during the exhibition: Bioprocess design and optimization through the lens of microbial metabolism and detailed descriptions of cell behavior. Pr

TFTAK is part of the newly launched Pilots4U platform, which connects industry with open-access bioeconomy pilot and demo facilities.

An independent TFTAK parallel-test case study found that Mott Corporation’s porous metal spargers (2–10 µm) outperformed drilled-pipe controls under oxygen-limited S. cerevisiae fermentation test conditions, delivering markedly higher oxygen transfer and biomass with lower air use and extended aerobic growth.

TFTAK participates in the FrameBio project under Horizon Europe’s Marie Skłodowska-Curie Actions Doctoral Networks. The 36-month project runs from 2026 to 2029 and kicked off in Denmark, on January 23. Pioneering Sustainable Biotech FrameBio builds multiscale computational frameworks to simulate microbial behavior in bioproducts like Single Cell Proteins for food ingredience. These modules cover microorganism design, fermentation experiments with high-throughput screening, c