TFTAK’s partner Lallemand Inc. is specialized in development and production of yeast starter cultures for fermented beverage industry. We...

FoodBalt2020 is postponed and will take place in May 3-5th, 2021 in Tallinn, Estonia. Please look for more information at the conference...

In three weeks the members and partners of European Sensory Network will meet in Tallinn for their biannual meeting. TFTAK...

We are proud to share the news that our partner DuPont Nutrition & Biosciences has received the prestigious NutraIngredients Europe...

“Selection of fast and slow growing bacteria from fecal microbiota using continuous culture with changing dilution rate.” A recent study...

The Good Food Institute works with scientists, investors, and entrepreneurs to make groundbreaking good food a reality. They focus on...

“The Best Vegan Product” will be selected in collaboration between Center of Food and Fermentation Technologies and the Vegan magazine...

TFTAK is the first Estonian research organization to join European Sensory Network (ESN) and tighten international collaboration in the...

Want to change the world and it is important for you, that your work has a practical value? Center of Food and Fermentation Technologies...

Birch juice has been consumed in Estonia for hundreds of years but now the Saaremaa family company Öselbirch in cooperation withCenter of...

Human microbiome industry definitely is a promising field to work with. According to Human Microbiome Market Report 2018, published in...

New Collaboration with INRA Micalis-MGP will Concentrate on DuPont’s Probiotic Strains and the Understanding of these Microbes’ Mechanism...

The 2nd Transnational Meeting within the scope of EYE project (Enhancing Youth 18-26 Employability in Bakery Sector,...

In this year’s “Estonian Best Food” competition the Best Drink from the Southern Estonia in the category of small enterprises, was held...

Three months after its formation, the DuPont Nutrition & Health Microbiome Venture today announced its second strategic research and...

World-class publication “Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese” from TFTAK...

Erasmus+ KA2 project Strategic Partnership for Youth 2017-1-TR01-KA205-039233 The unemployment rate among young people is considerably...

Center of Food and Fermentation Technologies sensory and flavor science expert Sirli Rosenvald will defend her PhD thesis “Application of...

Interreg EST/LAT project “Whey Valorization” is underway at TFTAK and our Latvian partner company Smiltenes Piens. The lead partner of...

Fresh evaluation report evaluates 20 R&D institutions in Estonia, among them the Center of Food and Fermentation Technologies. Evaluation...