TFTAK joined Tallinn FoodFair 2026, where we showcased food innovation, and our expertise at two stands.

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 November,...

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.