TFTAK Research
Projects
FERMENTATION-BASED LEGUME PROTEIN EXTRACTION TECHNOLOGY (KAVATECH)
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Project No: RE.5.04.24-0655
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Project time: 01.01.2025 - 31.12.2027
Plant-based proteins are good alternatives to animal proteins due to their agricultural history, cost-effectiveness, and global availability. However, plant-based proteins face challenges in terms of both taste and nutritional value. The aim of this project is to develop fermentation-based technologies for producing pea and faba bean protein concentrates and isolates with better taste properties and nutritional value. This will help improve the quality of various high-protein foods.
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Grant amount: 968 404,23 EUR
HIGH-THROUGHPUT STRAIN OPTIMIZATION FOR PRECISION FERMENTATION
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Project No: RE.5.04.24-0645
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Project time: 01.10.2024 - 30.09.2027
The growing world population puts increasing pressure on our food systems to produce healthy food products in a sustainable manner. Precision fermentation is a technology that allows the production of healthy specialty food ingredients from renewable sources by using microbial organisms while using less land and water. The aim of this project is to speed up precision fermentation development and decrease the costs significantly so that we can make sustainable healthy foods for everyone.
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Grant amount: 1 717 000,00 EUR
RATIONAL DESIGN OF YEAST EXTRACTS
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Project No: RE.5.04.23-0437
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Project time: 01.02.2024-31.01.2027
Yeast extract manufacturers often do not have accurate information about the species and production processes in which their products are used.
Therefore, the extracts are developed mostly blindly. This project creates a rational yeast extract design platform that systematically identifies metabolic bottlenecks in industrially important bacteria. In the case of metabolic bottlenecks, providing sufficient concentrations of the crucial compounds in yeast extracts is of decisive importance. In addition, an effective methodology for the development and evaluation of prototypes is created.
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Grant amount: 635 250,00 EUR
INGVAR INGREDIENT VALORIZATION OF REOAT – THE FIBER-RICH RESIDUE FROM OAT BEVERAGE PRODUCTION
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Project No: RE.5.04.24-0621
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Project time: 01.10.2024-31.08.2027
Valorization of oat okara – upcycling the fiber-rich byproduct from oat beverage production into a food component with high nutritional composition and optimized sensory quality.
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Grant amount: 270 576,00 EUR
FERMENTATION OF BERRY POMACE TO PRODUCE NOVEL FOODS AND FOOD INGREDIENTS
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Project No: RE.5.04.24-0612
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Project time: 01.09.2024-31.07.2027
In the VALBER project, various berry pressing residues are examined and products with a unique taste profile (sauces or pastes) are prepared using fermentation with selected microorganisms. During the project, products are developed that are tasty, produced sustainably and do not contain additional artificial components. The products under development are intended for both the food industry and the HoReCa sector to improve various food recipes and prepare tasty and healthy foods.
TFTAK implements the project in cooperation with the Finnish sauce producer AtSauce.​
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Grant amount: 289 390,00 EUR
TFTAK CYBER SECURITY INCREASING
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Project No: DEP.1.01.24-0138
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Project time: 01.08.2024-28.02.2025
AS TFTAK increases cyber security and thereby protects both its customers' and its own business interests.
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The project is supported by the European Cyber Competence Centre with its members.
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Grant amount: 45 089,00 EUR
HEALTH RESEARCH - THE EFFECT OF FUNCTIONAL FOODS ON THE GUT MICROBIOME AND HEALT INDICATORS
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Project No: 2021- 2027.1.01.23-0352
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Project time: 01.02.2024 - 31.01.2028
The goal of the project is to develop an analysis platform that allows to find connections between eating habits, lifestyle, health problems and the microbiome and to evaluate how it could be influenced by the consumption of various functional foods in order to reduce/prevent the occurrence of health problems and increase the general well-being of a person. Within this framework, various analysis methods are being developed, using which it would be possible to draw evidence-based conclusions.
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Grant amount: 178 147,20 EUR
DEVELOPMENT OF MYCOPROTEIN PRODUCTION TECHNOLOGY
Project No: RE.5.04.23-0212
Project time: 01.04.2023 - 31.03.2025
The aim of the project is to develop a technology for growing filamentous fungi on a laboratory scale. Mycoprotein, derived from the biomass of filamentous fungi, is a good alternative to both animal products and plant-based alternatives, as it requires significantly less water, land, and has a lower carbon footprint for production. The mycoprotein production reactor can be set up in any location, and production is not affected by weather conditions, ensuring local food security.
Grant amount: 315 087,36 EUR
DIGIFOUNDRY - AUTOMATED PLATFORM FOR PRECISION FERMENTATION PROCESS DEVELOPMENT
Project No: RE.5.04.23-0218
Project time: 01.05.2023 - 30.04.2026
The aim of the project is to develop a technology for growing filamentous fungi on a laboratory scale. Mycoprotein, derived from the biomass of filamentous fungi, is a good alternative to both animal products and plant-based alternatives, as it requires significantly less water, land, and has a lower carbon footprint for production. The mycoprotein production reactor can be set up in any location, and production is not affected by weather conditions, ensuring local food security.
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Grant amount: 228 671,97 EUR
Completed Projects
SUSTAINABLE AND INNOVATIVE TECHNOLOGIES FOR BETTER UTILISATION OF BY-PRODUCTS
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Project No: EEA-RESEARCH-59-RC
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Project time: 19.07.2023 - 30.04.2024
It is planned within the current project to develop and to submit a competitive project application for the research project call within the provisional title “Sustainable and innovative technologies for better utilisation of by-products” (the project title and activities will be specified according to the call expected outcomes). The current project will join partners from Norway, Estonia, Latvia and Lithuania.
BITTER COMPOUNDS IN PLANT PROTEIN SOURCES
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Project No: 2021-2027.1.01.23-0170
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Project time: 03.07.2023 - 31.03.2024
The goal of the PhD student's project is to develop high-throughput LC-MS methods for the determination of bitter compounds in various plant foods (including protein powders such as pea, oat, broad bean, pumpkin, sunflower, hemp, etc.). This project is aimed at solving the problems related to the bitterness of vegetable raw materials and supporting the development of high-quality products based on vegetable proteins. Within the framework of this project, a high-throughput LC-MS methodology is developed, validated, and implemented in laboratory conditions, which enables efficient and accurate determination of the content of chemical compounds of a bitter taste lipid nature in vegetable protein powders used in food production and in laboratory prototypes of semi- and final products made on their basis.
Grant amount: 12 386,62 EUR
​DEVELOPMENT OF PRECISION FERMENTATION FOR FOOD PROTEINS
Project No: RE.5.04.23-0316
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Project time: 01.06.2023 - 31.05.2024
Precision fermentation is a rapidly developing and expanding industry where microorganisms are used to produce proteins instead of using plant or animal sources. Within the scope of this project, a platform for precision fermentation of food proteins, also known as recombinant expression in yeast culture, is being developed at TFTAK, along with the purification of these proteins. The platform is integrated into existing workflows for the assessment of technologically important properties of food proteins.
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Grant amount: 150 000,00 EUR
Determination of fermentation process parameters of non-alcoholic beverages using different starter cultures and growth environments
Aim of the project: During the project different starter cultures were tested in order to produce non-alcoholic fermented beverages. The aim of the project was to describe the growth parameters of different starter cultures in different growth environments and the properties of the obtained final products.
Evaluation of the suitability of fiber for the production of functional milk products with extended shelf life
Aim of the project: This project investigates the possibilities for the industrial production of dairy products enriched with different fiber. In addition, research is being carried out to develop and implement a new quality system based on metagenomic methods.
Competence Centre Program
Center of Food and Fermentation Technologies (TFTAK) was founded on June 15th 2004 by Tallinn University of Technology and six partner companies. TFTAK offers extensive knowledge both in food and fermentation science. The technological base of TFTAK is regarded contemporary and sufficient for carrying out research in the food and fermentation technology field.
High throughput platform for growth improvement of microorganisms
Aim of the project: There are hundreds of different microbes in the human gut. Many could be useful as probiotics but growing them in larger amounts is technically difficult. Most of these microbes are obligate anaerobes and do not tolerate oxygen. During this project we develop a platform technology for the growth medium optimization for anaerobic bacteria. This technology speeds up the discovery process and paves the way for the next generation probiotics
EU48667 Development of analytical service platform and innovation in food technologies
Duration: Jul 1, 2015 - Jun 30, 2022 Aim of the project: Two scientific directions are introduced in the project EU48667: 1) Development of analytical service platform for bio-food process monitoring and control together with development of systems and synthetic biology platforms for high throughput cell research and design, and; 2) Development of Food Technologies to support the innovative activities in Estonian food- and biochemical companies. An objective of the Project is motivate the enterprises to create the innovative products in cooperation with R&D institutions and companies. Project is supported by EU European Regional Development Fund in the sum of 5 697 954,91 EUR.
The possibility to offer personalized food options in the conditions of large kitchen production and in retail
Aim of the project: The aim was to explore how innovative IT solutions and laboratory analyses could be linked and the personalized nutritional recommendations provided in a retail setting, so that it would support the customer's healthy choices.
TFTAK CYBER SECURITY MAPPING
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Project No: DEP.1.01.23-0063
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Project time: 22.11.2023 - 21.03.2024
TFTAK has mapped the internal IT infrastructure as part of the project. Security vulnerabilities are scanned and security policies are reviewed. A cyber security action plan was drawn up.
“The project is supported by the European Cyber Competence Centre with its members”
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Grant amount: 5 500,00 EUR
Enhanced application of plant proteins and side streams through degradation of antinutritional factors
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​Project No: RESTA17
Project time: 01.07.2023 - 30.04.2021
Aim of the project: The use of plant proteins and by-products for the development of new plant-based foods is limited due to the high content of antinutrients in these materials. Antinutrients are compounds that have been shown to have negative effects on human health and are found in legumes, cereals, and oilseeds. As a result, the consumers' attitude toward plant-based foods can often be negative. The research project aims at reducing the content of antinutrients in plant protein concentrates and oil extraction by-products using enzyme treatment, fermentation, and physical processing techniques, and to develop methods for the quantitative determination of antinutrients: phytates, saponins, vicine, and convicine. The know-how obtained as a result of the project and the technological solutions implemented, set the basis for the development, technology transfer, and successful production of innovative nutritious plant-based food products.
This study was supported by ERDF and Estonian Research Council via project RESTA
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Grant amount: 152 700,00 EUR
EU29994 R&D support to Estonian food industry by carrying out fundamental and applied research in the relevant fields
Duration: Jul 1, 2009 - Jun 30, 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: Oct 1, 2015 - Sep 30, 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: Dec 1, 2015 - Nov 30, 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.
Systems biology platform for the creation of lean-proteome Escherichia coli strains (LEANPROT)
Duration: Dec 1, 2015 - Nov 30, 2018
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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: Jan 1, 2019 - Aug 31, 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: Oct 1, 2012 - Aug 31, 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 9, 2016 - Dec 31, 2016
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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: Sep 1, 2016 - Feb 28, 2017
Aim of the project: The aim of the project was to create a healthy carbonated beverage brand and product portfolio, using natural sources.
FAVORIT – Delicious plant-based dairy alternatives from Nordic crops
(RE.5.02.22-0181)
Fund name: Eurostars-3
Aim of the project:  The demand for plant-based milk alternatives is constantly increasing and more products based on plant-based ingredients are being sought after, which are both tasty and healthy, with high nutritional value. Currently, imported soy or palm oil is often used as raw material, which is not sustainable or acceptable to consumers. The advantage of the products developed in the FAVORIT project is the use of local raw materials (oats, field peas and rapeseed oil), high nutritional value (high protein content) and the addition of health-promoting bacterial cultures to the products.
Objective: The objective of the FAVORIT project is to develop a series of plant-based milk alternatives based on oats and barley, the impact of which on health indicators will be assessed upon consumption.​​
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​Grant amount: 181 978 EUR
Isolation of novel rootstock for fermentation of vegetable milk-like products (VegeFerm) 2014-2020.4.02.21-0343
Aim of the project:  The development of plant-based milk and meat analogs has been rapidly increasing and is still rising all over the world. The currently available starter cultures are originally isolated from milk and do not guarantee excellent fermentation of plant analogs, so it is necessary to find plant-derived strains or microbial consortia that would work well in plant matrices. For bacterial strains used as starters, it is important to have rapid growth, acidification capacity, breakdown of antinutrients and the formation of appropriate sensory properties. In terms of sensory properties, it is important to form textures, tastes and aromas similar to dairy products, so in addition to isolating new strains at the beginning of the project, one of the goals is to precisely map the sensory and molecular properties of dairy products.
Objective: The aim of the project is to develop a high-throughput platform consisting of methods for the isolation, characterization and adaptation of plant-derived bacterial strains and consortia in plant raw materials, in order to create a basis for the development and production of novel plant-based dairy products.
Fund Name: European Regional Development Fund
Grant amount: 360 106.08 EUR
​Health Account 2014-2020.4.02.21-0338
Fund Name: European Regional Development
Aim of the project:  The proportion of chronic diseases in the welfare society is increasing every year, due to unhealthy diet and lifestyle. At the same time, there are no easily manageable methods for preventing diseases. In the field of health services there is a lack of reliable information to base one's health improvement on, as well as effective technical solutions that help people monitor their lifestyle habits on a daily basis and take corrective action.
Objective: The applicant Elsavie's objective is to create a preventive-oriented health and wellbeing platform "Health Account" that gives the user control over their health data and enables them to make the right decisions with the help of reliable partners.
TFTAK's long-term goal is to create a nutrition research platform that can be used to analyze the effect of new foods or food components on human health. With the data collection system to be created and the algorithms and microbio-friendly foods/diets to be developed, we aim to show that the microbio and other health indicators can be improved in the desired direction.
Result: For Elsavie, a secure and user-friendly management system and data analysis system will be created, which will allow the customer to receive dietary recommendations based on their health indicators. As a result of TFTAK's work, convenient and fast methods for collecting and analyzing dietary data will be developed. Another result is an in vitro food component testing method which can be used to evaluate the effect of selected food components on the human gut microbiome. Identifying the connections between food components and the microbiome is the basis for creating algorithms that can automatically calculate dietary recommendations based on a person's health data. TFTAK will also create databases and criteria for collecting health indicators and solving selected health problems.
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Grant amount: 1 298 343.75 EUR
Creating an industrial production platform for optimizing consortia of probiotic microorganisms (CoFerm) 2014-2020.4.02.21-0406
Fund Name: European Regional Development Fund
Aim of the project:  Research on human gut consortia has significantly intensified in the last few years. However, currently there is no technology that allows for the effective production of new generations of probiotics as a consortium. Existing solutions are largely based on the production of individual species and subsequent mixing. Such an approach is difficult to apply when it is necessary to produce tens or even hundreds of species. The consortia of interest to TFTAK and our clients are different, so it is important to develop a comprehensive platform that allows for the development of consortia production processes in the shortest possible time. The number of species produced in the consortium is determined by the specific growth substrates for each species in our solution. In addition, TFTAK's technology is based on modeling of cell metabolism and the identification of natural metabolic interactions.
Goal: The goal of this project is to develop a platform that allows for the efficient development of growth environments and conditions that ensure the production of stable consortia at an industrial level. For the development of the platform, a simplified 25-bacteria model consortium from the human gut has been created from previous studies. This is used to optimize production processes as a base consortium, demonstrating the platform's capabilities.
Grant amount: 232 964 EUR
Center of Food and Fermentation Technologies digital transformation 20.1.01.22-0271
Fund name: European Union - NextGenerationEU
Aim of the project:  The project aims to implement and integrate customer management software in AS Food and Fermentation Technology Development Center, develop and implement laboratory and warehouse management software and integrate project management and accounting software. As a result of the project, greater efficiency will be achieved, significant information security risks will be mitigated, and the basis for scaling services in the international market will be created.
Goal and results: The TFTAK that has undergone a digital transformation can be described as a digital house, in which data flows originating from processes are connected to a back-end analytics system through software bridges. The task of the back-end analytics system forming the roof of the house is to analyze completed projects, to obtain information from quotations and other systems, and to help keep the company's profit margin as accurate as possible, providing reliable data to managers for decision-making at every level and for deeper business analysis. The foundation of the house is TFTAK's processes. The existing and implemented software are the bridges that connect the processes to the back-end analytics system.
Grant amount: 280 586.50 EUR​
Expanding the application possibilities of inactive yeast products from 2014-2020.4.02.21-0375
Fund Name: European Regional Development Fund
Aim of the project:  The aims of the development of meat-analog products within the project are to use yeast extracts as precursors of aromas, as components providing structure, and as maskers of secondary flavours and aromas. To better apply the yeast extracts as feed components for microorganisms, a platform is being developed to create a suitable yeast extract for each interesting bacterial species, based on its metabolic peculiarities.
Goal: The applicant of the project, Salutaguse Yeast Factory, aims to open up applications for inactive yeast products (yeast extracts, autolysates, inactive yeast) in the development of plant analog products and as industrial bacterial growth feed components. The long-term goal of TFTAK is to increase its competence in the development of high-quality meat analogs and to develop a platform for optimizing the composition of the yeast extracts and for more conscious use in the cultivation of bacteria.
Result: One of the main results of the project is the additional mapping of existing malt products usage areas, which allows Salutaguse Pärmitehas to offer its customers a personalized approach - the additional information obtained from the project allows for the specification of the product to be significantly specified and, thanks to this, to recommend the products that best meet the needs of the customers, both in terms of growth nutrients and plant-based foods. The developed technology platform will allow to customize malt extracts for any microorganism species in the future, which will be industrially important in the future, creating long-term benefits for both the industry partner and TFTAK. Furthermore, this application study will help TFTAK to create competence in developing tasty plant-based alternatives, allowing them to offer even higher quality development services to their customers in the future.
Grant amount: 1 015 640,47 EUR
Better Fish - Fish Alternative Product Development (RE.5.02.21-0162, E115609)
Fund Name: Eurostars-2
Aim of the project: The Better Fish project aims to develop filamentous fungi cultivation technology and create high-protein and good sensory alternatives to fish fillets that are high in protein, contain essential fatty acids from microalgae and D-vitamin. As a result of the project, new generation plant-based products that are tasty, environmentally friendly and healthy will reach the market.
Goal: The goal of the project is to develop a fully plant-based alternative to fish fillets based on the cultivation of filamentous fungi. For the production of fungal biomass, by-products from the food industry are used as growth substrates, and to improve the nutritional value and organoleptic properties, encapsulated microalgae are added, which contain beneficial fatty acids and vitamins.
Result: As a result of the project, a fully plant-based high-nutritional value fish fillet alternative production technology will be developed and prototype end products will be produced. The solution is novel, as the technology allows for the production of products that mimic the taste, texture and nutritional value of fish, while having a lower environmental impact. The combination of by-products and solid-state cultivation enables significant cost reduction in production, which ensures a competitive advantage for the products.
Grant amount: 298 820.00 EUR
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TFTAK TA infrastructure development RE.5.04.22-0138
Fund Name: European Regional Development Fund
Aim of the project: To enhance the quality of services in the fields of cultivation technologies, plant-based milk alternatives and alternative protein technologies by expanding the range of TFTAK's pilot equipment and precision analytics equipment.
Goal: The goal of the project is to upgrade the services of TFTAK in the fields of cultivation technologies, plant-based milk alternatives and alternative proteins, in order to improve the quality of services and expand the range of services offered.
Result: As a result of the project, the high-performance product and technology development platform of TFTAK will be significantly enhanced. Thanks to the additional pilot equipment, we are able to serve more customers at the same time and, thanks to operational analyses, make quick decisions to improve processes, which in turn will help us take our agile development service to a new level. With the additional pilot equipment we can provide customers with support in the technology transfer phase, so that solutions developed in the laboratory can be easily implemented in the production environment.
Grant amount: 365 053,50 EUR
VTA EU53368
Fund Name: European Regional Development Fund
​Aim of the Project: The marketing activities of the Food and Fermentation Technology Development Center focus on increasing the value of the customer portfolio and securing up to two new major customers. In addition, the priorities are to test and introduce new products and services (new business areas), develop own products and create sales channels. To achieve this, we consider improving sales and marketing capabilities in the company to achieve goals as key activities.
Goal: To increase the value of the customer portfolio and secure new major customers by increasing the marketing activities and sales potential of the Food and Fermentation Technology Development Center.
Result: We will achieve our goals through regular publications, presentations at conferences and professional seminars, wider media coverage of success stories, and active participation in exhibitions and conferences. In addition, organizing conferences and developing seminar formats suitable for the Estonian target group are also important. All of these activities are supported by improving visibility in online channels (website, Facebook and LinkedIn). A marketing strategy, action plan and resources have been created to better plan marketing activities, with the aim of achieving the goals set in the strategy. The marketing strategy focuses mainly on increasing TFTAK's visibility among our target group, improving competitiveness and increasing the export potential of research and development services, allowing us to attract more influential clients with research-intensive development projects.
Grant amount: 113 695.00 EUR