Center of Food and Fermentation Technologies

Center of Food and Fermentation Technologies is rated 3 out of 5 in the category research. Read and write reviews about Center of Food and Fermentation Technologies. CFFT is a contract research company, that offers extensive knowledge both in food and fermentation science. Fermentation Systems biology and synthetic biology have become an important part of research and optimization of food and biotechnological processes. The defining feature of systems biology is that it takes into account all the important molecules in the design of new cells and in optimization of processes. It does this through the use of complex modelling methods and high throughput ´omics´ methods. Lactic acid bacteria used for producing different types of dairy products, and yeasts, by the means of which, for example, bread and beer is made are studied in CFFT. Part of this work is performed within the framework of contracts with DuPont, Lallemand and other international as well as Estonian companies. Food technology and product development Food is nothing without high quality in every following aspect: nutrition, appearance, flavor and stability. Strong competition in food sector requires companies to implement new technologies and methods to make their products “the best” on the market. This challenge can be overcome with support of scientific knowledge and research that can provide the company detailed knowledge regarding every important aspect of their product. Some of the examples of our competencies: - fermented drinks and dairy products - products with improved nutritional value or specific health benefits - vegan products and plant protein - organic products - edible insects - bread - self-life testing - packaging material selection, etc. Microbiome analyses and nutrition studies have been important part of our research since 2004. Our microbiome analyses service is designed to people, who want to improve their life quality and eating habits. Our researchers are studying the effects of different polysachharides and undigestable components on gut microbiota in vitro, both in batch and fed-batch cultures.