The main focus of Center of Food and Fermentation Technologies is to develop theoretical models and experimental methods to improve product quality. Our scientific approach is used to explain interactions between food components during processing, but also we are able to “translate” results to everyday language and more important to production terms that can be applied by our partners.
We are skilled in modelling and controlling different production steps that are crucial for the outcome of the product. Our knowledge based support comes via instrumental analyses such as rheology, microscopy, chromatography, microbiology, texture analysis etc., through actual small scale production on site and by our long-term expertise in sensory evaluation.
* dairy products
* bakery products
* frozen food
toidutehnoloogia; food technology; tootearendus; product development; reoloogia; rheology; mikroskoopia; microscopy; mikrobioloogia; microbiology; piimatooted; dairy products; pagaritooted; bakery products; joogid; drinks; külmutatud toit; frozen food