Nature inspired alternatives for food packaging and films for agriculture
Food reformulation – reduction of sugar, salt, fat in food without changing the taste and safety
According to OECD, Estonia is one of the EU countries where obesity and diabetes are most prevalent. According to WHO, every fifth child in Estonia is overweight. Therefore, our task is to help people reduce their consumption of sugar, salt, and fat, which are associated with obesity, diabetes, and cardiovascular diseases. The Estonian food industry is already committed to food reformulation, transforming former sinners in to saints. For example, muffin, which has been a delightful dessert in the past, has now become a food with reduced sugar, extra fiber and with a Nutriscore value B. However, its health impact is noticeable only when the taste is equally enjoyable and consumers accept it. This reformulation project explores sweet-tasting and healthy peptides and oligosaccharides to replace added sugars, the synergy of flavor compounds and salt, and the effect of fats on flavour. We aim to have a positive impact on public health without compromising quality, safety and taste.
Comparative study: Thermal and nonthermal treatment with functional co-culture fermentation: A metabolite driven strategy for enhancing product quality and function
Field of Research: Develops eco-friendly, nonthermal processing methods (HIPEF, HHP) to enhance food safety, nutrient retention, and probiotic viability in plant-based juices, with emphasis on industrial scalability.
Specialty:
• Primary: Integration of nonthermal technologies (HIPEF+HHP) to achieve synergistic effects—enzyme inactivation, release of bound bioactives (e.g., carotenoids), and stabilization of probiotics in acidic, nutrient-rich juices.
• Secondary: Application of in vitro digestion models to evaluate bioactive absorption and optimization of processes for industry-scale adoption.
Contributions: Leads experimental design and process trials with HIPEF+HHP, and performs detailed HPLC/MS analysis of bioactive release and digestive stability. Bridges laboratory research with sustainable food processing, supporting nutrient-rich, waste-reducing, and consumer-friendly innovations.
Salivarius+: Probiotic Food Solution Against Helicobacter pylori
Valorization of Brewer’s Spent Grain Using Mycelium and Assessment of the Food Application Potential of the Resulting Biomass
Green competences for the support of green transition in business: food processing
Project is implemented as stage II "Development of learning materials and methodological guidelines" of Investment 1 "Green skills to support the green transition of enterprises" under the reform "Green turn of companies" of the Recovery and Resilience Facility.
The aim of the project is to support the integration of green skills into education and continuing training in the field of food processing. As a result of the project, learning materials and methodological guidelines will be developed to increase the awareness of learners and professionals in the sector about the objectives of the green transition and to support the implementation of sustainable solutions in food production processes. The materials will contribute to the systematic development of green skills and to the advancement of a more environmentally conscious and resource-efficient food industry.