Competence Center of Food and Fermentation Technologies has joined ADAPTER
25. July 2017
We are happy to announce that public limited company Competence Center of Food and Fermentation Technologies (CCFFT) has joined the ADAPTER network. With that, our capability to offer development work related to food and different fermentation processes, as well as measuring, testing and analyzing services has increased considerably.
What does the CCFFT offer?
CCFFT focuses on studying the metabolism of lactic acid bacteria and yeast. The use of lactic acid bacteria for producing different types of dairy products and bread, and the role of yeast in making beer, are the key focal points of the research. The strength of the CCFFT is the ability to conduct very detailed studies about the metabolism of microorganisms, where thousands of biochemical reactions are observed simultaneously. At the same time, it is not forgotten that the result of the research has to be quickly applicable.
The main directions of the CCFFT are product development – from an idea to the ready solution – and solving specific technological problems. A sensory analysis combined with methods of precision analysis gives an excellent overview of changes occurring to food products in different processing steps and helps to guide these processes to receive suitable result. Solutions developed in laboratory conditions can be applied further in a production environment. The CCFFT assists in the interpretation of analytical results and optimizing the production process.
The analytics department is the backbone of the company, supporting all other projects. The CCFFT has developed over 40 unique laboratory analytical methods and a wide range of routine analysis is carried out daily.
Sensory analysis has an important role in the CCFFT. Trained assessors conduct food assessment at a scientific level, describing the product from every aspect, which includes tasting, smelling and describing textures. The goal is to improve the quality of the product in all aspect – the appearance, the taste, and the smell.