ESN welcomes new member

We are pleased to welcome a new member to the European Sensory Network: TFTAK from Estonia.

22 November 2018 -  ESN is thus extending its feelers even further east, and in so doing gains expertise in new fields of research. Claire Sulmont-Rossé, ESN chair, explains: "TFTAK has special expertise in molecular biology and analytical methods. Since they also use sensory panels and classical sensory methods, they can bridge the gap between sensory and biotechnological research. This fits in with ESN’s interests; we want to understand even better how the biophysical properties of a product contribute to a subjective overall impression".

Sirli Rosenvald from TFTAK presents her Tallinn-based company to ESN members and partners at the ESN fall meeting in Dublin. 

During the ESN autumn meeting in Dublin, Ireland this year, the sensory group leader and TFTAK representative Sirli Rosenvald and her colleague Julia Rosend introduced TFTAK to ESN members and partners. "It was exciting to see that ESN is already researching the topics that interest us," reports Sirli Rosenvald. These include the ESN research project on the relationship between texture and food intake.


Julia Rosend from TFTAK joins the discussion during the break-out session at the ESN fall meeting in Dublin.

Her first impression of ESN? “The ESN meeting offers first-class lectures, intensive discussions in small focus groups, participation in experiments and the creative hunt for new research ideas. There is also the opportunity to jointly finance innovative research. This is unique," said the researcher.

We are looking forward to working with TFTAK. Welcome to ESN Sirli, Julia and the rest of the team!




TFTAK, the Center of Food and Fermentation Technologies (CFFT), is an R&D company based on extensive use of modern analytical methods, systems biology and synthetic biology principles. Their aim is to develop and introduce new food and fermentation technologies. They work with sensory panels and apply numerous methods for sensory assessment (e.g. GC-O-MS, LC, rheology and texture analysis). Their strengths and expertise are their wide knowledge on food/biotechnology and statistical modelling, together with the relevant infrastructure to provide an understanding of sensory properties on a molecular level. Currently the centre has a state-of-the-art laboratory, along with highly qualified personnel and know–how. The centre deals with research projects of biotechnology as well as food technology. Biotechnology and food technology-based R&D are very closely related in CFFT via the use of so-called ‘omics’ methods and in-depth knowledge and understanding of molecules and their behaviour.