TFTAK-poolne partnerprojekt TÜ poolt taotletud ja koordineeritavas projektis (ETIS: projekt SLOMR12215T, vastutav täitja T. Alamäe, TÜ). Projekti eesmärgiks on uudsete levaansukraaskatalüsaatorite disain ja kasutamine funktsionaalsete toidulisandite tootmiseks.
Competence Center of Food and Fermentation Technologies as a partner of the project applied and coordinated by Tiina Alamäe at University of Tartu (Project no. SLOMR12215T). The project ´Functional Food Ingredients (FFI) is directly related to biotechnology and will implement our previously obtained knowledge on microbiology, biochemistry, enzymology, biosafety, fermentation and food technologies for the development of ingredients for functional food. Levan type poly- and oligofructans will be evaluated for their assumingly elevated potential as (i) prebiotic substrates for beneficial gut bacteria, (ii) sugar substitute in dairy foods, (iii) coating/modifying material to enhance the efficacy of mineral food supplements in a nanoparticulate form. For that, the effects of enzymatically synthesized levan and levan-type FOS will be compared with those already recognized as functional food supplements (e.g., inulin and inulin-type FOS).