Kaarel Adamberg - Health and Food Technologies

Researches

Microbiome research group

Publications

Chemostat culturing reduces fecal eukaryotic virus load and delays diarrhea after virome transplantation

Members of related research groups

Journal / Periodical: eLife

Authors: Offersen, Simone Margaard; Adamberg, Signe; Spiegelhauer, Malene Roed; Mao, Xiaotian; Rasmussen, Torben Sølbeck; Larsen, Frej; Zhong, Jingren; Nguyen, Duc Ninh; Nielsen, Dennis Sandris; Aunsholt, Lise; Thymann, Thomas; Adamberg, Kaarel; Brunse, Anders

Year: 2026

Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action

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Journal / Periodical: Frontiers in Nutrition

Authors: Magriplis, Emmanuella; Smiliotopoulos, Theodoros; Myrintzou, Niki; Burton-Pimentel, Kathryn Jane; Adamberg, Signe; Adamberg, Kaarel; Agagündüz, Duygu; Atanasova-Pancevska,Natalijam; Beglaryan, Meline; Brouwer Brolsma, Elske M.; Burtscher, Johana; Cerjak, Marija; Ciesarová, Zuzana; Ciprovica, Inga; De Filippis, Francesca; Gandía, Mónica; Hillesheim, Elaine; Hoxha, Luziana; Borch Ibsen, Daniel; Ivanova, Nastia; Jenssen, Håvard; Jones, Petra; Kalea, Anastasia; Begum Kalyoncu Atasoy, Zeynep; Kitryte-Syrpa, Vaida; Kostic, Aleksandar; Laranjo, Marta; Meslier, Victoria; Nagybákay, Nóra Emilia; Nakov, Gjore; Nikola, Malviina; Pafilas, Christos; Papademas, Photis; Pavli, Foteini; Pitsi, Tagli; Pohjanheimo, Terhi; Pravst, Igor; Rajic, Jelena; Russo, Pasquale; Sar, Taner; Starowicz, Małgorzata; Taljic, Irzada; Trajkovska, Biljana; Vergères, Guy; Vidovic, Bojana; Chassard, Christophe; Syrpas; Michail

Year: 2025

Mapping Fermented Food Prevalence and Intake Across European Regions: Results from the PIMENTO Study

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Journal / Periodical: Preprints

Authors: Syrpas, Michail; Smiliotopoulos, Theodoros; Adamberg, Signe; Adamberg, Kaarel; Ağagunduz, Duygu; Brouwer-Brolsma, Elske M.; Burtscher, Johanna; Perry, Mario Caruana Grech; Cerjak, Marija; Chandolias, Konstantinos; Ciesarova, Zuzana; Ciprovica, Inga; Filippis, Francesca De; Delia, Etleva; Frestis, Yiannis; Gamero, Amparo; Hristov, Hristo; Ibsen, Daniel Borch; Jaros, Doris; Jenssen, Havard; Jones, Petra; Kalea, Anastasia Z.; Atasoy, Z. Begum Kalyoncu; Kitrytė-Syrpa, Vaida; Laranjo, Marta; Meslier, Victoria; Myrintzou, Niki; Nagybakay, Nora Emilia; Nakov, Gjore; Nedelkoska, Daniela Nikolovska; Pafilas, Christos; Papademas, Photis; Pavli, Foteini; Burton-Pimentel, Kathryn J; Pipoyan, Davit; Pohjanheimo, Terhi; Pravst, Igor; Rohm, Harald; Russo, Pasquale; Taljic, Irzada; Trajkovska, Biljana; Umicevic, Sonja; Vergeres, Guy; Vidović, Bojana B.; Vukojević, Anđela; Wronkowska, Małgorzata; Chassard, Christophe; Tsakalidou, Effie; Magriplis, Emmanuella

Year: 2025

Projects

Infrastructure of Food Innovation Technologies

Team

Year: 2025 - 2029

Sustainable Valorization of Bran for Health-Oriented Products and Food Security

Team

Year: 2026 - 2029

Although several solutions have been developed for the processing of cereal byproducts, these have generally not been applied in food production. By-products are nutrient dense and food-grade products, hence, composting, burning, or using them as animal feed is not economically viable. Biotechnological processing, including hydrolysis technologies, enable to produce alternatives to bread and dairy products from bran. Rye consumption has been steadily decreasing in Estonia. The goal is to bring this high-bioactive food back into daily diets. We will develop a technology that can be implemented in development of various food products in different companies. We plan to demonstrate that modern hydrolysis technologies can be used to create fiber-rich and tasty products, thereby solving a fundamental dietary problem —the lack of dietary fibre in the diet, which is the root cause of most chronic diseases.