Katrin Laos

Within the project, data from farms, transport, slaughterhouses, and laboratory analyses will be collected and integrated to evaluate how production conditions influence carcass lesions and pork quality. In parallel, a data-driven feedback system will be developed, enabling producers to benchmark their results and make more informed management decisions, while also providing a foundation for the further development of the Estonian pork quality scheme. The project's key value lies in its collaborative approach, bringing stakeholders together to establish a sector-wide quality framework and strengthen the market position of Estonian pork. The project is supported by expert advice from scientists from the Finnish Institute of Natural Resources (LUKE) (Liisa Keto et al.).

Mycoprotein texturization technologies are being developed to create high-quality alternative meat and fish products. The work includes optimizing the composition and structure of prototypes and evaluating their quality. The technology will be scaled up from laboratory to industrial scale. The result will be an industrially applicable solution for developing mycoprotein-based products.

The aim of the project is to develop innovative gluten-free vegan confectionery with no added sugar, meeting the growing consumer demand for healthier sweets that support special dietary needs. The work includes developing suitable raw materials and recipes, optimizing texture and sensory properties, and evaluating product quality and stability.