Mary-Liis Kütt

I work with future-shaping fats and oils to replace palm oil, coconut oil and animal fats with sustainable and healthier alternatives. My 15-year experience in biotech has given me the opportunity to work with novel foods in ÄIO as a CIO

I started my studies in TalTech (Tallinn University of Technology, Estonia, 2004) in the field of Food Technology and Product Development; defended my doctorate in Food Science at Aarhus University Denmark, 2015) and postdoc at the University of Vienna (Austria, 2016) where I studied the effects of mycotoxins on the human body and worked in the core laboratory of analytical chemistry. I have worked and done research also in TFTAK (Center of Food and Fermentation Technologies) as team lead of fungi cultivation and R&D manager.

I’ve studied and cultivated yeasts, bacteria, and fungi from the perspective of the food industry, and applied them to the production of dairy, beverage, and plant-based alternatives. This is my passion.