ZABT is a workplace for 270 employees including top researchers in yeast fermentation, RNA, nucleotides, enzyme, protein, and flavor studies. The center is equipped with advanced experiment and testing instruments.
ZABT is dedicated to creating innovative solutions and bringing theories to life through taste. Our current research projects include enhancing flavor, creating vegan meat alternatives, reducing salt, sugar, and fat, masking off-tastes, and KCL masking.