Food Institute

FOOD INSTITUTE VISION

An internationally and nationally recognized University Institute of food research and applied science activities meeting the needs of food market growth and training of high qualification scientists

FOOD INSTITUTE MISSION

Motivating leaders by inspiring creative environment conduct globally recognized interdisciplinary research, create and transfer knowledge and innovative technologies in the areas of food science, safety and legislation both nationally and internationally

Radvilėnų Rd. 19C-404
50254 Kaunas, Lithuania
phone/fax: +370 (37) 312 393
email: mai@ktu.lt

food.ktu.edu

 
 
 
 

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Research Fields

  • food quality, safety management and control systems;
  • research of food product microbiological processes;
  • technologies for quality and healthy food;
  • improvement and creation of food dispersion structures, food products, and production principles;
  • food product storage, quality assessment;
  • research of various factors affecting product quality.

Projects

  • Employment of contemporary ferments to manufacture traditional and new dairy products in farms and small businesses
  • Employment of research and innovation to manufacture new generation of grains in farms and small businesses
  • Research of biologically active features of substances in relation to stability, impact to food matrices, and human health
  • Active lactic acid phylogenetic analysis, and selection for production of leavens

Partners

  • Royal Veterinary and Agricultural University, Institute of Biotechnology (Denmark);
  • Technische Universität München (Germany).

Director – Alvija Šalaševičienė, DSc

phone: +370 (37) 312 532
email: alvija.salaseviciene@ktu.lt

Services Offered

1. Food Safety: Food Research Centre is accredited in accordance with the requirements of standard No. LST EN ISO/IEC 17025 to perform analysis of food materials, and physical, chemical and microbiological analysis of products and water.

2. Innovation: assitance with product creation and introduction into the market:

  • idea generation,
  • prototyping,
  • selection of parameters for technological process,
  • determination of chemical constitution,
  • evaluation of energetical and nutritional value,
  • evaluation of sensual qualities (colour, taste, texture, appearance) with sensual and instrumental methods,
  • evalutation or specification of expiration dates by gauging microbiological, chemical and sensual changes in products,
  • carrying out the surveying of consumer opinions in order to evaluate product placement and acceptance in the market, also to identify potential niches for new products.

3. Food Quality:

  • identification of technological process, storage, impact of packaging to biologically valuable food materials and to the quality of products and beverages,
  • employment of secondary materials (whey, leavings) to produce new products,
  • evaluation of factors of materials, technological process, packaging, storage etc. to the sensual quality of food products and beverages, their acceptability and primacy,
  • identification of food selection by carrying out the surveying of consumer opinions.

4. Courses, Seminars:

  • new technologies of food recycling, their impact to product quality and safety,
  • ecological food,
  • exceptional quality food,
  • functional food,
  • examination of requests for protected designations of farming and food products,
  • new methods of microbiological, chemical and sensual research,
  • chemical falsification of food products.

5. Training for Businesses:

  • quality of lab work;
  • training of sensual analysis evaluators, and support of their qualification,
  • methods of identifying antimicrobic materials in milk,
  • microbiology courses for beginners of microbiology,
  • evaluation of the link between sensual and instrumental data of product quality,
  • creation and development of research methods and procedures.

6. New Opportunities: extraction and precise identification of beneficial and harmful microorganisms by employing genetic methods.

Food Research Centre

Laboratory is accredited in accordance with the requirements of standard No. LST EN ISO/IEC 17025Field of accreditation – physical chemical and microbiological research of food products. Food Research Centre's fees for food materials and product analysis. Please leave your feedback and comments by calling us directly by phone – +370 (37) 312 540 or by email – testlab@lmai.lt.

Dr. Galina Garmienė
Head of Food Research Centre, QA Manager, and Head of Chemical Research Laboratory
tel. +370 (37) 312 540
e. p. galina.garmiene@ktu.lt

Habil. dr. Joana Šalomskienė
Head of Microbiological Research Laboratory
tel. +370 (37) 312 380
e. p. joana.salomskiene@ktu.lt

Regina Pociūtė
Senior Engineer
tel. +370 (37) 312 540

Chemical Research Laboratory

Dr. Galina Garmienė
Head of Laboratory, Senior Researcher
tel. +370 (37) 312 540
e. p. galina.garmiene@ktu.lt

Dr. Ina Jasutienė
Senior Researcher
tel. +370 (37) 312 472
e. p. ina.jasutiene@ktu.lt

Dr. Alvija Šalaševičienė
Senior Researcher

Dr. Gintarė Zaborskienė
Senior Researcher
tel. +370 (37) 312 540
e. p. ginza@lmai.lt

Dr. Jūratė Stankienė
Senior Researcher
tel. +370 (37) 312 540
e. p. jurate.stankiene@ktu.lt

Sensory Analysis Science Laboratory

Dr. Aldona Mieželienė
Head of Laboratory, Senior Researcher
tel. +370 (37) 312 587
e. p. aldona.miezeliene@ktu.lt

Dr. Gitana Alenčikienė
Senior Researcher
e. p. gitana.alencikiene@ktu.lt

Microbiological Research Laboratory

Habil. dr. Joana Šalomskienė
Head of Laboratory, Senior Researcher
tel. +370 (37) 312 380
e. p. joana.salomskiene@ktu.lt

Dr. Antanas Šarkinas
tel. +370 (37) 312 532, 312 393
e. p. antanas.sarkinas@ktu.lt

Dr. Irena Mačionienė
Senior Researcher
tel. +370 (37) 312 141
e. p. irena.macioniene@ktu.lt

Dr. Lina Vaičiulytė-Funk
Senior Researcher
tel. +370 (37) 312 141
e. p. lina.vaiciulyte-funk@ktu.lt

Dr. Dovilė Jonkuvienė
Researcher
tel. +370 (37) 312 141
e. p. dovile.jonkuviene@ktu.lt

Technological Research Laboratory

Dr. Raimondas Narkevičius
Head of Laboratory
tel. +370 (37) 312 153
e. p. algirdas.liutkevicius@ktu.ltaliut@lmai.lt

Dr. Raimondas Narkevičius
Senior Researcher
tel. +370 (37) 312 558
e. p. raimondas.narkevicius@ktu.lt

Ervydas Juodišius
Engineer
tel. +370 (37) 312 472

Vilma Speičienė
Junior Researcher
tel. +370 (37) 312 472
e. p. vilma.speiciene@ktu.lt