The impact of food research
Participation in international organisations:
EU Research and innovation directorate, SCAR Food Systems working group, Dr. Alvija Šalaševičienė
Impact: projecting research in food science (2030 and 2050) in Europe and globally;
EHEDG (European Hygienic Engineering & Design Group), active member and the head of Lithuanian regional section Dr. R. Narkevičius.
Impact: Projection of technological lines, hygiene methodologies, spreading information and knowledge to European food industry companies;
ISEKI (International Food Association), active member: dr. A. Šalaševičienė.
Impact: Initiation of European projects and partnership in food science and technology;
IDF (International Dairy Federation) member of national dairy committee in Lithuania: Habil. dr. J.Šalomskienė;
Participation in accreditation and certification activities:
Institute’s employees experts of Lithuanian National Accreditation Bureau: Habil. Dr. J. Šalomskienė (Microbiology), Dr. I. Mačionienė (Microbiology).
The auditor at DNV GL (Det Norske Veritas GL): Dr. A. Šalaševičienė.
Participation in standardisation activities:
LST TK 51 Food Analysis: Head of the Committee – Habil. Dr. J. Šalomskienė. She is also a head of the work group “Methods of Microbiological Analysis”;
LST TK 2 Milk and Dairy products, Head of the Committee – Dr. G. Alenčikienė;
ISO 6658:2017 Sensory Analysis – Methodology – General Guidance – leader of the work group Dr. G. Alenčikienė;
ISO/TC 34/SC Sensory Analysis 12/WG 1 Sensory Claims Member of the Committee Dr. G. Alenčikienė.
Participation in the committees of the Ministry of Agriculture of the Republic of Lithuania:
Dr. I. Jasutienė – member of Protective Designation Experts’ Committee at the Ministry of Agriculture of the Republic of Lithuania;
Dr. A. Šalaševičienė – member of Scientific Council of the Ministry of Agriculture of the Republic of Lithuania;
Dr. A. Šarkinas – member of Council of Exceptional Quality Food and Agricultural Products;
Habil. dr. J. Šalomskienė – member of National Dairy committee of Lithuania;
Participation in national organisations:
Members of the Lithuanian Society of Microbiologists: Habil. Dr. J. Šalomskienė, Dr. A. Šarkinas.
Dr. A. Šarkinas is also a member of Agriculture and Forestry Science division of Lithuanian Science Academy, dealing with food safety and quality issues.
Until 2017 KTU Food Institute was the publisher of the scientific journal Food Chemistry and Technology;
- Dr. A. Šarkinas is a member of the Editorial Board of “Veterinary and Zootechnics” journal;
- Dr. G. Alenčikienė (since 2016) is a member of Editorial Board of “Food Research International“ journal;
- Dr. A. Šalaševičienė (since 2008) is a member of Editorial Board of “Annals. Food Science and Technology“ journal (University of Valahia, Romania).
During the 60 years since the establishment of the Institute, 61 employees have defended their habilitation level and influenced the breakthrough of Lithuanian dairy industry, ensuring:
– Safety and quality of dairy products industry, adaptation of new technologies in production;
– Healthy and traditional recipes of bread
confectionary products, adaptation of new technologies in production;
– The development of functional drinks market;
– Safety in meat and fish industry, clean and proper environment of production, high quality products.