Food Institute

 

KTU Food Institute is changing the environment by relentlessly working to expand knowledge and innovative technological solutions for the well-being of humans within the preventive and sustainable food systems, while also developing the food supply capabilities for the growing needs of the world.
Scientific activity: development and improvement of balanced and healthy food and food technologies, development of sustainable food systems, ensuring the effectiveness of interaction between consumers and food producers.

 

Priorities of R&D Activities Smart Cities and Resilient Communities
Transformation of Industry
Lithuanian Smart Specialization Areas and Priorities
Agro-innovation and food technologies
Research Fields
Food Systems and Biotechnologies
 

Research areas

a) The influence of biological and physical chemical factors on microorganisms (leader Habil. Dr. J. Šalomskienė)
b) Research on the improvement in the quality of food products, and food safety assurance (leader Dr. G. Garmienė)
c) Reduction in the formation of carcinogenic substances in food using technological means and materials (leader Dr. A. Šarkinas)

a) Development of food systems with functional features. Research on the influence of physical, chemical and biochemical agents on the formation and features of protein food structures of dispersion systems (leader Dr. R. Narkevičius)
b) Effect of bioactive materials on the sensory quality of food (leader Dr. G. Alenčikienė)

 

Scientific achievements and their impact

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.

Scientific publications:

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).

PhD theses:

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.

Scientific industrial conference “Improvement of eggs and poultry quality” (2018)

Conference program

Food 2030: Research and Innovation for Agriculture and Food Systems (2017)

Conference proceedings

Food Technology and Quality Control (2016)

Conference proceedings

Training according to the non-formal education program “Selection, verification and validation of microbiological methods” (Program code TMNT640002)

2020 03 04 at the National public health surveillance laboratory, Kaunas department (Aušros str. 44, Kaunas). Manager of the program habil. dr. Joana Šalomskienė.

Training according to the non-formal education program “Microbiological methods for food and water” (Program code TMNT640003)

2020 02 26 at the KTU Food Institute (Radvilėnų pl. 19C, Kaunas). Manager of the program habil. dr. Joana Šalomskienė.

Training according to the non-formal education program “Application of pasteurization and sterilization in the food industry” (Program code TMNT640000)

2020 02 13 at the Santaka Valley of Kaunas University of Technology (K. Baršausko str. 59, Kaunas). Manager of the program dr. Antanas Šarkinas.

“Practical Training Course of Milk Suitability for Cheese Production”

June – September, 2017. Participants:

  • Farmers, producers of fermented cheese or people who are interested in fermented cheese production;
  • Employees of small dairy production companies

  

Strategy to Reduce Salt in Food Products. Problems and Solutions”

Organiser: KTU Food Institute.

Under the sponsorship of the Ministry of Agriculture of the Republic of Lithuania..

June– October, 2017.

Participants:

– Farmers who produce food products for sale
– Managers of small food companies
– Technologists
– Production managers

NAME, SURNAME TITLE OF PHD THESIS SUPERVISOR YEAR
Aušra Šipailienė “Influence of Spicy and Aromatic Plant Extracts on Microorganisms” (Chemical Engineering 05 T) Antanas Šarkinas 2008
Renata Žvirdauskienė “Regulation of the Growth of Sensitive Bacterial Cultures and Improvement of the Methods for the Detection of Antimicrobials in Milk and Meat” (Chemical Engineering 05 T) Joana Šalomskienė 2011
Jonkuvienė Dovilė “Characteristics of Bacillus Cereus Bacteria Prevalent in Food and the Effect of Various Factors on Their Viability” (Chemical Engineering 05 T)  Joana Šalomskienė 2013
Doctoral students of 2017:
Hamidioglu Irfan “Gyvūniniai riebalai, aliejus, veikliosios medžiagos, antioksidantai, riebalų rūgštys, riebalų rūgščių transizomerai, funkcionalumas, antimikrobinės savybės antioksidacinis poveikis”. Gintarė Zaborskienė
Riešutė Reda “Candida genties patogenų išskyrimas, jų savybių ir poveikio žmogaus organizmo mikrobiomui nustatymas” Joana Šalomskienė
 

Research infrastructure and services

KTU Food Institute conducts scientific research and provides R&D services related to:

  • Development of wholesome personalised nutrition food products;
  • Validation of food quality, authenticity and safety;
  • Development of new analytical methods for identification of products and their composition;
  • Development of sustainable food systems, technologies and high value added products;
  • Scientists and researchers of the Institute help business and industry clients solve technological problems. Collaboration with clients begin with simple orders, initial tests, supplied services, which further evolves to mutual research initiatives and the development of scientific projects.

Services:

1. Food safety and authenticity:

Food Research Center (accredited in accordance with requirements of LST EN ISO / IEC 17025) is well equipped to carry out physical, chemical and microbiological analysis/research on food products, raw materials and water.

2. Innovations:

Assistance in all stages of product development and marketing:
– idea generation;
– prototype modeling;
– right selection of parameters for proper technological processes;
– identification of chemical composition of samples;
– assessment of energy and nutritional value;
– assessment of sensory properties (colour, taste, texture, appearance) using sensory and instrumental methods;
– determination of the expiry date evaluating microbiological, chemical and sensory changes in the product;
– analysis of consumer’s opinions in order to assess the market and admissibility of a product by identifying potential market niches for the new products.

3. Food quality:

– Analysis of the influence of technological process, storage conditions, package influence on biologically valuable food and raw materials, quality determination of products and beverages;
– Re-use of rest raw materials (whey, oilcake, etc.) for the development of new products;
– Assessment of raw materials, technological process, packaging, storage conditions and other factors affecting the quality, acceptability and priority of food products and beverages;
– Identification of food choices according to the data and opinion gathered via surveys of customers.

4. Courses and Seminars:

– New technologies for food conversion and its impact on quality and safety of food products;
– Organic food;
– Exceptional quality food;
– Functional food;
– Expertise of proposals for foodstuffs registration in protected designation of origin register;
– New methods in microbiological, chemical and sensory research;
– Identification of any possible chemical falsification in food products.

5. Specialised trainings for company employees:

– Good laboratory practice;
– Trainings for new sensory analysts in companies and qualification updates for current sensory analysts;
– Methods for detecting antimicrobial agents in milk;
– General microbiology course;
– Relationship between instrumental and sensory measurements;
– Development and design of research methods and procedures.

6. New possibilities:

Identification of useful and harmful microorganisms using genetic and molecular methods.

The pricelist of research services is HERE.

The pricelist of research services is HERE.

Accreditation certificate of Food Research Center of KTU Food Institute.

Areas of accreditation:

Equipment and services

Scientists and researchers of the Institute help business and industry clients solve technological problems. Collaboration with clients begin with simple orders, initial tests, supplied services, which further evolves to mutual research initiatives and the development of scientific projects.

Reservation of science services or equipment could be completed using open access centre of Kaunas university of technology.

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Projects

Food Institute

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Technological solutions

The Institute’s researchers develop technological solutions that are adaptable to various industry production processes:

  • use of bioactive substances in the development of food for personalised nutrition;
  • application of bio preservatives to ensure product safety and hygienic environment;
  • solutions to validate and ensure product safety and expiry period;
  • determination and validation of food risk factors and its level for the evaluation of the environment and product safety;
  • Solutions for high-value-added products designed with the help of sustainable technology measures;
  • Integration of food waste in sustainable technologies.
 

Significant publications

YearPublicationsDOI
2022RIEŠUTĖ, Reda; ŠALOMSKIENĖ, Joana; ŠALAŠEVIČIENĖ, Alvija; MAČIONIENĖ, Irena. “Effect of Anolyte on S. Typhimurium and L. monocytogenes Growth in Minced Pork and Beef Cuts.” Foods 11, no. 3 (2022): 41510.3390/foods11030415
2022MAČIONIENĖ, Irena; ČEPUKOIT Dovilė; ŠALOMSKIENĖ, Joana; ČERNAUSKAS, Darius; BUROKIENĖ, Daiva; ŠALAŠEVIČIENĖ, Alvija. “Effects of natural antimicrobials on Xanthomonas strains growth.” Horticulturae 8, no. 1 (2022): 7.10.3390/horticulturae8010007
2021MAŽEIKIENĖ, Ingrida; FRERCKS, Birutė; BUROKIENĖ, Daiva; MAČIONIENĖ, Irena; ŠALAŠEVIČIENĖ, Alvija. “Endophytic community composition and genetic-enzymatic features of cultivable bacteria in Vaccinium myrtillus L. in forests of the Baltic-Nordic region.” Forests 12, no. 12 (2021): 164710.3390/f12121647
2021TRAKSELE, Lina; SPEICIENE, Vilma; SMICIUS, Romualdas; ALENCIKIENE, Gitana; SALASEVICIENE, Alvija; GARMIENĖ, Galina; ZIGMANTAITE, Vilma; GRIGALEVICIUTE, Ramune; KUCINSKAS, Audrius. “Investigation of in vitro and in vivo digestibility of black soldier fly (Hermetia illucens L.) larvae protein.” Journal of Functional Foods 79 (2021): 104402.10.1016/j.jff.2021.104402
2021RAZAVIZADEH, Seyedmahmood; ALENCIKIENE, Gitana; SALASEVICIENE Alvija, VAICIULYTE – FUNK, Lina; ERTBJERG, Per; ZABULIONE, Aelita. “Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues.” European Food Research and Technology 247, no. 9 (2021): 2379-2389.10.1007/s00217-021-03798-8
2021EIČAITĖ, Ovidija; ALENČIKIENĖ, Gitana; PAULIUKAITYTE, Ingrida; ŠALAŠEVIČIENĖ, Alvija. “Eat or Throw Away? Factors Differentiating High Food Wasters from Low Food Wasters.” Sustainability 13, no. 19 (2021): 10741.10.3390/su131910741
2021BRADAUSKIENĖ, Vijolė; VAIČIULYTĖ – FUNK, Lina; RAMIN SHAH, ČERNAUSKAS, Darius; TITA, Mihaela Adriana. “Recent advances in biotechnological methods for wheat gluten immunotoxicity abolishment–a review.” Polish journal of food and nutrition sciences 71, no. 1 (2021): 5-20.10.31883/pjfns/132853
2021ČESONIENĖ, Laima; LABOKAS, Juozas; JASUTIENĖ Ina; ŠARKINAS, Antanas; KAŠKONIENĖ, Vilma; KAŠKONAS, Paulius; KAZERNAVIČIŪTĖ, Rita; PAŽERECKAITĖ, Aistė; DAUBARAS, Remigijus. “Bioactive compounds, antioxidant, and antibacterial properties of Lonicera caerulea berries: evaluation of 11 cultivars.” Plants 10, no. 4 (2021): 624.10.3390/plants10040624
2021RIESUTE, Reda; SALOMSKIENE, Joana; MORENO, David Saez; GUSTIENE, Sonata. “Effect of yeasts on food quality and safety and possibilities of their inhibition.” Trends in Food Science & Technology 108 (2021): 1-10.10.1016/j.tifs.2020.11.022
2020BOBINAITĖ, Ramune; GROOTAERT, Charlotte; VAN CAMP, John; ŠARKINAS, Antanas; LIAUDANSKAS, Mindaugas; ŽVIKAS, Vaidotas; VIŠKELIS, Pranas; VENSKUTONIS, Petras Rimantas. (2020). Chemical composition, antioxidant, antimicrobial and antiproliferative activities of the extracts isolated from the pomace of rowanberry (Sorbus aucuparia L.). Food Research International, 109310. DOI: 10.1016/j.foodres.2020.10931010.1016/j.foodres.2020.109310
2019ZOKAITYTE, Egle; CERNAUSKAS, Darius; KLUPSAITE, Dovile; LELE, Vita; STARKUTE, Vytaute; ZAVISTANAVICIUTE, Paulina; RUZAUSKAS, Modestas; GRUZAUSKAS, Romas; JUODEIKIENE, Grazina; ROCHA, João Miguel; BLIZNIKAS, Saulius; VISKELIS, Pranas; RUIBYS, Romas; BARTKIENE, Elena. Bioconversion of milk permeate with selected lactic acid bacteria strains and apple by-products into beverages with antimicrobial properties and enriched with galactooligosaccharides // Microorganisms. Basel: MDPI AG. ISSN 2076-2607. 2020, vol. 8, iss. 8, art. no. 1182, p. 1-26. DOI: 10.3390/microorganisms8081182. [Science Citation Index Expanded (Web of Science); Scopus; MEDLINE] [IF: 4,152; AIF: 4,230; IF/AIF: 0,981; Q2 (2019, InCites JCR SCIE)] [M.kr.: T 005, A 003] [Indėlis: 0,035]10.3390/microorganisms8081182
2019JUODEIKIENE, Grazina; CERNAUSKAS, Darius; TRAKSELYTE-RUPSIENE, Karolina; BARTKIENE, Elena; ZADEIKE, Daiva; BANYTE, Greta; SANTINI, Antonello. Acoustic-based screening method for the detection of total aflatoxin in corn and biological detoxification in bioethanol production // Frontiers in microbiology. Lausanne: Frontiers Media SA. ISSN 1664-302X. 2020, vol. 11, art. no. 543, p. 1-8. DOI: 10.3389/fmicb.2020.00543. [Science Citation Index Expanded (Web of Science); Scopus; DOAJ] [IF: 4,236; AIF: 4,230; IF/AIF: 1,001; Q1 (2019, InCites JCR SCIE)] [CiteScore: 6,40; SNIP: 1,351; SJR: 1,690; Q1 (2019, Scopus Sources)] [M.kr.: A 003, T 005] [Indėlis: 0,071]10.3389/fmicb.2020.00543
2019URBANAVIČIŪTĖ, Ieva; LIAUDANSKAS, Mindaugas; BOBINAS, Česlovas; ŠARKINAS, Antanas; REZGIENĖ, Aistė; VISKELIS, Pranas. Japanese quince (Chaenomeles japonica) as a potential source of phenols: optimization of the extraction parameters and assessment of antiradical and antimicrobial activities // Foods. Basel: MDPI AG. ISSN 2304-8158. 2020, vol. 9, no. 8, art. no. 1132, p. 1-13. DOI: 10.3390/foods9081132. [Science Citation Index Expanded (Web of Science); Scopus; DOAJ] [IF: 4,092; AIF: 3,279; IF/AIF: 1,247; Q1 (2019, InCites JCR SCIE)] [CiteScore: 1,30; SNIP: 1,243; SJR: 0,661; Q3 (2019, Scopus Sources)] [M.kr.: T 005, M 003] [Indėlis: 0,249]10.3390/foods9081132
2019NEMCIAUSKAS, Kestutis; TRAKSELE, Lina; SALASEVICIENE, Alvija; SNITKA, Valentinas. A silicon membrane-silver nanoparticles SERS chip for trace molecules detection // Microelectronic engineering. Amsterdam: Elsevier. ISSN 0167-9317. eISSN 1873-5568. 2020, vol. 225, art. no. 111282, p. 1-6. DOI: 10.1016/j.mee.2020.111282. [Science Citation Index Expanded (Web of Science); Scopus] [IF: 2,305; AIF: 4,553; IF/AIF: 0,506; Q2 (2019, InCites JCR SCIE)] [CiteScore: 3,90; SNIP: 0,949; SJR: 0,589; Q2 (2019, Scopus Sources)] [M.kr.: T 005] [Indėlis: 0,625]10.1016/j.mee.2020.111282
2019ŠALOMSKIENĖ, Joana; JONKUVIENĖ, Dovilė; MAČIONIENĖ, Irena; NARKEVIČIUS, Raimondas; RIEŠUTĖ, Reda. Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon // Czech journal of food sciences. Prague: Czech Academy of Agricultural Sciences. ISSN 1212-1800. eISSN 1805-9317. 2020, vol. 38, iss. 5, p. 280-286. DOI: 10.17221/342/2019-CJFS. [Science Citation Index Expanded (Web of Science); Scopus] [IF: 0,932; AIF: 3,279; IF/AIF: 0,284; Q4 (2019, InCites JCR SCIE)] [CiteScore: 1,60; SNIP: 0,688; SJR: 0,339; Q3 (2019, Scopus Sources)] [M.kr.: T 005] [Indėlis: 1,000]10.17221/342/2019-CJFS
2018ROKAITYTE, Anita; ZABORSKIENE, Gintare; GUSTIENE, Sonata; RAUDONIS, Raimondas; JANULIS, Valdimaras; GARMIENĖ, Galina; STIMBIRYS, Artūras. Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage // Czech journal of food sciences. Praha : Czech Academy of Agricultural Sciences. ISSN 1212-1800. eISSN 1805-9317. 2019, vol. 37, no. 5, p. 366-373. DOI: 10.17221/57/2018-CJFS. [Science Citation Index Expanded (Web of Science); Scopus; DOAJ] [IF: 0,846; AIF: 2,851; IF/AIF: 0,296; Q4 (2018, InCites JCR SCIE)] [CiteScore: 1,23; SNIP: 0,714; SJR: 0,395; Q3 (2018, Scopus Sources)] [M.kr.: T 005, A 003] [Indėlis: 0,213]10.17221/57/2018-CJFS
2018GUSTIENE, Sonata; ZABORSKIENE, Gintare; ROKAITYTE, Anita; RIEŠUTE, Reda. Effect of biofermentation with taxifolin on physicochemical and microbiological properties of cold-smoked pork sausages // Food Technology and Biotechnology. Zagreb, Croatia : University of Zagreb. ISSN 1330-9862. 2019, vol. 57, no. 4, p. 481-489. DOI: 10.17113/ftb.57.04.19.6250. [Science Citation Index Expanded (Web of Science); Scopus; MEDLINE] [IF: 1,517; AIF: 3,318; IF/AIF: 0,457; Q3 (2018, InCites JCR SCIE)] [CiteScore: 1,54; SNIP: 0,772; SJR: 0,467; Q2 (2018, Scopus Sources)] [M.kr.: T 005, A 003] [Indėlis: 0,375]10.17113/ftb.57.04.19.6250
2018BARTKIENE, Elena; STEIBLIENE, Vesta; ADOMAITIENE, Virginija; JUODEIKIENE, Grazina; CERNAUSKAS, Darius; LELE, Vita; KLUPSAITE, Dovile; ZADEIKE, Daiva; JARUTIENE, Laura; GUINÉ, Raquel P. F. Factors affecting consumer food preferences: food taste and depression-based evoked emotional expressions with the use of face reading technology // BioMed research international. New York, NY : Hindawi. ISSN 2314-6133. eISSN 2314-6141. 2019, vol. 2019, art. no. 2097415, p. 1-10. DOI: 10.1155/2019/2097415. [Science Citation Index Expanded (Web of Science); Scopus; DOAJ] [IF: 2,197; AIF: 3,434; IF/AIF: 0,639; Q3 (2018, InCites JCR SCIE)] [CiteScore: 2,41; SNIP: 0,951; SJR: 0,795; Q2 (2018, Scopus Sources)] [M.kr.: A 003, A 002, M 001, T 005] [Indėlis: 0,050]10.1155/2019/2097415
2018SALOMSKIENE, Joana; JONKUVIENE, Dovile; MACIONIENE, Irena; ABRAITIENE, Asta; ZEIME, Jurate; REPECKIENE, Jurate; VAICIULYTE-FUNK, Lina. Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteria // European food research and technology. Berlin : Springer. ISSN 1438-2377. eISSN 1438-2385. 2019, vol. 245, iss. 3, p. 569-579. DOI: 10.1007/s00217-018-03227-3. [Science Citation Index Expanded (Web of Science); Scopus] [IF: 2,056; AIF: 2,851; IF/AIF: 0,721; Q2 (2018, InCites JCR SCIE)] [CiteScore: 2,07; SNIP: 0,943; SJR: 0,704; Q2 (2018, Scopus Sources)] [M.kr.: T 005] [Indėlis: 0,716]10.1007/s00217-018-03227-3
2017BENDOKAS, Vidmantas; ŠARKINAS, Antanas; JASINAUSKIENĖ, Daiva; ANISIMOVIENĖ, Ona Nijolė; MORKŪNAITĖ-HAIMI, Šarūnė; STANYS, Vidmantas; ŠIKŠNIANAS, Tadeušas. Antimicrobial activity of berries extracts of four Ribes species, their phenolic content and anthocyanin composition // Folia Horticulturae. Warsaw : Sciendo. ISSN 0867-1761. eISSN 2083-5965. 2018, vol. 30, iss. 2, p. 249-257. DOI: 10.2478/fhort-2018-0021. [Scopus; Science Citation Index Expanded (Web of Science)] [IF: 0,244; AIF: 1,434; IF/AIF: 0,170; kvartilis: Q4 (2017, InCites JCR SCIE)] [CiteScore: 0,29, SNIP: 0,432, SJR: 0,129 (2017, Scopus JM)] [M.kr.: 05T] [Indėlis: 0,284]10.2478/fhort-2018-0021
2017DOMINGUEZ-HERNANDEZ, Elisa; ŠALAŠEVIEČIENĖ, Alvija; ERTBJERG, Per. Low-temperature long-time cooking of meat: eating quality and underlying mechanisms // Meat Science. Oxford : Elsevier. ISSN 0309-1740. 2018, Vol. 143, p. 104-113. DOI: 10.1016/j.meatsci.2018.04.032. [Scopus; BIOSIS Previews; Science Citation Index Expanded (Web of Science)] [IF: 2,821; AIF: 2,605; IF/AIF: 1,083; kvartilis: Q2 (2017, InCites JCR SCIE)] [CiteScore: 3,39, SNIP: 1,900, SJR: 1,643 (2017, Scopus JM)] [M.kr.: 05T] [Indėlis: 0,333]10.1016/j.meatsci.2018.04.032
2017SARKINAS, Antanas; SAKALAUSKIENE, Kristina; RAISUTIS, Renaldas; ZEIME, Jurate; SALASEVICIENE, Alvija; PUIDAITE, Egidija; MOCKUS, Ernestas; CERNAUSKAS, Darius. Inactivation of some pathogenic bacteria and phytoviruses by ultrasonic treatment // Microbial pathogenesis. Amsterdam : Elsevier. ISSN 0882-4010. eISSN 1096-1208. 2018, vol. 123, p. 144-148. DOI: 10.1016/j.micpath.2018.07.004. [PubMed; Scopus; BIOSIS Previews; Science Citation Index Expanded (Web of Science)] [IF: 2,332; AIF: 4,071; IF/AIF: 0,573; kvartilis: Q3 (2017, InCites JCR SCIE)] [CiteScore: 2,36, SNIP: 0,849, SJR: 0,751 (2017, Scopus JM)] [M.kr.: 10T, 05T, 01T] [Indėlis: 0,750]10.1016/j.micpath.2018.07.004

Till 2017 KTU Food Institute was a publisher of scientific journal “Food Chemistry and Technology”. Articles from the journal were listed on 3 international databases.

  1. ŠALOMSKIENĖ, Joana; SEDEREVIČIUS, Antanas; MAČIONIENĖ, Irena; ŽVIRDAUSKIENĖ, Renata. Impact of Biological and Chemical Factors on Investigations of Antimicrobials in Milk [Educational book]. Kaunas: Technologija, 2013. 97 p. ISBN 9786090209271.
  2. GARMIENĖ, Galina; MIEŽELIENĖ, Aldona; JASUTIENĖ, Ina; ALENČIKIENĖ, Gitana. Natural Glutamic Acid Formation in Meat products and Its impact on Sensory Parameters and Acceptability. The Ministry of Agriculture. Food Institute. Kaunas: Technologija, 2013. 25 p. ISBN 9786090209462.
  • Food 2030: Research and Innovation for Agriculture and Food Systems (2017)

Conference proceedings

  • Food Technology and Quality Control (2016)

Conference proceedings

Contacts

Dr. Alvija Šalaševičienė
Director

Radvilėnų pl. 19-404 kab., Kaunas, LT – 44239 Kaunas
Phone: + 370 (37) 312 532
E-mail: alvija.salaseviciene@ktu.lt

Rūta Bulanavičienė
Administrator

Phone: + 370 (37) 312 393
E-mail: mai@ktu.lt