Areas of activity of the Institute:
– Developing unique, interdisciplinary collaborations and establishing ambitious academic environment for food research activities;
– Carrying out research in close cooperation with national and international organizations and institutes, industry partners, other research bodies and individuals working in the field of individual sciences and innovations;
– Addressing the global social issues concerning food security.
KTU Food Institute is a pioneer of functional food science and technology research and innovation in Lithuania. In collaboration with the international scientific community, Dr. D. Sekmokienė and Dr. A. Liutkevičius, the scientists of the institute, developed the National Functional Food Concept (2003) and it was approved in Lithuania with the launch of functional food and technology development works with Lithuanian and foreign industry clients. The results of this activity: patents No. 5101 “Method of Production of Functional Drinks with Omega-3 Fatty Acids” (inventor Dr. A. Liutkevičius) and No. 6375 “Whey Drink” (2017) (inventors Dr. A. Liutkevičius and V. Speičienė).
Unique collection of microorganisms including lactic acid bacteria was created by the researchers of KTU Food Institute, and it is being used by scientists in the personalized nutrition development process and as preventative measures for food safety and food environmental safety assurance.
Food Research Center of the Food Institute consists of Microbiology and Chemistry Laboratories accredited according to LST EN ISO/IEC 17025. It is also an advisory, consultative and expert unit for business and public sector (led by Dr. G. Garmienė).
Scientists provide scientific consultations and services to national and international organizations. Researchers of the Institute have taken upon an advisory role in the SCAR Food Systems Committee (since 2016), the ISO Standards Committee (since 2010), the EHEDG (European Hygienic Engineering & Design Group), The European Network for Gastrointestinal Health Research (ENGIHR) and the European Committee for Research and Innovation (ECRI). The institute is involved in the activities of the technical committees of the Agricultural Science Council of the Ministry of Agriculture of the Republic of Lithuania and the Lithuanian Standards Board (since 1999).
Apart from active participation in the abovementioned ventures, the institute is also working in the development of unique and contemporary analytical research equipment and boasts a competent team combined of all interested parties in the food science and technology community.
