Projects - Food Institute | KTU https://food.ktu.edu/projects/ KTU Tue, 25 Aug 2026 01:34:28 +0000 en-US hourly 1 Innovating Sustainable and Healthy Food Alternatives: Expanding Europe’s Food Palette through Seaweed and Plant-Based Proteins (Bluegreenfoods) https://food.ktu.edu/projects/innovating-sustainable-and-healthy-food-alternatives-expanding-europes-food-palette-through-seaweed-and-plant-based-proteins-bluegreenfoods/ Wed, 18 Mar 2026 00:25:10 +0000 https://food.ktu.edu/projects/innovating-sustainable-and-healthy-food-alternatives-expanding-europes-food-palette-through-seaweed-and-plant-based-proteins-bluegreenfoods/ BlueGreenFood is focused on developing innovative, sustainable, and nutritious food products by combining seaweed, microalgae, and plant-based proteins. The project aims to expand the availability of alternative proteins in Europe by creating new, healthy, and appealing food solutions. A strong emphasis is placed on circular bioeconomy principles, including full biomass utilization, valorisation of side streams, […]

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]]> Acquisition of a GC-MS Analysis System for Research on Sustainable Plant-Based Bioproducts and Authenticity Assurance https://food.ktu.edu/projects/acquisition-of-a-gc-ms-analysis-system-for-research-on-sustainable-plant-based-bioproducts-and-authenticity-assurance/ Tue, 14 Apr 2026 23:24:52 +0000 https://food.ktu.edu/projects/acquisition-of-a-gc-ms-analysis-system-for-research-on-sustainable-plant-based-bioproducts-and-authenticity-assurance/ Acquisition of a GC-MS Analysis System for Research on Sustainable Plant-Based Bioproducts and Authenticity Assurance

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]]> Research infrastructure for precision fermentation of bioactive compounds https://food.ktu.edu/projects/research-infrastructure-for-precision-fermentation-of-bioactive-compounds/ Mon, 20 Apr 2026 23:25:26 +0000 https://food.ktu.edu/projects/research-infrastructure-for-precision-fermentation-of-bioactive-compounds/ Research infrastructure for precision fermentation of bioactive compounds This project aims to establish a national research infrastructure for precision fermentation, dedicated to the development of bioactive food components, process modeling, and the identification of compounds that support gut health. The implementation of the project will increase Lithuania’s scientific visibility in the field of sustainable food […]

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]]> Promoting commercial fishing of Round Goby in the Baltic Sea https://food.ktu.edu/projects/promoting-commercial-fishing-of-round-goby-in-the-baltic-sea/ Thu, 11 Dec 2025 11:55:53 +0000 https://food.ktu.edu/projects/promoting-commercial-fishing-of-round-goby-in-the-baltic-sea/ The post Promoting commercial fishing of Round Goby in the Baltic Sea appeared first on Food Institute.

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]]> AI-Optimised Plant Cell Culture Platform for Sustainable Production of Secondary Metabolites, Demonstrated with Cocoa (COCO-AI) https://food.ktu.edu/projects/ai-optimised-plant-cell-culture-platform-for-sustainable-production-of-secondary-metabolites-demonstrated-with-cocoa-coco-ai/ Sun, 10 May 2026 23:25:00 +0000 https://food.ktu.edu/projects/ai-optimised-plant-cell-culture-platform-for-sustainable-production-of-secondary-metabolites-demonstrated-with-cocoa-coco-ai/ COCO-AI aims to develop an AI-optimised plant cell culture platform for the sustainable production of high-value bioactive compounds, using cocoa as a demonstrator system. The project integrates artificial intelligence, multi-omics, imaging technologies, and bioprocess data to optimise cultivation conditions, accelerate process development, and reduce production costs. The project will scale production from laboratory level to […]

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]]> Health bar innovation https://food.ktu.edu/projects/health-bar-innovation/ Fri, 13 Mar 2026 00:23:47 +0000 https://food.ktu.edu/projects/health-bar-innovation/ The aim of the project is to develop an innovative, health-friendly snack bar by integrating advanced, science-based food solutions. The product, rich in protein and dietary fibre, is designed for individuals who care about balanced nutrition and an active lifestyle. By using organic raw materials and recyclable packaging, the project seeks not only to contribute […]

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]]> Renovation of scientific infrastructure https://food.ktu.edu/projects/renovation-of-scientific-infrastructure/ Sat, 13 Dec 2025 00:23:42 +0000 https://food.ktu.edu/projects/renovation-of-scientific-infrastructure/ The project aims to improve the quality and competitiveness of scientific and artistic research and to increase the attractiveness of the research environment.

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]]> Comprehensive Assessment of Black Soldier Fly Larvae Fat for Human Gut Health and Safety (BSF-GUTS) https://food.ktu.edu/projects/comprehensive-assessment-of-black-soldier-fly-larvae-fat-for-human-gut-health-and-safety-bsf-guts/ Thu, 11 Dec 2025 11:56:04 +0000 https://food.ktu.edu/projects/comprehensive-assessment-of-black-soldier-fly-larvae-fat-for-human-gut-health-and-safety-bsf-guts/ The post Comprehensive Assessment of Black Soldier Fly Larvae Fat for Human Gut Health and Safety (BSF-GUTS) appeared first on Food Institute.

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]]> Possibilities for the use of berry processing products https://food.ktu.edu/projects/possibilities-for-the-use-of-berry-processing-products/ Thu, 11 Dec 2025 11:56:02 +0000 https://food.ktu.edu/projects/possibilities-for-the-use-of-berry-processing-products/ The aim of the project is to isolate structurally related microbial communities formed during berry processing in vitro, perform their metagenomic analysis, and, in combination with cultured microorganisms, to apply them to the fermentation of secondary berry processing products, with the aim of optimizing structural changes in the processed raw material and the qualitative and […]

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]]> Investigation of Bacterial Preparations Used in the Food Chain https://food.ktu.edu/projects/investigation-of-bacterial-preparations-used-in-the-food-chain/ Thu, 11 Dec 2025 11:56:01 +0000 https://food.ktu.edu/projects/investigation-of-bacterial-preparations-used-in-the-food-chain/ Project aims to advance the scientific understanding of microbial diversity and functionality in the Lithuanian food chain through comprehensive whole-genome and metabolomic analyses. The study will generate insights into the genetic and biochemical profiles of microbial consortia used in fermentation and preservation processes. Results will contribute to the evaluation of microbial product safety and stability […]

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]]> Isolation and functional properties of duckweed protein concentrate https://food.ktu.edu/projects/isolation-and-functional-properties-of-duckweed-protein-concentrate/ Thu, 11 Dec 2025 11:56:00 +0000 https://food.ktu.edu/projects/isolation-and-functional-properties-of-duckweed-protein-concentrate/ The optimization of a isolation process for duckweed (Lemna Gibba) protein, employing an alkaline, isoelectric point, and heat treatment methodology. The nutritional quality and functionality of the protein concentrates produced were assessed through protein analysis and water/oil holding properties.

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]]> Network for Evidence Synthesis in The Agri-Food Sector (EU-NESA) https://food.ktu.edu/projects/network-for-evidence-synthesis-in-the-agri-food-sector-eu-nesa/ Thu, 11 Dec 2025 11:55:58 +0000 https://food.ktu.edu/projects/network-for-evidence-synthesis-in-the-agri-food-sector-eu-nesa/ This COST Action aims to address the need for increased productivity, efficiency, and environmental sustainability in agri-food systems, driven by global population growth. To achieve this, agri-food decision-making has to be informed by the best available evidence. The proposed action seeks to establish an international, European-based hub and network dedicated to supporting and promoting the […]

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]]> HDHL Food4Health (HDHL F4H) https://food.ktu.edu/projects/hdhl-food4health-hdhl-f4h/ Thu, 11 Dec 2025 11:55:56 +0000 https://food.ktu.edu/projects/hdhl-food4health-hdhl-f4h/ The post HDHL Food4Health (HDHL F4H) appeared first on Food Institute.

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]]> Circular manufacturing model for producing biologically active material https://food.ktu.edu/projects/circular-manufacturing-model-for-producing-biologically-active-material/ Thu, 11 Dec 2025 11:55:55 +0000 https://food.ktu.edu/projects/circular-manufacturing-model-for-producing-biologically-active-material/ Project “Circular manufacturing model for producing biologically active material” The aim of the project is to create a closed-cycle model of processing sea buckthorn harvest (berries, leaves, seeds and twigs) into sea buckthorn bioconcentrates for humans and the earth in a technology farm, avoiding the loss of biologically valuable substances. Project tasks: • a profile […]

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]]> Innovation in forestry biomass residue processing: towards circular forestry with added value products (CEforestry) https://food.ktu.edu/projects/innovation-in-forestry-biomass-residue-processing-towards-circular-forestry-with-added-value-products-ceforestry/ Thu, 11 Dec 2025 11:55:52 +0000 https://food.ktu.edu/projects/innovation-in-forestry-biomass-residue-processing-towards-circular-forestry-with-added-value-products-ceforestry/ CEforestry-Innovation in forestry biomass residue processing: towards circular forestry with added value products. Volumes of underutilized forestry biomass residues (bark, needles, cones etc.) in the Baltic Sea region are huge and countries are in different development phases in relation to the utilization of forestry side streams. In many cases these side streams are used as […]

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]]> Developing a methodology and recommendations for assessing the impact of AI technologies on sustainable, healthy and smart food ecosystems https://food.ktu.edu/projects/developing-a-methodology-and-recommendations-for-assessing-the-impact-of-ai-technologies-on-sustainable-healthy-and-smart-food-ecosystems/ Thu, 11 Dec 2025 11:55:51 +0000 https://food.ktu.edu/projects/developing-a-methodology-and-recommendations-for-assessing-the-impact-of-ai-technologies-on-sustainable-healthy-and-smart-food-ecosystems/ The research will provide a platform and methodology for assessing the progress and maturity of the food ecosystem in its different parts (primary production, processing, distribution and marketing, consumption and waste management). Based on scientific sources and experience, it will identify the criteria needed to determine the level of maturity in the areas of sustainability, […]

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]]> Implementation of measures to promote the consumption of fishery and aquaculture products https://food.ktu.edu/projects/implementation-of-measures-to-promote-the-consumption-of-fishery-and-aquaculture-products/ Thu, 11 Dec 2025 11:55:49 +0000 https://food.ktu.edu/projects/implementation-of-measures-to-promote-the-consumption-of-fishery-and-aquaculture-products/ During the implementation of the project, the following publicity activities were carried out: Publication of informational and advertising material in national newspapers, printed publications Broadcasting of informational and advertising material on national television channels Broadcasting of informational and advertising material in sections-integrations in TV programs aimed at female audiences Broadcasting of informational and advertising material […]

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]]> Innovations in the Field of Production of Exceptional Quality Meat Products in Farm by Transfer of Scientific Knowledge and Innovative Practises https://food.ktu.edu/projects/innovations-in-the-field-of-production-of-exceptional-quality-meat-products-in-farm-by-transfer-of-scientific-knowledge-and-innovative-practises/ Thu, 11 Dec 2025 11:55:48 +0000 https://food.ktu.edu/projects/innovations-in-the-field-of-production-of-exceptional-quality-meat-products-in-farm-by-transfer-of-scientific-knowledge-and-innovative-practises/ The general goal of the project is to increase the competitiveness of the agricultural sector in the field of processing of agricultural products by strengthening human resources and introducing advanced technologies and innovations. The special goal of the project is to encourage people working in agriculture to more rapidly implement scientific and technological innovations related […]

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]]> The Usage of Modern Enzyme for Production of Traditional and Novel Dairy Products in Farms and Small Enterprises https://food.ktu.edu/projects/the-usage-of-modern-enzyme-for-production-of-traditional-and-novel-dairy-products-in-farms-and-small-enterprises/ Thu, 11 Dec 2025 11:55:46 +0000 https://food.ktu.edu/projects/the-usage-of-modern-enzyme-for-production-of-traditional-and-novel-dairy-products-in-farms-and-small-enterprises/ In the course of the project, one demonstration test methodology for milk and its products with reduced lactose content (drinking milk, sour milk, yogurt, kefir, cream, sour cream, cottage cheese, cottage cheese, butter, buttermilk and whey drinks) was prepared, which includes demonstration tests both in Kaunas in the experimental base of the Food Institute of […]

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]]> Interspecific Hybrids of Orchard Plant – a Novel Source of Anthocyanins https://food.ktu.edu/projects/interspecific-hybrids-of-orchard-plant-a-novel-source-of-anthocyanins/ Thu, 11 Dec 2025 11:55:45 +0000 https://food.ktu.edu/projects/interspecific-hybrids-of-orchard-plant-a-novel-source-of-anthocyanins/ When breeding new hybrids, the composition of the berries may differ significantly from the parental plants, the differences in the amount and composition of polyphenols and anthocyanins also lead to changes in antimicrobial properties. The aim of our research is to evaluate the effects of components of newly bred hybrids of black, red currant, gooseberry […]

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