Projects - Food Institute | KTU https://food.ktu.edu/projects/ KTU Fri, 15 May 2026 01:46:03 +0000 en-US hourly 1 DI optimizuota augalinių ląstelių kultūrų platforma tvariai antrinių metabolitų gamybai, kakavmedį taikant kaip demonstracinę sistemą (COCO-AI) https://food.ktu.edu/projects/di-optimizuota-augaliniu-lasteliu-kulturu-platforma-tvariai-antriniu-metabolitu-gamybai-kakavmedi-taikant-kaip-demonstracine-sistema-coco-ai/ Sun, 10 May 2026 23:25:00 +0000 https://food.ktu.edu/projects/di-optimizuota-augaliniu-lasteliu-kulturu-platforma-tvariai-antriniu-metabolitu-gamybai-kakavmedi-taikant-kaip-demonstracine-sistema-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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]]> 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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]]> Innovations in the Field of Production of Exceptional Quality Dairy 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-dairy-products-in-farm-by-transfer-of-scientific-knowledge-and-innovative-practises/ Thu, 11 Dec 2025 11:55:43 +0000 https://food.ktu.edu/projects/innovations-in-the-field-of-production-of-exceptional-quality-dairy-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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]]> Potential for diversification and food production from aquatic ecosystems in south Baltic Region (AquaFOOD) https://food.ktu.edu/projects/potential-for-diversification-and-food-production-from-aquatic-ecosystems-in-south-baltic-region-aquafood/ Thu, 11 Dec 2025 11:55:42 +0000 https://food.ktu.edu/projects/potential-for-diversification-and-food-production-from-aquatic-ecosystems-in-south-baltic-region-aquafood/ The post Potential for diversification and food production from aquatic ecosystems in south Baltic Region (AquaFOOD) appeared first on Food Institute.

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]]> TOMORROW’S ‘WHEAT OF THE SEA’: ULVA, A MODEL FOR AN INNOVATIVE MARICULTURE (SEAWHEAT) https://food.ktu.edu/projects/tomorrows-wheat-of-the-sea-ulva-a-model-for-an-innovative-mariculture-seawheat/ Thu, 11 Dec 2025 11:55:40 +0000 https://food.ktu.edu/projects/tomorrows-wheat-of-the-sea-ulva-a-model-for-an-innovative-mariculture-seawheat/ The post TOMORROW’S ‘WHEAT OF THE SEA’: ULVA, A MODEL FOR AN INNOVATIVE MARICULTURE (SEAWHEAT) appeared first on Food Institute.

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]]> Reducing acrylamide exposure of consumers by a cereals supply-chain approach targeting asparagine (ACRYRED) https://food.ktu.edu/projects/reducing-acrylamide-exposure-of-consumers-by-a-cereals-supply-chain-approach-targeting-asparagine-acryred/ Thu, 11 Dec 2025 11:55:38 +0000 https://food.ktu.edu/projects/reducing-acrylamide-exposure-of-consumers-by-a-cereals-supply-chain-approach-targeting-asparagine-acryred/ The post Reducing acrylamide exposure of consumers by a cereals supply-chain approach targeting asparagine (ACRYRED) appeared first on Food Institute.

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]]> Disaggregation of conventional vegetable press cakes by novel techniques to receive new products and to increase the yield (DISCOVERY) https://food.ktu.edu/projects/disaggregation-of-conventional-vegetable-press-cakes-by-novel-techniques-to-receive-new-products-and-to-increase-the-yield-discovery/ Thu, 11 Dec 2025 11:55:36 +0000 https://food.ktu.edu/projects/disaggregation-of-conventional-vegetable-press-cakes-by-novel-techniques-to-receive-new-products-and-to-increase-the-yield-discovery/ DISCOVERY project is exploring the use of new and innovative techniques – ultrasonic wave cavitation – for the processing of vegetable waste resulting from the processing of vegetables, in order to increase yields and produce other intermediate value added products.

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]]> Sustainable method development for detection of chemical hazards in concentrated food matrices as a base for the interdisciplinary research network development https://food.ktu.edu/projects/sustainable-method-development-for-detection-of-chemical-hazards-in-concentrated-food-matrices-as-a-base-for-the-interdisciplinary-research-network-development/ Thu, 11 Dec 2025 11:55:35 +0000 https://food.ktu.edu/projects/sustainable-method-development-for-detection-of-chemical-hazards-in-concentrated-food-matrices-as-a-base-for-the-interdisciplinary-research-network-development/ The research network seeks to develop sustainable, simplified and sensitive method involving the flame atomic absorption spectroscopy to detect chemical hazards (Co, Ni, Cr) in food matrices from thermal spray coating solutions, which are applied to the equipment parts for wear protection. To overcome the lower sensitivity of the flame atomic absorption spectroscopy, food analytes […]

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]]> Combination of wet extrusion and fermentation processes for the improvement of protein quality and digestibility of matrices based on plant byproducts (TECHNOGEST) https://food.ktu.edu/projects/combination-of-wet-extrusion-and-fermentation-processes-for-the-improvement-of-protein-quality-and-digestibility-of-matrices-based-on-plant-byproducts-technogest/ Thu, 11 Dec 2025 11:55:34 +0000 https://food.ktu.edu/projects/combination-of-wet-extrusion-and-fermentation-processes-for-the-improvement-of-protein-quality-and-digestibility-of-matrices-based-on-plant-byproducts-technogest/ The project TECHNOGEST will design the combined matrices based on plant processing byproducts, where hempseed press cakes from hemp oil production (50 % proteins) will be used as a structural base, while oat and/or soybean press cakes from drink production could be utilized as plasticizers. The objective of the project is to model a combination […]

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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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]]> 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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]]> 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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]]> 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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]]> 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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]]> 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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