Projects - Food Institute | KTU https://food.ktu.edu/projects/ KTU Thu, 02 Jul 2026 01:43:17 +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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]]> Evaluation of Benefits Provided by Agricultural and Food Products of Exceptional Quality That are Grown/Produced under Stricter Quality Requirements https://food.ktu.edu/projects/evaluation-of-benefits-provided-by-agricultural-and-food-products-of-exceptional-quality-that-are-grown-produced-under-stricter-quality-requirements/ Thu, 11 Dec 2025 11:55:07 +0000 https://food.ktu.edu/projects/evaluation-of-benefits-provided-by-agricultural-and-food-products-of-exceptional-quality-that-are-grown-produced-under-stricter-quality-requirements/ The post Evaluation of Benefits Provided by Agricultural and Food Products of Exceptional Quality That are Grown/Produced under Stricter Quality Requirements appeared first on Food Institute.

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]]> The Research of Listeria Monocytogenes Prevention and Elimination on Carcasses, Dressed and Minced Meat https://food.ktu.edu/projects/the-research-of-listeria-monocytogenes-prevention-and-elimination-on-carcasses-dressed-and-minced-meat/ Thu, 11 Dec 2025 11:55:08 +0000 https://food.ktu.edu/projects/the-research-of-listeria-monocytogenes-prevention-and-elimination-on-carcasses-dressed-and-minced-meat/ The post The Research of Listeria Monocytogenes Prevention and Elimination on Carcasses, Dressed and Minced Meat appeared first on Food Institute.

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]]> Rational use of secondary milk processing raw materials for dairy farms and small enterprises https://food.ktu.edu/projects/rational-use-of-secondary-milk-processing-raw-materials-for-dairy-farms-and-small-enterprises/ Thu, 11 Dec 2025 11:55:09 +0000 https://food.ktu.edu/projects/rational-use-of-secondary-milk-processing-raw-materials-for-dairy-farms-and-small-enterprises/ The project will involve innovative technology for probiotics, nutritional fibers or other prebiotic drinks from whey and buttermilk, whey and buttermilk cheese from secondary milk processing raw materials (whey, buttermilk, skim milk). Research conducted by the Food Institute of Kaunas University of Technology provides the preconditions for demonstration experiments for the use of secondary milk […]

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]]> Investigation of Combined Technology Effect for Fast and Effective Sterilisation of Vegetables and Fruits (Kombister) https://food.ktu.edu/projects/investigation-of-combined-technology-effect-for-fast-and-effective-sterilisation-of-vegetables-and-fruits-kombister/ Thu, 11 Dec 2025 11:55:11 +0000 https://food.ktu.edu/projects/investigation-of-combined-technology-effect-for-fast-and-effective-sterilisation-of-vegetables-and-fruits-kombister/ The post Investigation of Combined Technology Effect for Fast and Effective Sterilisation of Vegetables and Fruits (Kombister) appeared first on Food Institute.

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]]> The Feasibility Study for the Impact of New EU, Codex Alimentarius and Other International Standards on Lithuanian Agriculture and Food Sector https://food.ktu.edu/projects/the-feasibility-study-for-the-impact-of-new-eu-codex-alimentarius-and-other-international-standards-on-lithuanian-agriculture-and-food-sector/ Thu, 11 Dec 2025 11:55:12 +0000 https://food.ktu.edu/projects/the-feasibility-study-for-the-impact-of-new-eu-codex-alimentarius-and-other-international-standards-on-lithuanian-agriculture-and-food-sector/ Analysis of projects of the EU, Codex Alimentarius Commission, EN ISO assigned to the competence of the Ministry of Agriculture. Presentation of the conclusions based on scientific research and experimental practice on the impact of analysed documents on the agriculture and food industry in Lithuania. Presentation of suggestions for the formation of Lithuanias position in […]

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]]> Determination of the composition, nutritional value and evaluation of availability for human consumption of round gobies caught in the Baltic Sea. https://food.ktu.edu/projects/determination-of-the-composition-nutritional-value-and-evaluation-of-availability-for-human-consumption-of-round-gobies-caught-in-the-baltic-sea/ Thu, 11 Dec 2025 11:55:14 +0000 https://food.ktu.edu/projects/determination-of-the-composition-nutritional-value-and-evaluation-of-availability-for-human-consumption-of-round-gobies-caught-in-the-baltic-sea/ Contamination of round goby, caught in the Baltic Sea, by heavy metals (lead, cadmium mercury) was investigated, it’s chemical composition, nutritional and energy value was evaluated. The results of the research findings suggest that, compared with other fish caught in the Baltic Sea coast, round goby is safe and fairly valuable fish.

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]]> Application of biological methods for the manufacture of meat products on farms and small enterprises ensuring the safety and quality of meat products https://food.ktu.edu/projects/application-of-biological-methods-for-the-manufacture-of-meat-products-on-farms-and-small-enterprises-ensuring-the-safety-and-quality-of-meat-products/ Thu, 11 Dec 2025 11:55:15 +0000 https://food.ktu.edu/projects/application-of-biological-methods-for-the-manufacture-of-meat-products-on-farms-and-small-enterprises-ensuring-the-safety-and-quality-of-meat-products/ The post Application of biological methods for the manufacture of meat products on farms and small enterprises ensuring the safety and quality of meat products appeared first on Food Institute.

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]]> „Market driven authentic Non-Timber Forest Products from the Baltic region – focus on wild and semi cultivated species with business potential“ (NovelBaltic) https://food.ktu.edu/projects/market-driven-authentic-non-timber-forest-products-from-the-baltic-region-focus-on-wild-and-semi-cultivated-species-with-business-potential-novelbaltic/ Thu, 11 Dec 2025 11:55:17 +0000 https://food.ktu.edu/projects/market-driven-authentic-non-timber-forest-products-from-the-baltic-region-focus-on-wild-and-semi-cultivated-species-with-business-potential-novelbaltic/ The post „Market driven authentic Non-Timber Forest Products from the Baltic region – focus on wild and semi cultivated species with business potential“ (NovelBaltic) appeared first on Food Institute.

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]]> Investigation of the Possibilities of Usage Suitable Supplements for the Manufacture of Low Fat Cream, Sour Cream and Cream Products https://food.ktu.edu/projects/investigation-of-the-possibilities-of-usage-suitable-supplements-for-the-manufacture-of-low-fat-cream-sour-cream-and-cream-products/ Thu, 11 Dec 2025 11:55:05 +0000 https://food.ktu.edu/projects/investigation-of-the-possibilities-of-usage-suitable-supplements-for-the-manufacture-of-low-fat-cream-sour-cream-and-cream-products/ The post Investigation of the Possibilities of Usage Suitable Supplements for the Manufacture of Low Fat Cream, Sour Cream and Cream Products appeared first on Food Institute.

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]]> Preparation of Methodology for Determining Inhibitory Substances in Raw Milk by Modified Microbiological Tests LPT and LPT2 https://food.ktu.edu/projects/preparation-of-methodology-for-determining-inhibitory-substances-in-raw-milk-by-modified-microbiological-tests-lpt-and-lpt2/ Thu, 11 Dec 2025 11:55:04 +0000 https://food.ktu.edu/projects/preparation-of-methodology-for-determining-inhibitory-substances-in-raw-milk-by-modified-microbiological-tests-lpt-and-lpt2/ The post Preparation of Methodology for Determining Inhibitory Substances in Raw Milk by Modified Microbiological Tests LPT and LPT2 appeared first on Food Institute.

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]]> Scientific Analysis of Draft Standards, Manuals of Good Practice and Other Documents Newly Prepared by EU, Codex Alimentarius Commission and Other International Organizations and Substantiation of the Lithuanian Position https://food.ktu.edu/projects/scientific-analysis-of-draft-standards-manuals-of-good-practice-and-other-documents-newly-prepared-by-eu-codex-alimentarius-commission-and-other-international-organizations-and-substantiation-of-the/ Thu, 11 Dec 2025 11:55:02 +0000 https://food.ktu.edu/projects/scientific-analysis-of-draft-standards-manuals-of-good-practice-and-other-documents-newly-prepared-by-eu-codex-alimentarius-commission-and-other-international-organizations-and-substantiation-of-the/ The post Scientific Analysis of Draft Standards, Manuals of Good Practice and Other Documents Newly Prepared by EU, Codex Alimentarius Commission and Other International Organizations and Substantiation of the Lithuanian Position appeared first on Food Institute.

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]]> Improving Health Properties of Food by Sharing Our Knowledge on the Digestive Process (INFOGEST) https://food.ktu.edu/projects/improving-health-properties-of-food-by-sharing-our-knowledge-on-the-digestive-process-infogest/ Thu, 11 Dec 2025 11:54:49 +0000 https://food.ktu.edu/projects/improving-health-properties-of-food-by-sharing-our-knowledge-on-the-digestive-process-infogest/ The post Improving Health Properties of Food by Sharing Our Knowledge on the Digestive Process (INFOGEST) appeared first on Food Institute.

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]]> Cooperation and Exchange of Experience between Lithuanian and Norwegian Research Institutions in the Development of Food Products with Reduced Salt Content and Safety Assurance https://food.ktu.edu/projects/cooperation-and-exchange-of-experience-between-lithuanian-and-norwegian-research-institutions-in-the-development-of-food-products-with-reduced-salt-content-and-safety-assurance/ Thu, 11 Dec 2025 11:54:51 +0000 https://food.ktu.edu/projects/cooperation-and-exchange-of-experience-between-lithuanian-and-norwegian-research-institutions-in-the-development-of-food-products-with-reduced-salt-content-and-safety-assurance/ The post Cooperation and Exchange of Experience between Lithuanian and Norwegian Research Institutions in the Development of Food Products with Reduced Salt Content and Safety Assurance appeared first on Food Institute.

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]]> Cooperation between Lithuanian and Norwegian Research Institutions in Ensuring the Safety of Fishery Products https://food.ktu.edu/projects/cooperation-between-lithuanian-and-norwegian-research-institutions-in-ensuring-the-safety-of-fishery-products/ Thu, 11 Dec 2025 11:54:53 +0000 https://food.ktu.edu/projects/cooperation-between-lithuanian-and-norwegian-research-institutions-in-ensuring-the-safety-of-fishery-products/ The post Cooperation between Lithuanian and Norwegian Research Institutions in Ensuring the Safety of Fishery Products appeared first on Food Institute.

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]]> Food Loos Suppression, Verification, Distribution and Access to Consumers – Empowerment Model (NEŠVAISTYKIM) https://food.ktu.edu/projects/food-loos-suppression-verification-distribution-and-access-to-consumers-empowerment-model-nesvaistykim/ Thu, 11 Dec 2025 11:54:55 +0000 https://food.ktu.edu/projects/food-loos-suppression-verification-distribution-and-access-to-consumers-empowerment-model-nesvaistykim/ The post Food Loos Suppression, Verification, Distribution and Access to Consumers – Empowerment Model (NEŠVAISTYKIM) appeared first on Food Institute.

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]]> Phylogenetic Analysis and Selection of Lactic Acid Bacteria with Antimicrobial Activity for Starter (PIENRUGBAKT) https://food.ktu.edu/projects/phylogenetic-analysis-and-selection-of-lactic-acid-bacteria-with-antimicrobial-activity-for-starter-pienrugbakt/ Thu, 11 Dec 2025 11:54:56 +0000 https://food.ktu.edu/projects/phylogenetic-analysis-and-selection-of-lactic-acid-bacteria-with-antimicrobial-activity-for-starter-pienrugbakt/ The post Phylogenetic Analysis and Selection of Lactic Acid Bacteria with Antimicrobial Activity for Starter (PIENRUGBAKT) appeared first on Food Institute.

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]]> Research on Application of Biological and Physical-Chemical Methods for the Safety of Fish Products https://food.ktu.edu/projects/research-on-application-of-biological-and-physical-chemical-methods-for-the-safety-of-fish-products/ Thu, 11 Dec 2025 11:54:58 +0000 https://food.ktu.edu/projects/research-on-application-of-biological-and-physical-chemical-methods-for-the-safety-of-fish-products/ The post Research on Application of Biological and Physical-Chemical Methods for the Safety of Fish Products appeared first on Food Institute.

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]]> The Usage of Scientific Knowledge and Innovations for the Production of New Generation Cereal Products in Farms and Small Enterprises https://food.ktu.edu/projects/the-usage-of-scientific-knowledge-and-innovations-for-the-production-of-new-generation-cereal-products-in-farms-and-small-enterprises/ Thu, 11 Dec 2025 11:55:00 +0000 https://food.ktu.edu/projects/the-usage-of-scientific-knowledge-and-innovations-for-the-production-of-new-generation-cereal-products-in-farms-and-small-enterprises/ The goal of the project is to apply food science knowledge and technological innovations and local raw materials for the production of new generation grain products (a wide range of grain scones and cereals with biologically valuable additives) and their quality assurance in farms and small enterprises. Those working in agriculture and small food companies […]

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]]> Development of Animal Feeding Technology to Produce Biological Value Added Meat, Milk and Eggs (LESPRO) https://food.ktu.edu/projects/development-of-animal-feeding-technology-to-produce-biological-value-added-meat-milk-and-eggs-lespro/ Thu, 11 Dec 2025 11:55:01 +0000 https://food.ktu.edu/projects/development-of-animal-feeding-technology-to-produce-biological-value-added-meat-milk-and-eggs-lespro/ The post Development of Animal Feeding Technology to Produce Biological Value Added Meat, Milk and Eggs (LESPRO) appeared first on Food Institute.

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