Department of Food Science and Technology

Department was established on the September 1, 1951.
  • In 1951, Department of Food Product Technology was established. Predecessor of the Department of Food Product Technology was the Department of Organic Chemistry of Kaunas University. Head of department of Food Product Technology was prof. Jonas Zigmas Venskevičius.
  • In 1959, specialization in food product technology (instead meat and dairy technology) was established to train meat, dairy, sugar, bread, confectionery, fruit and vegetable processing, fermentation and fat industries engineering technologists.
  • In 1965, Department of Food Product Technology started to train catering engineering technologists.
  • In 1991, Department of Food Product Technology started to train Bachelors of Food Technology (4 years), Masters of Food Technology and Engineering (1.5 years) and Masters of Food Science (2 years).
  • In 2001, 1st Baltic Conference on Rye was organized, dedicated for research of rye.
  • In 2004, prof. Petras Rimantas Venskutonis was awarded the National Lithuanian State prize in technological sciences for work on isolation, research and recovery of biologically valuable components from row plant material.
  • In 2006, 1st International Baltic States Conference in Food Science and Technology (FoodBalt) was organized, is still held in KTU (2007, 2009, 2012, 2015, 2018)
  • During 2006-2007, together with partners, two projects funded by the EU Structural Funds (prof. D. Leskauskaitė) were won for the improvement and creation of study modules and programs, improvement of teaching and scientific infrastructure.
  • In 2009, Baltic Sea Region Conference Baltfood (E-learning strategies in the food industry: Results and Implementation Strategy for Baltic Food Academy) was organized.
  • In 2010, implementing Integrated Science, Study and Business Center (The valley) „Nemunas“ project (prof. D. Leskauskaitė), Food Science and Technology Competence Center was opened. This is the first competence center in Baltic States, which has a unique pilot plant equipment of different food technology branches (bakery, confectionery, meat, fish, dairy, fermentation, catering technologies).
  • In 2011, international conference NordForsk (Network on Dairy Structures – Health and Functionality) was organized.
  • In 2012, Masters study program Food Science and Safety was started in English.
  • In 2012-2014, by using financial resources of Integrated Science, Study and Business Center (The valley) „Santaka“ a supercritical fluid and accelerated solvent extraction equipment’s, food rheology and texture laboratory equipment, modern chromatographic and mass spectrometric laboratory equipment were purchased.
  • In 2013, in cooperation of business (company ART21) and science (assoc. prof. R. Vinauskienė), first in the world mobile electronic nose for the determination of freshness of meat and poultry was developed.
  • In 2013, delegation of European Parliament visited Food Science and Technology Competence Center.
  • In 2014, name of the Department of Food Product Technology was changed to the department of Food Science and Technology.
  • In 2016, study programs of Food Science and Technology and Food Science and Safety were accredited by international experts of EQAS-Food (European Quality Accreditation and Certification System for Food Studies) and granted „EQAS-Food Label“ sign of quality. These programs of bachelor and master studies are the first in Lithuania that got such an evaluation for 5 years (2017-2022).
  • In 2017, 4th Food Congress of Northern and Eastern European countries NEEFood was organized.
  • In 2018, the biggest number of students (95 graduates) graduated the program Food Science and Technology.

Study programs curated by the department:

Bachelor’s studies

Master’s studies

Fields of science: N003 Chemistry, T005 Chemical Engineering.

  • Functional food materials.

Search, characterization, evaluation, processing and application technologies of functional materials (various natural food ingredients and food additives, health promoting compounds, etc.). Development of food materials and by-products biorefining processes into functional ingredients, applying multi-step extraction, fractionation, thermal- and enzymatic treatment methods. Search, characterization and application of novel phytochemical materials for functional food, food supplement and other product manufacturing.

  • Food structure investigation and design.

Encapsulation of bioactive compounds to control their release in the consumer gastrointestinal tract. Development of probiotic microcapsules, which are stable and vital during the technological process and storage. Products for special needs development designing their structure.

  • Bioprocesses in food system, bioproducts and non-invasive control.

Increasing the efficiency of biotechnological / bioenergy processes. Development of new bioproducts and bioactive components. Development of new non-contact methods for control of bioprocesses.

Researchers: habil.dr. G. Juodeikienė, dr. L. Bašinskienė, dr. D. Čižeikienė, dr. J. Damašius, dr. V. Eisinaitė, dr. I. Jasutienė, dr. M. Keršienė, dr. V. Kitrytė, dr. P. Kraujalis, dr. R. Kublickas, dr. D. Leskauskaitė, dr. A. Pukalskas, dr. M. Pukalskienė, dr. A. Šipailienė, dr. P. R. Venskutonis, dr. R. Vinauskienė, dr. D. Žadeikė, j.m.d. R. Baranauskienė, j.m.d. R. Kazernavičiūtė, j.m.d. R. Maždžierienė.

Kaunas University of Technology and the Institute of Gardening and Horticulture at the Lithuanian Research Centre for Agriculture and Forestry established the modern Food Science and Technology Competence Centre (FSTCC) in 2010. The FSTCC is the first such centre in the Baltic States and is equipped with unique pilot equipment for the food industry. The combination of production and the most modern analytical equipment enables the modelling and optimisation of industrial processes in food production and storage as well as the identification and assessment of critical points in processes.

We are open to cooperation and invite all companies and organisations to cooperate in the development and improvement of technologies and the creation of new products:

  • you will save your time and expenses
  • you will control the process at every stage of its development
  • you will have the chance to use the knowledge collected at the centre
  • you will increase your visibility and competitiveness

Our vision is reflected in the centre’s name.

Buisiness service

We are here to assist industrial companies in the development of food production technologies using national intellectual resources and to look for rational solutions to production issues.

  • We provide professional advice on technical issues relating to food production and processing.
  • We constantly analyse EU directives and give advice.
  • We help analyse concepts and develop them.
  • We simulate real food production conditions with low raw materials.
  • We produce and demonstrate prototypes.
  • We offer a wide range of training in the field of food chemistry, production and quality.

Laboratories

Milk Laboratory
  • We produce cheese with automated vacuum tanning and cheese makers with full moisture and temperature control during ripening.
  • We improve your technology.
  • We concentrate on dairy products.
  • We collect and test raw materials for produced dairy products.
  • We process milk and liquid milk products thermally and mechanically.
  • We create new dairy products.
Meat and fish Laboratory
  • Reddening, boiling, baking, drying, maturing hot/cold smoked products in a heat-treatment chamber.
  • We shred, sort and rip raw meat and fish veins and arteries.
  • We simulate, loosen the texture of the products, change and check the intensity of salting.
  • We create recipient compositions and emulsions.
  • We form and pack products.
Bread and fermentation Laboratory
  • We create new confectionery and bakery manufacturing technologies.
  • We use modern methods to check the quality of products and raw materials.
  • We create and analyse processes for the production of kvass, cider, beer and strong drinks.
  • We create natural food additives.
  • We test new raw materials.
General Research Laboratory
  • The formation of nutritional products/dishes texture, nutritional value.
  • The application of sustainable technologies (heat treatment at low temperatures, semi-finished product vacuum).
  • The application of technological operations (packaging, intensive chilling, marinating).
  • The development of new food products/dishes, the optimisation of technological parameters and recipes, the description of production and documentation.
  • The creation of technology cards.

Contacts

Assoc. Prof. Loreta Bašinskienė

Head of Department

Radvilėnų pl. 19A, Kaunas
phone: +370 (37) 456 426
email loreta.basinskiene@ktu.lt

Ingrida Kaniauskienė
Radvilėnų st. 19-115, Kaunas
tel. +370 (37) 30 01 88
e-mail ingrida.kaniauskiene@ktu.lt

      Achievements in science 2019

  • H2020 EU Framework Programme for Research and Innovation project “Collaborative Consortium for the early detection of Liver Cancer (COCLICAN)“, 2018-2021, KTU project leader Dr. P. R. Venskutonis
  • H2020 ERA-NET CoFund on Sustainable Food Production and Consumption SUSFOOD2 project “Disaggregation of conventional vegetable press cakes by novel techniques to receive new products and to increase the yield (DISCOVERY)“, 2018-2021, KTU project leader Habil. Dr. G. Juodeikienė
  • Nordic Joint Committee for Agricultural and Food Research (NKJ) project “Added value to Nordic-Baltic Sustainable Food Research with Quality and Health perspective“, 2018-2019, KTU project leader Dr. D. Leskauskaitė
  • International project PROJ/CI&DETS/2016/00018 „Psycho-social motivations associated with food choices and eating practices (EATMOT)“, 2016-2018, KTU project leader Habil.dr. G. Juodeikienė
  • COST Action FA1403 „Interindividual variation in response to consumption of plant food bioactives and determinants involved (POSITIVe)“, 2014-2018, MC Member Assoc. Prof. Dr. V. Kitrytė.
  • COST Action FP1306 „Valorisation oflignocellulosic biomass side streams for sustainable production of chemicals, materials & fuels using low environmental impact technologies (LIGNOVAL) “, 2014-2018, MC Member Prof. Habil. Dr. G. Juodeikienė.
  • COST Action CA16205 „European Network on Understanding Gastrointestinal Absorption-related Processes (UNGAP)“, 2017-2021, MC Member Prof. Dr. D. Leskauskaitė
  • COST Action CA16112 „Personalized Nutrition in aging society: redox control of major age-related diseases (NutRedOx)“, 2017-2021, MC Member Assoc. Prof. Dr. M. Keršienė
  • Research Council of Lithuania funded Researcher groups project “Improvement of meat products safety and quality by using health beneficial funcional ingredients isolated from berry pomace (BERRY4MEAT)“ 2017-2020, principal investigator Prof. D P. R. Venskutonis
  • Research Council of Lithuania funded Researcher groups project “Development of early diagnostic methods of depressive disorders: computer-based screening of emotional responses to different tastes of food (EMOPSYCHOSCREEN)“, 2017-2020, principal investigator Habil. Dr. G. Juodeikienė
  • Measure 01.2.2-LMT-K-718 ‘Targeted Research in Smart Specialisation Areas’ (Funding instrument – European Regional Development Fund) implementation project “Development of new functional materials by biorefining berry pomace and their application for improving food safety and healthiness (BERRY4FOOD)”, 2017-2021, principal investigator Dr. P. R. Venskutonis.
  • Measure 09.3.3-LMT-K-712 ‘Development of Scientific Competences of Scientists, other Researchers and Students through Practical Research Activities’ (Funding instrument – European Social Fund) implementation project “Isolation of functional components from vegetable and fruit by-products using innovative biorefining methods“, 2017-2019, supervisor P Dr. P. R. Venskutonis
  • “Optimization of biorefining of botanical raw materials and evaluation of products obtained“, UAB Endobiotech, 2017-2019, principal investigator Dr. P. R. Venskutonis
  • “Analysis of the effective and economically feasible method for the isolation of proteins from perennial plants“, MB Biomica, 2017-2018, principal investigator Dr. P. R. Venskutonis
  • “Kefir production technology improvement“, AB Žemaitijos pienas, 2018, principal investigator Assoc. Dr. J. Damašius
  • “Investigation of the effect of heat treatment on the microbiological composition of milk permeate“, AB Rokiškio sūris, 2018, principal investigator Assoc. Dr.J. Damašius.
  • “Technological analysis of the production of innovative milk emulsion“, ŽŪK Pienas LT, 2018, principal investigator Assoc. Dr. J. Damašius
  • „Development of technology for the production of innovative high-value food products“, UAB „Geld Baltic, 2018-2019, principal investigator Assoc. Dr. J. Damašius
  • “Development of technology for the production of egg white powder with reduced allergic activity“, UAB Groward Group, 2018-2020, principal investigator Assoc. Dr. J. Damašius
  • “Development of cellulose biocomposites and investigation of their properties for liquid packaging development“, UAB Birštono mineraliniai vandenys ir Ko, 2018-2020, principal investigator Assoc. Dr. J. Damašius
  • “Investigation of herbal cosmetic products“, UAB BioKos, 2017-2018, principal investigator Assoc. Dr. A. Šipailienė.
  • “Development of technology for the production of low-calorie chocolate cream, characterization of its quality and safety criteria“, UAB Choco group, 2017-2018, principal investigator Habil. Dr. G. Juodeikienė

Patents

  • Lithuanian Patent Office, Nr. 2018 030, Early Diagnostic System for Human Depression (2018 10 11). Inventors: G Juodeikienė (KTU), E. Bartkienė (LSMU), V. Steiblienė (LSMU), V. Adomaitienė (LSMU), V. Lėlė (LSMU), D. Žadeikė (KTU), D. Černauskas (KTU), D Klupšaitė (KTU)
  • Kitrytė, Vaida; Bagdonaitė, Dovyda; Venskutonis, Petras Rimantas. Biorefining of industrial hemp (Cannabis sativa L.) threshing residues into cannabinoid and antioxidant fractions by supercritical carbon dioxide, pressurized liquid and enzyme-assisted extractions // Food chemistry. Oxford : Elsevier. ISSN 0308-8146. 2018, vol. 267, p. 420-429. DOI: 1016/j.foodchem.2017.09.080. [PubMed; Scopus; Science Citation Index Expanded (Web of Science)] [IF: 4,946; AIF: 3,123; IF/AIF: 1,583; kvartilis: Q1 (2017, InCites JCR SCIE)] [CiteScore: 5,19, SNIP: 2,109, SJR: 1,793 (2017, Scopus JM)] [M.kr.: 05T] [Indėlis: 1,000].
  • Pukalskienė, Milda; Slapšytė, Gražina; Dedonytė, Veronika; Lazutka, Juozas Rimantas; Mierauskienė, Jūratė; Venskutonis, Petras Rimantas. Genotoxicity and antioxidant activity of five Agrimonia and Filipendula species plant extracts evaluated by comet and micronucleus assays in human lymphocytes and Ames Salmonella/microsome test // Food and chemical toxicology. Oxford : Elsevier. ISSN 0278-6915. eISSN 1873-6351. 2018, vol. 113, p. 303-313. DOI: 1016/j.fct.2017.12.031. [Scopus; MEDLINE; Science Citation Index Expanded (Web of Science)] [IF: 3,977; AIF: 2,815; IF/AIF: 1,412; kvartilis: Q1 (2017, InCites JCR SCIE)] [CiteScore: 3,99, SNIP: 1,427, SJR: 1,144 (2017, Scopus JM)] [M.kr.: 01B, 05T] [Indėlis: 0,336].
  • Syrpas, Michail; Bukauskaitė, Jolita; Paškauskas, Ričardas; Bašinskienė, Loreta; Venskutonis, Petras Rimantas. Recovery of lipophilic products from wild cyanobacteria (Aphanizomenon flos-aquae) isolated from the Curonian Lagoon by means of supercritical carbon dioxide extraction // Algal research. Amsterdam : Elsevier. ISSN 2211-9264. 2018, vol. 35, p. 10-21. DOI: 1016/j.algal.2018.08.006. [Scopus; Science Citation Index Expanded (Web of Science)] [IF: 3,745; AIF: 3,560; IF/AIF: 1,051; kvartilis: Q1 (2017, InCites JCR SCIE)] [CiteScore: 4,43, SNIP: 1,171, SJR: 1,142 (2017, Scopus JM)] [M.kr.: 05T] [Indėlis: 0,800].
  • Dienaitė, Lijana; Pukalskienė, Milda; Matias, Ana A.; Pereira, Carolina V.; Pukalskas, Audrius; Venskutonis, Petras Rimantas. Valorization of six Nepeta species by assessing the antioxidant potential, phytochemical composition and bioactivity of their extracts in cell cultures // Journal of functional foods. Amsterdam : Elsevier. ISSN 1756-4646. 2018, vol. 45, p. 512-522. DOI: 1016/j.jff.2018.04.004. [Scopus; Science Citation Index Expanded (Web of Science)] [IF: 3,470; AIF: 2,605; IF/AIF: 1,332; kvartilis: Q1 (2017, InCites JCR SCIE)] [CiteScore: 3,70, SNIP: 1,281, SJR: 1,245 (2017, Scopus JM)] [M.kr.: 05T] [Indėlis: 0,668].
  • Grauzdytė, Dovilė; Pukalskas, Audrius; Viranaicken, Wildriss; El Kalamouni, Chaker; Venskutonis, Petras Rimantas. Protective effects of Phyllanthus phillyreifolius extracts against hydrogen peroxide induced oxidative stress in HEK293 cells // PLoS One. San Francisco, CA : Public library of science. eISSN 1932-6203. 2018, vol. 13, iss. 11, art. no. e0207672, p. 1-15. DOI: 1371/journal.pone.0207672. [PubMed; Scopus; Science Citation Index Expanded (Web of Science)] [IF: 2,766; AIF: 5,110; IF/AIF: 0,541; kvartilis: Q1 (2017, InCites JCR SCIE)] [CiteScore: 3,01, SNIP: 1,111, SJR: 1,164 (2017, Scopus JM)] [M.kr.: 05T] [Indėlis: 0,600].
  • Jukonyte, Ruta; Zadeike, Daiva; Bartkiene, Elena; Lele, Vita; Cernauskas, Darius; Suproniene, Skaidre; Juodeikiene, Grazina. A potential of brown rice polish as a substrate for the lactic acid and bioactive compounds production by the lactic acid bacteria newly isolated from cereal-based fermented products // LWT–Food science and technology. Amsterdam : Elsevier. ISSN 0023-6438. eISSN 1096-1127. 2018, vol. 97, p. 323-331. DOI: 1016/j.lwt.2018.07.012. [Academic Search Complete; Scopus; Science Citation Index Expanded (Web of Science)] [IF: 3,129; AIF: 2,605; IF/AIF: 1,201; kvartilis: Q1 (2017, InCites JCR SCIE)] [CiteScore: 3,52, SNIP: 1,476, SJR: 1,339 (2017, Scopus JM)] [M.kr.: 03A, 05T] [Indėlis: 0,503].
  • Juodeikienė, Gražina; Žadeikė, Daiva; Klupšaitė, Dovilė; Černauskas, Darius; Bartkienė, Elena; Lėlė, Vita; Steiblienė, Vesta; Adomaitienė, Virginija. Effects of emotional responses to certain foods on the prediction of consumer acceptance // Food research international. Amsterdam : Elsevier. ISSN 0963-9969. eISSN 1873-7145. 2018, vol. 112, p. 361-368. DOI: 1016/j.foodres.2018.06.064. [Scopus; MEDLINE; AGRICOLA; CAB Abstracts; Science Citation Index Expanded (Web of Science)] [IF: 3,520; AIF: 2,605; IF/AIF: 1,351; kvartilis: Q1 (2017, InCites JCR SCIE)] [CiteScore: 3,90, SNIP: 1,467, SJR: 1,472 (2017, Scopus JM)] [M.kr.: 06S, 05T, 03A] [Indėlis: 0,438].
  • Juodeikienė, Gražina; Bartkienė, Elena; Černauskas, Darius; Čižeikienė, Dalia; Žadeikė, Daiva; Krunglevičiūtė, Vita; Bartkevics, Vadims. Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains // LWT-Food science and technology. Amsterdam : Elsevier. ISSN 0023-6438. eISSN 1096-1127. 2018, vol. 89, p. 307-314. DOI: 1016/j.lwt.2017.10.061. [Scopus; AGORA; ScienceDirect; AGRICOLA; Science Citation Index Expanded (Web of Science)] [IF: 3,129; AIF: 2,605; IF/AIF: 1,201; kvartilis: Q1 (2017, InCites JCR SCIE)] [CiteScore: 3,52, SNIP: 1,476, SJR: 1,339 (2017, Scopus JM)] [M.kr.: 02A, 05T, 03A] [Indėlis: 0,574].
  • Žadeikė, Daiva; Jukonytė, Rūta; Juodeikienė, Gražina; Bartkienė, Elena; Valatkevičienė, Židronė. Comparative study of ciabatta crust crispness through acoustic and mechanical methods: effects of wheat malt and protease on dough rheology and crust crispness retention during storage // LWT-Food science and technology. Amsterdam : Elsevier. ISSN 0023-6438. eISSN 1096-1127. 2018, vol. 89, March 2018, p. 110-116. DOI: 1016/j.lwt.2017.10.034. [Scopus; AGORA; AGRICOLA; Science Citation Index Expanded (Web of Science)] [IF: 3,129; AIF: 2,605; IF/AIF: 1,201; kvartilis: Q1 (2017, InCites JCR SCIE)] [CiteScore: 3,52, SNIP: 1,476, SJR: 1,339 (2017, Scopus JM)] [M.kr.: 02A, 05T, 03A] [Indėlis: 0,800].
  • Eisinaitė, Viktorija; Estrada, P.D.; Schroën, K.; Berton-Carabin, C.; Leskauskaitė, Daiva. Tayloring W/O/W emulsion composition for effective encapsulation: the role of PGPR in water transfer-induced swelling // Food research international. Amsterdam : Elsevier. ISSN 0963-9969. eISSN 1873-7145. 2018, vol. 106, p. 722-728. DOI: 1016/j.foodres.2018.01.042. [Scopus; Science Citation Index Expanded (Web of Science)] [IF: 3,520; AIF: 2,605; IF/AIF: 1,351; kvartilis: Q1 (2017, InCites JCR SCIE)] [CiteScore: 3,90, SNIP: 1,467, SJR: 1,472 (2017, Scopus JM)] [M.kr.: 05T] [Indėlis: 0,400].
  • Ravi, Harish Karthikeyan; Breil, C.; Vian, M.A.; Chemat, F.; Venskutonis, Petras Rimantas. Biorefining of bilberry (Vaccinium myrtillus L.) pomace using microwave hydrodiffusion and gravity, ultrasound-assisted, and bead-milling extraction // ACS Sustainable chemistry and engineering. Washington, NW : ACS Publications. eISSN 2168-0485. 2018, vol. 6, iss. 3, p. 4185-4193. DOI: 1021/acssuschemeng.7b04592. [Scopus; Science Citation Index Expanded (Web of Science)] [IF: 6,140; AIF: 4,768; IF/AIF: 1,287; kvartilis: Q1 (2017, InCites JCR SCIE)] [CiteScore: 6,45, SNIP: 1,369, SJR: 1,657 (2017, Scopus JM)] [M.kr.: 05T] [Indėlis: 0,300].
  • 9th International Conference on Nutrition and Physical Activity NAPA 2018 / Taichung, Taiwan, 2018 December 17-19, R. Venskutonis. Industrial hemp: an excellent source of functional ingredients for nutrition and health (invited speaker)
  • VitaFoods Europe / Geneva, Switzerland, 2018 May 15-17, R. Venskutonis. Industrial hemp: ‘an old-new’ source of functional ingredients for nutraceuticals and Foods (invited speaker)
  • Internatinal Conference and Exhibition on Nutraceuticals and Functional Foods / Vancouver, Canada, 2018 October 14-17, Tamkutė, B. M. Gil, dr. J. Rovira Carballid, P. R. Venskutonis. Recovery of bioactive fractions from cranberry pomace and their use for increasing functional properties of meat products (oral presentation)
  • 5th International ISEKI_Food Conference “The Food System Approach: New Challenges for Education, Research and Industry“ / Stuttgart, Germany, 2018 July 3-5, R. Venskutonis. Application of biorefining concept in food system – a way to ‘zero waste’ processing of agro-food materials (oral presentation)
  • 12th International Symposium on Supercritical Fluids / Antibes, France, 2018 April 22-25, R. Venskutonis. Valorization of berry pomace by consecutive extraction with supercritical carbon dioxide and pressurized liquids (oral presentation)
  • 2nd International Conference on Food Bioactives and Health / Lisbon, Portugal, 2018 September 26-28, Syrpas. Valorisation of wild cyanobacterial biomass towards high-added value ingredients (oral presentation)
  • 12th European EFCE PhD Workshop on Food Engineering and Technology / Freising-Weihenstephan, Germany, 2018 April 17-18, Eisinaitė represented Lithuania in EFCE Food Engineering Award competition with oral presentation „Innovative pigment encapsulation and stabilization tools for meat products“

Researchers enhancing the scientific qualification in foreign institutions

  • D. Čižeikienė, University of Copenhagen, Department of Food Science, 2018 May (14 days), sharing knowledge on isolation, purification and characterization of biologically active proteins.
  • V. Eisinaitė, Norwegian University of Science and Technology (NTNU), 2018 September (5 days), 10th Training School on Microencapsulation – Cell and drug Encapsulation.
  • G. Juodeikienė, Noldus Information Technology bv, Wageningen, The Netherlands, 2018 May (5 days) and  October (5 days), sharing knowledge on the use of FaceReader software for analysis of facial expressions in response to food.

Representation at international and national level:

  • Habil. Dr. G. Juodeikienė is a KTU representative to International Cereal Science and Technology Association (ICC); Member of the International Advisory Council of the Latvian University of Agriculture; Chairman of the Lithuanian Standards Board (LST) Technical Committee TK 15 “Cereals, cereal products, bread and animal feeding stuffs”; Member of the Committee of Experts on National Quality of Agricultural and Food Products Quality under the Lithuanian Ministry of Agriculture; Member of the Lithuanian Biochemistry Society.
  • Dr. D. Leskauskaitė is a Member of the Horizon 2020 Programme Committee “Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy”; Member of Council of Experts on Biomedical and Agricultural Sciences under the Agency for Science, Innovation and Technology (MITA); Chairman of the Committee of Experts on Protected Designation of Origin under the Lithuanian Ministry of Agriculture of the Republic of Lithuania; Expert of Lithuanian Business Support Agency (LVPA)Expert of applications submitted under the programes: SUSFOOD 2, ERA-NET Scheme under the Horizon 2020 program; Intellect LT +; “Intellect. Joint scientific and business projects “; “Innovative Checks” and others; Member of Institute of Food Technology (IFT); Member of the Attestation Commission of the Faculty of Pharmacy, LSMU.
  • Dr. P. R.Venskutonis is a Member of the Governmental Commission of Lithuania – Expert Working Group of Strategic Council for Research, Experimental Development and Innovation in the area of Agro-Innovations and Food Technologies; Chair of Smart Specialization development for Lithuania in the area of Agro innovations and Food Technologies; Delegate of Lithuania in International Union of Food Science and Technology (IUFoST,), European Federation of Food Science and Technology (EFFoST), ISEKI-Food Association (European Association for Integrating Food Science and Engineering Knowledge Into the Food Chain), Food Chemistry Division of Federation of European Chemistry Societies, Ambassador of Lithuania in Global Harmonisation Initiative (GHI); Member of Institute of Food Technology (IFT); Member of Strategic Management Group on implementation of National Research Programme “Agricultural Resources for Sustainable Production of Qualitative and Healthy Foods in Latvia – AGROBIORES”; Member of Editorial Board of international journals ‘Acta Alimentaria’, ‘Journal of Food –CyTA’, ‘Open Agriculture’; co_editor of ”International Journal of Food Studies”; Expert of Lithuanian Business Support Agency (LVPA); Member of Lithuanian Standards Board (LST) Technical Committee TK 11 ”Fermentation products”.
  • Dr. L. Bašinskienė is a Member of SCAR Food Systems Strategic Working Group (SCAR FS SWG); Member of Agriculture Science Council under Lithuanian Ministry of Agriculture; Member of Lithuanian Standards Board (LST) Technical Committees TK 15 „Cereals, cereal products, bread and animal feeding stuffs“ and TK 51 „Food analysis”; Member of Expert Commission for certification of products of national heritage under Lithuanian Ministry of Agriculture; Expert of Agency for Science, Innovation and Technology (MITA); Member of Lithuanian Association of Biotechnologists.
  • Dr. J. Damašius is a Member of the Lithuanian National Dairy Committee under the Chamber of Agriculture; Member of Lithuanian Standards Board (LST) Technical Committee TK 2 „Milk and milk product”.
  • Dr. R. Kublickas is an Expert of the Lithuanian Confederation of Industrialists in the field of brewing and fermentation products.
  • Dr. I. Jasutienė is a Member of Expert Committee of Protected Names under the Lithuanian Ministry of Agriculture.
  • Dr. A. Šipailienė is an Expert of Agency for Science, Innovation and Technology (MITA); Member of Lithuanian Society of Microbiology.
  • Dr. R. Vinauskienė is a Member of Lithuanian Standards Board (LST) Technical Committee TK 3 „Meat and meat product”; Member of Lithuanian Association of Meat Processors.
  • Dr. D. Žadeikė is an Expert of Agency for Science, Innovation and Technology (MITA) .
  • Dr. R. Degutytė is a Member of the Lithuanian Biochemistry Society.
  • Dr. D. Čižeikienė is a Member of Lithuanian Society of Microbiology.
  • Dr. V. Kitrytė is a Member of Institute of Food Technology (IFT).
  • Dr. R. Kublickas is a Member of the Alexander von Humboldt Scientific Society.
  • Dr. A. Pukalskas is a Member of the Lithuanian Biochemistry Society.
  • Dr. M. Syrpas is a Member of Institute of Food Technology (IFT).

In 2018 the dissertation was defended:

  • V. Kraujalienė, Biorefining of bergenia (Bergenia crassifolia L.), buckwheat (Fagopyrum esculentum Moench.) flowers and goldenrod (Solidago virgaurea L.) using high-pressure extraction methods and evaluation of the obtained product properties, supervisor prof. dr. P. R. Venskutonis.

The following doctoral dissertations are being prepared:

  • A. Adomėnienė, Valorisation of slightly investigated plant of Dioscorea and Astragalus species by examining their phytochemical composition and functional properties, vadovas: dr. P. R. Venskutonis.
  • L. Dienaitė, Isolation of phytochemical substances from various berry pomaces and evaluation of their functional properties, supervisor prof. dr. P. R. Venskutonis.
  • D. Grauzdytė, Composition and functional properties of phytochemical antioxidants of Phyllantus phillyreifolius ir Aphloia theiformis, supervisor prof. dr. P. R. Venskutonis.
  • J. Jagelavičiūtė Research of probiotic bacteria properties and their application in food industry, supervisor assoc. prof. dr. D. Čižeikienė.
  • S. Jeznienė, Encapsulation of probiotics and application in cosmetic, supervisor assoc. prof. dr. A. Šipailienė.
  • K. Kerner, Development and application of vegetable origin additives for improving safety and health benefits of meat products, supervisor prof. dr. P. R. Venskutonis.
  • D. Klupšaitė, Application of sustainable biotechnological processes for the waste-free processing of narrow-leafed lupine seeds and cheese whey, supervisor prof. habil. dr. G. Juodeikienė.
  • I. Račkauskienė, The effect of phytochemical additives on heterocyclic amines and Maillard reaction products formation during heat treatment, supervisor assoc. prof. dr. A. Pukalskas.
  • L. Tamkutė, Isolation of functional ingredients from various plant origin raw materials and their application for increasing nutritive value of foods, supervisor prof. dr. P. R. Venskutonis.
  • R. Vaitkevičienė, Utilization of rice grits processing waste to valuable components for food: application of bio-processing and ultrasound heating technologies, supervisor dr. D. Žadeikė.
 

Staff

Professors

Name Adress E-mail
Leskauskaitė Daiva Radvilėnų st. 19, A-114 daiva.leskauskaite@ktu.lt
Venskutonis Rimantas Radvilėnų st. 19, A-116 rimas.venskutonis@ktu.lt
Juodeikienė Gražina Radvilėnų st. 19, A-101 grazina.juodeikiene@ktu.lt

Associate Professors

Name Adress E-mail
Bašinskienė Loreta Radvilėnų st. 19, A-111 loreta.basinskiene@ktu.lt
Kublickas Rimantas Radvilėnų st. 19, A-112 rimantas.kublickas@ktu.lt
Vinauskienė Rimantė Radvilėnų st. 19, A-113 rimante.vinauskiene@ktu.lt
Pukalskas Audrius Radvilėnų st. 19, A-113 audrius.pukalskas@ktu.lt
Keršienė Milda Radvilėnų st. 19, A-118 milda.kersiene@ktu.lt
Damašius Jonas Radvilėnų st. 19, A-103 jonas.damasius@ktu.lt
Šipailienė Aušra Radvilėnų st. 19, A-114 ausra.sipailiene@ktu.lt
Degutytė Rimgailė Radvilėnų st. 19, A-104C rimgaile.degutyte@ktu.lt
Šarkinas Antanas Radvilėnų st. 19, C-412 antanas.sarkinas@ktu.lt
Jasutienė Ina Radvilėnų st. 19, A-112 ina.jasutiene@ktu.lt
Kitrytė Vaida Radvilėnų st. 19, A-103 vaida.kitryte@ktu.lt
Čižeikienė Dalia Radvilėnų st. 19, A-104B dalia.cizeikiene@ktu.lt
Syrpas Michail Radvilėnų st. 19, A-104C syrpas.michail@ktu.lt

Lecturers

Name Adress E-mail
Pukalskienė Milda Radvilėnų st. 19, A-112 milda.skemaite@ktu.lt
Žvirdauskienė Renata Radvilėnų st. 19, A-118 renata.zvirdauskiene@ktu.lt
Valatkevičienė Židronė Radvilėnų st. 19, A-118 zydra.valatkeviciene@ktu.lt
Kraujalis Paulius Radvilėnų st. 19, A-013 paulius.kraujalis@ktu.lt
Eisinaitė Viktorija Radvilėnų st. 19, B-109 viktorija.eisinaite@ktu.lt
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