The Department of Food Science and Technology (until 2014 the Department of Food Product Technology) was established on the September 1, 1951. The Department of Organic Technology at Kaunas University is considered to be its predecessor. The first head of the Department of Food Product Technology was professor J. Z. Venskevičius.
From 1954 until 1958 the department trained engineers in the fields of meat and dairy product technology.
Since 1958 engineers were trained under complex teaching plans for Food Product Technology which prepared them for the work at the companies involved in meat, milk, sugar, bread, confectionery, the processing of fruit and vegetables, fermentation, fats and a few other food industries.
The training the engineer-technologists specialising in catering technology and organisation began in 1965.
In 1991, after the Kaunas Polytechnic Institute became Kaunas University of Technology, its study programmes were reformed and it began training Bachelor-level specialists in food product technology (four years), Master’s-level engineers in food product technology (five and a half years) and Master’s-level specialists in food science (six years). Since 2014, after an update of the university’s study programmes, the department has been training Bachelor-level students in food science and technology, and Master’s-level students in food product technology and food science and safety. The department also provides Doctoral study programmes in Food Science (Chemistry and Chemical Engineering fields).
The training of highly qualified specialists graduating at Bachelor, Master’s and Doctoral level in studies of food technologies, the development of internationally recognised scientific research in the area of food technologies, quality and safety, looking for new raw material resources and meeting the local economy’s needs for the creation of new products and technologies, installation of innovations.
The most important characteristic of the department both in the area of studies and scientific research is its versatile integration into the European sphere of studies and research. In 1992 the department joined the EU-funded TEMPUS study and INCO Copernicus scientific research projects. Fifteen bilateral cooperation contracts were signed with various European Universities (Socrates, Erasmus), allowing from between three to six students to leave for a short internship under these contracts. A lecturer exchange programme was also developed at this time. The department has participated in development projects with three international study programmes, four intensive programmes and four network food study projects. Almost 100 European universities and scientific research institutes participated in the network project ISEKI Food (Integrating Safety and Environmental Knowledge into Food Studies for Sustainable European Development), opening up many possibilities for cooperation development and the improvement of the study process. In 2007 the department joined the ISEKI Mundus project, enabling it to work with food science and study institutions from all over the world. During the 2006-2007 academic year the department and its partners won two projects supported by EU structural funds for the improvement and creation of study modules and study programmes (to ensure of the competence of food quality and safety specialists at various academic levels) and the improvement of teaching and scientific base.
A Food Science and Technology Competence Centre was opened in December 2010 and forms an integral part of the Nemunas integrated centre (valley) of science, studies and entrepreneurship.
The department coordinates the implementation of a Food Science and Technology first cycle study programme and second cycle study programmes in Food Science and Safety and Food Product Technology. During these studies each student implements a scientific research project in the area of food technologies, quality and safety research.
The study process includes close cooperation with partners and colleagues from industrial companies and foreign universities.
The most talented Master’s graduates can continue their studies in the field of Chemistry and Chemical Engineering at Doctoral level.
The department provides the following study programmes:
Food science and technology (Bachelor)
Food science and safety (Master’s)
Food product technology (Master’s)
There are three scientific groups working at the department that are formed according to work fields and topics.
The research group for thermal and oxidation reactions of bioactive materials of plant origin in food is managed by professor P. R. Venskutonis. It performs research into discharge, analysis, processing and the use of natural food additives and other biologically valuable materials for the production of food products as well as supercritical extraction and micro-encapsulation processes. It creates processes for the discharge of materials from raw materials of plant origin and their fractioning, creates and researches innovative technologies for the complex processing of raw materials of plant origin to high-value functional food ingredients, applying a waste-free bio refining concept.
The creation of innovative biotechnological solutions and quick methods for the production of safer food products with a higher nutritional value corresponding to consumers’ needs group is managed by professor G. Juodeikienė. It develops technologies using biotechnological solutions for the production of antimicrobial bio products, the increase of functionality of food products, the assurance of safety and the extension of the realisation period, the forming of compositions of fermented preparations for the increased effectiveness for the processing of grain raw materials and the improvement of their quality, the processing of food product waste to chemical materials and/or bio products. It creates quick acoustic methods and devices for the detection of mycotoxins in grains and the safety control of stored grains and the assessment of the nutritional system and gel texture. It develops innovative methodology for the assessment of consumers’ needs with the application of empathic software.
The functionality of food biopolymers and the designing of structure for food products group is managed by professor D. Leskauskaitė and creates structures of food products designed for an increase in product stability, quality and biological value.
The competence of the department’s scientific groups has been confirmed by their participation in the projects of the Seventh Framework Programme, the EUREKA programme and COST projects in the areas of European cooperation in scientific and technical research and projects of the Lithuanian Healthy and Safe Food national programme and the programme for Industrial Biotechnology Development in Lithuania.
|Bašinskienė Loreta||Radvilėnų st. 19, Afirstname.lastname@example.org|
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|Jasutienė Ina||Radvilėnų st. 19, Aemail@example.com|
|Kitrytė Vaida||Radvilėnų st. 19, Afirstname.lastname@example.org|
|Pukalskienė Milda||Radvilėnų st. 19, Aemail@example.com|
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