The programme is designed for food industry professionals and regulatory institution specialists aiming to expand their knowledge and acquire practical skills in food science and technology. Participants will learn about the main components of food chemical composition, their functional, physical and chemical properties, as well as the principles of food microbiology and safety. The course will cover quality assurance and safety management practices, criteria for selecting raw materials and packaging and how their composition and technological properties influence production decisions. In practical sessions, participants will perform chemical and microbiological analyses, assess production processes, identify potential risks and apply effective control measures. This programme provides a solid theoretical and practical foundation for ensuring high-quality and safe food production processes.
phone +37069870938
email loreta.basinskiene@ktu.lt
Dr. Loreta Bašinskienė has been a lecturer at the KTU Department of Food Science and Technology since 1995, teaching undergraduate and postgraduate courses in food technology, food toxicology, food sensory evaluation, and new food product development in both Lithuanian and English. Research focuses on several key areas: research and exploitation of bioactive substances from the plants, fermented products with antimicrobial characteristics, development and analysis of new biocatalysts (new enzyme compositions) and bioprocessing technologies, innovative technologies such as zero waste processing technologies of plant materials into higher value functional food ingredients and chemicals. Expert of SCAR SWG Food Systems, Commission for certification of products of national heritage under Lithuanian Ministry of Agriculture, Head of Technical Committees of Lithuanian Standardization Board TK-15 and TK-51.
Dr. Vaida Kitrytė-Syrpa has been a lecturer at the KTU Department of Food Science and Technology since 2011, teaching undergraduate and postgraduate courses in food technology, nutrition, toxicology, and the extraction of bioactive substances from natural sources in both Lithuanian and English. Research focuses on several key areas: recycling plant-based raw materials and by-products into high-value components using advanced extraction and fermentation techniques; applying Design of Experiments (DOE) methodology to model and optimize extraction and fermentation processes; analyzing the phytochemical composition and functional properties of extracts and their fractions; identifying new phytochemicals and exploring their applications in food, cosmetics, and supplements; investigating non-fermentative browning reactions (Maillard reactions) in food products and model systems.
Dr. Paulius Kraujalis, a lecturer at the Department of Food Science and Technology of KTU since 2014, has been teaching industrial biotechnology and food technology modules for first and second level students. Lectures are held in Lithuanian and English. Main research areas: isolation of valuable functional compounds from by-products and plant-based materials using modern extraction and fermentation technologies. Modeling and optimization of extraction and fermentation process parameters are carried out. Analysis of the phytochemical composition and functional properties of the extracted extracts and their fractions are carried out, search for new phytochemicals and analysis of their application in various industries (food, cosmetics, food supplements). Expert consultations are provided to food processing and biotechnology companies, preparing research and experimental development projects, also quality management systems
Dr. Dalia Čižeikienė has been teaching at the Department of Food Science and Technology of KTU since 2015, teaching modules related to food technologies, biochemistry, and industrial bioprocess technologies in Lithuanian and English for first and second cycle students, educates researchers and young scientists by supervising the scientific final theses of bachelor's, master's and doctoral students. She has been participating in national and international projects since 2011. Research focuses on several key areas: properties and application of lactic acid bacteria in food production; possibilities of using sourdough and other plant origin products to improve the quality and sensory properties of bread and confectionery; isolation, modification, and properties of proteins from plant raw materials, and the use of microorganisms and enzymes in the processing of plant-based raw materials and their by-products for high-value food components and supplements.
Dr. Ina Jasutienė has been a lecturer at the KTU Department of Food Science and Technology since 2011, teaching undergraduate and postgraduate courses in sugar and starch technology, management of food quality and safety, nutrition, and conducts food chemistry laboratory courses in both Lithuanian and English. Research focuses on several key areas: the development of nutrient-dense food and the determination of biologically active compounds in food matrices, determination of metabolites formed during in vitro digestion, chromatographic and spectrometric analysis of food products.
Dr. Rimgailė Degutytė works at the Department of Food Science and Technology since 2000. Pedagogical activities are carried out by giving lectures and supervising students' laboratory work in biochemistry, food biochemistry, nutrition and metabolism modules in the frame of bachelor's degree programs of Food Science and Technology, Industrial Biotechnology, and Applied Chemistry at the Faculty of Chemical Technology. In 2000-2015, organic chemistry and organic synthesis modules were also taught to foreign students at the Faculty of Pharmacy of LSMU. From 2017-2021, she was invited to participate in the work of the master's thesis defense committee of the Pharmacy Program, and from 2022 in the master's thesis defense committee of the joint program "Medicinal Chemistry". The area of scientific interest is the synthesis of functional organic materials, the isolation of biologically active components from plant raw materials, and research of their properties and applications.
Dr. Renata Žvirdauskienė began her teaching activities at the Department of Food Science and Technology of KTU in 2014, after 17 years of work experience at the Microbiology Science Laboratory of the KTU Food Institute. Teaching activities include work in general, food and applied microbiology, biotechnology, food hygiene, industrial bioprocess technology areas. Scientific research is conducted in the areas of microbiology and microbiological control of food raw materials and food products, as well as research and application of antagonistic properties of microorganisms for the production of bioproducts, and ensuring the safety of plants and food products.
Dr. Milda Pukalskienė has been teaching at the Department of Food Science and Technology at KTU since 2015. The main modules she teaches include: Food technologies; Packaging materials and technologies; Innovative food processing and packaging methods; Advanced food chemistry and biochemistry, as well as Cell and tissue biology. Dr. Milda Pukalskienė teaches undergraduate, postgraduate, and doctoral courses in both Lithuanian and English. She is a member of the research group "Functional Food Materials" at the Department of Food Science and Technology. Her research focuses on the development and application of methods for the extraction, fractionation, and purification of plant-based agricultural and food raw materials, by-products and waste, as well as the evaluation of extract phytochemical composition and bioactivity using various liquid chromatography-mass spectrometry and bioactivity assessment methods.
Training is for food industry professionals on identifying and labeling allergen traces according to legal requirements.
Distance learning / 3 ac. hrs.
K. Donelaičio St. 73
44249 Kaunas, Lithuania
phone: +370 (671) 36 146
email mvg@ktu.lt
