Food Institute of Kaunas University of Technology
Taikos pr. 92, LT-51180 Kaunas, Lithuania, http://www.lmai.lt
Tel.: (+370~37) 31 23 93, fax (+370~37) 31 23 93, e-mail lmai@lmai.lt

KTU Food Institute (FI) was established in 1958 (as Lithuanian Branch of All-Union Research Institute for the Butter and Cheese Industry). Up until 1991, the Institute was mainly concerned with research in the field of dairy industry. In the course of several decades the Institute’s activities were expanded to other fields of food science. In 1991 the Institute was renamed as the Lithuanian Food Institute (LFI). Based on the resolution No. 59 passed on January 28, 1992 Government of the Republic of Lithuania approved the Statute of Lithuanian Food Institute according to which the Institute was granted the status of independent state research institute. Since 2003 the Government of the Republic of Lithuania has granted the university research institute status to the institute. It is a budgetary State research body, entitled to perform research in food science and technology, and aiding the Kaunas University of Technology and other higher education establishments in preparing the scientists and specialists of high qualification. The full name is Food Institute of Kaunas University of Technology.

There are 4 research laboratories and food research centre. Full staff comprises 60 persons. Scientific staff of the institute includes 3 habilitated doctors and 19 doctors. The activities of the institute are focused on the research and development concerning food safety and technological problems of food manufacturing as well as on the provision of scientific, methodological and practical services. The institute publishes a scientific journal Food Chemistry and Technology.

The main research directions of FI are the following:

• Investigation of food safety management and safety assurance systems, hazard analysis in food chain, establishment and improvement of food control methods;
• Development of scientific and practical principles of technologies for the production of good quality and healthy food.