Food Science and Technology

Future food inventors
Food technology, like human nutrition, is constantly evolving. And that requires smart food creators. This programme provides you with the knowledge of food chemistry, microbiology, nutrition and technology to meet the challenges of food safety, quality and sustainability. Our Food Science and Technology study programme also covers the fundamentals of entrepreneurship, so you can develop ideas and create innovative solutions that could lead to starting your own business. It’s the only university programme in Lithuania that trains food technology professionals.

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Programme values

KTU lecturers – friendly, positive, and professionally active in their research fields – share knowledge with students in an open discussion. These encounters help create a motivating and inclusive academic environment.

Valued by industry leaders

The only programme in Lithuania with a long track record of training food technology professionals. Recognised by food companies, it meets the needs of modern industry and gives graduates a competitive edge in the job market.

An advanced KTU laboratory where students conduct practical research using state-of-the-art equipment. Here, students are empowered to lead scientific projects and drive innovation.

Inspiring learning environment

You will learn from seasoned experts who will share the latest knowledge in food science and technology. Throughout your studies, you will deepen your theoretical understanding and develop practical skills in modern food chemistry, microbiology, food technology, and research laboratories, working with advanced equipment.

Two students – one of them international – work in KTU’s advanced laboratory, equipped with modern instruments for chemical and interdisciplinary research. It’s an environment where students gain hands-on skills while tackling real scientific challenges.

Real-world cases

During your studies, you will engage in creative work in laboratories equipped with analytical and pilot-scale technological equipment, receive consultations from industry practitioners, and learn from experts while solving real technological challenges.

A student raises his hand during discussion – KTU encourages active participation, critical thinking, and self-driven decision-making. Flexible study paths allow each learner to shape their own academic journey.

New Freedom to shape your path

This study programme offers a flexible learning pathway, allowing you to focus on innovation, pedagogy, or challenge-based learning. Additionally, you can choose an academic or career mentor to guide your studies and professional development.

In this study programme, you can choose the following study paths:

Challenge-based learning

enhance your knowledge by solving practical challenges and micro-modules

Innovation development

create real innovations – products or services with social partners

Pedagogy

gain a teaching qualification by choosing additional studies in education

Career opportunities

Design innovative food products, optimise production technologies, and manage processes to ensure safety and quality. Build your professional future in the field of food technology.
You will learn how to carry out physical, chemical and microbiological analyses of foods and how to use modern technological, analytical and software tools to analyse the nutritional value, quality and safety of products, solve technological challenges and develop innovative solutions. Hands-on research and modern laboratory equipment will ensure that you are prepared for the global marketplace.

Here are some of the careers you can pursue after your studies:

Food Technologist, Nutritionist

Organises technological production processes, ensures the safety of employees and production processes, and ensures the quality of the products produced. Prepares nutritional plans and implements preventive programmes related to healthy eating.

Food Safety and Quality Controller, Analytical Laboratory Specialist

Checks the quality and safety of the raw materials used in production, the technological process and the products manufactured. Ensures compliance with health and hygiene standards, labelling and other requirements, assesses the quality of the company’s performance and makes recommendations.

Product Development Specialist

They design, develop and implement new products, prepare specifications, find and test innovations. They work with other professionals on a wide range of projects and help shape public opinion on food technology.

Admission requirements and programme structure

Cycle – first cycle

Field – food technology

Form, duration – full-time studies (4 yr.)

Study type – day-time, on-campus

Location – Kaunas, Faculty of Chemical Technology

Language – english, lithuanian

Degree awarded – bachelor of technological sciences

Yearly price ⁱ : full-time studies – 4108 €, price per credit – 68,47 €

Financial support »

Semester

Module name	Credits	Method of organisation

Information Technologies 1	6	On-campus learning
Inorganic Chemistry	6	On-campus learning
Introduction to Food Science and Technologies	6	On-campus learning
Mathematics 1	6	On-campus learning

Electives of Philosophy and Sustainable Development 2025 (Select 6 cr.)

Media Philosophy	6	Blended learning
Sustainable Development	6	Blended learning

Module name	Credits	Method of organisation

Cell and Tissue Biology	6	On-campus learning
General Organic Chemistry	6	On-campus learning
Mathematics 2	6	On-campus learning
Physics 1	6	On-campus learning

Foreign Language Electives (Level C1) 2025 (Select 6 cr.)

Academic and Technical Communication in English (Level C1)	6	On-campus learning
Academic and Technical Communication in French (Level C1)	6	On-campus learning
Academic and Technical Communication in German (Level C1)	6	On-campus learning

Module name	Credits	Method of organisation

Bioorganic chemistry	6	On-campus learning
Chemical and Instrumental Analysis	6	On-campus learning
Microbiology	6	On-campus learning
Physical and Colloid Chemistry	6	On-campus learning
Theory of Probability and Statistics	6	On-campus learning

Module name	Credits	Method of organisation

Food Chemistry and Analysis	9	On-campus learning
Food Microbiology and Hygiene	6	On-campus learning
Food Sensory Evaluation	3	On-campus learning
Principles of Biochemistry	6	On-campus learning
Process Engineering 1	6	On-campus learning

Module name	Credits	Method of organisation

Engineering Graphics	6	On-campus learning
Food Technology 1	12	On-campus learning
Nutrition and Metabolism	6	On-campus learning
Process Engineering 2	6	On-campus learning

Module name	Credits	Method of organisation

Catering Technology	3	On-campus learning
Food Technologies 2	12	On-campus learning
Packaging Materials and Technologies	3	On-campus learning

Group of Electives (Select 12 cr.)

Optional Subjects 2025	6
Product Development Project	12	On-campus learning
Technology Entrepreneurship	6	Blended learning

Module name	Credits	Method of organisation

Food Technology Design and Production Organization	6	On-campus learning
Professional Internship 1	6	On-campus learning
Sustainable Food Systems	6	On-campus learning
Toxicology and Human Safety	6	On-campus learning

Electives 1 (Select 6 cr.)

Future Foods and Technologies	6	On-campus learning
Principles of Molecular Gastronomy	6	On-campus learning

Module name	Credits	Method of organisation

Bachelor’s Degree Final Project	15	On-campus learning
Food Quality and Safety	6	On-campus learning
Professional Internship 2	9	On-campus learning

Good to know

Module – a part of a study programme consisting of several related topics.
Credit – a unit of the volume of a study module in hours.
On-campus – learning on the university premises.
Blended – learning on the university premises and online.

Module – a part of a study programme consisting of several related topics.
Credit – a unit of the volume of a study module in hours.
On-campus – learning on the university premises.

Module – a part of a study programme consisting of several related topics.
Credit – a unit of the volume of a study module in hours.
On-campus – learning on the university premises.

Module – a part of a study programme consisting of several related topics.
Credit – a unit of the volume of a study module in hours.
On-campus – learning on the university premises.

Module – a part of a study programme consisting of several related topics.
Credit – a unit of the volume of a study module in hours.
On-campus – learning on the university premises.

Module – a part of a study programme consisting of several related topics.
Credit – a unit of the volume of a study module in hours.
On-campus – learning on the university premises.
Blended – learning on the university premises and online.

Module – a part of a study programme consisting of several related topics.
Credit – a unit of the volume of a study module in hours.
On-campus – learning on the university premises.

Module – a part of a study programme consisting of several related topics.
Credit – a unit of the volume of a study module in hours.
On-campus – learning on the university premises.

What will you learn

To describe inorganic compounds
To apply mathematical methods to solve real problems
To apply information technology in study process and professional activities
To learn the basics of media philosophy or sustainable development
To describe the content of studies, food industry, career opportunities

To identify and classify organic compounds
To describe the morphology and functions of cells and tissues
To apply integration techniques to real-world problems
To apply the laws of physics to practical problems
To communicate in English for social, academic and professional purposes

To explain properties and functions of bioorganic compounds
To describe microorganisms and apply microbiological analysis methods
To select chemical and instrumental analytical methods
To learn physical and colloid chemistry techniques for study of food systems
To apply statistical analysis techniques

To link the structure and functions of biomolecules
To explain the structure, properties and functions of food compounds
To apply methods of sensory and physicochemical analysis of food
To describe the microbiological processes of food production
To master the patterns of food technological processes

To describe the metabolic processes in the body
To explain the role of nutrition in human health
To understand the patterns of heat exchange and mass change processes
To master the technology and equipment used to produce plant products
To apply engineering graphics techniques to 2D/3D design

To master technology and equipment used in production of animal food products
To master catering production systems and equipment
To select appropriate packaging and packaging technologies
To develop new products by working in cross-functional teams, or to develop a technological idea into a business

To understand the principles of sustainable food systems
To design food and catering technology and select equipment
To analyse harmful agents in the environment and food
Master future food technologies or molecular gastronomy methods
To plan, conduct and analyse the results of the study

To conduct food safety risk analysis and select risk management measures
To apply knowledge and skills in the organisation of your choice
To summarise and present the results of the internship
To solve relevant technological and engineering problems
To develop and present an applied project

Admissions requirements

Proficiency in English	IELTS ≥ 5.5, TOEFL ≥ 75, CEFR ≥ B2, or equivalent.
Eligibility criteria:	High school certificate.Maximum 3 years after high school graduation. Minimum average grade (CGPA) >60% in each entry subject.
Transcript requirements:	Obtain a suitable transcript from your school. If unavailable, provide official translations and verified copies of the original documents.
Accepted languages:	English / Russian.
Document legislation:	The documents must be legalised (Apostille) by the Ministry of Foreign Affairs of the country where the documents were issued. This requirement does not apply to the EU and Belarus, Ukraine documents.

Score structure

◼	0,4	final exam	mathematics
◼	0,4	final exam	chemistry or physics, or biology, or information technologies, or geography
◼	0,2	final exam	English language

admission procedure preparatory courses

Testimonials

The KTU community helped me to understand my value and encouraged me to try new things. I used to be an introvert, but in a safe environment, surrounded by motivated people, I started to step out of my comfort zone: to take part in hackathons, student-organised activities, and even to study for half a year in another part of the world. Looking back at myself before and seeing myself now, I am sure I am on the right track.

Liepa Petrošiūtė

2nd year student

Portrait photo of a woman with long dark hair, wearing a beige pinstripe blazer and a white top. She is smiling and wearing gold earrings. The background is grey.

Creating products that will reach hundreds of thousands or even millions of consumers is not only a big challenge, but also a very inspiring one. We are developing innovative technologies, building new production lines and thinking about products that are not only tasty but also environmentally friendly. Food Science and Technoogy studies at KTU are the perfect choice for those who want to realise their potential.

Vaida Žitlinskaitė

Director of Product and Technology Development Department, BIOVELA Group

Portrait photo of an older man wearing thick-rimmed glasses, a white shirt, and a dark blazer. He is smiling and looking directly at the camera. The background is grey.

Working with the introduction of food ingredients and innovative solutions in the food industry, I notice that graduates of KTU Food Science and Technology graduates stand out for their high competence, excellent knowledge of technologies and ability to create innovative products. Their strong theoretical and practical training allows them to successfully enter the workforce and take up important positions in industry, from technologists to production managers.

Remigijus Žiaukas

CEO, Genba Taste

International mobility partners

Join an exchange programme with our international partners:

more about exchange studies

FAQ

Why choose a career in food technology? Is it a promising field?

A career in food technology is a promising one, as the field is constantly growing and requires specialists who are able to create innovative food products while ensuring their quality and safety. Food technologists also play a key role in improving sustainability and efficiency within the industry.

What is the lecture timetable?

Lectures usually take place during the day, and attendance at practical sessions, assessments and theoretical lectures is compulsory in the first years. However, the ability to combine work and study depends on the nature and workload of the job, as well as the student’s motivation and ability to balance the two commitments.

What distinguishes KTU's Food Science and Technology programme?

The Food Science and Technology study programme offered by KTU is the only bachelor’s programme in the field of technology in Lithuania that trains specialists in food technology and grants a bachelor’s degree in technological sciences. Unlike other universitie, which offer food study programs based on natural science knowledge and grant a degree in agricultural sciences, this programme focuses on practical skills in the field of food technology.