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Food Science and Technology

Providing people with quality, safe and healthy food daily is one of the most important global challenges that food scientists and technologists are facing today. By studying bachelor’s in Food Science and Technology at KTU, you will gain the interdisciplinary competencies and skills necessary for the future food technologist in the fields of food chemistry, microbiology, nutrition, technology and engineering. Also, you will integrate speciality knowledge with the fundamentals of entrepreneurship and economics.

This is one of a few bachelor’s study programmes in Lithuania in the field of food technology, and the only one which has been awarded the international EQAS-Food Label quality mark. KTU is the only university in the Baltic States that offers studies on international level accredited with this quality mark.

  • Access to the food technology labs, which are provided with pilot-scale technological lines used to model and perform various technological processes
  • The students gain practical skills while working together with experienced food technologists, being involved in real-life problem solving
  • The graduates of this programme are valued by the employers for their unique mix of skills and knowledge in food technologies, food engineering, food chemistry, and microbiology


Description of Study Programme Apply
Location Kaunas
Faculty of Chemical Technology
Cycle First cycle
Field Food Technology
Language Lithuanian, English
Form Full-time studies - 4 y. (day-time; on-campus)
Degree awarded Bachelor of Technological Sciences
Yearly Price  i Full-time studies - 3426 €

Entry requirements

Minimum requirements

IELTS ≥5.5, TOEFL ≥75, CEFR ≥B2, or equivalent

High school certificate

Maximum 3 years after high school graduation is eligible.

Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original.

The entry qualification documents are accepted in the following languages: English / Russian.

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 for the documents issued in the EU and Belarus, Ukraine.

IELTS ≥5.5, TOEFL ≥75, CEFR ≥B2, or equivalent

High school certificate

Minimum average grade (CGPA) > 60 % in each entry subject.


Score structure

Subject Coefficient Type
First subject



Final exam

Second subject

Chemistry or Physics or Biology

or Information Technologies or Geography


Final exam

Third subject

English language


IELTS, TOEFL, CEFR or equivalent


Tuition fee

The tuition fee for the academic year 2022-2023 will be approved and announced until 31 March 2022.

Standard university tuition fees – here (2022 January 13 order no. V-69).

The tuition fee applied for the academic year 2021-2022 is indicated below:

Full-time studies 3426 €
Price per credit 57,1 €
Foreign nationals with Lithuanian origins and EU citizens
Full-time studies 3426 €
Price per credit 57,1 €
Partial tuition fee waiver can be applied for the study price.


Financial support






Subjects of the study programme by semesters


Nutrients – structure, properties, functions in food, functions in human organism, analysis methods
Micro-organisms – structure, properties, prevalence in food, biochemical processes
Technologies – design, organisation, production, ensuring of safety and quality, food additives
Engineering – facilities, processes, systems
Design of food product technologies and organisation of production Design of catering product technologies and organisation of production Management of food safety and quality Physical, chemical, and microbiological analysis of food





A junction between exact and life sciences

The food science is closely related to mathematics, microbiology, food chemistry, and engineering sciences. The knowledge in all these fields is necessary to a specialist for an effective performance of everyday functions of the food technologist.

Contribute to established companies

Famous food technologists are invited to the studies

In this study programme, the theoretical knowledge is supplemented with practical skills which the future specialists develop with the help of experienced food technologists. Through the joint work with them in the laboratories, future food technologists can check themselves and try their first ideas in the practice.


Good knowledge of the overall food chain

Working in a company, the food technologist participates in various activities related to food production, safety and quality, distribution and consumption, therefore, is able to integrate speciality knowledge with nutrition, business, and management basics.

Demand on the labour market

The graduates find jobs easily in food business companies

Food industry is one of the most important and largest economic sectors in Lithuania. The employers value the graduates of this programme due to their knowledge of food technologies, food engineering, food chemistry, and microbiology, as well as practical skills. The majority of potential employers are the graduates of this programme themselves.


Modern laboratories of food chemistry, microbiology, and food technology are used in the process of studies

The laboratories of food technologies are provided with pilot – scale  technological lines which can be used to model and perform various technological processes. The students of this programme will develop their practical skills in these laboratories through the work with famous food technologists.



Student’s competences:
Physical and chemical analysis of food: analysis of composition and properties of food substance, its function in the food and function in the human organism applying the skills of research work;
Microbiological analysis of food: Knowledge of composition, properties of microorganisms, their occurrence in food, biochemical processes;
Management of food quality and safety: Establishment and assurance of production methods, material and quality standards;
Technologies and engineering: Design of food and catering companies, organisation of production, knowledge of food industry equipment, processes and systems.

Student’s skills:
– Able to analyse, model, design and install technologies for food and catering products, organise, execute and manage production processes and assure product safety and quality;
– Able to follow and analyse innovations in food science and technologies, apply latest knowledge and design skills in development and implementation of food technologies projects for improvement of nutritional value, quality and safety of products;
– Able to plan, perform and analyse research of food and catering products’ composition, quality and safety, use modern technological, analytical and software equipment;
– Able to apply principles of good laboratory practice, work effectively both individually and in team, present results of the work orally and in writing, and understand the impact of technological and engineering solutions to the public and environment.



You may become

– Organisation and control of technological production processes;
– Preparation of technological documents, understanding of processing standards, technical specifications in accordance with professional integrity and standards of ethics;
– Quality assurance and control of the manufactured products;

– Performance of chemical research works, development or improvement of concepts, measures, theories and methods;
– Performance of experimental works, tests and analysis;
– Participation in the interdisciplinary scientific research and development projects in cooperation with specialists of various areas;

– Implementation of preventive programmes and strategies related to food safety, quality of water, polluted and dangerous substances;
– Planning of nutrition and menus, supervision of preparation and serving of food, monitoring of the amount and quality of the food eaten;
– Performance of research works of nutrition, dissemination of their results in scientific conferences and other events.

– Knowledge of quality standards and processes, assurance of labelling and other requirements;
– Assessment of quality indicators in the specific company’s performance, preparation of recommendations;
– Control of compliance with sanitation-hygiene standards.

– Development and improvement of quality indicators in the specific company’s performance;
– Management of quality improvement activities and processes;
– Introduction and maintenance of quality assurance standards and processes.

– Control of raw materials, materials used in production, technological process and quality of finished products;
– Establishment of control standards and procedures for insurance of safety of employees and chemical production operations;
– Processing of laboratory documents in accordance with the regulations on document preparation and storage.

– Creation of new products, their development and introduction in production;
– Coordination of the process of product creation with production and commercial divisions;
– Search for innovations and their testing;




Mindaugas Pocius

Mindaugas Pocius

Director of UAB “Vičiūnai ir partneriai”


The specialists who have graduated from the KTU food science and technology studies are demanded among the rapidly developing food business companies. It is important that KTU prepares specialists who have comprehensive knowledge and understanding of food chemistry, biochemistry, microbiology, food engineering, because food technologists should be ready for various challenges. It is encouraging to note that the university established modern food technology laboratories provided with pilot equipment and enabling the possibility to complement theoretical knowledge with practical skills, the future technologists can test their first ideas in practice.

Ričardas Barakūnas

Ričardas Barakūnas

Senior Brewer of UAB “Kalnapilio Tauro grupė”


After my graduation from the KTU food technology studies, I have associated my career with fermentation technologies. I have been working as a senior brewer in one of the most modern breweries in the Baltic States for over a decade now. In order to create perfect beer, it is necessary to have both – extensive knowledge and creative ideas. The studies at KTU allowed me to gain a solid baggage of knowledge – the understanding of technological processes and knowledge of food chemistry and microbiology help me in everyday activities to ensure that the bear I create will keep stable quality and taste. I am always pleased to return to my Alma Mater and share my experience with future food technologists and assist them to developing their creativity.