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Food Technology and Innovation

The exclusiveness of this study programme is its close relation to food industry companies. The employers value the graduates for their deep knowledge in design and management/operation of production processes and technological equipment of food industry and public catering companies, abilities of creative application of knowledge by using certain techniques, methods, and resources

*  The title of the study programme has been changed from „Food Product Technology“ to „Food Technology and Innovation“.


Description of Study Programme
Location Kaunas
Faculty of Chemical Technology
Cycle Second cycle
Field Food Technology
Language Lithuanian
Form Full-time studies - 1,5 y. (day-time; on-campus)
Degree awarded Master of Technological Sciences
Yearly Price  i Full-time studies - 4787 €

Entry requirements

Minimum requirements


Score structure

Component Coefficient
First component of the competition score

Average grade (CGPA) of University‘s Bachelor’s degree (min. length – 180 ECTS) and its supplement


Second component of the competition score

Research activities


Third component of the competition score

Motivation letter and online interview



Tuition fee

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

Foreign nationals with Lithuanian origins and EU citizens
Full-time studies 4787 €
Price per credit 79,78 €
Partial tuition fee waiver can be applied for the study price.


Financial support






Subjects of the study programme by semesters


Quality and safety – management systems, analysis of risk factors, risk management, traceability
Design – development of new food products, design of food companies, technical and economic justification
Technologies – food biotechnologies, sustainable technologies, non-thermal food processing methods
Engineering – facilities, processes, systems
Development and design of new food products and technologies and organisation of production Design of catering product technologies and organisation of production Management of food safety and quality Design of food and catering companies





A junction between engineering and technology sciences

The food industry needs specialists that are able to form the objectives of design of food companies, creation of food products and quality control and solve them in practice by relying on the newest food technologies and engineering achievements. This requires expertise in the fields of food technology, engineering, chemistry, and microbiology.

Contribute to established companies

Famous food technologists are invited to the studies

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


Design skills

When preparing their final works, the graduates perform the technical and economic justification of the designed object, estimations of materials, technological equipment, industrial areas, energy needs, financial and economic evaluation of the design, analyse the constructional, plumbing and environmental solutions.

Demand on the market

The graduates find jobs easily in food business companies

The employers value the graduates for their knowledge of various food product technologies, principles of creation of new products, food safety, and quality management systems, ability to design, develop, install, and manage production processes.


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 work with famous food technologists.



Student’s competences:
– Food safety and quality: control systems, analysis of risk factors, risk management, traceability;
– Technologies and engineering. food biotechnologies, efficient technologies, non-thermal methods of food processing, innovative equipment, processes and systems of food and catering industry;
– Design of food and catering companies: development of new food products and technologies, management of production processes and their assessment in terms of technologies, safety and economy, design of companies and technical-economic substantiation of projects.

Student’s skills:
– Able to design, optimise, install and control innovative production processes of food and catering products, assess them in terms of technologies, safety and economy, solve tasks of development, research and control of new food products based on the latest achievements in food technologies and engineering;
– Able to install food safety and quality management systems, execute control of quality and safety of raw materials and products, provide consultations, coordinate new projects for improvement of quality and safety of food products;
– Able to plan, organise and perform research of food composition and quality applying suitable analysis methods and equipment, analyse, interpret and summarise research data and use them in designing and installation of food and catering product technologies;
– Able to work effectively as a member or leader of inter-field and interdisciplinary teams, present work results orally and in writing, make innovative technological, engineering and economic solutions considering their impact on 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.

– 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.

– 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.

– Organisation of division’s work applying standards of quality policy, quality management and food safety management;
– Management of documents related to processes and quality of products;
– Representation of the company in external audits, organisation of an internal audit.

– 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.

– Creation of new products, their development and installation in production, search for innovations and their testing;
– Cooperation with production, commercial and marketing divisions;
– Cooperation with research institutions and R&D centres.

– Organisation, coordination and optimisation of production process;
– Execution of production plans, distribution and efficient use of resources, provision and analysis of results, preparation of production line and equipment plans, work schedules for employees;
– Quality control, improvement and management of quality systems, preparation, processing and maintenance of documentation.




Zita Petkevičienė

Zita Petkevičienė

Production Director of UAB “Fazer Lietuva”


In the company “Fazer Lietuva”, many leading positions are taken namely by the KTU graduates who completed the studies of food technologies. Broad theoretical knowledge complemented with practical skills allow them to work successfully in a team with the specialists of various fields and develop healthy and safe food products by expanding the industrial capacities of companies and conquering the new markets for the Lithuanian foodstuffs. It very useful that KTU invites food technologists/practitioners and market leaders as their lecturers. In my opinion, the fact that food technologists prepared by the KTU understand which requirements are applied by modern consumers to food producers is their key path to a successful career.

Zita Petkevičienė

Gediminas Tilindis

Director of UAB “Samsonas”


I believe that the key pre-conditions for the successful career include the acquired education, wish to seek, improve, and know the world. Theoretical knowledge obtained during the KTU studies of food technologies helped me to find an interesting job, understand and assimilate the newest food technologies, and realise them in the products of our company. KTU food studies are a mix of various subjects – food chemistry, microbiology, engineering, and marketing basics. I need all this practically every day to ensure that customers receive safe and high-quality food products...