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“.


Location Kaunas
Faculty of Chemical Technology
Cycle Second cycle
Field Food Technology
Language Lithuanian
Form Full-time studies - 1,5 y. (day-time; blended learning)
Degree awarded Master of Technological Sciences
Yearly Price  i Full-time studies - 5266 €

Talk to us, study with us
tel. +370 679 44 555


Entry requirements

Application procedure

The programme is only conducted in Lithuanian language. Entry requirements for this particular programme can be found in the programme description provided in Lithuanian language.



Tuition fee

The indicated tuition fee is applied to 2024-2025 academic year.

Foreign nationals with Lithuanian origins and EU citizens
Full-time studies 5266 €
Price per credit 87,77 €
Partial tuition fee waiver can be applied for the study price.


Financial support






Module 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.




Gediminas Krutulis

Gediminas Krutulis

Director of Naujasis Nevėžis JSC


Our company sells its products not only in Lithuania, but also exports to more than 35 countries. According to the requirements of food safety standard (BRC), we have to supply food products that meet the food safety and other requirements of the market. This requires a combination of not only technological but also food safety knowledge, taking into account all possible risk factors and the legal requirements of that market. The KTU MSc in Food Technology is a real benefit to both the specialists and to us who employ them.

Dalia Jočytė

Dalia Jočytė

Švyturys-Utenos alus JSC, Utenos Plant Manager


KTU food technology studies were interesting, engaging and the knowledge I gained enabled me to easily adapt to different sectors of the food industry. I started my career in the confectionery industry and have continued my career in the brewing industry for over a decade. In the production sector, the complexity of technological processes is high, processes are dynamic, challenges occur almost every day, and it is necessary to use not only engineering knowledge, but also its creative application to solve them. KTU food technology studies have been and continue to be relevant, and their graduates are needed to meet the ever-changing needs of consumers, especially in terms of food health and sustainability.





Talk to us, study with us
tel. +370 679 44 555