We are seeking opportunities to collaborate on projects that align with Topic 3. However, we are also open to contributing to other topics where our expertise could provide value.
Our Chemical Research Laboratory, in collaboration with other departments of the Institute of Agriculture and LAMMC, has extensive experience in studying the chemical and nutritional composition of plants and grains (including sprouts), as well as their technological quality. This includes research on starch, whole or white flour, dough, and bread. Additionally, we investigate how agrotechnological practices—such as the development of new varieties and fertilization—impact food quality.
Recently, we have focused on:
• The quality of waxy and anthocyanin wheat.
• Characterization of legume plant components for nutritional purposes.
We see significant potential in exploring protein and starch quality in pulses, as well as functional (e.g., beta-glucans, arabinoxylans, amylose-free starch, resistant starch, fiber) and bioactive compounds (e.g., antioxidants, phenolics, flavonoids, anthocyanins) in plants.

The Lithuanian Research Centre for Agriculture and Forestry (LAMMC) is a public research institution comprising three institutes: Agriculture, Horticulture, and Forestry. With strong disciplinary departments, cutting-edge research facilities, and robust infrastructure, we are well-equipped to contribute to projects in the fields of sustainable agriculture, food science, and plant-based nutrition.