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Dr. Laura Juriene
Lithuania
Kaunas University of Technology
University
green food chemistry, social sciences including marketing, food regulations and policies, environmental analysis, circular blue economy, sustainable biorefinery
Topic 2: New foods – Fostering innovations in food design, processing and supply via demand-and-supply reorientation
Dr. Laura Juriene (ZUW funding agency) expressed her interest in joining the ALGAMAT consortium. As Senior Researcher Dr. Laura Jūrienė from Kaunas University of Technology (KTU), Lithuania can strongly contribute with her expertise in chemical oxidants and flavonoids that is closely aligned with the objectives of Work Package 3 (WP3), which focuses on enhancing the nutritional and sensory properties of seaweed-based food products. Over the past two years, Dr. Jūrienė’s research group has published several peer-reviewed articles on the enrichment of meat products such as meatballs with sustainably harvested agricultural plants and microalgae. This experience positions her team as a valuable contributor to the development of seaweed-based alternatives.
In particular, her laboratory is equipped with advanced spectrometric instrumentation essential for evaluating the nutritional profile, flavor compounds, and oxidative stability of seaweed burger patties. Her group’s ongoing work on optimizing plant-based formulations directly addresses one of the key challenges in the ALGAMAT project: improving the digestibility and taste profile of seaweed burgers, which are often perceived as “heavy” and lacking in palatability. By leveraging her team’s analytical capabilities and formulation expertise, Dr. Jūrienė can significantly contribute to the development of more appealing and nutritionally balanced seaweed-based food products, thereby supporting the broader goals of sustainable food innovation within the consortium.
In particular, her laboratory is equipped with advanced spectrometric instrumentation essential for evaluating the nutritional profile, flavor compounds, and oxidative stability of seaweed burger patties. Her group’s ongoing work on optimizing plant-based formulations directly addresses one of the key challenges in the ALGAMAT project: improving the digestibility and taste profile of seaweed burgers, which are often perceived as “heavy” and lacking in palatability. By leveraging her team’s analytical capabilities and formulation expertise, Dr. Jūrienė can significantly contribute to the development of more appealing and nutritionally balanced seaweed-based food products, thereby supporting the broader goals of sustainable food innovation within the consortium.
A key academic unit within the university is the Faculty of Biosciences and Aquaculture (FBA), which is recognized as a leading center for research and education in aquaculture, marine and agricultural sciences. The FBA is an international hub, with staff and students from over 30 countries, and it actively contributes to solving global issues related to food production, climate change, and environmental sustainability. Its research areas include aquaculture, ecology, genomics, livestock production and welfare, and algae and microbial biotechnology. The faculty also operates the Mørkvedbukta Research Station, which supports advanced research and innovation in marine biosciences.
Through its interdisciplinary approach and strong industry connections, the FBA is at the forefront of developing sustainable solutions for the bioeconomy, making it a key contributor to both regional and international scientific advancement.
Through its interdisciplinary approach and strong industry connections, the FBA is at the forefront of developing sustainable solutions for the bioeconomy, making it a key contributor to both regional and international scientific advancement.