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FutureFoodS
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Dovilė Levickienė
Lithuania
Agriculture Academy, Vytautas Magnus University
University
Sustainable food systems, food innovation, circular economy, regional biodiversity.
Topic 2: New foods – Fostering innovations in food design, processing and supply via demand-and-supply reorientation
The Department of Plant Biology and Food Sciences at Vytautas Magnus University Agriculture Academy is actively seeking partners for collaborative project that align with the FutureFoodS objectives of fostering sustainable, innovative, and health-promoting food systems.
Our key cooperation interests include:
• Innovative Food Product Development: Collaborating on creating minimally processed, nutrient-rich foods derived from traditional Baltic and Nordic ingredients, such as forgotten grains. We aim to integrate these into modern dietary practices while preserving cultural heritage.
• Sustainable Processing Technologies: Partnering on the advancement of eco-friendly, low-energy food processing methods that retain bioactive compounds, improve shelf life, and minimize waste. We are particularly interested in valorizing agricultural by-products to enhance resource efficiency and support circular economy models.
• Consumer Research and Engagement: Working together to conduct consumer studies that identify preferences, barriers, and motivations for adopting sustainable, regionally inspired foods.
• Circular Food Systems: Collaborating with regional producers and processors to close production loops, promoting sustainable practices, reducing environmental impacts, and fostering resilient local supply chains.
We are eager to contribute our expertise in food science, processing innovations, and market-driven strategies to address shared goals. By joining forces with like-minded institutions, industry partners, and civil society organizations, we aim to develop impactful solutions that support the European Green Deal, enhance food system resilience, and provide scalable models for broader European regions.
Our key cooperation interests include:
• Innovative Food Product Development: Collaborating on creating minimally processed, nutrient-rich foods derived from traditional Baltic and Nordic ingredients, such as forgotten grains. We aim to integrate these into modern dietary practices while preserving cultural heritage.
• Sustainable Processing Technologies: Partnering on the advancement of eco-friendly, low-energy food processing methods that retain bioactive compounds, improve shelf life, and minimize waste. We are particularly interested in valorizing agricultural by-products to enhance resource efficiency and support circular economy models.
• Consumer Research and Engagement: Working together to conduct consumer studies that identify preferences, barriers, and motivations for adopting sustainable, regionally inspired foods.
• Circular Food Systems: Collaborating with regional producers and processors to close production loops, promoting sustainable practices, reducing environmental impacts, and fostering resilient local supply chains.
We are eager to contribute our expertise in food science, processing innovations, and market-driven strategies to address shared goals. By joining forces with like-minded institutions, industry partners, and civil society organizations, we aim to develop impactful solutions that support the European Green Deal, enhance food system resilience, and provide scalable models for broader European regions.
The Department of Plant Biology and Food Sciences is part of the Vytautas Magnus University Agriculture Academy, located in Lithuania. We specialize in research and development within agricultural and food sciences, focusing on sustainability, innovation, and consumer well-being.
Our research fields and topics: The growing, quality, storage and processing of fruits', berries', vegetables' and grains'; Organic vegetable raw materials, products and their quality. As well as, we develop sustainable processing methods that retain bioactive compounds, enhance shelf life, and minimize waste.
Our research fields and topics: The growing, quality, storage and processing of fruits', berries', vegetables' and grains'; Organic vegetable raw materials, products and their quality. As well as, we develop sustainable processing methods that retain bioactive compounds, enhance shelf life, and minimize waste.