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Lina Traksele
Lithuania
Kaunas University of Technology
University
alternative proteins, insects, plants, healthy diet, metagenomics
Topic 2: New foods – Fostering innovations in food design, processing and supply via demand-and-supply reorientation
We are interested in joining a consortium focused on the development of novel functional foods with improved nutritional profiles that target the needs of a healthy diet. Our team specializes in the research of plant-based (algae, fungi) and insect-based (larvae, crickets) proteins as alternatives to animal proteins, aiming to meet the increasing demand for protein and reduce the environmental impact of animal farming.
Our research includes the development of simulated in vitro digestive models, enabling comparisons between insect/plant proteins and other sources such as soy, meat, and fish. This approach opens up opportunities to identify the best species or treatments that optimize protein digestibility and enhance the release of other nutrients.
Our research includes the development of simulated in vitro digestive models, enabling comparisons between insect/plant proteins and other sources such as soy, meat, and fish. This approach opens up opportunities to identify the best species or treatments that optimize protein digestibility and enhance the release of other nutrients.
Kaunas University of Technology (KTU) is a leading public research university located in Kaunas, Lithuania. It is one of the largest higher education institutions in the country, particularly recognized for its focus on engineering, technology, and applied sciences.
KTU Food Institute is equipped with advanced laboratories in the fields of chemistry, microbiology, technology, sensory analysis, and genetics. This diverse expertise enables us to conduct research in the following areas:
• Chemical analyses: Performing a range of analyses on bioactive compounds, minerals, fiber, and chemical stability, as well as developing new methodologies to enhance the nutritional value of alternative protein-based novel foods.
• Technological optimization: Evaluating and optimizing the technological conditions during the development of alternative protein-based foods to ensure their microbiological safety.
• Sensory evaluation: Assessing the sensory qualities (taste, smell, texture, appearance) of alternative protein-based products through consumer acceptance studies and sensory testing. Additionally, we work on optimizing product formulations to ensure these alternatives closely mimic the sensory experience of traditional animal-based proteins.
• Metagenomics Research: Carrying out research on microbial communities across various ecosystems. By analyzing the genetic profile of microbes in food production contexts, such as insect farming, plant agriculture, and fermentation processes, we gain valuable insights into microbial biodiversity, and the role of microorganisms in modeling food quality, safety, and sustainability.
KTU Food Institute is equipped with advanced laboratories in the fields of chemistry, microbiology, technology, sensory analysis, and genetics. This diverse expertise enables us to conduct research in the following areas:
• Chemical analyses: Performing a range of analyses on bioactive compounds, minerals, fiber, and chemical stability, as well as developing new methodologies to enhance the nutritional value of alternative protein-based novel foods.
• Technological optimization: Evaluating and optimizing the technological conditions during the development of alternative protein-based foods to ensure their microbiological safety.
• Sensory evaluation: Assessing the sensory qualities (taste, smell, texture, appearance) of alternative protein-based products through consumer acceptance studies and sensory testing. Additionally, we work on optimizing product formulations to ensure these alternatives closely mimic the sensory experience of traditional animal-based proteins.
• Metagenomics Research: Carrying out research on microbial communities across various ecosystems. By analyzing the genetic profile of microbes in food production contexts, such as insect farming, plant agriculture, and fermentation processes, we gain valuable insights into microbial biodiversity, and the role of microorganisms in modeling food quality, safety, and sustainability.