Visits

02.05.2022 - 06.05.2022 Junior reasercher Aelita Zabulione, Food Institute Kaunas University of Technology (Lithuania) visited Latvia University of Life Sciences and Technologies (Latvia).

Researcher presented a series of lectures on water footprint, drinking water resources, water purification and treatment options, sustainable development starting from every plate, and to consolidated the theoretical knowledge gained in practical, problem-solving sessions. During the meeting, the participants will get acquainted with the research laboratories and research teams of the cooperating institutions in Lithuania and Latvia, share best practices in scientific activities and discuss possible future cooperation opportunities, looking for each side's strengths in research and education.

During the meeting with teachers, the participants got acquainted with the research laboratories and research teams of the cooperating Lithuanian and Latvian institutions, shared best practices in scientific activities and discussed possible future cooperation opportunities, looking for the strengths of each side in the fields of research and education.

9.05.2022 - 13.05.2022 teacher Inese Silicka, Head of the Food Business Training Laboratory at Rezekne Academy of Technology (Latvia) visited Utena University of Applied Sciences (Lithuania).

The teacher gave a series of lectures on "Development of Novel Foods" to students of the Foodstuff Technology Study Programme. During the Workshops, the students performed tasks to select combinations from the given products and produce a new vegan product.

The students were very actively involved in this process, creating new recipes that they will have the opportunity to improve and refine in the future, as the development of new products is a long process requiring a lot of theoretical knowledge and practical skills. Technology, presented during the lectures, has contributed to the promotion of safe, healthy and sustainably produced food for society.

Teacher, Inese Silicka, also discussed with the students the importance of water quality for cooking, the quality requirements for drinking water, etc.