Functional food

The scope of this field includes:

Functional food – products improving health and well-being or reducing the risk of disease subject to nutrition and health claims of foodstuffs in the procedure prescribed by Regulation (EC) No. 1924/2006 on nutrition and health claims made on foods.

Functional food ingrediens – a (nutritional) substance (other substance, food products or categories thereof) suitable for use, characterized by properties useful to human health. Food products containing these properties have a positive impact on human health (for example, can improve well-being and/or reduce disease risk).

Food and beverage industry is one of the largest manufacturing sectors in Lithuania. The potential of Lithuanian science and education institutions in the area of functional food is relatively high. The scope of preparation of science and technology specialists has been increasing each year.

613 scientists

30 resesarch facilities

300 scientists

5 resesarch facilities

793 scientists

18 resesarch facilities


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