Information about this opportunity
Name of the internship
Alytus Faculty of Kauno kolegija - 2026/2027Department/Lab/Unit
Alytus Faculty of Kauno kolegijaUniversity of the inviting researcher
KAUNO KOLEGIJA
Internship School Year
2026/2027Research lines/projects
Reformulation of flour confectionery products with improved nutritional value. Development of sustainable bakery, flour confectionery products. Circular economy approaches in food production. Wellness-oriented product development. Sensory and quality evaluation of innovative food products.
Who is offering this opportunity?
Name of inviting researcher
Viktoriia SheludkoInviting researcher email
viktorija.sheludko@go.kauko.ltAcademic Position of the inviting researcher
Assistant Professor, PhD in Food TechnologyWeb page/ORCID
Who is this opportunity for?
Ideal profile and expertise expected from the invited researcher
Researcher in Food Science, Nutrition, Functional Foods, Sustainable Food Systems, Food Product Development, Plant-Based Ingredients, Sensory Analysis, Circular Economy, or Food Innovation with experience in applied research and scientific publications
Description and additional information
Strenghts of the offer/Expected benefits
International collaboration in food technology and applied research. Access to ongoing research on sustainable and functional food products. Opportunities for joint publications and project development. Interdisciplinary exchange of expertise in food innovation and nutrition. Integration into Kauno kolegija's international research network. Development of future research proposals within UNINOVIS.
Additional information
Working language: English. Experience in Food Science, Nutrition, Food Technology, Sensory Analysis, Sustainable Food Systems, or Product Development is welcome. The internship programme will be tailored jointly according to the research interests and expertise of the visiting researcher.
Dates and duration
Minimum length of stay (weeks)
NoMaximum length of stay (weeks)
NoPreferred duration
2
Period in which the internship can be made
September 2026 – June 2027