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  4. Visit of the Delegation from Lithuania and the Filary Rozwoju Foundation at the University of Lomza: Learning, Technology, and a Shared Future

Visit of the Delegation from Lithuania and the Filary Rozwoju Foundation at the University of Lomza: Learning, Technology, and a Shared Future

Grupa osób pozuje do zdjęcia

On June 10, 2025, the University of Lomza had the honor of hosting a special delegation — representatives of the Polish Filary Rozwoju Foundation and teachers from a secondary school in Soleczniki, Lithuania. The meeting aimed to showcase the university’s teaching and research potential and to build lasting international relations in the fields of vocational education and food technology.

The guests visited the modern Technology Hall and the Instrumental Analysis Laboratory, where they were guided and given presentations by MSc Eng. Adam Siwek and MSc Eng. Leszek Dardziński — specialists in food technology and industrial processes.

During the visit, the various stages of beer production under semi-technical conditions were presented, emphasizing the importance of precision in the fermentation process and control of technological parameters. The innovative food processing technologies also attracted great interest, including extrusion, freeze-drying, and spray drying — which enable the creation of modern products with high nutritional value and microbiological stability.

The guests were particularly impressed by the Instrumental Analysis Laboratory, equipped with specialized instruments for identifying and assessing food quality. The capabilities of gas chromatography coupled with mass spectrometry (GC-MS) were demonstrated — a technique used to study authenticity, composition, and detect adulteration in food. As the presenters explained:

"Gas chromatography allows separation of a mixture of chemical compounds over time, while mass spectrometry identifies individual components based on their mass spectra, even in very complex samples."

The visit culminated with a tasting of ice creams prepared by students and staff of the University of Lomza. The ice creams — made according to an original recipe using local ingredients — received enthusiastic responses from the participants and served as an excellent example of the practical combination of technological knowledge with sensory experience.

The visit was not only an opportunity to present the infrastructure and expertise of the University of Lomza but also an impetus for further cooperation in education and joint international projects.

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