In recent years, suppliers of raw materials and food manufacturers have increasingly adopted advanced practices in food safety, quality, and sustainability. International standards such as ISO 22000, IFS, BRC, GLOBAL GAP, GNP, and others are now integral to the modern food industry. These standards enhance product value, ensure transparency in production, and improve the efficiency of company operations. Their implementation is regularly assessed by independent auditors who certify businesses in line with established general and specific requirements.

Dr Dileyni Diaz, a researcher at the University of Valladolid (Spain) and a member of the GIR-TADRUS research group, shared her expertise in this field. With extensive experience in food and dairy industry certification, audits, and the development of food safety procedures, she delivered a lecture to students from the Food Technology programme (MT-3 group) and alumni.

The guest lecturer expanded upon topics previously discussed by Associate Professor Dr Aušra Steponavičienė, who teaches the course Fundamentals of Food Safety and Quality, and focused on the current challenges in allergen management. Dr Diaz provided a thorough explanation of how the list of 14 main allergens is regulated under European Union legislation, ranging from gluten-containing cereals to sesame, sulphur dioxide, lupins, and molluscs. She also pointed out that in the US, eight allergens are officially recognised. Since the enactment of the FASTER Act in 2023, the list has been expanded to include a ninth allergen – sesame – which must now be declared on food labels.

The lecturer stressed that effective allergen management in international markets relies on three key pillars. Separationinvolves spatial zoning, specialised equipment, and the control of raw material flows. Cleaning includes strict adherence to sanitary procedures, prevention of cross-contamination, and rapid testing for protein residues. Labelling is increasingly supported by digital solutions, such as tracking systems, automated recipe databases, real-time label management platforms, and precise allergen declaration monitoring throughout the supply chain.

Professional lectures like these enhance students’ knowledge and encourage them to apply their acquired competencies responsibly in practice. Insights from international experts serve as a crucial driver in raising food safety standards in Lithuania and in preparing future specialists for the ever-evolving food industry.