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2025–2028 |
Advancing Education, Innovation, andEntrepreneurship Capacities for Sustainable Agri-Waste Green Solutions in Southern Mediterranean |
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2025–2026 |
Development of clean label foods based on plant raw materials and hybrid products of animal origin |
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2025–2025 |
Development of extracts based on spent coffee |
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2025–2026 |
Development and study of industrial production of a series of alcoholic and biofunctional beverages |
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2024–2025 |
Development of a series of extracts from chillies and rosemary using natural deep eutectic solvents (nades) |
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2024–2029 |
Selection of genetic material with the aim of producing tomatoes with high bioactive ingredients |
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2024–2025 |
Study of the development of extracts in liquid and dry form based on by-products of the agro-food sector and study of their applications in food, nutritional supplements and cosmetics |
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2024–2027 |
Agro Food Waste Recovery: new processing technologies for food Safety and Packaging |
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2024–2024 |
Study concerning the Mediterranean Diet, Apiculture products as natural ingredients for the food and cosmetics industry, Medicinal and aromatic plants of the Mediterranean, Herbs of Chios, Bioactive ingredients of mastic & evaluation of nutritional claims |
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2023–2023 |
Training seminar for the industrial sector of the food and cosmetics industry focusing on green technologies |
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2023–2024 |
Resarch and Development of a biofunctional extract based on by-products of the agro-food sector |
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2023–2024 |
Research on the development of natural biofunctional sweetene rusing innovative production processes |
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2023–2023 |
Mediterranean Nutrition, Food Systems and Patterns: Pollination, bee products as natural ingredients for the food and cosmetic industry, Medicinal & aromatic plants of the Mediterranean, Chios Herbs, Bioactive ingredients of mastic & evaluating nutrition claims, Polyphenols from by-products of agriculture |
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2023–2023 |
Determination of melatonin in milk and dairy products samples |
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2023–2023 |
Development of rosemary extract using deep eutectic solvents |
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2023–2023 |
Laboratory development and scale-up of active formulasagainst varroa destructor based on natural ingredientsand encaspulation techniques |
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2022–2022 |
Study of the encapsulation and the stability of phenolic compounds and other bioactive components |
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2022–2025 |
Expliotation of second quaility fruits for the production of highly added-value products in the Region of Central Macedonia |
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2022–2022 |
Training on Greek aromatic and medicinal plants and their utilization in nutrition and food industry |
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2022–2025 |
Chitosan-based nanoparticles and films loaded with agrifood by-product extracts for novel food applications |
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2022–2022 |
Development of a series of marketable products against varroa destructorbased on natural ingrantients |
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2021–2022 |
Ιnnovative Biotechnological Production of Antioxidant Products of Plant Originfrom Microbial Factories, and Essential Oils from Natural Flora of the GreekFlora for the Creation of New Quality Hydroprotective Products and NutritionalSupplements |
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2021–2027 |
Utilization and dissemination of research results in the field of food chemistry and analysis |
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2021–2025 |
Development of natural product with neuroprotective action based on the plant cornellian cherry |
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2021–2023 |
Development of products based on aromatic and medicinal plants as well as innovative beekeeping products |
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2020–2023 |
DEVELOPMENT OF NEW TOMATO CULTIVARS BY USING OMICS TECHNOLOGIES |
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2020–2022 |
Development of a range of varroacides productss based on bioactive ingredients from plants |
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2019–2021 |
Evaluation of extracts of aromatic plants as natural food additives |
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2019–2020 |
Development of a food supplement with high anioxidatant properties |
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2019–2026 |
Food Law |
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2019–2021 |
New natural ingredients as food flavors - Research and evaluation |
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2018–2019 |
Feasibility study for the development of medicinal herbals institute in Ipirus |
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2018–2018 |
Evaluation of natural ingredients as food flavor enhancers |
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2018–2019 |
Development of novel raw materials for cosmetics and foods based on natural sources |
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2018–2019 |
Training on good manufacturing and trading practices of aromatic and pharmaceutical plants aiming to increase their competitiveness |
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2018–2019 |
Training on Sensory analysis techniques of dairy and meeet products |
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2017–2019 |
Development of natural food supplements based on nutraceuticals from fruit juices and plant based extract |
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2017–2017 |
Seminars in total quality management. |
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2016–2017 |
Valorization of byproducts of agrouindustrial sector for development of added value ingredients for the agri-food sector |
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2015–2015 |
Shelf life of foods |