Fermented Food Frequency Questionnaire, as an integral part of the COST Action “Promoting Innovation of ferMENTed fOods” (PIMENTO) CA20128

έως

€

This project aims to collect and analyse data regarding European consumers’ intake of fermented food products and evaluate them as potential influential factors in health. Program duration 3 years.

Laboratory:

Dietetics & Quality of Life

RESEARCH PROJECTS

Development of innovative smart packaging for on-site non-destructive evaluation of food quality by application of organic photonics to the packaging material

Development of new biofunctional foods and improvement of the overall quality of traditional milk products by management of their microbial ecology

A model smart quality assurance and safety system for fresh poultry products

Quality improvement of table olives during packaging in multi-layered pouches under modified atmospheres

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.

+30210 529 4664

ett@aua.gr

Iera Odos 75, Athens 11855

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Fermented Food Frequency Questionnaire, as an integral part of the COST Action “Promoting Innovation of ferMENTed fOods” (PIMENTO) CA20128

RESEARCH PROJECTS

NEWSLETTER

DEPARTMENT OF FOOD SCIENCE

COURSES

DIRECTIONS

FACULTY

ANNOUNCEMENTS