AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

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

Duration: - 
Budget: €
Operational Program Competitiveness, Entrepreneurship and Innovation, call RESEARCH – CREATE – INNOVATE (project code: […]

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

Duration: - 
Budget: €
Operational Program Competitiveness, Entrepreneurship and Innovation, call RESEARCH – CREATE – INNOVATE (project code: […]

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

Duration: - 
Budget: €
Operational Program Competitiveness, Entrepreneurship and Innovation, call RESEARCH – CREATE – INNOVATE (project code: […]

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

Duration: - 
Budget: €
Operational Program Competitiveness, Entrepreneurship and Innovation, call RESEARCH – CREATE – INNOVATE (project code: […]

Protection of consumers by microbial risk mitigation through combating segregation of expertise (PROMISE)

Duration: - 
Budget: €
FP7-KBBE - Specific Programme "Cooperation": Food, Agriculture and Biotechnology

Intelligent food packaging implementing Organic Photonics for Food Quality Monitoring (iPhoto-Pack)

Duration: - 
Budget: €
In collaboration with National Center for Scientific Research “Demokritos”, Hellenic Foundation for Research & […]

Εxplore Opuntia: Exploitation of cactus pear fruit and leaves focusing on innovative food applications Opuntia to new product development

Duration: - 
Budget: €
«ΕΡΕΥΝΩ – ΔΗΜΙΟΥΡΓΩ – ΚΑΙΝΟΤΟΜΩ», co-funded by EPANEK in the frame of ESPA2014-2020 (2019-2023)

Hellenic National Nutrition and Health Survey (HNNHS)

Duration: - 
Budget: €
MIS code 374143 in the Operational Programme "Human Resources Development 2007-2013". Financed by the […]

Use of microalgae in the production of novel yoghurt-type products – FicoYog

Duration: - 
Budget: €
Project code: T2EDK-02975, EPAnek 2014-2020, Operational Program Competitiveness, Entrepreneurship and Innovation, under the call […]

Natural fruit juices enriched with probiotic bacteria and other biofunctional constituents in encapsulated form – FunJuice

Duration: - 
Budget: €
Project code: T2EDK-01922, EPAnek 2014-2020, Operational Program Competitiveness, Entrepreneurship and Innovation, under the call […]

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

Duration: - 
Budget: €
This project aims to collect and analyse data regarding European consumers’ intake of fermented […]

Consumer perceptions & knowledge of front label nutrition labelling (FOPNL)

Duration: - 
Budget: €
Research project of AUA in cooperation with EFET, in the framework of the Working […]

Integrated management of the problem of aflatoxins in pistachios by applying automatic mechanical sorting system and valorization of commercially unsuitable fruit

Duration: 01/01/2023 - 31/12/2025
Budget: 284658.33€
Funder OPEKEPE, Action 2 of the Sub-measure (16.1-16.2) of the PAA 2014-2020

Utilization of essential oils of aromatic plants for the development of new insecticides

Duration: - 
Budget: €
Project code: Τ2ΕΔΚ-03105, European Regional Development Fund of the European Union and Greek national […]

Goat milk from Greek indigenous breeds - A metagenomic approach (GoatMilkOmics)

Duration: - 
Budget: €
Code: HFRI-FM17-716, HFRI: “Reinforcement of faculty members and researchers and supply of high-value research […]

Study of the properties of buttermilk from sheep dairy cream as a first step for its exploitation

Duration: - 
Budget: €
Code: MIS 5048555, Greek Department of Economy and Development, ΕSPΑ 2014-2020 “Support for researchers […]

Innovative equipment for cheese ripening and preservation

Duration: - 
Budget: €
Code: T1EDK04595, EYDE-ETAK “RESEARCH – CREATE – INNOVATE”, 2019-2022

Study of the properties of sheep's buttermilk as a first step for its utilization

Duration: - 
Budget: €
Operational Program Human Resources Development, Education and Lifelong Learning under the call YOUNG RESEARCHERS […]

Biotransformation of glycerol into high pharmaceutical-value poly-unsaturated fatty acids (PUFAs) (Glycerol2PUFA)

Duration: - 
Budget: €
Biotransformation of glycerol into high pharmaceutical-value poly-unsaturated fatty acids (PUFAs) (Glycerol2PUFA)

A Model Smart Quality Assurance and Safety System for Fresh Poultry Products – QAPP

Duration: - 
Budget: €
EPAnEK 2014-2020, Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH - CREATE […]

2nd research program

Duration: 01/11/2022 - 02/11/2022
Budget: 20000€
Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots […]

1st program research

Duration: 03/01/2022 - 12/11/2022
Budget: 12.123€
Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots […]

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.
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