Innovative hybrid system of cheese plant wastewater treatment using intelligent information algorithms for forecasting output water quality and decision support for its sustainable practice

Duration: -

Budget: €

Code: ATTP4-0340687, EYD EP PERIFEREIA ATTIKIS, «Research and Innovation Collaboration in the Region of […]

Study, improvement of the composition and exploitation of yogurt whey in the manufacture of novel dairy products, as WP1 in the project “Acid whey from yogurt: turning an environmental burden into innovative added value end products”

Duration: -

Budget: €

EYDE-ETAK “RESEARCH – CREATE – INNOVATE” (2020-2023)

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

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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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