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AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Formation and physicochemical properties of insoluble complexes resulted from high methoxyl pectin – protein interactions

Influence of salting and ripening conditions on the characteristics of a reduced-fat, semi-hard, sheep milk cheese

Analysis of thermal processing of table olives using Computational Fluid Dynamics

Bi-phasic growth of Listeria monocytogenes in chemically defined medium at low temperatures

Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice

Estimating heat transfer coefficients in liquid/particulate canned foods using only liquid temperature data

Assessment of chicken marinated souvlaki microbial spoilage and quality though spectroscopic and biomimetic sensors and data fusion

Fermentation of cv. Kalamata natural black olives with potential multifunctional yeast starters

Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing

Use of Fourier transform infrared spectroscopy for monitoring the shelf life and safety of yogurts supplemented with a Lactobacillus plantarum strain with probiotic potential

Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential

Production of added-value microbial metabolites during growth of yeast strains on media composed of biodiesel-derived crude glycerol and glycerol/xylose blends

Biotechnological valorization of biodiesel-derived glycerol: Trials with the non-conventional yeasts Yarrowia lipolytica and Rhodosporidium sp.

Yeast lipid produced through glycerol conversions and its use for enzymatic synthesis of amino acid-based biosurfactants

Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods

Influence of temperature on regulation of key virulence and stress response genes in Listeria monocytogenes biofilms

Deciphering the induction of Listeria monocytogenes into sublethal injury using fluorescence microscopy and RT-qPCR

Studying the effect of oxygen availability and matrix structure on population density and inter-strain interactions of Listeria monocytogenes in different dairy model systems

Listeria monocytogenes sublethal injury and viable-but-nonculturable state induced by acidic conditions and disinfectants

Microbial ecology of Greek wheat sourdoughs, identified by a culture-dependent and a culture-independent approach

Technological and safety attributes of lactic acid bacteria and yeasts isolated from spontaneously fermented Greek wheat sourdoughs

Nutritional characteristics of prepacked feta PDO cheese products in Greece: assessment of dietary intakes and nutritional profiles

Comparison of the microbiome of artisanal homemade and industrial feta cheese through amplicon sequencing and shotgun metagenomics

Whole-genome sequence data of the proteolytic and bacteriocin producing strain Enterococcus faecalis PK23 isolated from the traditional Halitzia cheese produced in Cyprus

Whole-genome sequence data and analysis of Lactobacillus delbrueckii subsp. lactis ACA-DC 178 isolated from Greek Kasseri cheese

Explore the rare - molecular identification and wine evaluation of two autochthonous greek varieties: “karnachalades” and “bogialamades”

Oenological potential of autochthonous Saccharomyces cerevisiae yeast strains from the greek varieties of agiorgitiko and moschofilero

Reducing SO2 content in wine by combining High Pressure and glutathione addition

Improving wine quality and safety

Effect of Saccharomyces species interaction on alcoholic fermentation behavior and aromatic profile of Sauvignon blanc wine

Effects of post-veraison irrigation on the phenolic composition of Vitis vinifera L. cv. ‘Xinomavro’ grapes

Evaluation of Malolactic Starters in White and Rosé Winemaking of Moschofilero

Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines

Browning development and antioxidant compounds in white wines after selenium, iron, and peroxide addition

Impact of assimilable nitrogen supplementation on Saccharomyces cerevisiae metabolic response and aromatic profile of Moschofilero wine

Fermentation kinetics of gluten-free breads. Effect of carob fraction and water content

Fermentation development using fruit waste derived mixed sugars for poly(3-hydroxybutyrate) production and property evaluation

Development of an electrochemical membrane bioreactor for succinic acid production and in situ separation with engineered Yarrowia lipolytica cultivated on municipal biowaste hydrolysate

Techno-economic evaluation and life cycle assessment of a biorefinery using winery waste streams for the production of succinic acid and value-added co-products

Development of biodegradable films using sunflower protein isolates and bacterial nanocellulose as innovative food packaging materials for fresh fruit preservation

Production of nanoparticles from resistant starch via a simple three-step physical treatment

Techno-economic risk assessment, life cycle analysis and life cycle costing for poly (butylene succinate) and poly(lactic acid) production using renewable resources

Current and new Green Deal solutions for sustainable food processing

On optimum dynamic temperature profiles for thermal inactivation kinetics determination

Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics

Aims, design and preliminary findings of the Hellenic National Nutrition and Health Survey (HNNHS)

On account of trans fatty acids and cardiovascular disease risk–There is still need to upgrade the knowledge and educate consumers

Prevalence of hyperlipidaemia in adults and its relation to the Mediterranean diet: the Hellenic National Nutrition and Health Survey (HNNHS)

Short-term effects of spirulina consumption on glycemic responses and blood pressure in healthy young adults: Results from two randomized clinical trials

Effects of diet, lifestyle, chrononutrition and alternative dietary interventions on postprandial glycemia and insulin resistance

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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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