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: 01/01/202331/12/2025
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: 01/11/202202/11/2022
Budget: 20000
Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots […]

1st program research

Duration: 03/01/202212/11/2022
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.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram Skip to content