AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Operational Program Competitiveness, Entrepreneurship and Innovation, call RESEARCH – CREATE – INNOVATE (project code: T2EDK-04175)

Operational Program Competitiveness, Entrepreneurship and Innovation, call RESEARCH – CREATE – INNOVATE (project code: T1EDK-00968)

Operational Program Competitiveness, Entrepreneurship and Innovation, call RESEARCH – CREATE – INNOVATE (project code: T1EDK-04344)

Operational Program Competitiveness, Entrepreneurship and Innovation, call RESEARCH – CREATE – INNOVATE (project code: T1EDK-04110)

EU-HORIZON 2022- 2025

PRIMA – Horizon 2019-2023

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

In collaboration with National Center for Scientific Research “Demokritos”, Hellenic Foundation for Research & Innovation (HFRI)

Project code: MIS-5047289, "Supporting Regional Excellence" EPANEK

MSCA-RISE-2019 (2020-2023)

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

HORIZON 2020 / CBE JU (2023-2027)

Horizon 2020 / BBI JU (2021-2025)

Horizon Europe (2022-2025)

GSRT 2018-2022

National funding, 2019-2021

GSRT 2018-2021

GRST, 2018-2021

GSRT 2018-2021

MIS code 374143 in the Operational Programme "Human Resources Development 2007-2013". Financed by the CSF 0918 & The Operational Programme 'Human Resources Development' of the NSRF 2007-2013 (European Social Fund). Project duration 3 years.

Project code: T2EDK-02975, EPAnek 2014-2020, Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH – CREATE – INNOVATE, 10/2020-10/2023

Project code: T2EDK-01922, EPAnek 2014-2020, Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH – CREATE – INNOVATE, 06/2021-12/2023

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.

Research project of AUA in cooperation with EFET, in the framework of the Working Group of the Hellenic Ministry of Agricultural Development and Food on FOPNL and the mandatory use of Nutriscore.

Funder OPEKEPE, Action 2 of the Sub-measure (16.1-16.2) of the PAA 2014-2020

Project code: Τ1ΕΔΚ-05678, European Regional Development Fund of the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call “RESEARCH-CREATE-INNOVATE” 2018-2021

COOPERATION NSRF 2007-13

Project code: Τ2ΕΔΚ-03105, European Regional Development Fund of the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call “RESEARCH-CREATE-INNOVATE” 2020-2023

Code: ATTP4-0340687, EYD EP PERIFEREIA ATTIKIS, «Research and Innovation Collaboration in the Region of Attica», 2022-2023

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

Code: HFRI-FM17-716, HFRI: “Reinforcement of faculty members and researchers and supply of high-value research equipment”, 2019-2023

Code: MIS 5048555, Greek Department of Economy and Development, ΕSPΑ 2014-2020 “Support for researchers emphasizing on young researchers”, 2020-2022

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

Operational Program Human Resources Development, Education and Lifelong Learning under the call YOUNG RESEARCHERS (2nd call), 2020-2021

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

EPAnEK 2014-2020, Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH - CREATE – INNOVATE, 2020

Greek national funds through the Public Investments Program of General Secretariat for Research & Technology, 2018-2021

Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots in a piece of classical Latin literature from 45 BC, making it over 2000 years old. Richard McClintock, a Latin professor at Hampden-Sydney College in Virginia, looked up one of the more obscure Latin words, consectetur, from a Lorem Ipsum passage, and going through the cites of the word in classical literature, discovered the undoubtable source. Lorem Ipsum comes from sections 1.10.32 and 1.10.33 of "de Finibus Bonorum et Malorum" (The Extremes of Good and Evil) by Cicero, written in 45 BC. This book is a treatise on the theory of ethics, very popular during the Renaissance. The first line of Lorem Ipsum, "Lorem ipsum dolor sit amet..", comes from a line in section 1.10.32.

The standard chunk of Lorem Ipsum used since the 1500s is reproduced below for those interested. Sections 1.10.32 and 1.10.33 from "de Finibus Bonorum et Malorum" by Cicero are also reproduced in their exact original form, accompanied by English versions from the 1914 translation by H. Rackham.

Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots in a piece of classical Latin literature from 45 BC, making it over 2000 years old. Richard McClintock, a Latin professor at Hampden-Sydney College in Virginia, looked up one of the more obscure Latin words, consectetur, from a Lorem Ipsum passage, and going through the cites of the word in classical literature, discovered the undoubtable source. Lorem Ipsum comes from sections 1.10.32 and 1.10.33 of "de Finibus Bonorum et Malorum" (The Extremes of Good and Evil) by Cicero, written in 45 BC. This book is a treatise on the theory of ethics, very popular during the Renaissance. The first line of Lorem Ipsum, "Lorem ipsum dolor sit amet..", comes from a line in section 1.10.32.

The standard chunk of Lorem Ipsum used since the 1500s is reproduced below for those interested. Sections 1.10.32 and 1.10.33 from "de Finibus Bonorum et Malorum" by Cicero are also reproduced in their exact original form, accompanied by English versions from the 1914 translation by H. Rackham.

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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