Year of Endorsement: 1928

Number of Endorsement’s Act/Government’s Gazette Number (FEK):

Initial:Agricultural Technology Laboratory FEK 112/Α΄/30.06.1928 &  271/Α΄/27.7.1938 & 86/Α΄/6.4.1981)

Final: Food Processing and Engineering Laboratory (FEK 5070_Τ.Β’_31-12-2019 2961)

Address / Communication:

Food Science & Technology Building, A.U.T.H. Farm, Thermi, 57001

Email:dgerasop@agro.auth.gr

Tηλ: +302310 991643, 991658, 991640

Members – Teaching Staff

The laboratory includes the following 3 members:

Gerasopoulos Dimitrios, Professor of Fruit and Vegetable Processing and Postharvest Handling, Tel.: +30 2310 991643, e-mail: dgerasop@agro.auth.gr, https://people.auth.gr/dgerasop/

Goula Athanasia, Professor of Food Science – Design and Optimization of Food Processing Processes, Tel.: +30 2310 991658, e-mail: athgou@agro.auth.gr, https://people.auth.gr/dgerasop/

Katsanidis Eugenios, Professor of Food Science – Meat and Fish Technology, Tel.: +30 2310 991640, e-mail: ekatsani@agro.auth.gr, https://people.auth.gr/dgerasop/

The Laboratory is occasionally supported by external collaborators to meet the needs of research programs, as well as by students at undergraduate and postgraduate levels or doctoral candidates who are working on their dissertations in the Laboratory.

Other staff

Charalambos Lazaridis, Professor Emeritus (Teacher)

Bloukas Ioannis (Professor Emeritus)

Triantafyllos Roukas (retired)

 

Collaborating Scientists

Zampouni K., Postdoctoral Fellow “Design and evaluation of innovative hybrid foods utilizing 3D printing technology”

Solomakou N. Postdoctoral Fellow “Optimization of food processing processes and food industry waste management”

 

Research Field

The Food Processing & Engineering Laboratory treats the following subjects:

• Processing and preservation of Plant and Animal Products:
• Cereal Technology
• Fruit and Vegetable Processing Technology
• Fat Body Technology
• Meat and Fish Technology
• Egg Technology
• Bioprocesses in Food Science
• Food Engineering
• Automation Systems in Food Industry
• Water and Waste Management in Food Industries
• Food Packaging

 

History

The laboratory was established by law 3577/1928, in 1928, under the name “Chair of Agricultural Technology” and belonged to the Department of ‘Agriculture’ of the School of ‘Physical and Mathematical Sciences’. In 1982, by law 1268/1982, the laboratory was incorporated into the Department of ‘Agriculture’ of the School of Geotechnical Sciences/Department of Agricultural Industries and Food Science and Technology (FEK 86/6-4-1981) as the “Laboratory of Agricultural Technology”. In 1998, its name was proposed to be renamed “Food Processing & Engineering Laboratory”, which was unanimously accepted by the Sector of Food Science and Technology and the General Assembly of the Department of Agriculture, but was completed in 2019 (FEK 5070_T.B’_31-12-2019 2961).

 

Teaching Activities

The laboratory’s educational work includes 13 courses in the Food Science and Technology study program, 10 of which include laboratory exercises. These courses are as follows:

N012Y-Food Processing and Preservation,

N404Y-Laboratory exercises in Food Processing and Preservation

N305Y-Food Engineering I

N312Y-Food Engineering II (Principles of Food Engineering)

N323E-Food Industry Automation Systems

N328E-Water and Waste Management in Food Industries,

N311Y-Food Packaging

N331E-Bioprocesses in Food Science

N317E-Meat, Fish and Egg Technology

nd N321E-Fruit and Vegetable Processing Technologies

N318E-Cereals Technology

N320E-Technology of Adipose Tissues

Due to the non-replacement of the staff who retired in some of these courses, the laboratory is assisted by members of other laboratories of the Food Science and Technology Sector.

The members of the Food Processing & Engineering Laboratory are responsible for teaching (in co-teaching) four (4) postgraduate courses in the “Food Science and Nutrition” postgraduate program and eight (8) in the “Food and Beverage Legislation” postgraduate program of the Department of Agriculture.

“Food Science and Nutrition” and “Food and Beverage Legislation”, including:

ETD103-Food Process Design

ETD104-Special Topics in Food Science and Nutrition

ETD105-Seminars in Food Science and Nutrition

ETD106-Research Approach to MSc Thesis

NTP102-Food Chemistry and Nutrition

NTP103-Processing and Nutritional Value of Foods

NTP105-Food Legislation I (general legislation)

NTP106-Food Legislation II (specific legislation)

NTP107-Seminars in Food and Beverage Legislation

NTP108, NTP109-Special Topics in Food Legislation I & II

NTP112-Shelf-life Determination

 

Research Activities

The Laboratory of “Food Processing & Engineering” constitutes one of the main pillars of Food Science and Technology, the eponymous field and direction of studies of the Department of Agriculture, together with the laboratories of Food Microbiology, Physical Chemistry and Food Chemistry, Dairying and recently Oenology and Spirits.

• Optimization of food processing processes (classical drying, spray drying, osmotic dehydration, condensation, extraction, distillation, adsorption, encapsulation, thermal processes, filtration, centrifugation, ultrasonic treatments)
• Application of principles of mathematical analysis and statistics in the design of food processing processes
• Modeling of food processing processes using computational fluid dynamics (CFD) programs
• Design and development of prototype food processing equipment
• Design of waste management systems for food industries
• Recovery of components from food industry by-products and their incorporation into foods
• Development of mathematical models that describe the thermal inactivation of food components in drying and thermal processing processes
• New technologies in the processing and preservation of fish and meat products with the aim of developing new products, improving processing efficiency, developing milder treatments and
• increasing the shelf life of processed fish.
• Evaluation of fish quality and safety (study of shellfish sanitation methods, correlation of biological cycle with heavy metal absorption, production of biogenic amines during preservation, etc.).
• Determination of packaging requirements and shelf life of food.
• Development and evaluation of fat and oil structuring systems – applications of oleogels in foods for substitution of animal fat in cold cuts.
• Study of the interactions of packaging materials and food.
• Functionality of bioactive components in the food environment.
• Processing technology of fresh cut (minimally processed) fruits and vegetables.
• Chemical and biochemical changes in fruits and vegetables or their components due to processing and preservation processes and methods.
• Technology of production and enrichment of olive oil with bioactive substances.Facilities and Equipment

 

Equipment

• Food dryers-Spray dryer
• Rotary vacuum condensers
• Distillation column
• Hydrodistillation system
• Microwave processing devices
• Ultrasonic processing devices (direct, indirect)
• Vibrating sieve system
• Grinding mill
• Gas & liquid chromatography systems (HPLC, with multiple detectors)
• Spectrophotometers (UV-Vis)
• Colorimeter
• Texture analyzer
• Viscometer
• Microscope with digital image processing system
• Stereoscope
• Temperature-controlled ovens (product shelf life studies)
• Pilot food processing equipment

 

Recent Research Projects

The members of the Laboratory participate in various research programs funded by the General Secretariat for Research and Technology, the Ministry of Rural Development and Food, the European Union, various bodies in both the Public and Private Sectors, and collaborate with other European and International Institutions.

• “Oleogel systems with optimal characteristics for the substitution of animal fat in foods”. (Project code ELKE A.U.T. 96371). Hellenic Foundation for Research and Innovation (HEL.IDEK) in the context of the Action “1st Announcement of EL.IDEK research projects for the support of faculty members and researchers and the supply of high-value research equipment” (Project Number: 3601), 2020.
• “Innovation Voucher of the company PROVYL S.A.” (Project code ELKE A.U.T. 71973, innovation voucher number KME5-0061400). Awarding body: PROVYL S.A., 2020.
• “Conducting analyses on cold cuts” (Project code ELKE A.U.T. 95588). Contracting body: OliveBoost , 2017,
• “Experimental research for the development of fermented-matured meat products containing olive oil” (Project code EKLE A.U.T. 93807). Contracting authority: Crete Pharm , SA, 2016,
• “Definition of Nutritional Labeling of Olive Products” (Project Code E.E. A.U.T. 92142). Agency assignment : GREEK EXQUISITE TASTES, AIVAZOGLOU KING , 2015.
• “An interlinked digital platform for Food Integrity and Traceability of relevant MEDIterranean supply chains”. Partnership for Research and Innovation in the Mediterranean Area (PRIMA) Grant Agreement number: [1932], Project MEDIFIT, 2020.
• “Search and evaluation of new natural ingredients for enhancing the taste of foods” (Project code ELKE A.U.T. 98647). Awarding body: PROVYL S.A. 13. 2018, “Research Infrastructure for the Development of Food Bioprocesses and the Exploitation of Innovations – Food Innovation RI” (MIS 5027222) which is part of the Action “Strengthening Research and Innovation Infrastructures” and is funded by the Operational Program “Competitiveness, Entrepreneurship and Innovation” within the framework of the NSRF 2014-2020, with co-financing from Greece and the European Union (European Regional Development Fund), 2019,
• “Development of research infrastructure to support innovation and the production of high-quality products with a reduced environmental footprint throughout the Agri-Food chain” with MIS Code 5010580, Operational Program “Central Macedonia 2014-2020”, 201.
• “Utilization of by-products of the pomegranate industry” (code 792). Research project EL.IDEK. for doctoral candidates, 2017-2018.
• “Utilization of biofunctional components from by-products of the food industry for the production of high added value products”. Operational Program “Education & Lifelong Learning” (EPEDVM), Support for researchers with emphasis on young researchers, 2017,
• “Isolation and recovery of phenolics from olive mill waste using innovative low-cost biosorbent materials”. ELIDEK research project for the support of faculty members and researchers, 2018.
• “Production and incorporation of lavender extracts into dairy products”. Program “Establishment and Operation of Operational Groups of the European Innovation Partnership for the Productivity and Sustainability of Agriculture” Sub-measure 16.1-16.5, Action 1, 2022-2025.
• “Optimization of technofunctional characteristics and biofunctional properties of a dairy product by incorporating bacterial cellulose from coffee consumption waste”. NSRF 2014-2020, Competitiveness -Entrepreneurship-Innovation, Research – Create – Innovate 2014-2020, 2020-2023
• “Chitosan -based nanoparticles and films as encapsulation media for extracts of agri-food by- products for innovative applications in food, ChitoFOODs ”. Hellenic Foundation for Research and Innovation (HFRI) in the framework of the Action “2nd Call for Research Projects of the HFRI for the Support of Faculty Members and Researchers”, 2022-2025
• “Hub for the dissemination of circular economy principles from food waste”. National 2014-2020, ELIDEK, ELIDEK – Caninotomy and dissemination research hubs, 2021-2024
• “Production of a new dehydrated asparagus product with functional properties”. Program “Establishment and Operation of Operational Groups of the European Innovation Partnership for the Productivity and Sustainability of Agriculture” Sub-measure 16.1- 6.5, Action 1, 2019.
• “Partnership to increase the competitiveness of traditional tomatoes”. Program “Establishment and Operation of Operational Groups of the European Innovation Partnership for the Productivity and Sustainability of Agriculture” Sub-measure 16.1 – 16.5, Action 1, 2019
• “Development of functional foods with bioactive ingredients from olive mill waste”. Operational Program “Education & Lifelong Learning” (EPEDVM). Support for researchers with emphasis on young researchers, 2019, (Submission),
• “The use of ozone as a means of post-harvest management of fruit and vegetable products”, Operational Program EDUCATION AND LIFELONG LEARNING of the “THALIS-AUTH” operation 2011-2015.
• “Improvement of the qualitative characteristics of olive oil through enrichment with olive leaf water extracts”. “Collaboration – Partnerships between Production and Research Bodies in Focused Research and Technological Sectors” 2015
• “Evaluation and improvement of native populations and lentil varieties for particular agricultural , physiological and quality characteristics” European Regional Development Fund of the European Union and national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, named RESEARCH—CREATE—INNOVATE (project code: T1EDK-04633) 2020.
• “Pilot application of the ANTIOXCERT standard in main agri-food products ”. Program “Establishment and Operation of Operational Groups of the European Innovation Partnership for the Productivity and Sustainability of Agriculture” Sub-measure 16.1 – 16.5, Action 1, 2019

 

 

 

Recent Theses

PhD Theses:

Kyritsakis K. (2018). Enhancement of bioactive phenolic components of olive oil using olive mill wastewater and olive leaf extract – Stabilization of olive leaf extracts by spray drying

Dimakopoulou-Papazoglou D. (2019). Kinetics of osmotic dehydration – effect on meat safety and quality

Zambouni K. (2023). Design and application of oleogel and hybrid gel systems in foods

Kaderidis K. (2020), Utilization of pomegranate industry by-products

Solomakou N. (2024). Management of olive mill wastewater using innovative biosorbent materials

MSc Theses:

Kasalia E. (2020). Improving the water retention capacity of meat using plant-based additives

Kanelaki A. (2020). Design of gels as transport and targeted

Androudis E. (2021). Evaluation of cruciferous seed extracts in the prevention of enzymatic browning in cut lettuce

Tzatsi P., (2020). Optimization of uptake and stabilization of phenolic compounds from chokeberry fruits

Pandelidou D. (2021) Enrichment of potatoes with phenolic compounds from food waste through osmotic dehydration with ultrasound

Diakaki E. (2021). Concentration of antioxidants in fruits of different apricot varieties

Sdrolia B. (2021). Development and study of edible hybrid gels as a food coating medium

Goutzina K. (2022). Effect of β-cyclodextrin and gelatin on the quality of chokeberry juice

Svarna M. (2022). Effect of region and cultivation system on the physicochemical and organoleptic characteristics of lentil variety Dimitra during cooking

Release of bioactive components for the preservation of fish

Siahou Chr. (2022). Utilization of hybrid gels for the substitution of animal fat in meat products

Martinakos I. (2022). Evaluation of selected meat quality characteristics using analytical and spectroscopic techniques

Velopoulos I. (2022). Optimization of oregano oil distillation using ultrasound

Chatzilia Th., (2022) “Application of microwaves in peach drying

Fotiou D., (2023). Optimization of pretreatment for the drying of frozen peaches

Zontou G. (2023). Optimization of classical frozen peach drying using ultrasound pretreatment

Hezanoglou E. (2023). Optimization of encapsulation of phenolic extract of pomegranate peels using co-crystallization

Kassiouras G. (2023). Use of hybrid gels for the transport and targeted release of bioactive components in meat products

Platani M. (2023). Effect of heat treatment on the levels of antinutritional factors of Greek lentil varieties

Rouva M. (2024). Analysis of easy and difficult to cook lentil seeds ‘Thessaly’, using FT-IR

Giannakaki F. (2024). Fat replacement systems for vegan foods

Drosaki A.M. (2024). Utilization of peach processing by-products

Alexaki D. (2025). Effect of aqueous cabbage extracts on the inhibition of enzymatic browning of fresh apple cubes

Tsachouridou E. (2025) Utilization of lavender distillation by-products

Diploma Theses:

Telaki N. (2026). The change in garlic antioxidants during storage at 2°C

Georgiou V. (2026). Study of the functionality of plant proteins for their application in vegetarian foods

Leipsopoulou P. (2026) Study of the functionality of plant proteins for their application in vegetarian foods.

Salamandrakis Th. (2026). Study of properties of hybrid gels suitable for 3D printing.

Tsikoudis S. (2026). Edible hybrid gels as a material for 3D food printing.

Psillou P. (2026) Study of the functionality of plant proteins for their application in vegetarian foods

Charalambidou P., Chrysopoulou E. (2026). Incorporation of beetroot stalks into pasta.

Papantonis S. (2026). Pretreatments of food drying

Zachou A., Kouti A.G. (2025). The effect of temperature and extraction time on the antioxidant properties of herbal infusions enriched with Kozani saffron

Michou M., (2025). Production of juices and smoothies from small-fruited fruits

Marinopoulos Lianis A. (2025). Enzymatic methods in the extraction of phenolic compounds from plant tissues

Dallas G., Katsimani A. (2025). Application of the co-crystallization technique in the utilization of liquid residue from lavender distillation

Vaitsakis D.-K. (2025). Beetroot drying with ethanol pretreatment

Avgitidou M., Arnaoutopoulou E. (2025). Ultrasound and ethanol pretreatment for the optimization of beetroot drying

Adamidou D. (2025). Utilization of plant proteins for the development of hybrid meat products.

Arapis G.-M. (2025). Utilization of plant proteins for the development of hybrid meat products

Lazopoulos D. (2025). Utilization of plant proteins and fibers for the development of hybrid meat products

Economou X. (2025). Modern developments in cheesemaking.

Papakosta D. (2025). Utilization of plant proteins and fibers for the development of hybrid meat products

Tsouklis A. (2025). Utilization of vegetable proteins for the development of hybrid meat products.

Spanou A., (2024). Effect of ultrasound and calcium chloride on the physicochemical and organoleptic properties of green olives of the Spanish type of Manzanilla variety

Dolesidou M., Prodromou M., (2024). Antioxidant activity of red wines”

Kalaitzakis S., (2024). Changes in physicochemical characteristics of olive oil during storage at different temperatures.

Dais E., Paikos D., Gravas G. (2024). Effect of the addition of potassium metabisulfite during oil extraction on the quality of olive oil

Itskos N., Roumelioti I. (2024). Replacement of barley malt with bean malt for beer production.

Kyriazopoulou S., Kipouridou K., Felanou M. (2024). Mathematical modeling of beet drying and utilization of stalk by-products for pasta production

Maitellari M. (2024). Encapsulation of pomegranate peel phenolic extract by the co-crystallization method: incorporation into a product

Alexandropoulou E., Arzoglou I., Zangogiannis D. (2024). Utilization of peach kernel – a by-product of oil extraction

Axarlis S.C., Tsekmezoglou M.-A. (2024). Utilization of peach peel – extraction of carotenoids with vegetable oil and use of ultrasound

Themistoklakou S.-M. (2024). Innovative hybrid gels with carotene for the substitution of animal fat in pork burgers

Karydi E. (2024). Study of the oxidative stability of oleogels and hybrid gels

Katsiou I. (2024). Effect of marinating on the physicochemical characteristics of pork

Bakalidis I. (2024). Innovative hybrid gels with carotene for the substitution of animal fat in pork burgers

Kordokouzis A. (2024). Effect of marinating on the physicochemical characteristics of pork

Sourgounis D. (2024). Study of the oxidative stability of oleogels and hybrid gels

Firgadis, T. (2024). Investigation of the effectiveness of polar and non-polar antioxidants in meat

Giannakeris A. (2024). Study of the oxidative stability of oleogels and hybrid gels

Simopoulos E., (2023). The production process of raisins, their antioxidant content and their health benefits

Basakiros S., (2023). Study of the antioxidant activity of red wines

Mantsokis P., Topalidou M., (2023). Application of clarifying substances for the improvement of chokeberry juice

Karypidis M., (2023). Change in physicochemical characteristics of pepper (capsicum annuum) during fermentation in different brines

Akrivou X., Soulioti E.P. (2023). Quality, antioxidant capacity and shelf life of olive oil

Lianidou N. (2023). Effect of mild heat treatment and calcium chloride on the physicochemical and organoleptic characteristics of green olives of the Spanish type of Chalkidiki variety

Balmadaki E. (2023). Design of gels as fat substitutes in vegan foods

Evripidou R. (2023). Meat substitutes

Naka D. (2023). Design of gels as fat substitutes in vegan foods

Neophytou E. (2023). Design and production of vegetarian sausages

Papadimitriou K. (2023) Use of hybrid gels for fat substitution in cold cuts

Tsikriti Th. (2023). Design and production of vegetarian sausages

Filippou A. (2023). Use of hybrid gels for fat substitution in cold cuts

Xenitopoulou D., Spyropoulos Ch. (2023). Encapsulation of phenolic extract of pomegranate peels by co-crystallization

Argyropoulos K., Kolombourda P. (2023). Utilization of peach peels with an optimized drying process: ultrasonic pretreatment in ethanol

Lafiotis I. (2023). Management of winemaking waste

Drosaki A.M., Zamvrakidis G. (2022). Utilization of coffee waste as a biosorbent for the management of olive mill waste

Giannakaki F. (2022). Distillation of oregano essential oil using the ultrasonic method

Vopi I., Georgouli Th. (2022). Optimization of oil recovery from pomegranate seeds using innovative extraction techniques

Miliou P., Mazaraki E. (2022). Optimization of extraction of phenolic compounds from peach peel using innovative extraction techniques

Demiris A. (2022). Use of coffee waste as a biosorbent for the management of olive mill waste: adsorption of gallic acid

Mamougiorgis P. (2022) Applications of infrared spectroscopy for the identification of different types of meat

Manolopoulou L. (2022). Meat substitutes and development of new products

Stefanou D. (2022). Applications of infrared spectroscopy for the identification of different types of meat

Tservistas P. (2022). Hybrid gels: structure, properties and applications in food

Kalonis L. (2023). Effect of sous vide on the physicochemical characteristics of meat

Savvidis G., Pettemeridis K. (2022). Comparative characteristics of chokeberry and pomegranate fruit

Pappa G.,Z. (2022). Preparation of cola-type soft drink based on chokeberry

Kourkoutis A., (2022). Extraction of bioactive components from olive leaves using high-melting point solvents and ultrasound

Koultoukis M. (2021). Utilization of edible coatings with natural antioxidants for the preservation of sardine fillets

Skolarikis N. (2021). Utilization of edible coatings with natural antioxidants for the preservation of sardine fillets

Eleftheriadou N., Liltsi A., (2021). Physicochemical and microbiological characteristics of chokeberry products during their preservation

Zarogianni E., (2021). Organoleptic evaluation of chokeberry juice, knowledge about health benefits and purchase intention

Kokkinos D., Tsevrenidis X., (2021). Enrichment of oils with olive leaf aroma

Tagkalidis I., Hamilaki M., Vamvadliotis I. (2021). Drying of peaches with hot air and microwaves

Tsagkaridis H. (2021). Application of computational fluid dynamics (CFD) programs in physical-mechanical separation processes

Petraki P.-A., Tsitsiplamis I. (2021). Stability of aronia phenolic extract encapsulated by various methods

Polyzou D. (2020). Studies on the effect of lentil genotype and cultivation environment on seed quality and germination characteristics

Deli A., Liasidis A. (2020). Comparative examination of the processing procedures of Crithmum maritimum in pickles

Lialia E., (2020). Physicochemical characteristics of ozonated olive oil and almond oil

Athanasiadou E. (2020). Naturally black table olives – effect of salt ratio and shaking in the preparation of dry salts

Keramidas P. (2020). Pistachio shells as a new biosorbent material for phenolic compounds from olive mill wastewater

Gounaris D. (2020). Enrichment of potatoes with phenolic components of pomegranate by-products through osmotic dehydration