About the Project
AIMS
-Validation and optimization of technology for the production of "stable" food ingredients enriched with beneficial microorganisms.
- Development of three different types of food ingredients enriched with beneficial microorganisms.
- Production of at least three standard foods using the enriched ingredients.
- Public information on the development and properties of the final products.
RESULTS
-Validation and optimization of technology for the production of "stable" food ingredients enriched with beneficial microorganisms.
- Development of three different types of food ingredients enriched with beneficial microorganisms.
- Production of at least three standard foods using the enriched ingredients.
- Public information on the development and properties of the final products.
Main Research Team
DEMOCRITUS UNIVERSITY OF THRACE
Kourkoutas Yiannis, Associate Professor
Scientific Supervisor of Laboratory of Applied Biotechnology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace
e-mail: ikourkou@mbg.duth.gr
τηλ: +30 25510 30633, +306947024571
KYKLOS PIOTITAS (QLC)
Panas Panayiotis, Chemist, MSc, PhD
Project coordinator and Scientific Supervisor
e-mail: panas@qlc.gr
τηλ: +30 2610 524550
DEMOCRITUS UNIVERSITY OF THRACE
Nikolaou Anastasios, MSc, PhD
Molecular Biologist-Post-Doc Researcher, Laboratory of Applied Biotechnology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace
e-mail: anikol@mbg.duth.gr
τηλ: + 30 25510 30703
DEMOCRITUS UNIVERSITY OF THRACE
Nelios Grigorios
Molecular Biologist- Researcher, Laboratory of Applied Biotechnology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace
e-mail: gnelios@mbg.duth.gr
τηλ: + 30 25510 30703
News
Jul
Web conference within the frame of the project "Development of innovative functional foods utilizing beneficial microorganisms"
Monday 26 July 17:00 - 18:45 🔗 Zoom In the food industry, the production of products with probiotic microorganisms in…
Jul
Presentation of Research Results at the 6th ISEKI – Food Conference
Semi-industrial development of novel functional food products containing immobilized probiotic cultures were presented at the 6th ISEKI – Food…
Apr
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