Monday 26 July
17:00 - 18:45
🔗 Zoom
In the food industry, the production of products with probiotic microorganisms in sufficient concentration is still limited by the industrial production practices and storage conditions, which cause cell death before they are consumed. Our knowledge of the importance of the gut microbiome and the fast-paced lifestyle is pushing the industry towards new solutions for the production of novel products containing probiotic microorganisms. Immobilization of probiotics on natural supports improves cell viability during storage and digestion, resulting in enhanced survival during their way to the intestinal tract. In NOVoody’s project, we applied the immobilization technology in natural food ingredients, in order to increase cell viability, aiming at the production of new chocolate, cookies, and cereal products that contain probiotic strains for lowering cholesterol levels.
The actions carried out during the implementation of NOVoody’s project will be presented at the web conference, which will be held on Monday, July 26, 2021, at 17:00 p.m. The event is provided free of charge. To participate you need to pre-register at the link above.
More information on the subject and objectives of the project can be found on the following website: http://www.novoodys.gr
1. Hellenic Foundation for Research and Innovation (Η.F.R.I.). Action:1st Call of H.F.R.I. research projects for the support of Faculty Members (DEP) and Researchers, and the procurement high-value research equipment. Project title: Innovative Functional Foods: Innovative immobilized functional starter cultures: Characterization and application in production of novel foods with health-promoting potential using agricultural wastes-iFUNcultures. Source of funding: Η.F.R.I. Budget:000,00€. Starting/ending dates:January 2020-January 2023. Scientific coordinator: Y. Kourkoutas.
2. Operational Program: Competitiveness, Entrepreneurship and Innovation (EPAnEK). Project title: FOOD INNOVATION RI: Research Infrastructure of the Development of Food Bioprocesses and Innovation Exploitation. Source of funding: Hellenic General Secretariat of Research and Technology (GSRT). Starting/ending dates: November 2018-October 2021. Coordinator: Kanellaki.
3. Action: Research-Create-Innovate. Project title: Innovative Functional Foods: Development, Production, Charecterization, Properties-iFUNFoods (Τ1ΕΔΚ-03846). Source of funding: Hellenic General Secretariat of Research and Technology (GSRT) and private industrial funds. Budget: 952.434,78€. Starting/ending dates:September 2018-September 2021. Coordinator: Y. Kourkoutas.
4. Operational Program: Competitiveness, Entrepreneurship and Innovation (EPAnEK). Project title: OPENSCREEN-GR: An Open-Access Research Infrastructure of Target-Based Screening Technologies and Chemical Biology for Human and Animal Health, Agriculture and Environment. Source of funding: Hellenic General Secretariat of Research and Technology (GSRT). Starting/ending dates: December 2017-January 2021.
5. Operational Program: Competitiveness, Entrepreneurship and Innovation (EPAnEK). Project title: OMIC-ENGINE: Synthetic biology: From omics technologies to genomic engineering. Source of funding: Hellenic General Secretariat of Research and Technology (GSRT). Starting/ending dates: January 2018-May 2021. Coordinator: Mathiopoulos.
Semi-industrial development of novel functional food products containing immobilized probiotic cultures were presented at the 6th ISEKI – Food Conference that took place online on 23-25 June 2021.
European Fund:
European Regional Development Fund.
With the co-financing of Greece and the European Union.
Funds:
Region of Western Greece, Action: 1.b.1.2-a4 Financial Support for Development & Innovation Research Plans in the Priority Sector of RIS3 "AGRODIATROPHI".
Panas Panayiotis
Chemist, MSc, PhD
Project Coordinator and Scientific Supervisor
+30 2610 524550
panas@qlc.gr
