The main goal of the SUN – FEEDING project is to unlock the possibilities of microalgae, so that they can integrate substantially and massively in the various stages of the food and feed industry. In addition, it aspires to meet the emerging technological challenges regarding photosynthetic microalgae cultivation, paving the way for the creation of a microalgae biorefinery where food (human, animal, fish) will be a priority, but at the same time the production of biofuels and energy from fractions of the biomass of the microalgae will be pursued, completing the product range of the biorefinery and operating synergistically on the sustainability and economy of the installation. Finally, the project includes studies on the escalation of the technology produced as well as a techno-economic study of commercial exploitation of the microalgae biorefinery, while at the same time the socio-economic and environmental impacts resulting from the operation of the microalgae biorefinery will be evaluated.

The objectives of the project include:

The aim of the ThermPack project was the development of novel materials with improved thermal insulation properties using Polypropylene (PP) and Food Ingredients for Food Packaging Applications.

During the project was developed PP based foaming materials using food grade foaming agents (sodium bicarbonate and organic acids) that were coated on the PP pellets. Effective coating of PP pellets was achieved through stabilization with PEO or lipids as sodium bicarbonate binders. Different combinations of PP with the foaming agents were tested in a laboratory scale injection molding machine and the most promising compositions were transferred to a large-scale industrial extruder. Several process variables were studies and found to be critical to the overall success of large-scale production of packaging. Specifically, increasing the oven and mold temperature resulted in increased reaction rates and increased foaming. Increasing the cooling time allowed for more time for the foam to develop within the mold. The injection speed and screw rotation speed affected shear and mixing with an interaction between them being observed with respect to their effect on foam/void characteristics.

The main idea of the project was the isolation and recovery of high added value hydrocolloids from solid wastes of olive oil processing plants and the evaluation of their emulsifying and thickener action.

This project aims to develop a novel fast technique based on spontaneous capillary penetration of culinary oils into porous media that determines the quality of an oil used for frying. The development of this technique will help in improving the quality and safety of fried foods and protect consumers’ health from harmful effects of overly degraded oils. The technique aims to be applicable both in the food industry and the catering sector where frying oils quality is rarely controlled. The concept of the proposed to develop technique emerges from a combination of capillary penetration in porous media, interfacial properties of culinary oils, the effect of frying on the physical chemical and physicochemical properties of oils and the need for fast, economic, simple and safe techniques for the determination of frying oil quality.

The expected results of the project are a) the method/technique (theoretical analysis, a prototype), b) the measurement results of the developed technique (results for different frying oil/food combinations, relation of results with legislation criteria, comparison with results of other methods) c) new experimental data on dynamic interfacial phenomena of culinary oils, d) new experimental data on capillary penetration at very high acquisition rates e) publication of the above in peer-reviewed scientific journals and international conferences and f) publication of one or two patents.

Project Site: https://frysafe.oilinterfaces.eu

The aim of project is the determination of quality characteristics of various types of chocolate samples.

 

The aim of project is to determine the antimicrobial activity of various food packaging materials in the presence of antimicrobials.

 

The project aims to determine in depth the composition and the nutritional characteristics of various samples of Greek pumpkin seeds. In more detail the lipid content, the composition in fatty acids, the protein and carbohydrate content as well as the content in dietary fiber and the antioxidant activity were determined. 

The aim of the project was the investigation of the effect of the feed of black pig in the content of phenolic compounds in meat. During the project various feeds were investigated and their effect of the total phenolic content in the meat was determined.

The aim of the project was the determination of the correlation of ingredients with the nutrition facts of various products.

The aim of the project was the replacement of the saturated/hydrogenated fats by virgin olive oil in confectionery products. During the project toffees and mellows was produced that the saturated fats was totally replaced by extra virgin olive oil.

The aim of the project was to study in depth the effect of composition and thermal treatment of emulsions on the properties of the fat phase. During the project various emulsions with different compositions were developed. After the thermal treatment of emulsions the properties of the fat phase were investigated.

This project examined the effects of sterilization of emulsions on the stability of emulsions and the effects of the composition of emulsifiers on that stability.

This project made an in-depth investigation on migration phenomena between either lipid based dispersions (praline) or gels (marmalade) and porous media (crumb) and the variables affecting the rate of capillary penetration. In addition moisture migration in lipid based dispersed systems, the effect of lipid medium composition as well as the effect of migration on the rheological properties were investigated.

The main idea of the project was the waste management of olive and wine processing plants and their valorization for the production of low low-cost and steady source of valuable, natural additives from abundant, very low cost sources, all integrated within the local scale.

The goals of the project was (i) the recovery of polysaccharides and relevant hydrocolloids from olive and grape processing solid waste; (ii) their purification and characterization, as to render them suitable for utilization as food stabilizers/thickeners and texture modifiers; (iii) the application of such products in dairy and sauce/dressing products; (iv) the examination of the potential for the scaling up of such processes.

This project made a diagnostic investigation of the governing phenomena affecting oil migration from lipid based dispersions to the porous crumb of croissant-like products.

This project aimed to design and implement in pilot-scale in the premises of the Department the production of foaming sterilized cream-type emulsions characterized by long term stability and foamability as well as by the absence of any browning effects