Προγράμματα
Funded by the European Union
- ERASMUS-EDU-2021-PEX-COVE (2022-2026) European Excellence in Dairy Learning
- H2020-OC-2020-1-24888 (2021-2024) Promoting Innovation of ferMENTed fOods (PIMENTO)
- H2020-818116 (2018-2022) Towards coordinated microbiome R&I activities in the food system to support (EU and) international bioeconomy goals
- H2020-INFRADEV (2018-2020) Development and long-term sustainability of new pan-European research infrastructures (METROFOOD-RI)
- ERASMUS (+) (2016-2019) “Fostering Academia-Industry Collaboration in Food Safety and Quality (FOODQA)
- Actions for Construction of New Infrastructures – Preparatory Phases (2012-2015) MIRRI-Microbial Resources Research Infrastructure
- LACTIMED, cross-border cooperation to promote typical dairy products in the Mediterranean (2012-2015).
- FP7-243471 (2010-2013) Table olive fermentation with selected strains of probiotic lactic acid bacteria. Towards a new functional food
- FOOD-FRENZ (2008) EU funded Study Visit Scholarship
- LEONARDO Ds VINCI. (2006-2008). e-dairy Farm: Sustainable development of livestock farms (01 /10/ 2006 - 30 /09/ 2008).
- FP6-007081 (2005-2010) Development of biotechnological tools for risk assessment at intra- and inter-cellular level throughout the food chain
- QLRT-01179 (2002-2005) Molecular Analysis and Mechanistic Elucidation of the Functionality of Probiotics and Prebiotics in the Inhibition of Pathogenic Microorganisms to Combat Gastrointestinal Disorders and to Improve Human Health
- EU-PROMOTING COMPETITIVE AND SUSTAINABLE GROWTH (2002 / GIRT-CT2001-05018) Baking technology and Bakery Equipment
- Accompanying Measures (2002) International symposium on enterococci in foods. Functional and safety aspects
- CRAFT–FAIR (1999-2001) Development of new dairy products based on goat milk
- FAIR (1997-2000) Enterococci in food fermentations. Functional and safety aspects
- FAIR (1996-1999) Improving of the quality of European hard cheeses by controlling interactions between lactic acid bacteria and propionibacteria
- FAIR (1996-1999) Identification and exploitation of the competitive properties of sourdough starters for the production of tasteful bread.
- FAIR (Αgriculture and Fisheries / 1998-1999 / FAIR-CT97-9340). Development and production of new dairy products based on goat milk
- COST-95 (1995-1997) Improvement of the quality of the production of raw milk cheeses
- EEC (1993-1996 / contract 1116/92-5.4) Comparative evaluation of methods for the detection of cows’ milk in cheese from ewes’, goats’ and buffalos’ milk.
- FLAIR (1991-1994) Selection and characterization of human probiotic strains
- ECLAIR (1991-1994) Isolation of new starter strains of lactic acid bacteria from cheese and fermented milks
- BRIDGE (1991-1994) Improvement and exploitation of lactic acid bacteria for biotechnology purposes
- MINE (1988-1996) Microbial Information Network in Europe
- BAP (1986-1989) Creation of a lactic acid cultures collection. Modelling and control techniques of thermophilic mixed cultures.
- BAP (1989-1990 / Contract no. BAP-0424) Upgrading the Greek microorganism culture collection to partnership to the MINE- Microbial Information Network in Europe – Network
- BΑP (B/BIOT-900006): (1990-1992). Study of the aroma compounds of dairy products.
- EEC No 281/82 (1983) Applied Research on the improvement of cheese products in accordance with Com. Reg. EEC.
E.E. 42.1: Study of the influence of added sheep’s milk to the utilization of whey proteins and the quality of the cheese made.
E.E. 42.4: Manufacture of cheeses from partially concentrated, by ultrafiltration, cow’s or sheep’s whey.
E.E. 42.5: Study of the proper materials for packaging manouri cheese, made from pronounced concentration of whey ultrafiltration.
E.E. 42.7: Improvement of quality of certain cheeses made from sheep’s milk.
Funded by the Greek General Secretariat for Research and Technology
- EREUNO-DIMIOURGO-KAINOTOMO (2020-2023). Acid whey from yogurt: Turning an environmental burden into innovative added value end products
- EREUNO-DIMIOURGO-KAINOTOMO (2020-2023) Optimization of technological characteristics and bio-functional features of dairy products by incorporation of bacterial cellulose from coffee waste
- EREUNO-DIMIOURGO-KAINOTOMO (2018-2021) A spatio-temporal observatory for evaluating vineyard and wine potential of the NEMEA VQPRD
- EREUNO-DIMIOURGO-KAINOTOMO (2018-2021) Application of modern analytical and chemometric techniques for the quality control- fraud of olive products
- Εmblematic action (2018-2020) The olive routes
- EREUNO-DIMIOURGO-KAINOTOMO» ΕΥΔΕ–ΕΤΑΚ 1885 (2018-2021) «Innovative equipment for ripening and storage of cheeses»
- ESPA (2014-2020). Innovative approaches of utilization and comparative advantages of the sheep’s and Goat's Whey of Epirus region.
- ESPA (2014-2015). Innovation and Entrepreneurship - Utilization of Research at the Agricultural University of Athens".
- Determination of PDO Cheese Authentication Indicators» (ΓΓΕΤ 2014-2016)
- PAVET (2014-2016) Developing methodologies for complete quality control-characterization of bioactive molecules of extra virgin olive oil and table olives, using modern techniques and chemometric analysis
- SYNERGASIA ΙΙ (2013-2015) Functional dairy and meat products with high added value fermented or enriched with new probiotic microorganisms isolated from Greek traditional products
- SYNERGASIA II (2013-2015) Implementation of innovative technologies in the production of yogurt with enhanced biofunctional properties
- THALES (2012 – 2015) Genome sequencing and characterization of Streptococcus macedonicus, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus acidipiscis. Physiological, evolutionary and technological implications
- THALES (2012 – 2015) Exploiting of Natural Antioxidants in the breeding of Farm Animals for the production of Quality Products
- COMPETITIVENESS & ENTREPRENEURSHIP (2012-2015) Determination of PDO Cheese Authenticity Indices
- Innovation Coupons for SMEs (2012) Katiki – Development of novel production processes
- ESPA Digital Convergence (2011-2013) Organizing and implementing digital repository at AUA
- PLATO (2010-2012) Unravelling the bactericidal mode of action of the antimicrobial peptide Macedocin produced by Streptococcus macedonicus ACA-DC 198
- RESEARCH AND TECHNOLOGICAL DEVELOPMENT (2008-2011). Effect of diet on the physicochemical and organoleptic characteristics of sheep and goat milk of organic farms.
- PAVET 2005 (2006-2007) Use of High-Pressure Technology for the improvement of cheese yield and ripening characteristics of Greek cheeses
- BILATERAL AGREEMENT WITH NEW ZEALAND (2004-2006) Microbial ecology of traditional Greek cheeses. A pool of new dairy starters, a tool for cheese flavor improvement
- PLATO (2005-2006) Caractérisation biochimique fine des proteins majeurs de laits caprins issus de troupeaux de chèvres indigènes-Projets communs de Recherche et de Technologie, France-Grèce, 2003-2006
- PRΑXΕ (2004-2006) Streptococcus macedonicus as protective starter culture for the production of (semi)hard cheeses
- PLATO (2002-2003) Activités métaboliques de Propionibacterium essentielles à la production de fromages
- YPER 97 (1998-2002) Study of the Greek traditional rennet from lamb abomasa
- ΕPΕΤ ΙΙ (1999-2001) Biotechnological exploitation of microorganisms for the production of products of high added value, diagnostics, and food and sewage processing
- ΕPΕΤ ΙΙ (1999-2001) Selection of wild yeast strains for the improvement of wine making
- ΕPΕΤ ΙΙ (1999-2001) Development of a probiotic type of yogurt. Study of its influence on consumers’ health
- EPET II (1999-2001): / Project Code 97 DIATRO 27) Development of of novel products from goat’s milk. Study of nutrients of Greek traditional dairy products.
- PLATO (1997-1999) Innocuite et activite en sante humaine de nouvelles souches de Bifidobacterium a vocation industrielle
- PENED (1994-1999). A study of Graviera Kritis cheese.
- PENED (1996-1998) Purification, biochemical and genetic characterization of an X-prolyl-dipeptyl-aminopeptidase from Streptococcus thermophilus
- PAVE (1995-1997) Development of new dairy products using wild lactic acid bacteria starters
- EPET II (1995-1998) Improvement of the production of dry sausages, using wild lactic acid bacteria starters
- EPET II (1995-1998) Standardization of traditional Greek cheeses
- ΠΑΒΕ (1995-1997) Νέα γαλακτοκομικά προϊόντα με την χρήση Ελληνικών άγριων οξυγαλακτικων βακτηρίων
- PLATO (1988-1990) Etude genetique d'origine de divers characters phenotypiques des souches de bacteries lactiques thermophiles de la collection Greque ACA-DC
Funded by the Hellenic Foundation for Research and Innovation
- Strengthening Faculty members and Researchers and supplying high-value research equipment (2019-2022) Goat milk from Greek autochthonous breeds_A metagenomics approach
- Strengthening Faculty members and Researchers and supplying high-value research equipment (2019-2021) Laser Assisted Milk Analysis
Funded by the Greek Department of Economy and Development
- ESPA 2014-2020 Support researchers with emphasis on young researchers – 3nd Cycle (2019-2021) Kopanisti, the rock Greek cheese; what do omics technologies say about this?
- ΕSPΑ 2014-2020 Support for researchers emphasizing on young researchers – 2nd Cycle (2019-2021) Study of the properties of buttermilk from sheep dairy cream as a first step for its exploitation.
Funded by the Greek Department of Education
- ARCHIMIDIS ΙΙ (2012 -2014) Functional and potentially harmful food ingredients. Effect of electromagnetic radiation for the production of safe products
- PYTHAGORAS II (2005-2006) Determination of milk kind by chromatographic and spectophotometric methods
- ARCHIMIDIS ΙΙ (2005-2006) Study of the constituents’ loss in brine and of the changes in quality of Feta cheese during transportation and storage at different temperatures
- PYTHAGORAS Ι (2004-2006) Biosynthesis and regulation of the lantibiotic macedocin of Streptococcus macedonicus. Molecular and technological approach
- HRAKLEITOS I (2002-2005) The physiology of Streptococcus macedonicus under stress conditions
Funded by the State Scholarships Foundation of Greece
- Post-doc fellow_M. Kazou (2020-2021) «Exploring donkey milk via omics technologies»
- Erasmus Plus - KA107_Higher education student and staff mobility between Programme and Partner Countries (2019-2021) Collaboration with Massey University, Palmerston North, New Zealand
- Post-doc fellow_P. Maragkoudakis (2007-2008) «Safety characterization of Streptococcus macedonicus»
- Post-doc fellow_M. Georgalaki (2000-2001) «The antimicrobial activity of Streptococcus macedonicus»
Funded by the Greek Department of Agriculture
- Collaboration and Innovation Unit Measure 16 Animal Probiotics (2020 – 2022)
- Collaboration and Innovation Unit Measure 16 Protective cultures in cheese making (2020 – 2022)
- Collaboration and Innovation Unit Measure 16 Probiotics in Yogurt (2020 – 2022)
- Collaboration and Innovation Unit Measure 16 Preparation and study of dehydrated cheeses by the freeze-drying method (lyophilization) (2020-2022)
- CLLD/LEADER Measure 19 (2014-2020) Eastern Peloponnese - Biosphere Reserve and Business Innovation Zones
- Rural Development - Reconstruction of the countryside, action 4.3 (2000-2006) ‘Study for the registration of Greek traditional products (Graviera Paros, Arsenikou Naxos, Graviera Tinos, Kefalotyri Kefalonia),
- Rural Development - Reconstruction of the countryside, action 4.3 (2000-2006). ‘Study for the registration of Greek traditional products (Ladotyri Zakynthos,, Kathoura Ikaria).
- TERRA-LORE (2004). Local and Regional Planning Observatory Network: Study of Ikaria dairy products.
- ELOG /OPEGEP (2005-2008 ‘Organic Livestock’. Physicochemical microbiological and rheological characteristics of sheep and goat milk of organic farms.
- ELOG /OPEGEP. (2004-2008) Validation tests. Demonstrative applications in organic farming
- ELGO/DIMITRA /ELOGAK (2010-2014). ‘Study of Traditional Products'.
- ELGO/DIMITRA (1996-2000). ‘Comparative Study of the biochemical characteristics of "TELEME" cheeses made from goat's, sheep's and goat's and sheep's milk, during its maturation ',
- DIDAGEP (Dieuthinsis Diachirisis Agoron Georgikon Proionton) Κ 619. (1993-1995). Multy-years Integrated National Audit project. Assumption of the role of Reference Laboratories, Program.
- DIDAGEP (Dieuthinsis Diachirisis Agoron Georgikon Proionton) Κ 663/88 (1988-1990). ‘Semi-industrial production of whey cheese’,
- DIDAGEP (Dieuthinsis Diachirisis Agoron Georgikon Proionton). (1982-1992). Milk quality improvement Project. K 615/85, 1153/86, 567/87
- DIDAGEP (Dieuthinsis Diachirisis Agoron Georgikon Proionton). Project 72.1 Κ1150/86. (1987-1990)Research on milk radiation contamination '.
- DIDAGEP (1983). Detection of antibiotic residues in the milk of the Greek market (1983)
Funded by the Greek Department of Health
- YYKA-132400 (2009-2011) Bacteriocins active towards microorganisms involved in periodontitis. Laboratory and clinical study
Funded by the Region of Attica
- Development and production of innovative biofunctional pastries of high nutritional value, based on traditional sourdough and enriched with vegetable antioxidants from agri-food by-products of the Region of Attica (2022-2023)
- Innovative hybrid system of cheese plant wastewater treatment using intelligent information algorithms for forecasting output water quality and decision support for its sustainable practice (2022-2023)
Funded by the Region of Northern Aegean
- Enhancement of quality characteristics and probiotic potential of Greek traditional yogurt (2021-2023)
Funded by Third Parties
- The microbiota of Athinaiki variety olives (ZOEFARMA, Canada, 2022-2023)
- Evaluation of the effect of antimicrobial agent in yogurt containers on the survival and growth of yogurt microorganisms during yogurt preparation and storage (THRACE PLASTICS PACK S.A., 2021)
- Characterization of lactic acid bacteria and yeast strains as potential starters (LESAFFRE, 2021-2023)
- Characterization of lactic acid bacteria strains as potential starters (DSM, 2020)
- Terra Lemnia» «Lemnos island – A characteristic agro‐pastoral mosaic of high biodiversity in the Aegean Sea (M6) (Terra Lemnia)» Medina, (2019-2020).
- Evaluation of agricultural and livestock practices that promote biodiversity in Lemnos. (Medina, 2019-2021).
- Study to highlight and certificate of "Greek yogurt" as a product of "protected geographical indication-PGI." (Hellenic Agricultural Organization (EAO- DIMITER, 2019-2020)
- Modern IR spectroscopy techniques for quality control of dairy products. » (Tesco Group, 2018-2020).
- Evaluation of agricultural and livestock practices that promote biodiversity in Lemnos. (MAVA, 2018-2020).
- Microbiological analysis of dairy products (Alfiton SA, 2017-2020)
- Microbial characterization of sourdough via metagenomics and conventional microbiological analysis (Chipita SA, 2017-2018)
- Microbial characterization of sourdough via metagenomics and conventional microbiological analysis (Chipita SA, 2017-2018)
- The Dairy Sector in Greece: Constraints and Opportunities for Existing Producers and Newcomers» Recharging Greek Youth to Revitalize the Agriculture and Food Sector of the Greek Economy ) Stavros Niarchos Foundation, 2016-2020)
- Production of antibodies to determine the authenticity of dairy products (Interlab 2016-2018)
- Metagenomics analysis of the Feta cheese ecosystem and isolation of the first microbial consortia from this environment. John S. Latsis Public Benefit Foundation (2015-2016)
- Study to highlight the characteristics of traditional Paros products. (Α.Σ Paros, 2014-2018)
- Evaluation study Test / Kit for detection of antibiotics in raw cow's, sheep's and goat's milk (2012-2013)
- Study of the ripening and preservation of white brine cheeses in large capacity tanks (2012-2013)
- Determination of functional organic acids in Greek olives’ ‘Elaiourgiki Cooperative (2011-2013)
- Determination of Goat Milk IgG from various regions of Greece (2011-2015)
- Evaluation of the thermal treatment of bovine milk, VIVARTIA S.A. (2010-2011)
- Development and Production of antibodies to determine the authenticity of Dairy Products (2010-2016)
- Fermented Calamon olives: an unexplored ecosystem, a pool of novel lactic acid bacteria starters, John S. Latsis Public Benefit Foundation (2009-2010)
- Assessment of the effect of surface treatment of Graviera Kritis cheese with natamycin on cheese characteristics, Union of the cheese makers of Rethymnon, Greek Milk and Meat Organization (ELOGAK) (2009-2010)
- Characterization of lactic acid bacteria strains as potential starters, Chr. Hansen, (2008-2010)
- Detection of caprine milk in ovine Halloumi cheese, Cyprus Milk Industry Organization, Cyprus (2000-2001)
- Production of novel dairy products, Cheesenet S.A., Greece (1998-2001)
- Παρασκευή πυτιάς από ήνυστρα μικρών μηρυκαστικών, PFIZER HELLAS (1993-1995)
Funded by the Research Committee – Agricultural University of Athens
- Purification and biochemical characterization of the X-prolyl-dipeptyl-aminopeptidase of the thermophilic bacterium Streptococcus macedonicus (2001)