Research

Funded by the European Union

  1. ERASMUS-EDU-2021-PEX-COVE (2022-2026) European Excellence in Dairy Learning
  2. H2020-OC-2020-1-24888 (2021-2024) Promoting Innovation of ferMENTed fOods (PIMENTO)
  3. H2020-818116 (2018-2022) Towards coordinated microbiome R&I activities in the food system to support (EU and) international bioeconomy goals
  4. H2020-INFRADEV (2018-2020) Development and long-term sustainability of new pan-European research infrastructures (METROFOOD-RI)
  5. ERASMUS (+) (2016-2019) “Fostering Academia-Industry Collaboration in Food Safety and Quality (FOODQA)
  6. Actions for Construction of New Infrastructures – Preparatory Phases (2012-2015) MIRRI-Microbial Resources Research Infrastructure
  7. LACTIMED, cross-border cooperation to promote typical dairy products in the Mediterranean (2012-2015).
  8. FP7-243471 (2010-2013) Table olive fermentation with selected strains of probiotic lactic acid bacteria. Towards a new functional food
  9. FOOD-FRENZ (2008) EU funded Study Visit Scholarship
  10. LEONARDO Ds VINCI. (2006-2008). e-dairy Farm:   Sustainable development of livestock farms (01 /10/ 2006 - 30 /09/ 2008). 
  11. FP6-007081 (2005-2010) Development of biotechnological tools for risk assessment at intra- and inter-cellular level throughout the food chain
  12. 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
  13. EU-PROMOTING COMPETITIVE AND SUSTAINABLE GROWTH (2002 / GIRT-CT2001-05018) Baking technology and Bakery Equipment
  14. Accompanying Measures (2002) International symposium on enterococci in foods. Functional and safety aspects
  15. CRAFT–FAIR (1999-2001) Development of new dairy products based on goat milk
  16. FAIR (1997-2000) Enterococci in food fermentations. Functional and safety aspects
  17. FAIR (1996-1999) Improving of the quality of European hard cheeses by controlling interactions between lactic acid bacteria and propionibacteria
  18. FAIR (1996-1999) Identification and exploitation of the competitive properties of sourdough starters for the production of tasteful bread.
  19. FAIR (Αgriculture and Fisheries / 1998-1999 / FAIR-CT97-9340). Development and production of new dairy products based on goat milk
  20. COST-95 (1995-1997) Improvement of the quality of the production of raw milk cheeses
  21. 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.
  22. FLAIR (1991-1994) Selection and characterization of human probiotic strains
  23. ECLAIR (1991-1994) Isolation of new starter strains of lactic acid bacteria from cheese and fermented milks
  24. BRIDGE (1991-1994) Improvement and exploitation of lactic acid bacteria for biotechnology purposes
  25. MINE (1988-1996) Microbial Information Network in Europe
  26. BAP (1986-1989) Creation of a lactic acid cultures collection. Modelling and control techniques of thermophilic mixed cultures.
  27. BAP (1989-1990 / Contract no. BAP-0424) Upgrading the Greek microorganism culture collection to partnership to the MINE- Microbial Information Network in Europe – Network
  28. BΑP (B/BIOT-900006): (1990-1992). Study of the aroma compounds of dairy products.
  29. 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

 

  1. EREUNO-DIMIOURGO-KAINOTOMO (2020-2023). Acid whey from yogurt: Turning an environmental burden into innovative added value end products
  2. EREUNO-DIMIOURGO-KAINOTOMO (2020-2023) Optimization of technological characteristics and bio-functional features of dairy products by incorporation of bacterial cellulose from coffee waste
  3. EREUNO-DIMIOURGO-KAINOTOMO (2018-2021) A spatio-temporal observatory for evaluating vineyard and wine potential of the NEMEA VQPRD
  4. EREUNO-DIMIOURGO-KAINOTOMO (2018-2021) Application of modern analytical and chemometric techniques for the quality control- fraud of olive products
  5. Εmblematic action (2018-2020) The olive routes
  6. EREUNO-DIMIOURGO-KAINOTOMO» ΕΥΔΕ–ΕΤΑΚ 1885 (2018-2021) «Innovative equipment for ripening and storage of cheeses»
  7. ESPA (2014-2020). Innovative approaches of utilization and comparative advantages of the sheep’s and Goat's Whey of Epirus region.
  8. ESPA (2014-2015). Innovation and Entrepreneurship - Utilization of Research at the Agricultural University of Athens".
  9. Determination of PDO Cheese Authentication Indicators» (ΓΓΕΤ 2014-2016)
  10. 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
  11. 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
  12. SYNERGASIA II (2013-2015) Implementation of innovative technologies in the production of yogurt with enhanced biofunctional properties
  13. THALES (2012 – 2015) Genome sequencing and characterization of Streptococcus macedonicus, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus acidipiscis. Physiological, evolutionary and technological implications
  14. THALES (2012 – 2015) Exploiting of Natural Antioxidants in the breeding of Farm Animals for the production of Quality Products
  15. COMPETITIVENESS & ENTREPRENEURSHIP (2012-2015) Determination of PDO Cheese Authenticity Indices
  16. Innovation Coupons for SMEs (2012) Katiki – Development of novel production processes
  17. ESPA Digital Convergence (2011-2013) Organizing and implementing digital repository at AUA
  18. PLATO (2010-2012) Unravelling the bactericidal mode of action of the antimicrobial peptide Macedocin produced by Streptococcus macedonicus ACA-DC 198
  19. RESEARCH AND TECHNOLOGICAL DEVELOPMENT (2008-2011). Effect of diet on the physicochemical and organoleptic characteristics of sheep and goat milk of organic farms.
  20. PAVET 2005 (2006-2007) Use of High-Pressure Technology for the improvement of cheese yield and ripening characteristics of Greek cheeses
  21. 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
  22. 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
  23. PRΑXΕ (2004-2006) Streptococcus macedonicus as protective starter culture for the production of (semi)hard cheeses
  24. PLATO (2002-2003) Activités métaboliques de Propionibacterium essentielles à la production de fromages
  25. YPER 97 (1998-2002) Study of the Greek traditional rennet from lamb abomasa
  26. ΕPΕΤ ΙΙ (1999-2001) Biotechnological exploitation of microorganisms for the production of products of high added value, diagnostics, and food and sewage processing
  27. ΕPΕΤ ΙΙ (1999-2001) Selection of wild yeast strains for the improvement of wine making
  28. ΕPΕΤ ΙΙ (1999-2001) Development of a probiotic type of yogurt. Study of its influence on consumers’ health
  29. 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.
  30. PLATO (1997-1999) Innocuite et activite en sante humaine de nouvelles souches de Bifidobacterium a vocation industrielle
  31. PENED (1994-1999). A study of Graviera Kritis cheese.
  32. PENED (1996-1998) Purification, biochemical and genetic characterization of an X-prolyl-dipeptyl-aminopeptidase from Streptococcus thermophilus
  33. PAVE (1995-1997) Development of new dairy products using wild lactic acid bacteria starters
  34. EPET II (1995-1998) Improvement of the production of dry sausages, using wild lactic acid bacteria starters
  35. EPET II (1995-1998) Standardization of traditional Greek cheeses
  36. ΠΑΒΕ (1995-1997) Νέα γαλακτοκομικά προϊόντα με την χρήση Ελληνικών άγριων οξυγαλακτικων βακτηρίων
  37. 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

 

  1. Strengthening Faculty members and Researchers and supplying high-value research equipment (2019-2022) Goat milk from Greek autochthonous breeds_A metagenomics approach
  2. 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

 

  1. 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?
  2. 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

 

  1. ARCHIMIDIS ΙΙ (2012 -2014) Functional and potentially harmful food ingredients. Effect of electromagnetic radiation for the production of safe products
  2. PYTHAGORAS II (2005-2006) Determination of milk kind by chromatographic and spectophotometric methods
  3. 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
  4. PYTHAGORAS Ι (2004-2006) Biosynthesis and regulation of the lantibiotic macedocin of Streptococcus macedonicus. Molecular and technological approach
  5. HRAKLEITOS I (2002-2005) The physiology of Streptococcus macedonicus under stress conditions

 

Funded by the State Scholarships Foundation of Greece

 

  1. Post-doc fellow_M. Kazou (2020-2021) «Exploring donkey milk via omics technologies»
  2. Erasmus Plus - KA107_Higher education student and staff mobility between Programme and Partner Countries (2019-2021) Collaboration with Massey University, Palmerston North, New Zealand
  3. Post-doc fellow_P. Maragkoudakis (2007-2008) «Safety characterization of Streptococcus macedonicus»
  4. Post-doc fellow_M. Georgalaki (2000-2001) «The antimicrobial activity of Streptococcus macedonicus»

 

 

Funded by the Greek Department of Agriculture

 

  1. Collaboration and Innovation Unit Measure 16 Animal Probiotics (2020 – 2022)
  2. Collaboration and Innovation Unit Measure 16 Protective cultures in cheese making (2020 – 2022)
  3. Collaboration and Innovation Unit Measure 16 Probiotics in Yogurt (2020 – 2022)
  4. Collaboration and Innovation Unit Measure 16 Preparation and study of dehydrated cheeses by the freeze-drying method (lyophilization) (2020-2022)
  5. CLLD/LEADER Measure 19 (2014-2020) Eastern Peloponnese - Biosphere Reserve and Business Innovation Zones
  6. 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),
  7. Rural Development - Reconstruction of the countryside, action 4.3 (2000-2006). ‘Study for the registration of Greek traditional products (Ladotyri Zakynthos,, Kathoura Ikaria).
  8. TERRA-LORE (2004). Local and Regional Planning Observatory Network: Study of Ikaria dairy products.
  9. ELOG /OPEGEP (2005-2008 ‘Organic Livestock’. Physicochemical microbiological and rheological characteristics of sheep and goat milk of organic farms.
  10. ELOG /OPEGEP. (2004-2008) Validation tests. Demonstrative applications in organic farming
  11. ELGO/DIMITRA /ELOGAK (2010-2014). ‘Study of Traditional Products'. 
  12. 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 ',
  13. DIDAGEP (Dieuthinsis Diachirisis Agoron Georgikon Proionton) Κ 619. (1993-1995). Multy-years Integrated National Audit project. Assumption of the role of Reference Laboratories, Program.
  14. DIDAGEP (Dieuthinsis Diachirisis Agoron Georgikon Proionton) Κ 663/88 (1988-1990). ‘Semi-industrial production of whey cheese’,
  15. DIDAGEP (Dieuthinsis Diachirisis Agoron Georgikon Proionton). (1982-1992). Milk quality improvement Project.  K 615/85, 1153/86, 567/87
  16. DIDAGEP (Dieuthinsis Diachirisis Agoron Georgikon Proionton). Project 72.1 Κ1150/86. (1987-1990)Research on milk radiation contamination '.
  17. DIDAGEP (1983). Detection of antibiotic residues in the milk of the Greek market (1983)

 

Funded by the Greek Department of Health

 

  1. YYKA-132400 (2009-2011) Bacteriocins active towards microorganisms involved in periodontitis. Laboratory and clinical study

 

Funded by the Region of Attica

 

  1. 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)
  2. 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

 

  1. Enhancement of quality characteristics and probiotic potential of Greek traditional yogurt (2021-2023)

 

 

Funded by Third Parties

 

  1. The microbiota of Athinaiki variety olives (ZOEFARMA, Canada, 2022-2023)
  2. 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)
  3. Characterization of lactic acid bacteria and yeast strains as potential starters (LESAFFRE, 2021-2023)
  4. Characterization of lactic acid bacteria strains as potential starters (DSM, 2020)
  5. Terra Lemnia» «Lemnos island – A characteristic agro‐pastoral mosaic of high biodiversity in the Aegean Sea (M6) (Terra Lemnia)» Medina, (2019-2020).
  6. Evaluation of agricultural and livestock practices that promote biodiversity in Lemnos. (Medina, 2019-2021).
  7. Study    to highlight and certificate of "Greek yogurt" as a product of "protected geographical indication-PGI."   (Hellenic Agricultural Organization (EAO- DIMITER, 2019-2020)
  8. Modern IR spectroscopy techniques for quality control of dairy products. »  (Tesco Group, 2018-2020).
  9. Evaluation of agricultural and livestock practices that promote biodiversity in Lemnos. (MAVA, 2018-2020).
  10. Microbiological analysis of dairy products (Alfiton SA, 2017-2020)
  11. Microbial characterization of sourdough via metagenomics and conventional microbiological analysis (Chipita SA, 2017-2018)
  12. Microbial characterization of sourdough via metagenomics and conventional microbiological analysis (Chipita SA, 2017-2018)
  13. 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)
  14. Production of antibodies to determine the authenticity of dairy products (Interlab 2016-2018)
  15. 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)
  16. Study to highlight the characteristics of traditional Paros products.    (Α.Σ Paros,   2014-2018)
  17. Evaluation study Test / Kit for detection of antibiotics in raw cow's, sheep's and goat's milk (2012-2013)
  18. Study of the ripening and preservation of white brine cheeses in large capacity tanks (2012-2013)
  19. Determination of functional organic acids in Greek olives’ ‘Elaiourgiki Cooperative (2011-2013)
  20. Determination of Goat Milk IgG from various regions of Greece (2011-2015)
  21. Evaluation of the thermal treatment of bovine milk, VIVARTIA S.A. (2010-2011)
  22. Development and Production of antibodies to determine the authenticity of Dairy Products (2010-2016)
  23. Fermented Calamon olives: an unexplored ecosystem, a pool of novel lactic acid bacteria starters, John S. Latsis Public Benefit Foundation (2009-2010)
  24. 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)
  25. Characterization of lactic acid bacteria strains as potential starters, Chr. Hansen, (2008-2010)
  26. Detection of caprine milk in ovine Halloumi cheese, Cyprus Milk Industry Organization, Cyprus (2000-2001)
  27. Production of novel dairy products, Cheesenet S.A., Greece (1998-2001)
  28. Παρασκευή πυτιάς από ήνυστρα μικρών μηρυκαστικών, PFIZER HELLAS (1993-1995)

 

Funded by the Research Committee – Agricultural University of Athens

 

  1. Purification and biochemical characterization of the X-prolyl-dipeptyl-aminopeptidase of the thermophilic bacterium Streptococcus macedonicus (2001)