Open to collaborate in PRIMA proposals

The Aristotle University of Thessaloniki (AUTh), the largest university in Greece, conducts research projects, participates in European research programs and projects, cooperates with international institutions and organizations, and attracts outstanding researchers from Greece and from abroad. School of Chemistry is part of the Faculty of Sciences. The group belonging in the Laboratory of Food Chemistry & Technology (LFCT) led by Professor Adamantini Paraskevopoulou, has a long experience in research and innovation activities focusing on Food Chemistry and Technology in both fundamental as well as applied research in food and biopolymer science.
The group is specialized in food physical chemistry with special interest in the study of extraction techniques and technofunctional properties of hydrocolloids and proteins from conventional and alternative sources, aroma profile of food products, in-vitro digestion protocols, enzymatic hydrolysis, organoleptic tests, physical and chemical stability under storage and processing, texture profile analysis, mechanical properties, bioactive compounds isolation, identification and evaluation, encapsulation techniques, edible film and food packaging properties, waste streams valorization and exploitation and product development.
The team has experience in working with compounds derived from plant (pulses, legumes, nuts, seeds, olive tree, herbs, hemp) and animal (egg, meat, insects, snails, milk) sources and agrifood wastes and microalgae aiming to explore the possibility of using them in developing food products such as bakery, meat and dairy products by applying sustainable, environmentally friendly methodologies according to the circular economy principles and consumer requirements for natural and “clean label” products. The lab is adequately equipped to perform the analysis and measurements for the above-mentioned activities while there is access to all the University’s infrastructure. Professor Adamantini Paraskevopoulou is a highly experienced researcher specializing in the study of functional properties of biopolymers in food systems, such as emulsions, gels, as well as an expert assessing their aroma quality characteristics and in the encapsulation of volatile compounds using various methods with extensive experience in managing or participating in research projects funded by national, international or private sources. She supervises several postdoctoral research fellows, PhD candidates and M.Sc. students.

We can act as work package leaders and participants.
We are interested in participating in consortium focusing in the
agrifood waste streams valorization, isolation of plant- or animal-based food ingredients or products,
increase of food self-life, enhancement of nutritious value, exploitation of traditional and local agrifood sources, development of “smart”/functional/active packaging or coating edible materials,
encapsulation of bioactive, nutritious, flavor compounds, replacement of synthetic compounds with natural ingredients, and contributing to the dissemination and public awareness activities related to the projects aims and scope.
Contribute in pilots.

Agrifood waste valorization, food products, food ingredients, food proteins, nutrition, plant based, traditional products, food packaging, flavor, “clean label”, natural ingredients, circular economy, food structure, sensory evaluation