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Laboratory of Microbiology and Biotechnology of Foods

Τhe Laboratory of Microbiology and Biotechnology of Foods is one of five laboratories of the Food Science & Human Nutrition Department of the Agricultural University of Athens (AUA) and was founded in 1994. Apart from its educational contribution, the Laboratory of Microbiology & Biotechnology of Foods is active in the following research thematic areas:

Studies related to pathogenic and spoilage microorganisms of foods
Food microbial ecology
Methods for the qualitative and quantitative determination and characterization of microorganisms related to foods
Hygiene in the food industry
Technology of fermented foods and starter cultures production
Applications of biotechnological methods for development of: novel food production techniques, creation of nutritional valuable food products, and evaluation and exploitation of by- products of food industry
For more information, the Laboratory's list of publications and list of research projects are available for download.

The project "Design and development of innovative tools for the detection of ochratoxigenic fungi in wine and table grapes - FungalPrognosis_242" has been co-financed by the European Union (European Social Fund – ESF) and Greek national funds through the Operational Program "Education and Lifelong Learning" of the National Strategic Reference Framework (NSRF) - Research Funding Program: ARISTEIA-I.

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