Historically, the LPDA has focused on studying food production processes and product optimization, with drying as a primary—but not exclusive—area of research. Key research topics include:
- Drying kinetics
- Investigation of transport properties
- Simulation and mathematical modeling of processes
- Design and optimization of food processes, including the case of multiple products
- Examining the effect of process conditions on the quality of final products
As a consistent philosophical approach, the LPDA combines food engineering with the development of technology, treating these areas as an integrated whole. Taking into account the modern demands of consumers and European guidelines for foods with high nutritional value and improved organoleptic characteristics, the reduction of ingredients such as sugar, salt, and synthetic additives, reduction of CO2 footprint, energy, water, and raw material usage, and the exploitation of the rich Greek flora, which is abundant in herbs with unique bioactive properties, the LPDA has focused on the following areas of Food Engineering & Technology
- Design and development of innovative products with predefined thermophysical properties and enhanced nutritional and sensory characteristics, using advanced food processes
- Development of foods with a defined structure and low concentrations of sugar and salt
- Innovative products derived from legumes, enriched with proteins, dietary fibers, probiotics, and natural additives
- Development of extracts using 'green' extraction methods (microwave, ultrasound) from food industry by-products, as well as the development of natural food additives from plants and microalgae.
- Life cycle analysis (LCA) of food processes
- Development of bakery products with the addition of soluble and insoluble dietary fibers
The research activity of the Laboratory in Food Engineering and Technology is reflected in over 100 publications in peer-reviewed international scientific journals. Additionally, upon invitations from multinational publishers, the lead researchers have authored four internationally recognized books
GD Saravacos, ZB Maroulis, 2011
Food Process Engineering Operations
CRC Press
ZB Maroulis, GD Saravacos, 2007
Food Plant Economics
CRC Press
ZB Maroulis, GD Saravacos, 2003
Food Process Design
Marcel Dekker
GD Saravacos, ZB Maroulis, 2001
Transport Properties of Foods
Marcel Dekker
English 
Greek