{"id":664,"date":"2023-04-02T15:59:19","date_gmt":"2023-04-02T13:59:19","guid":{"rendered":"https:\/\/lpad.gr\/?page_id=664"},"modified":"2023-04-02T16:32:46","modified_gmt":"2023-04-02T14:32:46","slug":"%ce%bc%ce%b7%cf%87%ce%b1%ce%bd%ce%b9%ce%ba%ce%ae-%ce%ba%ce%b1%ce%b9-%cf%84%ce%b5%cf%87%ce%bd%ce%bf%ce%bb%ce%bf%ce%b3%ce%af%ce%b1-%cf%84%cf%81%ce%bf%cf%86%ce%af%ce%bc%cf%89%ce%bd","status":"publish","type":"page","link":"https:\/\/lpad.gr\/en\/%ce%ad%cf%81%ce%b5%cf%85%ce%bd%ce%b1\/%cf%84%ce%bf%ce%bc%ce%b5%ce%af%cf%82\/%ce%bc%ce%b7%cf%87%ce%b1%ce%bd%ce%b9%ce%ba%ce%ae-%ce%ba%ce%b1%ce%b9-%cf%84%ce%b5%cf%87%ce%bd%ce%bf%ce%bb%ce%bf%ce%b3%ce%af%ce%b1-%cf%84%cf%81%ce%bf%cf%86%ce%af%ce%bc%cf%89%ce%bd\/","title":{"rendered":"Food Engineering and Technology:"},"content":{"rendered":"
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Historically, the LPDA has focused on studying food production processes and product optimization, with drying as a primary\u2014but not exclusive\u2014area of research. Key research topics include:<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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  1. Drying kinetics<\/li>
  2. Investigation of transport properties<\/li>
  3. Simulation and mathematical modeling of processes<\/li>
  4. Design and optimization of food processes, including the case of multiple products<\/li>
  5. Examining the effect of process conditions on the quality of final products<\/li><\/ol>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    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<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    1. Design and development of innovative products with predefined thermophysical properties and enhanced nutritional and sensory characteristics, using advanced food processes<\/li>
    2. Development of foods with a defined structure and low concentrations of sugar and salt<\/li>
    3. Innovative products derived from legumes, enriched with proteins, dietary fibers, probiotics, and natural additives<\/li>
    4. 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.<\/li>
    5. Life cycle analysis (LCA) of food processes<\/li>
    6. Development of bakery products with the addition of soluble and insoluble dietary fibers<\/li><\/ol>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      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<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      GD Saravacos, ZB Maroulis, 2011<\/p>

      Food Process Engineering Operations<\/h6>

      CRC Press<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      ZB Maroulis, GD Saravacos, 2007<\/p>

      Food Plant Economics<\/h6>

      CRC Press<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      ZB Maroulis, GD Saravacos, 2003<\/p>

      Food Process Design<\/span><\/h6>

      Marcel Dekker<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      GD Saravacos, ZB Maroulis, 2001<\/p>

      Transport Properties of Foods<\/span><\/h6>

      Marcel Dekker<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

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