About Us – Green Sustainable Innovation Research Group

Green Sustainable Innovation Research Group
and Green Processes & Biorefinery Group

The research group collaborating closely with the Green Processes & Biorefinery Group, could provide assistance and services based on the following expertise under a reliable and result-oriented approach:

Application, development, design, scale-up, and implementation of innovative food processing and extraction technologies (including Pulse Electric Field, Deep Eutectic Solvents, Cloud Point Extraction, Pressurized Liquid Extraction, humic and fulvic acids, other), under the target of high-value-added product isolation from plant material or by-products, and waste of agricultural processing industry towards their use in novel food and animal feed.
Sustainable management of food industry by-products to produce functional food additives using state-of-the-art green technologies.
Biorefinery of agro-industrial waste for the production of high-value-adding products.
Development and application of innovative processing technologies in food industries to improve the quality of products while reducing the environmental impact.
Innovative processes for the optimization of traditional products and/or new product design and development with superior features while, at the same time, reducing waste production.
Development of products aimed at preventing pathological conditions and improving the quality of life.
Process & product design, integration, and engineering (keeping in mind the public health requirement) for the Food Industry.

Our research group activities strengthen the research and teaching work of the Department of Food Science and Nutrition – University of Thessaly, Greece (Karditsa Region). The educative aim of our group is to assist the continuous improvement of the education quality in food analysis with all the modern techniques to provide the University graduates with all the essential knowledge and experiences for the continuously evolving food industry and technology.

Our key priorities are:

– The assistance on the Department’s teaching and research needs for the undergraduate and postgraduate levels.
– The cooperation with active companies in the field of Food, research centers, and academic institutions in Greece and abroad, as well as local policymakers for the realization of win-win projects under aligned objectives.
– The structured analysis, interpretation, dissemination, and publication of scientific results, state-of-the-art know-how, and discoveries through lecture inclusions, workshops, seminars, conferences, and journals.