We are keen to contribute to a consortium for Topic 2: New Foods – Fostering Innovations in Food Design, Processing, and Supply via Demand and Supply Reorientation within the FutureFoodS.
Our research group aims to collaborate on projects aligned with this topic, drawing on our expertise in emulsification, encapsulation, flavor generation, and sustainable food technologies. With a strong track record of success and a well-equipped laboratory for experimental work, we are confident in our ability to provide valuable insights and support to the consortium.

Our research group specializes in four main research fields. First of all, we specialized in the exploration of emulsification and encapsulation processes for bioactive compounds, with a focus on enhancing bioactivity through enzymatic modifications and process optimization. Secondly, we excel in flavor generation techniques, employing enzymatic modifications such as proteolysis and lipolysis. Thirdly, we have deep experience in the energetic and exergetic performance analysis of food processes, including comprehensive life cycle assessments. Finally, we just began to study the production and characterization of paraprobiotics and postbiotics.
Our team comprises not only skilled food engineers but also accomplished scientists from the fields of food biochemistry, nutrition science, and surface chemistry. This multidisciplinary collaboration equips us with a broad range of competencies, including proficiency in static in vitro digestion applications, culinary skills, knowledge of the Mediterranean diet, and a strong commitment to sustainability practices.
Our laboratory is equipped with cutting-edge facilities, including spray dryers, freeze dryers, microwave vacuum dryers, ultrasound homogenizers, high-pressure homogenizers, and various measurement devices such as GC/FID, GC-MS, spectrophotometer, laser diffraction particle sizer, and microscope. While our primary studies revolve around dairy-based products, we have successfully conducted plant-based studies on olive leaves, sugar beet leaves, and various medicinal & aromatic plants.
With a wealth of experience in conducting scientific projects, our group currently conducts two active PRIMA projects. If you seek a partner with a deep understanding of emulsification, enzymatic modifications, and sustainable food practices, we are eager to contribute to projects aligned with our collective strengths. Feel free to reach out for further details or discussions on potential collaborations.