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But we are proud to say that Χρήστος Θέος contributed 205 entries already.
I am pleased to announce the new publication entitled: “Quantitative tools in food safety and risk assessment to address technological innovations and climate change”, by the collaboration of UCD School of Biosystems and Food Engineering, Agriculture and Food Science Centre, Dublin, Ireland, Department of Chemistry of the National Kapodistrian University of Athens and Department of […]
🌟 Join the Innovation #HACKATHON at the Innovent Forum 2025 themed “Tech for Sustainability”! The top four proposals will receive: 🏆 1st Place: €5,000 cash prize from the University of Thessaly & 5 business mentoring sessions. 🥈 2nd Place: €3,000 cash prize from the University of Thessaly & 5 business mentoring sessions. 🥉 3rd Place: […]
A scientific team from the University of Thessaly participates in the European innovation project DELICIOUS! The interdisciplinary team, led by Assistant Professor Foteini F. Parlapani, is taking part in the European project DELICIOUS, which aims to enhance the taste, aroma, and texture of plant-based dairy products through microbial fermentation. 🧀🌱 Under the guidance of the […]
The interdisciplinary team, led by Assistant Professor Foteini F. Parlapani, is taking part in the European project DELICIOUS, which aims to enhance the taste, aroma, and texture of plant-based dairy products through microbial fermentation. 🧀🌱 Under the guidance of the team leader and the participation of Professors Ioannis S. Boziaris, Mirsini Kakagianni, and Theodoros Goulas, […]
We are excited and thankful for the opportunity to present our recent research at the EFFoST 2024 conference in Bruges, Belgium (12-14/11/24)! It was an incredible opportunity to share insights on recent developments in global research in Food Science and Technology and engage in stimulating discussions with representatives of academia and the industry. The following […]
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