Σημαντική διάκριση του Τμήματος Επιστήμης Τροφίμων κατά την συμμετοχή στο πρόσφατο Hackathlon καινοτομίας, συνεργατισμού και επιχειρηματικότητας της Αναπτυξιακής Καρδίτσας (ΑΝ.ΚΑ), στις 12/7/2025, στο οποίο ο Πρόεδρος του Τμήματος κ. Ιωάννης Γιαβάσης συμμετείχε ως μέλος της ομάδας των “Σχολικών Κήπων” (https://schoolgardens.gr/itamos/), που έλαβε το 1ο βραβείο και θα συμμετέχει στο διατοπικό (εθνικό) Hackathlon τον Σεπτέμβριο, με μία ιδέα που εφαρμόζεται ήδη σε σχολεία και νηπιαγωγεία του Νομού Καρδίτσας και άλλων περιοχών, και έχει υιοθετηθεί πλέον από το Υπουργείο Παιδείας, και αφετέρου, ως μέντορας της ομάδας των φοιτητών του Εργαστηρίου Μικροβιολογίας και Βιοτεχνολογίας Τροφίμων του Τμήματος (Χρυσάνθη Μιτσάγγα, Νικόλαος Παππάς, Γεωργία Στουγιάννου) με την πρόταση “Αξιοποίηση υπολειμμάτων καφέ για την παραγωγή αρωματικού λαδιού καφέ και μικροεπίπλων” που έλαβε το 2ο βραβείο. Θερμές ευχαριστίες στους διοργανωτές, τον χορηγό και όλους τους συμμετέχοντες της εκδήλωσης.

 

ΔΕΛΤΙΟ ΤΥΠΟΥ HACKATHLON 12.7.2025

The Department of Food Science and Nutrition of the University of Thessaly participated with an exhibition booth and a presentation at Chemexpo2025 (https://chem-expo.gr), held from May 31 to June 2, 2025, at the Metropolitan EXPO, located at Athens International Airport.

The department’s participation and presentation of its educational and research activities at Chemexpo2025 was highly successful and of great significance.

We warmly thank the organizers of Chemexpo2025 for their hospitality.

Participating at the booth were Mr. Theofanis Georgopoulos, Lecturer at the Department, and the following students:

Elpida Alexiadou
Christina Alexopoulou
Eleni Zioga
Erika-Christina Melissourgou
Marianna Ronto

 

 

 

PRESS RELEASE

Educational Visit of the Department of Food Science and Nutrition to the Facilities of ELBAK S.A.

On Monday, May 13, 2025, the students of the Department of Food Science and Nutrition carried out an educational visit to the facilities of ELBAK S.A. in Larissa, as part of the department’s educational activities aimed at connecting theoretical training with the production process in the food sector.
The tour was conducted by the company’s experienced staff, Mr. Nikolaos Balatsos, Mr. Marios Dimakis, and Ms. Vana Gerostergiou, who provided a thorough presentation of the operation of the production lines, fruit processing methods, as well as the stages of canning and packaging.
ELBAK S.A., founded in 1971 in Larissa, is one of the leading Greek industries in the field of fruit and olive processing and canning. The company primarily processes peaches, apricots, pears, cherries, and green and black table olives from the regions of Halkidiki and the Peloponnese. Harvesting is done manually, and processing is completed within 24 hours to ensure freshness and quality. Products are packaged in glass jars or metal cans, following strict safety standards.
The educational trip was organized and supervised by Department Lecturer Mr. I. Giovanoudis, who emphasized the importance of direct student exposure to the production process for understanding applied food technology.
The experience constituted an important step in cultivating professional awareness and enhancing students’ knowledge base, while also highlighting the significant role the food industry can play in supporting the academic community.

On May 14, 2025, the 2nd grade students of the 7th Junior High School of Karditsa carried out an educational visit to the Department of Food Science and Nutrition, as part of the school’s curriculum program “Active Citizen Initiatives.”
During the visit, Lecturer Mr. Theofanis Georgopoulos presented to the students the technology behind the production of organic pasta, explaining the stages of the production process and the benefits of organic products in nutrition.
Afterwards, the students were given a tour of the university’s facilities and laboratories, gaining valuable knowledge and experience regarding the field of food science and the importance of healthy and sustainable nutrition.
This initiative strengthened the students’ connection with higher education and gave them the opportunity to engage with applied science and innovation.