The ECOTROPHELIA GREECE competition for creating eco-innovative food products is organized since 2011. It aims both to support students engaged in food science and to become a hotbed of innovative ideas for the Food Industry promoting the entrepreneurship and competitiveness. Furthermore, ECOTROPHELIA achieves the goal of bringing together students, teachers, researchers and professionals of the food sector in a network to think about tomorrow’s eco-innovative food products.

The competition is conducted in two stages: In the first stage national organisations from European Union Member states, and / or National organisations from European countries not in the European Union, and / or Non-European national organisations as associated countries are organizing the competition at National level. In the second stage, the teams which have won the national competitions participate in the European competition.

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Student teams of the Department of Food Science and Nutrition of the University of Thessaly (and before 2018 as the Department of Food Technology of the TEI of Thessaly) under the guidance of the Department faculty have participated and distinguished themselves in the national and european ECOTROPHELIA competitions.

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ECOTROPHELIA 2020

Product: «CrackTales»

Description: Innovative organic snack from flour and legume and cereal proteins, without added sugar with organic fruit and vegetable spreads

Award: Honorary Award for Best Presentation

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ECOTROPHELIA 2018

Product: «Chestnicks»

Description: “Chestnicks” are gluten-free cookies from organic chestnut flour with chocolate drops and inulin prebiotic

Students: N. Zachou & N. Lampraki

Supervision & guidance: Prof. A. Manouras & O. Kaltsa

Award: 1st Prize, Cash prize of € 1,200 and participation in the European competition, held in the framework of the International Food & Beverage Exhibition “SIAL”, in Paris on 21-22 / 10/2018

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ECOTROPHELIA 2017

Product: «Don Cake»

Description:Don Cake is a protein cookie with fiber stuffed with whipped cream and goat’s milk

Award: Honorary Award for Best Presentation

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ECOTROPHELIA 2016

Product: «Cruckies»

Description: The product is raw oatmeal cookies, a source of fiber and β-glucan, which are a new proposal for a healthy lifestyle

Award: Honorary Award for Best Presentation

ECOTROPHELIA 2015

Product: «ΜarmEλλada»

Description: This is an innovative organic jam, made from organic carrots and organic pumpkins, it does not contain added sugars and preservatives. This product, made in Karditsa, is low in calories, rich in fiber and contains natural sweeteners. It has orange color, pleasant taste, and texture

Students: E. Akrivou, P. Zafiriou, L. Ketsili, Μ.–E. Margeli & Ε.-Μ. Florodimitri

Supervision & guidance: Prof. Th. Georgopoulos

Award: 1st Prize, Cash prize of € 1,200 and participation in the European competition held in Milan on 5-6/10/2015

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Product: «ΤΥROYO – Raisin Delight»

Description: This is a biofunctional yogurt dessert, produced from naturally concentrated fresh cow’s whey, in combination with fresh cow’s milk, Greek PDO. Corinth black currants, oat β-glucans, which reduce cholesterol and antioxidant olives polyphenols, through a process of “zero waste”, where whey is fully utilized and transformed into a nutritious and healthy delicacy

Students: S. Touchikian, X. Mitsagka & F. Karkanta

Supervision & guidance: Prof. I. Giavasis

                                                                       Award: 3rd Prize, Cash prize of € 500

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ECOTROPHELIA 2014

Product: «KetchupEco»

Description: “KetchupEco” is ketchup, with main ingredients organic tomatoes, organic vinegar, onion, stevia glucosides, as a glycant and inulin, which is a powerful prebiotic

Students:  S. Gkiti, P. Gogolou, E. Soulioti

Supervision & guidance: Prof. A. Manouras

Award: 3rd Prize, Cash prize of € 500

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ECOTROPHELIA 2013

Product: «Dia Olive & Air»

Description: “Dia Olive & Air” is an innovative sausage air of rapid maturation and “clean label”, with pork, fat, salt, pepper, garlic and natural olive polyphenol extract, isolated from the liquid waste of an oil mill

Students: M. Kandylaki, E. Tsimtsiraki & S. Toutsikian

Supervision & guidance: Prof. I. Giavasis

Award: 1st Prize in the National Competition & 3rd Prize in the European Competition held in the framework of the International Food & Beverage Exhibition “SIAL”, in Paris on 19-20/10/2014

The product was utilized by Tsianava Meat Factory

which is active in the production of sausages

and traditional cold cuts in the area of Karditsa, Thessaly