Έρευνα
Εκπαίδευση The lab team welcomes undergraduate, master’s, and doctoral students, who work along with postdoctoral researchers.
MICROFOODology is the social name of the Laboratory of Food Microbiology and Hygiene of the Department of Food Science and Technology at the Aristotle University of Thessaloniki. Research interests are broad, including the study of beneficial microorganisms, such as probiotics, or the study of foodborne pathogens and spoilage microorganisms. Research projects are conducted in fulfillment of the re
29/05/2023
Read our new paper on quantitative microbiological spoilage risk assessment!!
Quantitative microbiological spoilage risk assessment (QMSRA) of fresh poultry fillets during storage at retail A quantitative microbiological spoilage risk assessment model (QMSRA) of aerobically stored fresh poultry fillets was developed based on pseudomonads …
22/02/2022
Τώρα μπορείτε να ακολουθήσετε το έργο των εταίρων του FunJuice σε LinkedIn
https://www.linkedin.com/posts/funjuice-project_funjuice-naturalabrjuices-probiotics-activity-6901887508561354752--5JM
και Twitter
https://twitter.com/FunjuiceP/status/1496126272442875907
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26/01/2022
AUTh FoodMicro Lab is participating in FunJuice!
A new project on how to make natural fruit juices enriched with probiotics and biofunctional constituents.
You can read (Greek version) more:
FunJuice – Φυσικοί χυμοί φρούτων εμπλουτισμένοι με προβιοτικά βακτήρια. Τμήμα Γεωπονίας, Τομέας Επιστήμης και Τεχνολογίας Τροφίμων (ETT-AΠΘ)
23/12/2021
We wish you all a Merry Christmas and a Happy New Year!
29/09/2021
Our PhD candidates attended the 6th Summer School on Data and Algorithms for Science, Technology, and Innovation Studies, in Thessaloniki.
Organized by Aristotle University (AUTH), Universty of Dublin (UCD), KU Leuven (KU L), and sponsored by the European Patent Office (EPO), the Hellenic Industrial Property Academy (HIPA) and GOOGLE.
02/09/2021
Η πλατφόρμα Pathogens in Food είναι μια αναλυτική βάση δεδομένων για την παρουσία βιολογικών κινδύνων στα τρόφιμα. Είναι διαδραστικό και εύκολο στη χρήση, ενώ επιτρέπει τη συλλογή και ανάλυση δεδομένων από πολλαπλές δημοσιεύσεις. Προσφέροντας πολυάριθμες δυνατότητες επιλογών και προσαρμογών για τον χρήστη, το Pathogens in Food αποτελεί ταυτόχρονα εύχρηστο εργαλείο για τους ερευνητές, αλλά και έγκυρο μέσο ενημέρωσης των καταναλωτών.
"A web application to access and analyse occurrence data of microbial hazards in foods"
PathogensInFood Pathogens-in-Foods is a database of systematically formatted occurrence data
29/07/2021
Exciting news!! Our lab just got funded to study the design of encapsulated probiotics in fruit juices.
Read more in the attached press release...
Νέοι Βιολειτουργικοί Φυσικοί Χυμοί Φρούτων με τη σφραγίδα του ΑΠΘ | ΑΡΙΣΤΟΤΕΛΕΙΟ ΠΑΝΕΠΙΣΤΗΜΙΟ ΘΕΣΣΑΛΟΝΙΚΗΣ Νέοι βιολειτουργικοί φυσικοί χυμοί φρούτων που θα περιέχουν προβιοτικά βακτήρια και άλλα βιολειτουργικά συστατικά, όπως ω3 λιπαρά οξέα και βιταμίνη D, αναμένεται ν...
14/06/2021
Does thyme honey really come from Spain, as the label says? Was the goat cheese made from goat’s milk?
Read more about our partners' efforts on food traceability in project
World Food Safety Day puts the focus on the global importance of high-quality food - BfR The United Nations World Food Safety Day will take place for the third time on 7 June 2021. The campaign day's motto is that safe food directly and sustainably benefits people, the planet and the
20/05/2021
Our recent publication on Geobacillus stearothermophilus and spoilage of non-refrigerated food.
Growth of G. stearothermophilus was developed in plant-based milk alternatives. Cardinal parameters of pH and water activity were estimated and validation was performed under non-isothermal conditions.
The developed model can be an effective tool for risk management of food spoilage.
Development and validation of an extended predictive model for the effect of pH and water activity on the growth kinetics of Geobacillus stearothermophilus in plant-based milk alternatives The cardinal model for the effect of temperature on Geobacillus stearothermophilus ATCC 7953 growth developed by Kakagianni, Gougouli, & Koutsoumanis,…
13/05/2021
Project MEDIFIT aims to help resolve the MEDIterranean Food Integrity and Traceability issues with the use of digital technlogies. Read more in the project's info cards!
28/04/2021
27/04/2021
Our new paper on Listeriosis risk assessment and RTE meat products sliced in retail stores in Greece!
Two scenarios for assessing potential interventions to reduce the risk were tested.
Quantitative risk assessment of Listeria monocytogenes in ready-to-eat (RTE) cooked meat products sliced at retail stores in Greece A quantitative microbial risk assessment (QMRA) model predicting the listeriosis risk related to the consumption of Ready- To- Eat (RTE) cooked meat p…