Chemistry, Biochemistry and Food Technology Laboratory (CBFT Lab)

The Chemistry, Biochemistry and Food Technology Laboratory (CBFT Lab) is an academic and research unit of the Department of Dietetics and Nutrition, School of Physical Education, Sport Science and Dietetics, at the University of Thessaly. Its mission is to support educational and research activities in areas related to food composition, quality, and safety.

The Laboratory covers a broad and interdisciplinary range of scientific fields, integrating the knowledge and technological applications of biological, chemical, and physical sciences in food technology and quality control. In particular, it focuses on the study of food chemical composition, their physical, biological, and biochemical properties, the nutritional value of their constituents, as well as interactions among components and with packaging materials. Furthermore, it is active in areas such as food labeling, standardization, food microbiology and toxicology, biotechnology, and food analysis using modern analytical techniques.

Within its research activities, the Laboratory focuses on understanding the chemistry and biological activity of bioactive compounds, such as fatty acids, peptides, and phytochemicals, investigating their effects on the gut microbiome and their role in the prevention and management of metabolic and other chronic diseases. By employing current and emerging technologies, methodologies are developed for the isolation, identification, and quantification of novel functional compounds derived from traditional foods, specialized crops, plant resources, and food industry by-products, contributing to the promotion of the circular economy. Additionally, research explores the impact of food processing on nutritional characteristics as well as on technological and functional properties.

In the context of its mission, the CBFT Lab:

  • supports teaching activities at undergraduate and postgraduate levels, as well as lifelong learning initiatives,
  • conducts research aimed at optimal utilization and innovation in the food sector,
  • collaborates with academic and research institutions in Greece and abroad,
  • organizes scientific events and promotes knowledge dissemination through publications and conferences,
  • provides specialized services to third parties, including food industry enterprises.

Indicative research and applied areas include:

  • Food quality control
  • Research and development of food products
  • Functional foods
  • Food technology
  • Recovery of food components and valorization of by-products (Food Waste Recovery)
  • Nanotechnologies in the food industry
  • Biosensors for food quality and safety
  • Nutrition labeling and nutritional assessment
  • Food safety and hygiene
  • Food safety and quality management systems
  • Food analysis and method validation
  • Regulatory and legislative framework (national, European, and international)
  • Nutrition and health claims

The Laboratory is staffed by faculty members, specialized technical and administrative personnel, as well as collaborating researchers. It is equipped with modern infrastructure and operates in accordance with Good Laboratory Practice (GLP), ensuring a high level of quality and reliability in both services and research activities.

With a strong orientation towards scientific excellence and societal and industrial engagement, the Laboratory actively contributes to the advancement of knowledge and innovation in the field of food science and nutrition.

Laboratory Director

Athanasios Manouras, Professor

Staff

Georgia Tsirogianni, Laboratory Technical Staff (ETEP)
Anastasia Tzereme, Laboratory Teaching Staff (EDIP)

Researchers

Vasiliki Kossyva, PhD Candidate
Ioannis Maisoglou, PhD Candidate
Maria Plada, PhD Candidate
Paraskevi Tycheropoulou, PhD Candidate

Infrastructure and Equipment

The Laboratory is equipped with modern and comprehensive instrumentation supporting advanced analytical techniques, sample processing, and the development of research and applied protocols in the field of food science.

Indicative major equipment includes:

Analytical Systems

  • Gas Chromatography System (GC) – Thermo Scientific 1600 Series
  • High-Performance Liquid Chromatography System (HPLC) – Vanquish Core (Thermo Fisher Scientific)
  • UV/VIS Spectrophotometers
  • Clinical Chemistry Analyzer (BS-240PRO)
  • Colorimeter (Lovibond Colour Measurement)

Sample Preparation and Processing Systems

  • Ultrasonic Extraction System
  • Soxhlet Extraction Apparatus
  • Rotary Evaporator
  • Freeze Dryer (Lyophilization System)
  • Distillation Unit

General Laboratory Equipment

  • Centrifuges (for Falcon tubes)
  • Stirring devices (magnetic stirrers, vortex mixers)
  • Heating mantles and water baths
  • Drying and sterilization ovens

Physicochemical Analysis Instruments

  • pH meters (bench-top and portable)
  • Moisture analyzers
  • Precision and analytical balances

Basic Laboratory Equipment

  • Microscope
  • Adjustable volume micropipettes

The Laboratory’s equipment is continuously upgraded and modernized, supporting both educational activities and the development of innovative research applications in line with the demands of modern science and the food industry.

Research Projects (Ongoing)

The Laboratory is actively engaged in research and innovation through participation in national and European projects, as well as collaborations with the food industry.

Indicative ongoing research projects:

12/2025 – 11/2028
FRAME: Food Resilience through Architecturally Modelled Environments
(Erasmus+, European Commission, MIS 101246602, Project Code 8412)

12/2025 – 11/2029
VITAL: Vocational Innovation and Training for Animal Livestock
(Erasmus+, European Commission, MIS 101246679, Project Code 8410)

06/2023 – 08/2025
Knowledge transfer for the innovative valorization of downgraded and fallen chestnuts and enhancement of the competitiveness of chestnut producer groups
(ESPA 2014–2022, M16SYN2-0412, Project Code 7478)

05/2023 – 08/2025
Valorization of goat milk and espresso coffee residues for the development of high added-value products (innovative yogurt dessert)
(ESPA 2014–2022, M16SYN2-0398, Project Code 7460)

11/2022 – 05/2024
Consulting services for ISO 22000 system development and product quality control (microbiological, physicochemical and sensory)
(Paradosiaki Elliniki Pita S.A., Project Code 7269)

09/2022 – 10/2025
InnoMeatEdu: Innovative digital tools for sustainable Meat Science and Technology Higher Education – bridging academia and industry
(Erasmus+ KA2, Project Code 7368)

07/2022 – 12/2023
Consulting services for vinegar production, quality control and sensory evaluation from wine
(DIMELLIS FOOD S.A., Project Code 7206)

01/2021 – 08/2023
EASY GOV – Laboratory Management Platform
(Erasmus+ KA2, Project Code 6773)

 

 

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