The Laboratory owns the appropriate equipment, infrastructure and experience to perform a series of chemical, microbiological and molecular analyses.

Specifically, gas chromatograph/mass spectrometer (GC/MS), gas chromatograph (GC / FID), high performance liquid chromatography (HPLC), freeze-dryer, spectrophotometer, PCR and DGGE apparatuses, microbiological laminar flow chambers, incubators, water activity (aw) instrument, water baths, pH meters and other equipment is available..

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The laboratory research activity is focused on food and environmental biotechnology and molecular nutrition, aiming at developing innovative technologies for production of (a) novel functional foods with potential health benefits (probiotics and prebiotics, natural products with health-promoting effects, pharmaceuticals, etc.), and (b) high value added products through exploitation of various wastes from the agricultural and food industries. At the same time, the appropriate equipment for a wide range of microbiological, chemical and molecular analyses on biological samples is available.

1) Study of food safety and quality (microbiological analyses, pathogen screening, determination of acidity, sugars, organic fatty acids and alcohols, profile of volatiles in foods, etc.).

2) Determination of the chemical composition and antimicrobial activity of natural products to be used as bioconservatives in foods.

3) Isolation, identification and characterization of indigenous yeasts/fungi and malolactic bacteria from Greek vineyards and assessment of technological characteristics.

4) Design and development of innovative functional foods - Study of probiotic characteristics of microbial strains.