DEPARTMENT OF FOOD SCIENCE AND NUTRITION (DFSN)
FACULTY OF THE ENVIRONMENT, UNIVERSITY OF THE AEGEAN (UoA)

LABORATORY ADDRESS: Ierou Lochou 10 & Makrygianni, 81400 Myrina, Lemnos, GREECE

  • AIMS / OBJECTIVES / PERSPECTIVES

The LBMBF began its autonomous operation in a new space in June 2019. The primary purpose of its establishment was and still is to serve the educational and research needs of the DFSN in the general fields of biology, microbiology and biotechnology of foods. At the same time, the research carried out in these fields, in addition to exploring basic scientific questions / phenomena, aims to serve applications in practical and modern fields mainly of microbiology and biotechnology of foods, as outlined below (see below, RESEARCH SUBJECTS).
The ultimate goals of this applied research are: (i) to improve food safety and quality (mainly in the field of food microbiology), as well as (ii) to harmonize with the current trends of bio-based economy, sustainable development and circular economy (mainly in the field of food biotechnology and bio-processes).
Developing partnerships with other Universities and Research Institutions (see below, PARTNERSHIP / PROTOCOLS), as well as with food industry professionals and other stakeholders (industries, public / private bodies, control authorities) and jointly participate in research programs will hopefully further enhance the research and exploitation of these results (see below, RESEARCH PROJECTS).

 

  • RESEARCH SUBJECTS

The following research subjects are developed and implemented through the operation of LBMBF:

  • Studies of the kinetics, behavior, survival and metabolism of foodborne microorganisms (spoilage, pathogens, technologically useful), as well as those in the context of applied food biotechnology and industrial fermentations (optimization of fermentation conditions and scale up of bio-processes)
  • Studies of microbial ecology of food, microbial interactions
  • Isolation, characterization and exploitation of beneficial microorganisms (technologically useful, probiotics) for further applications (food and elsewhere)
  • Development and implementation of sustainable methods of controlling and / or inactivating harmful foodborne microorganisms (e.g. phytochemicals, enzymes, cell communication inhibitors)
  • Development and implementation of fast and reliable methods for identifying and quantifying foodborne microorganisms (16 / 23S DNA sequencing, qPCR, culture independent approaches-NGS)
  • Microbial cell physiology studies (RT-qPCR, transcriptomics, metabolomics, proteomics) under stressful conditions (e.g. exposure to antimicrobials, food preservatives, freezing / freezing), predicting their subsequent behavior (e.g., potential for growth in foods, pathogenic potential).
  • Development and implementation of sustainable methods to increase the shelf life of foods and improve their safety, multi-barrier (hurdle) technology
  • Adhesion / detachment studies of microorganisms to/from surfaces, biofilms and food industry hygiene
  • Risk analysis of biological food hazards (especially pathogenic bacteria)
  • Simultaneous biotechnological treatment and valorization of by-products and wastes of the broader agro-industrial sector in the context of bio-based economy, sustainability and circular economy (decontamination of hazardous environmental effluents and production of high-added value biotechnological products)
  • Analyses (i.e. HPLC, GC etc.) of agro-industrial pollutants and their degradation by microorganisms, as well as analyses of the products of their metabolism (e.g. microbial protein and lipids, polysaccharides, organic acids, alcohols, polyols, antioxidant properties etc.)

 

  • LABORATORY EQUIPMENT

Today, LBMBF is well equipped to serve its needs. They are already installed and working on:

  • visible and ultraviolet spectrophotometers
  • drying/sterilizing ovens
  • refrigerated table centrifuges
  • ultrasound and water baths
  • autoclave
  • cooled incubators
  • laminar flow cabinet (type ΙΙ)
  • PCR devices (classic and real time)
  • horizontal and vertical electrophoresis devices, DGGE
  • gel imaging system-UV camera
  • optical microscopes (light field and fluorescence)
  • stereoscopes
  • refrigerators, horizontal (-20 oC) and vertical ultra-freezers (-80 oC)
  • pH meters
  • analytical scales
  • microwave oven
  • microplate reader with monochromators (UV-VIS)
  • anaerobic incubation chambers
  • homogenizers (stomacher, ULTRA Turrax)
  • filtration systems, reverse osmosis (RO) and ultrapure water production system
  • colony counters
  • cell lysis devices (with beads and ultrasound)
  • mechanical and heated magnetic stirrers
  • ice machine
  • shaker incubators

 

  • INTERNATIONAL PROFILE

The research personnel of the LBMBF (see below, HUMAN RESOURCHES) conducts cutting-edge research, the results of which are published in peer reviewed international scientific journals, international books and conferences. This also ensures the development of worldwide collaborations with Universities and Research Institutions in areas of common interest (see below PARTNERSHIP / PROTOCOLS)

 

  • RESEARCH PROJECTS

The research personnel of the LBMBF is involved in submitting research proposals (to be funded by competent bodies) for implementation, either exclusively or in collaboration, with other research groups and / or food businesses.
Currently, the following research projects are being implemented, in whole or in part, at LBMBF:

  • "AGRICA RESEARCH STRUCTURE: Aegean Agri-Food Research and Innovation Center" (MIS 5021513), North Aegean Region Operational Program 2014-2010, Special Operations Management Unit of the North Aegean Region (funding for DFSN: € 399,267.60 €)
  • "Transcriptional determination of combinatory induction of resistance (stress adaptation) and virulence in Listeria monocytogenes cells as a consequence of their exposure to antimicrobial compounds" (101635), Education and Lifelong Learning Program, NSRF 2014-2020 (funding for DFSN: € 46,000.00)

At the same time, LBMBF conducts daily several research theses by DFSN students, postdoctoral researchers, and periodically by guest students / researchers from other Universities/Research Institutes.

 

  • EDUCATIONAL ACTIVITIES

Currently, the educational activities of LBMBF include serving the needs of the following six (6) laboratory courses of the DFSN Undergraduate Program:
CELL BIOLOGY, GENERAL MICROBIOLOGY, FOOD MICROBIOLOGY Ι, FOOD MICROBIOLOGY ΙΙ, MOLECULAR BIOLOGY, FOOD BIOTECHNOLOGY

 

  • PARTNERSHIP / PROTOCOLS

The research personnel of the LBMBF has developed the following partnerships with Universities and Research Institutions:

Greece

  • Department of Food Science and Human Nutrition, Agricultural University of Athens (AUA)
  • Department of Agriculture, Fisheries and Aquatic Environment, University of Thessaly
  • Institute of Agricultural Product Technology (ITAP), Hellenic Agricultural Organization (ELGO) Dimitra
  • Department of Biochemistry and Molecular Biology, Faculty of Biology, National and Kapodistrian University of Athens (NKUA)
  • Department of Molecular Biology and Genetics, Democritus University of Thrace (DUTH)

Foreigne

  • Institut Nationale de la Recherche Agronomique (INRA), UMR MICALIS, AgroParisTech, France
  • Department of Chemical Engineering (LEPABE), University of Porto, Portugal
  • Norwegian Institute of Food, Fisheries and Aquaculture Research (NOFIMA), Norway

The above collaborations concern the joint submission of research programs, student / staff exchanges, the writing of joint publications, and the transfer of know-how.
In addition, LBMBF is constantly seeking to develop further partnerships with other stakeholders in areas of common interest.

 

  • HUMAN RESOURCES

LBMBF currently employs the following human resources:

1.    Efstathios Giaouris, Assistant Professor in Food Microbiology
CV: http://www.fns.aegean.gr/index.php/29-general-en/148-giaouris-en 
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

2.    Dimitrios Sarris, Assistant Professor in Molecular Biology and Food Biotechnology
CV: http://www.fns.aegean.gr/index.php/about-us-m/staff-m/acad-staff-m/34-general-en/staff-en/660-sarris-en 
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

3.    Efthymios Poulios, Laboratory Teaching Staff (EDIP) in Microbiology
CV: http://www.fns.aegean.gr/index.php/34-general-en/staff-en/460-poulios-en  
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

4.    Nikolaos Andritsos, Research Associate/University Fellow, Hygiene and Food Safety
CV: http://www.fns.aegean.gr/index.php/about-us-m/staff-m/research-staff-m/uni-fellow-m/34-general-en/staff-en/658-andritsos-en 
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

5.    Christina Sakarikou, Research Associate/University Fellow, Molecular Microbiology
CV: http://www.fns.aegean.gr/index.php/about-us-m/staff-m/research-staff-m/uni-fellow-m/34-general-en/staff-en/656-sakarikou-en 
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.


In addition to the aforementioned staff, many undergraduate and postgraduate students contribute substantially and daily to the work of the LBMBF, implementing short or longer research projects (undergraduate, postgraduate, doctoral).

 

 

 


   

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