Agro Food Innovation Clusters Agro Labs Kick off
Agro. Food Innovation Clusters (Agro. Labs) Kick off Meeting, Athens, Greece “Cyprus University of Technology –P 3” Dr. Nikos Tzortzakis; Dr. George Botsaris; Dr. Antonios Chrysargyris 28 September 2017
Cyprus University of Technology �Established in 2004 �First students enrolled in 2007 �Currently has >2500 BSc + 500 MSc/Ph. D students � 6 Faculties & 14 Departments - Faculty of Geotechnical Sciences and Environmental Management Faculty of Management and Economics Faculty of Communication and Media Studies Faculty of Health Sciences Faculty of Fine and Applied Arts Faculty of Engineering and Technology Language Centre
Department of Agricultural Sciences, Biotechnology & Food Science – 4 yr B. Sc. Degree (ECTS system) – 1. 5 yr M. Sc. in Biotechnology (Plants, Animals, Food) –Ph. D program -13 members of Department and 3 Special Teaching Staff -Teaching & Research laboratories -Bilateral agreements with European and non European universities
Lab of Vegetables and Aromatic Plants Hydro-Aromatic Plant Group We are more focus on vegetables and aromatic plants studies, in both preharvest and postharvest levels � Greenhouse and hydroponic experimental set up � Open field for small scale experiments � Plant growth chamber (walk-in; lab-based) Main working areas: � Preharvest: studies on salinity, deficit irrigation, osmotic stress, heat stress, nutrition stress/balance, priming, biofortification, mycorrhiza, organic material/compost application � Postharvest: natural products/EO, on vegetables and fresh cut salads in both quality/microorganisms
Preharvest: Postharvest: EO on tomato quality Control Mint 1: 10 Antifungal activity of rosemary EO Hydro-Aromatic Plants group: Group leader- 2 Postdocs- 2 Ph. Ds -1 MSc - 3 BSc
Food Microbiology and Technology 1. Application of bacteriophage in food and veterinary diagnostics and in the biological control of bacterial diseases 2. Detection and control of foodborne pathogens and other important microorganisms in the food supply chain 3. Development of novel functional foods and their shelf-life evaluation
Ø Lab of Vegetables and Aromatic Plants Ø Lab of Food Microbiology-Technology Thank you for your attention
- Slides: 7