Greek Lipid Forum Print E-mail

organized in collaboration with ISEKI_Food 4

The workshop will be focused on the topic:
Product development - Case studies related to innovative lipid foods

The development of new products will be discussed, taking into consideration the use of new technologies and ingredients. Several case studies related to lipid foods will be presented, and aspects related to quality and shelf life prediction will be discussed. Particulat attention will be given to olive oil products and functional ingredients. The Oil Industry is one of the most important sectors of Greek industry, and particularly the olive oil is a highly nutritious product that needs wider international recognition and promotion.

The Greek Forum for the Science and Technology of Lipids (Greek Lipid Forum, was founded in December 2003 and is a member of the European Federation for the Science and Technology of Lipids (Euro Fed Lipid). The aim is to bring together all Greek scientists and technologists working in the field of lipids and provide a fertile platform for dialogue and exchange views on promoting science and technology of lipids. The communication and cooperation of all stakeholders highlight the research results and contribute to the development of the industry. The collaboration with the European Federation for the Science and Technology of Lipids contribute to information on developments in Europe and highlights the achievements of Greek scientists in the European area.

The workshop is sponsored by ΕΛΑΪΣ Unilever
For registration please fill in the registration form online (

Tentative programme:

Date: May 20, 9:00-12:45

9:00-9:20 Registration and welcome

9:20-9:50 Nano food: Nano/micro –emulsions as food delivery systems
Vassiliki Papadimitriou and Aris Xenakis, National Hellenic Research Foundation.

9:50-10:10 Effect of olive oil on colloidal properties and stability of food emulsions
Carla Di Mattia and Paola Pittia, University of Teramo

10:10-10:30 Microencapsulation for stabilization of oils rich in (poly)unsaturated fatty acids
Stephan Drusch, Berlin University of Technology

10:30-11:00 Coffee break

11:00-11:20 New products based on olive oil - Snack pack olives (edible coatings and MAP in olive preservation)
Vasiliki Polychniatou, National Technical University of Athens, Thanasis Kerasiotis Gaea Products S.A. and Constantina Tzia, National Technical University of Athens

11:20-1:40 Food grade approaches in functional lipid production
Fanny Mantzouridou and Maria Tsimidou, Aristotle University of Thessaloniki 

11:40-12:00 Oil bodies and their potential applications in food systems
Costas Nikiforidis and Vassilis Kiosseoglou, Aristotle University of Thessaloniki

12:00-12:20 Food product shelf life testing, modelling and prediction based on non microbial quality indices
Petros Taoukis, National Technical University of Athens

11:20-12:45 Discussion
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