Researches
Agri Research
Food Research
Horizontal Research
Precision Agriculture:
is an approach to farm management that uses information technology to ensure that the crops and soil receive exactly what they need for optimum health and productivity. REZOS has developed its own customized platform, where it monitors its own yield.
AgriTech:
is the use of technology in agriculture with the aim of improving yield, efficiency, and profitability. Agritech can be products, services or applications derived from agriculture that improve various input/output processes.
Agricultural Waste Management:
the waste which is reduce, recycle and make it usable for different purpose is waste management. In our Hippocrates Farm, we use the residues and the waste of the harvesting to produce biomass.
Urban Farming:
Urban agriculture refers to agricultural practices in urban areas and their surrounding regions (peri-urban), and is a centralized operation involving horticulture, animal husbandry, aquaculture, and other practices for producing fresh food or other agricultural products. There are many different approaches to urban agriculture, including ground-level farming, rooftop farming, hydroponics, greenhouses and other new technologies.
Smart Farming:
Smart Farming is a farming management concept using modern technology to increase the quantity and quality of agricultural products. Farmers have access to GPS, soil scanning, data management, and Internet of Things technologies. By precisely measuring variations within a field and adapting the strategy accordingly, farmers can greatly increase the effectiveness of pesticides and fertilizers and use them more selectively. Similarly, using smart farming techniques, farmers can better monitor the needs of individual animals and adjust their nutrition correspondingly, thereby preventing disease and enhancing herd health.
Osmotic Dehydration:
Osmotic dehydration leads to the production of high-quality nutritional products through a gentle and low temperature procedure that involves water removal from fruits and vegetables. Osmotic dehydration focuses on the development of high nutritional value osmotically dried food products with extended shelf-life and superior characteristics.
Research in R&D department involves the utilization of superfoods in order to produce high quality nutritional products and lately to improve the methodology by creating more healthy osmotic dehydrated superfoods with less sugars.
Edible Coating:
The edible coating application is a very promising technique that can lead to the production of high-value foods that are acceptable by the consumers, as well as it helps to the preservation of various seasonal foods, without the addition of chemical preservatives. Edible coatings may be defined as thin layers of material that cover the surface of the food and can be eaten as part of the whole product. They are formed in order to provide a modified atmosphere, to reduce moisture transfer, aroma and flavor loss from the food to the environment according to some functional requirements, to delay color changes and to improve the appearance of the product during distribution and storage.Research in R&D department involves the utilization of suitable compounds i.e. carbohydrates isolated from superfoods in order to increase their preservation nutritional value and taste.
Extraction Methodologies:
Extraction of certain bioactive components of superfoods in order to be properly incorporated and enrich everyday foods.
Research in R&D department involves the utilization of superfoods in order to isolate bioactive compounds like vitamins, omega fatty acids and amino acids.
Micro/Nano Encapsulation:
Encapsulation of bioactive compounds with specific functional properties into food products. This technique is used to produce nano capsules from core materials packed within a wall material. Encapsulation of bioactive compounds has versatile advantages for targeted site-specific delivery and efficient absorption through cells.
Research in R&D department involves the utilization of superfoods in order to isolate bioactive compounds like vitamins, omega fatty acids and amino acids and encapsulate them in the appropriate concentrations in order to enrich food products.
Nutrigenomics:
Nutrigenomics is the science involving the “omics” techniques including genomics, transcriptomics, proteomics and metabolomics, in order to study the body’s response to diets and food.
Lately, research in R&D department involves the specific determination of bioactive compounds of superfoods. Specifically, NMR (Nuclear magnetic resonance) technology used in order to determine the bioactive compounds of sea buckthorn.
Personalized Nutrition:
Personalized nutrition uses “omics” toolbox to develop targeted nutritional advice and products, optimizing the individual’s health, with potential prevention of diseases such as obesity, type 2 diabetes, cardiovascular disease and cancer.
Research in R&D department involves the utilization of superfoods and isolated bioactive compounds from superfoods in order to develop novel functional foods for personalized nutrition. Lately, research involves the utilization of bioactive ingredients isolated from microalgae towards the same target.
3D Food Printing:
Is the technology under the frame of healthy diet and the new trend of personalized nutrition. Specifically, 3D food printer concept is based in the mix of separated food supplements in powder form in different ratios in order to achieve the optimum mix that would be addressed to the major health implication of each individual. According to its unique profile and everyday nutritional needs each user can create its own unique meal or/and snack using in the 3D printing machine.
Research in R&D department involves the utilization of superfoods and isolated bioactive ingredients in order in order to print personalized foods.
SME INNOVATION:
is the optimization of research, development & innovation environment of SMEs, including the establishment and facilitation of a range of support services, with the aim of creating value on the market and/or to society.
ENERGY EFFICIENCY:
is the goal to reduce the amount of energy required to provide products and services. Energy efficiency brings a variety of benefits: reducing greenhouse gas emissions, reducing demand for energy imports, and lowering costs on a company, industry and household.
CIRCULAR ECONOMY:
A circular economy is an alternative to a traditional linear economy (make, use, dispose) in which we keep resources in use for as long as possible, extract the maximum value from them whilst in use, then recover and regenerate products and materials at the end of each service life.
BIOBASED INDUSTRIES:
develop new biorefining technologies to sustainably transform renewable natural resources into bio-based products, materials and fuels.