The Food of Animal Origin (FAO) laboratory works on safety and quality of animal products (milk, meat, eggs, honey, etc.) but also with their optimal utilization as foods through Research and Development of New Products with parallel emphasis on technology and quality control. The purpose of the Laboratory is to support in principle the educational process of the Animal Science Department, to engage in research in the field of utilization of animal products as foods but also to provide services (consulting, training, laboratory analysis) to interested stakeholders. Indicatively, the services of the FAO Laboratory refer to: Microbiological & Chemical Testing, Authenticity Testing, Nutritional Analysis, Health and Nutrition Claims Studies, Safety and Hygiene, Food Safety Management Systems, Integrated Production Management Systems, Regulatory Affairs, Research and Development for food of animal origin. The laboratory utilizes the infrastructure of the Animal Production Science Department, namely chemical, microbiological and molecular analysis.

Laboratory director:

Eleni Malissiova, Associate professor

Personnel:

Alexandraki Maria, EDIP – PhD candidate

Dimitriou Lamprini, PhD candidate

Manouras Vasileios, PhD candidate

Meleti Ermioni, PhD candidate