The research activity in the field of Food Technology focuses on the following areas
Study of the changes in the quality and organoleptic characteristics of olive oil in relation to the variety, the degree of ripeness of the fruit, the soil-climatic conditions, the way of harvesting and storage of the olive fruit and the olive oil as well as the study of new methods concerning the quality and authenticity of olive oil.
Study and evaluation of the new olive oil complexes and their individual equipment.
Study of the effect of the various extraction methods and the manipulations made in the special phases of processing on the quality of the olive oil.
Study of new technologies for the minimization, cleaning and exploitation of oil mill by-products.
Study of new technologies for the treatment and recycling of the waters of the washing machine of the oil mill.
Creation of a modern, fully equipped olive oil laboratory, accredited in specific analyzes related to the quality and authenticity of olive oil.
