Technology and Quality Control of Olive Oil, Oils and Fats Lab

Description

The laboratory of the Technology and Quality Control of Olive Oil, Oils and Fats is a teaching and research laboratory dedicated to olive oil, oils, fats, oil/fat rich dispersion systems (e.g. pralines, emulsions) and processes involving oils and fats like Olive oil extraction and processing, Oils and Fats extraction and processing from typical and non-typical sources, frying, emulsification processes.

Small Industrial Scale Olive Oil Processing Plant, Laboratory of the Technology and Quality Control of Olive Oil, Oils and Fats, ATEI of Thessaloniki
Olive oil Oils and Fats Quality Control

Laboratory of Technology and Quality Control of Olive Oil Oils and Fats- Teaching and Routine Analysis of Oils and Fats Unit

 

 

 

 

 

 

 

 

Staff

Laboratory head:

Assistant Professor Eleni P. Kalogianni, Food Technologist, DEA-MSc, PhD

Laboratory Technician:

Kokkalis Athanasios, Food Technologist, MSc

Research associates:

Dr. Despoina Georgiou, Chemical Engineer, MSc, PhD

Mr. Stylianos Exarchopoulos, Food Technologist, MSc

Academic associates:

Dr. Kali Kotsiou , MSc, PhD

 

Infrastructure and Equipment

The laboratory is divided into three different Units:

A first one one dedicated to teaching and routine analysis and quality control of oils and fats,

A second one dedicated to advanced analysis of oils and fats and analysis of oil intrafaces/monolayers and

A third one, being a small industrial-scale  olive oil processing plant dedicated to research and education on olive oil technology

in addition several operations related to the technology of oils and fats (neutralization, deodorization, homogenization, separation, distillation, extraction etc.) are located in the Pilot Plant Laboratory of the Department of Food Technology and are used in combination with the facilities of the Laboratory of the Technology and Quality Control of Olive Oil, Oils and Fats