FoodOmicsGR Research Infrastructure

FoodOmicsGR RI aims to provide a focal point for the realization and initiation of R&D efforts from research institutes, universities and the private sector to address a number of RIS3 priorities for the agri-food sector. FooOmicsGR also aims to provide the basis for synergistic efforts and ideas that will generate new knowledge and new research aims. The proposed facility aims to integrate research and development (R&D) and services, and play central role for the realization of different R&D activities that can be grouped in two directions: on the one hand providing data from analysis of food and agricultural products in order to gain new knowledge and enhance their position in the international market. On the other hand to investigate the relation between nutrition, health and wellness.

Relevant RIS3 priorities

  1. Improving the competitive position of Greek food products from agricultural, livestock and aquaculture products in international markets.
  2. Enhancement and improvement of characteristics of Greek products of primary production with an emphasis on quality and safety,
  3. Utilization of “omics” technologies for the genetic/molecular characterization with the scope of assessing and improving domestic agricultural biodiversity (vegetables, herbs, wild plants, bees, animals, breeds, fish, etc.) and their consolidation as Greek product.
  4. Development of methods and technologies for the control of authenticity (authentication) of domestic agricultural products, identification and/or certification of geographic origin with modern techniques.
  5. Highlighting and improving the unique characteristics of Greek processed products with emphasis on quality and product safety.
  6. Improve the quality, durability and safety of foods, including aquaculture products, beverages and feed by the development and use of improved control methodologies.
  7. Development and use of fast and low cost non-destructive and non-invasive methods for the control and detection of biological, chemical and physical hazards (such as persistent organic contaminants, heavy metals, perfluorinated compounds and toxins) in foods and in the food chain.
  8. Development of novel products containing bioactive ingredients from the Greek flora and marine organisms (e.g. natural colours, antioxidants, sweeteners).
  9. Development of methods for the recovery of these components and their integration into the final product avoiding the loss of their biological properties.
  10. Analysis of Greek foods with emphasis on micro-nutrients, molecular analysis and characterization of domestic genotypes (varieties) with interesting commercial characteristics and Complement Greek Food databases.

FoodomicsGR aims to provide a reference center, a center of excellence for the analysis of the molecular/elemental content of food products, with its spearhead on small molecule analysis (metabolomics). FoodOmicsGR will support development work in different fields of the agrifood sector: generation of novel high level products, characterisation of foods, evaluation of health claims, nutritional studies and so forth.

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