DESIGN,OPTIMIZATION AND SCALE UP OF INNOVATIVE PROCESS,FOR THE DEVELOPMENT OF FOOD PRODUCTS BASED ON OIL IN WATER EMULSIONS (O/W) SUCH AS VEGETABLE CREAM AND FUDGE ICINGS,USING THE NANOEMULSION TECHNOLOGY

Ref.No: 62321100
Start date: 01.04.2014
End date: 30.06.2015
Approval date: 09.05.2014
Department: CHEMICAL ENGINEERING
Sector: PROCESS ANALYSIS AND PLANT DESIGN
Financier: ΠΑΒΕΤ 2013, GIOTIS A.E.
Budget: 53.812,50 €
Scientific Responsible: Prof. KROKIDA
Email: mkrok@chemeng.ntua.gr
Description: JOTIS COMPANY WAS FOUNDED AIMING FOR THE CONTINUOUS DEVELOPMENT OF NEW FOOD PRODUCTS WITH HIGH NUTRITIONAL VALUE.HAVING ALREADY AN EXTENDED EXPERIENCE IN POWDER AND EMULSION TYPE PRODUCT THE COMPANY IS ORIENTED TO THE DEVELOPEMENT AND IMPROVEMENT OF ...
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