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BioValue Project

News

Dynamic collaboration between BIOVALUE and GGB (Greek Gene Bank)

The Greek Gene Bank offered to the AUTH research group seeds for the BioValue case studies (tomato,...

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January 24, 2023

Underutilized crop: Leafy Greens

What do you know about leafy greens Leafy greens are plant leaves eaten as a vegetable, sometimes...

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January 5, 2023

2nd BioValue Newsletter

The second electronic newsletter of BIOVALUE is out and we are inviting you to read it! Join our...

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December 5, 2022

BioValue is the project of the month in CORDIS

We have some exciting news to share! Our project is the project of the month at the CORDIS page!...

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November 30, 2022

BioValue at the Agricultural student associations conference

On the 26th of November 2022, the coordinator of BioValue project prof. Konstadinos Mattas, was...

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November 28, 2022

EGE University tests our novel food dishes

The Ege University team has performed a sensory evaluation on our proposed novel food dishes...

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November 24, 2022

BioValue in SURFBIO Industrial Workshop

BioValue participated today in the Industrial workshop of the SURFBIO project. Our coordinator...

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November 8, 2022

BioValue at the 9th Agrotica conference

On the 22nd of October, our coordinator, prof. Mattas delivered a speech on #biodiversity, as the...

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November 2, 2022

3rd World Conference on the Revitalization of the Mediterranean Diet

The Coordinator of BioValue project (professor Konstadinos Mattas), presented BioValue at...

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October 4, 2022

Sensory Evaluation of the Prototypes of Novel Dishes and Recipe

#WP5 New food product development is nowadays directed towards creating food dishes and products...

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October 3, 2022

The first results of BioValue at 182nd EAAE Seminar

This week BioValue is very busy! We are attending the 182nd EAAE Seminar. We are happy to present...

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September 19, 2022

1 Year of BioValue – Annual Meeting at Chania

The BioValue consortium is meeting for its annual project meeting discussing the progress of the...

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September 12, 2022

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