What do you know about leafy greens? Leafy greens are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Nearly one thousand species of plants with edible leaves are known but lettuce and spinach are the […]
The second electronic newsletter of BIOVALUE is out and we are inviting you to read it! Join our Live Value Chain Stakeholder platform and become a member of our community, Learn about our buckwheat pilot case and how it benefits […]
We have some exciting news to share! Our project is the project of the month at the CORDIS page! CORDIS has published an article about BioValue explaining our mission and objectives as well as our joint work performed with our […]
On the 26th of November 2022, the coordinator of BioValue project prof. Konstadinos Mattas, was invited as the main key-note speaker for the opening of the Agricultural student associations conference of two Universities: Aristotle University of Thessaloniki and University of […]
The Ege University team has performed a sensory evaluation on our proposed novel food dishes including: Dandelion & tomato salad, Buckwheat and grass pea stew with eggplant, Baked eggplant and potato a lapapa, Lentils as an appetizer, Buckwheat pockets filled […]
The BioValue consortium is meeting for its annual project meeting discussing the progress of the project during the first 12 months and the next steps planned. The focus lays on the upcoming deliverables and the associated work performed. Partners presented […]
BioValue at the ICTEM 2022 International ConferenceWe are happy to announce that the poster submitted by our partners from CAPNUTRA entitled: “Novel foods based on promising neglected and underutilized species as a means to increase sustainability, improve diversity, and reduce malnutrition” […]
Check this out!Our partner CAPNUTRA released a brand-new flyer about their work within work package 5 of BioValue Project “Novel dishes and processed products enhancing biodiversity”.The overall goal of this WP is to design novel food recipe dishes and innovative processed […]
We are excited to announce that the first newsletter of BioValue Project designed by AXIA Innovation is out! In this first issue you may find: The mission of BioValue Our workplan and team Our pilot cases The progress of the first […]
The BioValue Project Poster is here!Download now our poster and learn about the BioValue concept and tool on agrobiodiversity and fork-to-farm. You can read and download it from the Download Center here.
Fork-to-farm agent-based simulation tool augmenting BIOdiversity in the agri-food VALUE chain SFS-01-2018-2019-2020 – Biodiversity in action: across farmland and the value chain
Project Coordinator
AUTH
Contact
Coordinating/Administrative issues:
Prof. Konstadinos Mattas
mattas@auth.gr
Dissemination issues:
info@biovalue-project.eu
Management issues:
Asterios Theofilou
tasterios@agro.auth.gr
The BioValue project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Grant Agreement No. 101000499.
Coordinating/Administrative issues:
Prof. Konstadinos Mattas mattas@auth.gr
Dissemination issues:
info@biovalue-project.eu
Management issues:
Asterios Theofilou tasterios@agro.auth.gr
ARISTOTLE UNIVERSITY OF THESSALONIKI School of Agriculture, Thessaloniki, Greece
Project Title: Fork-to-farm agent-based simulation tool augmenting BIOdiversity in the agri-food VALUE chain SFS-01-2018-2019-2020 – Biodiversity in action: across farmland and the value chain
The BioValue project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Grant Agreement No. 101000499.
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