AFSU - U.L.E.

Research

AFSU – U.L.E develops research activity directly linked to its offered study programs, as well as to the corresponding programs of the parent institution. Academic freedom in research and teaching is guaranteed and protected, constituting an institutional safeguard of free and inviolable scientific thought, research, and teaching.

The research activity program of AFSU – U.L.E. is grounded in the agri-food sector, expanding radially into related areas, with the aim of leveraging the institution’s distinctive character while covering areas of interest such as:
• The National Strategy for the Circular Economy
• The National Strategy for Rural Development
• The National Smart Specialization Strategy

The focus on the agri-food sector is critical for Greece, taking into account:
• Significant changes occurring at the European level (indicatively EU–Mercosur agreement, EU–India agreement).
• The restructuring of supply chains due to recent geopolitical developments.
• The clear orientation of a significant part of the economy toward the agri-food sector.

The close relationship with the parent institution, Iowa State University, which ranks 12th globally in the Agriculture and Forestry category (THE Rankings 2025), strengthens the prospects for the development of AFSU – U.L.E. branch into a research hub for the agri-food sector in Greece, the Balkans, and Europe. The research fields are based on the orientations of the schools in order to leverage the experience stemming from the institution’s distinctive character in the agri-food and environmental sectors, and to maximize the output of its research activity.

The main thematic areas are grounded in the core directions of the study programs, covering Food Science and Technology, Agricultural Sciences, Environmental Science, Marketing (with emphasis on the agri-food sector), Business Administration, and (Bio) Chemical Sciences. These fields exhibit significant scientific overlaps, favoring the creation of synergies with multiplicative research outcomes. These zones of synergy focus on areas such as:

Colloid physical chemistry, emulsion science, interfacial studies, physical chemistry of biopolymers, characterization of complex protein–polysaccharide mixtures, analysis of functional, bioactive, and other foods.

Microbial production of foods and ingredients, immobilization of cells and probiotic microorganisms, innovative fermentations, design of new foods, oenology and beverage technology.

Food rheology, texture studies, accelerated aging of beverages, isolation and characterization of bioactive compounds, utilization of by-products and waste, natural antioxidant and antimicrobial substances, biodegradable packaging materials.

Precision agriculture, regenerative agriculture, climate crisis management and resilience, circular economy, agroecology, agricultural inputs.

Hydrogeology, drought and flood prediction models, hydraulics, telemetry, and sensors.

Oral processing of foods, study of digestion, saliva substitutes for xerostomia patients, salt-free foods, sugar-free foods, fat reduction in foods, foods for dysphagia, in vitro oral processing and digestion.

Gene expression, proteomics, genomics, structural biology, metagenomics, biotechnology.

Climate-sustainable livestock farming, genetic improvement of animals, alternative feed sources, functional feeds, animal welfare.

Sequestration technologies, carbon dioxide utilization, CO2 footprint, carbon storage, atmospheric modeling.

Analysis of digital media consumption behavior, user behavior patterns, preferences and engagement strategies, consumer engagement, consumer behavior, customer satisfaction, reputation management, customer journey analytics and attribution, personalization and recommendation systems in digital media, social influence and network effects, marketing automation and behavioral triggers, AI-mediated communication and human–algorithm interaction.

Large language models in food texture perception, machine learning in nutritional evaluation and recipe development, machine learning in omics.

Psychophysiology and perception, product development, organoleptic testing, sensory analysis, sensors (electronic noses and tongues).

Food systems, environmental sustainability, agri-food supply chains (agri-food logistics), local-scale sustainability, food policy, governance in the agri-food sector.

Research

Research

Food Chemistry

Colloid physical chemistry, emulsion science, interfacial studies, physical chemistry of biopolymers, characterization of complex protein–polysaccharide mixtures, analysis of functional, bioactive, and other foods.

Food Biotechnology & Fermentations

Microbial production of foods and ingredients, immobilization of cells and probiotic microorganisms, innovative fermentations, design of new foods, oenology and beverage technology.

Food Processing and Preservation

Food rheology, texture studies, accelerated aging of beverages, isolation and characterization of bioactive compounds, utilization of by-products and waste, natural antioxidant and antimicrobial substances, biodegradable packaging materials.

Smart and Sustainable Agriculture

Precision agriculture, regenerative agriculture, climate crisis management and resilience, circular economy, agroecology, agricultural inputs.

Water Resource Management

Hydrogeology, drought and flood prediction models, hydraulics, telemetry, and sensors.

Functional Foods

Oral processing of foods, study of digestion, saliva substitutes for xerostomia patients, salt-free foods, sugar-free foods, fat reduction in foods, foods for dysphagia, in vitro oral processing and digestion.

Molecular Biology

Gene expression, proteomics, genomics, structural biology, metagenomics, biotechnology.

Animal Production

Climate-sustainable livestock farming, genetic improvement of animals, alternative feed sources, functional feeds, animal welfare.

CO₂ sequestration

Sequestration technologies, carbon dioxide utilization, CO2 footprint, carbon storage, atmospheric modeling.

Consumer Studies

Applications of Artificial Intelligence in the Agri-Food Sector

Large language models in food texture perception, machine learning in nutritional evaluation and recipe development, machine learning in omics.

Sensory Science

Psychophysiology and perception, product development, organoleptic testing, sensory analysis, sensors (electronic noses and tongues).

Food Security

Food systems, environmental sustainability, agri-food supply chains (agri-food logistics), local-scale sustainability, food policy, governance in the agri-food sector.