COMPANY HEADQUARTERS
| Company Name | Headquarters | Postal Code |
| Vasileios Christopoulos | 49 Chrysostomou Smyrnis Street, Diavata, Thessaloniki | 57008 |
| University of Patras – ELKE – Laboratory of General Pharmacology, Department of Medicine, University of Patras | Panepistimioupoli / Rio (Agios Georgios Rio) / Municipality of Patras | 26504 |
| International Hellenic University – ELKE – Department of Food Science and Technology | Delta Municipality, Edexorou / Sindos / Regional Unit of Thessaloniki | 57400 |
| Aristotle University of Thessaloniki – ELKE | 3rd September Avenue / Municipality of Thessaloniki | 54636 |
| Rodolivos A’ Agricultural Enterprises I.K.E. | Rodolivos / Municipality of Amphipolis / Serres Regional Unit | 62041 |
Ornithas & Co. O.E.
The company ORNITHAS TH. & Co. O.E., under the trade name GROWPLAN, has extensive experience in coordinating cooperative schemes in the agri-food sector, actively participating as coordinator and manager in projects under Submeasures 16.1-16.2 of the Rural Development Programme (RDP) and the "Innovation Research Plans" of the Central Macedonia Regional Operational Programme (ROP).
The company is a certified Agricultural Advisory Service Provider (AASP) with Registry Number AF1054 and has significant experience in implementing investment projects. It has a management footprint with 180 applications under Measures 4.1.1 and 4.1.3 (2018), 70 applications under 4.1.5 (2023), and 35 proposals under the “Economic Transformation of the Agricultural Sector” Action (2022–2023). Additionally, it manages approximately 50 investment projects through Development Law 4399/2016.
The company supports numerous organic farmers and producers of organic milk and meat, has handled over 500 New Farmer applications (112, 6.1, P3-75.1), implements LEADER projects, has supported more than 60 Producer Groups, and operates as a certified KYP for the Integrated Administration and Control System (OSDE). The company’s experience, under the coordination of Theodoros Ornithas, ensured the effective implementation of the project.
Rodolivos A' Agricultural Enterprises
"Rodolivos A' Agricultural Enterprises I.K.E." is a recognized Producers' Group (P.G.) according to Article 3 of Ministerial Decision 397/18235/2017 (Government Gazette 601/B/24-02-2017). The shareholders of the Producers' Group are farmers with over 20 years of experience, as well as producers of other agricultural products intended for consumption, such as soft wheat, almonds, fruits and vegetables, winemaking vineyards, and olives. Their role in the Operational Group was the cultivation of lavender and the extraction of oil from it.
Vasileios Christopoulos
Mr. Vasileios Christopoulos is a graduate of the “Dairy Technician – Cheesemaker” department at the American Farm School’s Vocational Training Institute (I.I.E.K.) in Thessaloniki in 2014, with many years of experience in cheesemaking facilities. The role of the “Vasileios Christopoulos” dairy laboratory in the Operational Group and the activities he participated in during the implementation of the Action Plan include the production of yogurt and the incorporation of powder produced through the extraction-concentration-encapsulation process into the yogurt during its production, aiming to create a yogurt dessert with antioxidant properties.
University of Patras – ELKE – Laboratory of General Pharmacology, Department of Medicine, University of Patras
The Pharmacology Laboratory of the Medical Department at the University of Patras has significant research activity focused on the role of nutrition in the development of metabolic syndrome and related metabolic disorders. Specifically, it studies the impact of nutrition on lipoprotein functionality and how this influences morbidity from dyslipidemia, diabetes, and obesity. The Pharmacology Laboratory of the Medical Department at the University of Patras participated in the implementation of the Action Plan by conducting in vivo tests to determine the antioxidant and anti-inflammatory capacity of the lavender extract, as well as the in vivo evaluation of the yogurt dessert’s benefits on lipid and glycemic profiles and body weight gain.
Aristotle University of Thessaloniki – ELKE – Laboratory of Technology of Industrial Foods and Agricultural Industries
The Laboratory of Technology of Industrial Foods and Agricultural Industries at Aristotle University of Thessaloniki (AUTH), specifically the scientific head, Assistant Professor Patroklos Vareltzis from the Department of Chemical Engineering’s Sector of Food and Agricultural Industries Technology, has extensive experience in research, teaching, and presentations on food processing, food engineering, and the production of functional foods with antioxidant activity. The Laboratory participated in the implementation of the Action Plan in the extraction phase. Specifically, the solid and aqueous residues from the lavender oil recovery process were subjected to ultrasound-assisted extraction. Additionally, it collaborated with the “Vasileios Christopoulos” dairy laboratory in incorporating powder produced from the extraction-concentration-encapsulation process, aiming to produce a yogurt dessert with antioxidant properties.
Aristotle University of Thessaloniki – ELKE – Laboratory of Food Processing and Engineering, Department of Food Science and Technology
The Laboratory of Food Processing and Engineering of the Department of Food Science and Technology at Aristotle University of Thessaloniki (AUTH) focuses on the rational approach to scientific and technological issues related to the food sector. It participates in research and development programs conducted in collaboration with other universities and research institutions in Greece and abroad, as well as with research and development departments of small and large food industries in the country. The Laboratory participated in the implementation of the Action Plan in the area of concentration and encapsulation. Specifically, after extraction, partial concentration of the solid and aqueous residues from the lavender oil recovery process was carried out at low temperature using a rotary evaporator, followed by encapsulation in maltodextrin.
International Hellenic University – ELKE – Department of Food Science and Technology
The International Hellenic University – Special Account for Research Funds – Department of Food Technology, specifically the scientific coordinator, Professor Christos Ritzoulis, Professor of Food Chemistry at the Department of Food Technology of the School of Food Technology and Nutrition at IHU, has served as scientific coordinator for projects in related fields, including:
- Over 50 publications in reputable international journals.
- Research interest in the characterization of colloidal macromolecules and emulsions.
The Department of Food Technology at IHU participated in the implementation of the Action Plan by conducting the physicochemical characterization of the produced concentrate and powder derived from the extraction-concentration-encapsulation process.
