The Greek ECOTROPHELIA 2014 awarding ceremony held in Athens, on 2nd of July 2014, organized by SEVT in the context of activities of Hellenic Technological Platform “Food for Life” and CAPINFOOD project.
The ECOTROPHELIA competition is open for all students from Greek higher education institutions in the area of Food Science & Technology. The goal of the competition is the creation of eco-innovative food product, with a commercial potential. The Greek ECOTROPHELIA contest is organized in two phases:
In the 1st phase all the submitted proposals are evaluated from the Technical Committee, which is composed by:
- Antonis Kambanis – NESTLE HELLAS S.A.
- Kostas Karavasillis – COCA COLA HELLAS S.A.
- Eleftherios Makras – PAPADOPOULOS S.A.
- Manolis Repanis – MELISSA KIKIZAS S.A.
- Ioannis Smarnakis – PALLAS S.A.
According to the evaluation results, the following student teams passed to the 2nd phase:
1. UNIVERSITY OF THE AEGEAN – Department of Food and Nutrition Sciences
Student Team: Georgakipoulou V., Vienna M., Pasalidi V., Vouzelos V., Vrokos N.
Supervisor: Ch. Karantonis
Product: ARESI
2. Τ.Ε.Ι. of Thessaly – Department of Food Technology
Student Team: Kourela A., Mari L., Papathanasiou A., Stamouli N.
Supervisor: Th. Georgopoulos
Product: B – Tahini
3. UNIVERSITY OF THE AEGEAN – Department of Food and Nutrition Sciences
Student Team: Depastas S.-X., Karaoula V., Michelakou E., Protopappas I.
Supervisor: A. Koutelidakis
Product: ROMVUS
4. NATIONAL TECHNICAL UNIVERSITY – School of Chemical Engineering
Student Team: Routoula E., Nikoloudaki S., Hanioti S., Chranioti X., Polichniatou V., Sfakianakis P., Siamantoura P.
Supervisor: K. Tzia
Product: Fystiki Halva
5. UNIVERSITY OF THE AEGEAN – Department of Food and Nutrition Sciences
Student Team: Dimitropoulou G.-M., Kalouta A.-I., Papadakis S.
Supervisor: Z. Ioannou
Product: MASTINIA
6. Τ.Ε.Ι. of Thessaly – Department of Food Technology
Student Team: Giti S., Gogolos P., Soulioti E.
Supervisor: A. Manouras
Product: KetchupEco
7. Τ.Ε.Ι. of Thessaly – Department of Food Technology
Student Team: Gerovasileiou E., thomoglou S., Topi E.
Supervisor: E. Malissiova
Product: Double Joy
8. NATIONAL & KAPODISTRIAN UNIVERSITY OF ATHENS, Department of Chemistry
Student Team: Kostakis M., Tsigrimani D., Petropoulos G., Roidaki A., Eksintaropoulou Th., Denezi A., Kaklamanou P.
Supervisor: Ch. Proestos
Product: Cheese & Health
9. AGRICULTURAL UNIVERSITY OF ATHENS, Department of Food Science and Technology
Student Team: Grivokostopoulos N., Makariti I., Gavriil A., Diamanti L., Kalogiannaki K., Pateraki G.-L.
Supervisor: A. Kapetanakou
Product: Carobites
The 9 student teams presented their products to the National Committee which was composed by:
- Evangelos Kaloussis / SEVT President
- Antonia Trichopoulou / Professor of the Medical School of the University of Athens
- Gregory Antoniadis / President of the Hellenic Advertisers Association
- Daniele Rossi / Member of the ECOTROPHELIA Europe Judging Panel
- Rodios Gamvros / President of SEVT Scientific Committee.
In the winning teams awarded the following prizes:
- 1st Prize: 1.200€ and participation to the European contest.
- 2nd Prize: 800€.
- 3rd Prize: 500€.
In the awarding ceremony salutations were given from:
- E. Kaloussis / SEVT President
- N. Dendias / Ministrer of Development and Competitiveness
- N. Mitarakis / Vice-Minister of development and Competitiveness
- Ch. Vassilakos / General Secretary For Research & Technology of Ministry of Education.
The awards went to the following products:
1st Prize
The 1st prize went to Agicultural University of Athens for “Carobites” a naturally sweet, nutritionally superior Ready-To-Eat product (desert-snack), owing its special taste in carobs’ inherent sweetness.
2nd Prize
The 2nd Prize went to the University of the Aegean for “MASTINIA”,an innovative ecological product, based on traditional recipes of breadsticks with four different tastes.
3rd prize
The 3rd prize went to the TEI of Thessaly for «KetchupEco», an organic sugar free ketchup, sweetened with stevia, enriched with inulin which provides functional/prebiotic properties.
