Skype Meeting

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Press release of the third online meeting

The third online meeting of the project (Skype meeting) of the Research Project INNO.TRITION – “Innovative use of olive, winery and cheese waste by products in animal nutrition for the production of functional foods from animals” was successfully completed on February 17 2021.

The meeting was attended by all partners, the Chamber of Arta as Lead Partner, the Department of Agriculture of the University of Ioannina in Arta, the Aldo Moro University of Bari, Italy and the National Research Council – Institute of Food Science – ISPA, ascertaining the progress of the implementation of the Project. The Project Officer Mrs. Pierri Chrysa as well as the representative from the Joint Secretariat Mrs. Nikou Chrysoula also participated in the meeting.

Mrs. Athanasia Diamantopoulou (Project Manager) opened the meeting by welcoming the partners and focusing on the problems caused by the coronavirus crisis, while she continued with the presentation of the advance of the project. Then, the project team presented the results of their experimental tests with special reference to the development of special products of high nutritional value, their pilot use in the production of productive animals, the methodologies adopted for their production, and the way they have contributed to the implementation of the project so far. Finally, a sample of the business plan was presented and reference was made to the creation of the online platform whereby the interested parties can contribute to the implementation of the project.

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Organisation of INNO.TRITION Skype Meeting

The 1st Skype Meeting of the Project INNO.TRITION took place on the 19th of December 2019. The meeting was attended by representatives of all beneficiaries. The proper implementation of the Project’s work has been identified, with a view to achieving the main objective of produce higher quality products, using low cost ingredients (from waste), in an innovative way thus rendering the local agro-industry more competitive and on the other hand, preserving the environmental by reducing agro-industry wastes of the industries involved. In particular, the meeting provided a detailed description of all the methodologies used to create the silage from olive leaves, olive oil, grape and cheese waste. The final product will be evaluated qualitatively and will be tested in animals (broilers, laying hens, pigs, sheep and goats), checking the possible role in growth parameters, zootechnical parameters and meat quality aspects.

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