Center for Technology Research & Innovation Ltd
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Health & Food

biotechnologyCETRI health care group consists of people with studies in Medicine, Sport Science, Engineering and Nutrition. They are professionals with several years of experience in Research, Innovation and Development. Cetri research aims first in every day life with technological structural findings/products and second in health issues for individuals,  aiming at innovative solutions in rehabilitation while promoting a healthy way of life. There is expertise also in the food processing sector addressing both technological as well as nutritional issues.

Biotechnology

Development of bioreceptors for biosensor applications: develop single chain variable fragment (scFv) bioreceptors that will be able to detect the 25 targeted analytes in concentration levels of ng/ml. The advantages of scFV bioreceptors compared to other biological recognition elements lie to their high selectivity, ability to be reused after binding and the relatively low production cost.

Immobilization of bioreceptors to transducers: The immobilization of bioreceptor on the transducer is a critical issue which influences the stability, accuracy, response time, operational lifetime and the reproducibility of the biosensor. There are several immobilization techniques that can be employed, depending the nature of bioreceptor, transducer and associated detection method.

Biomechanics & Rehabilitation 

Biomechanics and rehabilitation group specialized in the Physiology, Biochemistry and 3D motion analysis of human body with the ultimate goal the safest and best possible lifespan. We have access to labs with the most advanced equipment and our research team characterized by excellence in methods such as:

  • 3D Kinematic & kinetic analysis
  • Electromyography
  • Ultrasound image processing
  • Isokinetic Dynamometry
  • MRI image processing
  • Ergometrics
  • VO2
  • Biochemical analysis (blood, enzymes, cells, DNA ect.)

Our research provides critical information and suggests innovating methods in medicine and physical therapy. Moreover testing patients before and after a surgery or an innervation give us the opportunity to design efficient rehabilitation programs and products.

Another field of research and interest, in collaboration with our Robotics & Mechatronics department, is the analysis of animal movement in order to transfer their motion in efficient quadrupedal robotic systems that can move in unreachable areas.

Surface (Bio)-Engineering,

Our research conducted in construction of surface electrodes for the best signal output minimizing the noise interactions caused by the environment or vibrations. We are also working on digital filters to improve the data collection of the technologies and methods that are widely used.

Smart & Bio Materials

Biomechanics research group also specialized in testing bio-materials and in designing orthotic and prosthetic products for rehabilitation. Bio-materials are used in orthopedic surgery of foot, hip, knee and uper body arthroplasty. Proshetics are high technological aid products with the lowest possible cost for every amputee in order to be self-sufficient, running a normally healthy life and playing sport.

Nanotechnology applications in food science and technology

Our research group has worked extensively with o/w, w/o and multiple nano- and micro- emulsions.  Various food grade emulsifiers were examined for their ability to form nano- and micro- emulsions whereas their stability and properties were investigated. Nano- and micro- emulsions are excellent nanocarrier systems for the delivery of nutrients and supplements through food products since they are encapsulating vehicles for numerous ingredients.

Edible coatings in food science and technology

Our research also includes the development of edible membranes on food surfaces for barrier or antimicrobial properties in order to prolong the product’s shelf life. A number of food grade materials have been examined for their coating abilities on various food products (mostly fruits and vegetables) and their effect on the physicochemical, microbiological and organoleptic properties of  the applied products was evaluated

Functional Foods and Nutrition

Our research conducted studies of the effect of the addition of bioactives or other compounds of high nutritious value (fibbers, plant/herbal extracts, phenols, essential oils etc) into food products. Extended research was performed on the effect of these compounds in the physicochemical, microbiological as well as organoleptic properties of these products.

Olive oil  science and technology

Our food engineering group has studied extensively the factors affecting olive oil properties and quality and associated them with oxidation and organoleptic degradation.

New functional food products

Our group has conducted R&D projects in order to create new food products in the cereal, snack and dairy sector. Conduction of product’s technical documentation according to regulations and design of manufacturing process.

Fat or oil based products with enhanced and innovative properties

Our group has developed structured plasticized oil and fat mixtures with customizable rheological and texture properties depending on the intended use. Special texture modifiers were incorporated into the lipid structure in order to provide the mixture with plastic behavior in over the melting point temperature.