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  • Methodology to produce high nutritional value products with health claim or for development functional foods.
  • Salience and exploitation of constituents of products with likely important biological action.

Farming techniques, the varieties, the stage of harvest, etc can contribute in the increase of natural constituents of products which contribute for health, like in extra virgin olive oil, the syrup from carobs, etc. Such products can be consumed as such, or be used as constituent for functional foods.

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