Συντάχθηκε 16-02-2026 16:06
Τόπος: Κ2 - Κτίριο ΧΗΜΗΠΕΡ, Κ2.Α.7
Σύνδεσμος τηλεδιάσκεψης
Έναρξη: 18/02/2026 13:30
Λήξη: 18/02/2026 14:30
First Name/Surname: Despoina Menegaki
Student Identification Number: 2024057016
Date: 18/02/2026
Time: 13:30-14:30
Room: Κ2.Α7
Zoom Link: https://tuc-gr.zoom.us/j/97330310255?pwd=crZnEgcCkgKRTWrgxbbbNrJfB11KNt.1
Title: “Upcycling of food by-products to Low-Glycemic Index Bread production as a circular systemic solution at Mills of Crete”
Supervisor: Nikolaos A. Diangelakis, Assistant Professor
Three-member committee:
1. Nikolaos A. Diangelakis, Assistant Professor
2. George Arampatzis, Associate Professor
3. Apostolos Voulgarakis, Professor
Abstract:
Food waste is a pressing challenge with approximately one third of the food that is produced annually ending up as waste, having significant environmental, economic, and social consequences. The aim of the study is to examine the valorization of oat and carob by-products, which are usually underutilized or discarded, through upcycling for the production of a low-glycemic index bread and to assess the environmental performance of this process at the company Mills of Crete. The innovation lies in the environmental impact assessment of the low GI bread production using industrial by-products (oat and carob by-products), which constitutes a healthy bakery product.
The assessment is performed using LCA methodology that is standardized according to ISO 14040:2006 and ISO 14044:2006. To conduct this study, data was collected directly from the facilities of Mills of Crete. In addition, secondary data from databases and scientific literature was used in order to compare the low-glycemic index bread with conventional bread, which is currently available on the market.
The assessment is based on a cradle-to-gate system boundary and a functional unit of 1 bread. The environmental impact was assessed across several impact categories, according to the Environmental Footprint methodology. The outcomes showed that the main hot spot is cultivation, while baking took second place. According to the results the highest environmental impacts are associated with climate change (10,1 μPt), eutrophication, freshwater (8,03 μPt), human toxicity, cancer (5,73 μPt) and resource use, fossils (5,66 μPt). The key point that can improve the environmental impact of the product is the shift to alternative energy sources, which is already being examined by the company.
For the better assessment of the product, the results were compared with those obtained from the LCA of conventional bread, which was also produced by Mills of Crete. The comparison based on the overall single-score index revealed that the environmental footprint of low GI bread is approximately 17% lower compared to conventional bread, with the most remarkable decreases observed in Land use (28,3 %), Eutrophication, marine (27,4 %), Eutrophication, terrestial (26,6 %) and Resource use, minerals and metals (26,2 %). The results demonstrated the environmental benefits of substituting raw materials with upcycled by-products in bread production and highlighted the contribution of circular economy strategies to enhance sustainability within the agri-food industry.
Keywords: Life Cycle Assessment, bread production, low glycemic index bread, circular economy, agri-food sector
