The presentation and award ceremony for the business plans took place at the University Conference Center on Tuesday, February 21st. Alongside the academic community, the event was attended with great interest by executives from banks and agri-food businesses, journalists, and entrepreneurs with a strong interest in emerging trends in science and technology.
All the business proposals presented were based on the students’ innovative ideas and focused on various aspects of the human food chain. These business plans are the result of thorough market need analysis conducted through primary research involving questionnaires and interviews with companies in the field. Each plan includes full technical and financial analysis, offering potential investors clear insights into expected outcomes and associated risks. These are forward-thinking ideas, immediately applicable within the Greek business landscape, seamlessly integrating the students’ technical backgrounds with the economic aspects of their area of specialization. The business plans—grounded in cutting-edge technologies and a modern approach to entrepreneurship—were made public for the first time and addressed sectors such as animal feed, food services, and the dairy industry.
The strong interest in the entrepreneurial initiatives of the MBA Food & Agribusiness students opens new development prospects for the country’s agri-industrial sector, as these young scientists appear eager to connect their future careers with entrepreneurship—a key driver of economic and social progress.
The award for the best business plan was granted to the InSection team for their project titled “New Feed, New Future.” The team members were: Thomás Giotis, Katerina Theodoropoulou, Maria Korakiti, Myrto Kosti, Marina Xygi, Maria Polychronopoulou, Charalambos Tsafas, and Yiannis Tsekouras.
InSection is engaged in the production of protein-rich animal feed ingredients (insect flour, insect oil, and whole insects) based on approved insect species. The business idea significantly contributes to sustainability, the reduction of environmental impact, and the mitigation of the food crisis, while fully meeting the nutritional needs of farm animals (pigs, poultry, fish).
Capella Goat Cheese, a medium-sized cheesemaking business, produces four surface-ripened cheeses made from Greek goat’s milk. The flagship product, aged for twelve days, is known for its intense sensory profile, while the other three are enhanced with black ash, herbs, and peppercorns. This cheese was developed from research conducted at the Agricultural University of Athens and is expected to be placed among the most refined cheeses of its kind, with premium pricing targeting cheese connoisseurs. The Capella Goat Cheese team members were: Ioannis Dimou, Maria Evangelopoulou, Alexandra Makri, Alkmene Malagari, Konstantina Manolika, Sofia Xydi, Dimitra Papanikolaou, and Konstantinos Raouzaios.
The business plan “Ftiaksto-Fato” (Make It – Eat It) focuses on the establishment of a company that supplies consumers with high-quality raw ingredients along with easy-to-follow recipes (meal kits) designed to help prepare quick, simple, and healthy meals at home. The mission of the company is to improve modern lifestyles by offering meals tailored to a variety of dietary needs. The team members were: Antonios Daskalakis, Christina-Evangelia Eleftheriadou, Georgios Kartsialas, Dimitra Koutroulou, Marianna Markou, Eleni Anastasia Porlou, and Dimitra Sevastiadou.
The MacAronia company proposes the creation of two product lines: ready-to-eat cups in three flavors—Mediterranean, Mexican, and Asian—and dry MacAronia pasta made from high-nutritional-value flour derived from the underutilized pulp of the Aronia plant. The plan includes a thorough cost-benefit analysis, strategic development, and marketing strategy for the promotion of these products. The MacAronia team members were: Despoina Georgiafenti, Xenia Garipogli, Ioanna-Rafaelia Koukoura, Eleftheria Kyritsi, Sofia Stathi, Nikolaos Tsamis, and Angeliki Fotopoulou.