Athens International Airport ‘Eleftherios Venizelos’, one of the most modern airports in the world in operation since 2001, greatly boosted the organization of international conferences.

Conference tourism is extremely interdependent: it requires of course a high level of background support from the host country, and at the same time it can actively contribute to improving the overall standard of services in the region. It is logical that a country chosen as a conference location should be involved in the cultural ‘product’, giving the public, both residents and visitors, the chance to experience human achievement and innovative thought.

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According to dieticians and doctors around the globe, Feta is the healthiest cheese option in the world and now there is clear evidence to prove it.

The Biomedical Research Foundation of the Academy of Athens (BRFAA) announced that a group of researchers has decoded the “DNA” of authentic feta cheese produced in Greece, unlocking its secrets at a molecular level, it was announced on Wednesday.

Dr. George Tsangaris and Dr. Athanasios Anagnostopoulos analyzed several varieties of feta cheese from all over Greece bearing the indication “Protected Designation of Origin” (PDO), identifying their nutritional properties and value.

It was discovered that all varieties of PDO Feta contain 489 different types of protein known, among others, for their antimicrobial activity and for strengthening the immune system. The research also identified many proteins related to vitamins and other oligo-elements known, among others, to benefit the nervous system, to maintain good kidney function, to help regulate arterial pressure and reduce cholesterol. According to researchers, these 489 proteins make up the “identity” of original Greek Feta cheese, which thus emerges as one of the protein-rich cheeses in the world.

Researchers used a ground-breaking method recently developed and exclusively implemented by the BRRFAA Proteomics Facility, called trophometry, foodometry, or nutriometry. Using a high-resolution mass spectrometer, scientists are able to qualitatively and quantitatively determine all the molecules contained in both solid and liquid foods, as well as in food supplements. The grand sum of these elements forms the “trophometric trace” of each individual food product, which is unique for everything we eat or drink and can thus be compared to the human DNA profile.

In addition to proving Greek Feta’s high nutritional value, the new BRFAA method can help determine the quality of the milk used during production; shield the market against instances of food adulteration; and, finally, distinguish authentic PDO feta made in Greece from other varieties of white cheeses.

Since 2002, ‘Feta’ has been a protected designation of origin (PDO) product in the European Union and the term can only be used to describe brined cheese made exclusively of sheep’s or sheep’s and goat’s milk in specific regions of Greece. In other countries, the term can also be used to describe white cheeses that are sometimes made with cow’s milk.

Originally published on:greekcitytimes.com