The Department of Electrical and Computer Engineering at the University of Thessaly is pioneering modern robotics technologies with a strong focus on environmental protection.

The University of Thessaly is at the forefront of agricultural innovation, developing next-generation solutions for smart farming and climate change adaptation. Through its Department of Electrical and Computer Engineering, the university is integrating IoT, Artificial Intelligence (AI), Virtual Reality (VR), 5G networks, and robotics to reshape the future of agriculture.

This initiative—led by Professor Athanasios Korakis—will be presented at this year’s Thessaloniki International Fair (6-14 September 2025) highlighting how advanced agritech can transform both productivity and sustainability in farming.

“This year, the University of Thessaly makes a strong appearance at the Thessaloniki International Fair with five pavilions full of innovation, research, and creativity. We want people to see up close what it means to be a modern, open, and outward-looking university: from cutting-edge technologies and research achievements to initiatives that transform everyday life in local communities. TIF is our main stage to showcase that the University of Thessaly is here—with proposals, solutions, and a vision for the future,” said Professor Chrysi Laspidou, Vice Rector for Innovation, Internationalization, Partnerships, and Digital Governance.

Smart Crop Monitoring with IoT, AI and 5G

The first pillar of the project introduces a digital platform for precision agriculture and resource management. A nationwide IoT (Internet of Things) network of hundreds of connected devices collects and transmits real-time agricultural data across Greece—from the southern region of Laconia to the northernmost area of Nevrokopi.

By combining IoT, AI, 5G and cloud computing, the platform provides farmers and agronomists with valuable insights into soil quality, crop health, water usage, and environmental conditions. These tools support sustainable farming practices, improve crop yields, and help producers adapt to climate change challenges.

At TIF, visitors will interact with an agritech dashboard displaying live data and IoT node locations, as well as explore innovative devices such as weather stations, smart insect traps, and fruit-ripening monitoring systems.

Additionally, web and mobile applications will be presented, offering real-time advice and guidance to farmers, agronomists, industry professionals, and environmental agencies.

Autonomous Robotics for Precision Weed Control

The second pillar focuses on robotics in agriculture, showcasing autonomous vehicles for precision weed management.

Equipped with 5G connectivity, AI-powered image recognition, and robotic arms, these vehicles navigate farmland independently, identifying weeds and applying targeted pesticide spraying only where needed. This method drastically reduces chemical use, safeguards crops, and lowers both environmental and economic costs—using minimal amounts of pesticides..

At the Fair, a prototype robotic vehicle was demonstrated. Visitors will use VR headsets to view live video streams from the vehicle’s camera, remotely guide it, and simulate precision spraying in real time. This innovation highlights how robotic farming solutions can enhance efficiency while protecting workers and ecosystems.

Virtual Reality Training for Farmers and Students

The third pillar emphasizes digital education in agriculture. Using VR and cloud-based tools, the University of Thessaly has designed an interactive platform for hands-on training in sustainable farming practices.

High school students, agricultural students, and professionals can experiment with different scenarios—adjusting variables such as soil type, water quality, and weather conditions—to see how they affect crop growth.

At TIF, visitors tested the VR system, to make farming decisions, and instantly visualize the impact on virtual farmlands. This immersive training tool is designed to promote knowledge transfer, innovation, and sustainable agriculture for future generations.

Professor Athanasios Korakis on the Project

Speaking to the Athens-Macedonian News Agency, Professor Korakis emphasized:

“The solutions developed by our Department, integrating Robotics, IoT, AI, VR, and 5G, are driven by real market needs and aim to solve everyday problems or take advantage of emerging opportunities in agriculture and beyond.”

He added:

“That is why these solutions are offered as services or products to stakeholders across the agricultural value chain, enhancing productivity and quality. In the long term, all these applications aim to protect the environment and help agriculture adapt to climate change—ensuring the sustainability of crops, rural areas, and local communities as a whole.”

I.L. with information from Athens-Macedonian News Agency and the University of Thessaly.

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Greece, historically, has always been blessed with fertile land. Its land, has always had plentiful gifts to offer to those who dedicate their time, effort and passion to it. Agricultural identity has shaped the way of life for the majority of Greeks, since long before the establishment of the modern Greek state. During the 1800s, while Western Europe was rapidly industrializing, Greece maintained its agricultural identity. The geomorphology of the Greek land, the semi-tropical climate and Mediterranean weather, created unique conditions for cultivating a variety of agricultural products. Key Greek production includes olive, rice, vegetables, fruits and a wide range of other products. One of the many goods Greek land has to offer is the pomegranate. Indeed, the pomegranate is a fruit deeply connected to the land and culture of Greece. Known since ancient times, it has been a symbol of life, fertility, and abundance in Greek mythology and tradition. Its vibrant red seeds and sweet-tart flavor make it a unique and cherished part of the Mediterranean diet.

The pomegranate in Greek cultural identity

Pomegranate is inseparable from the mythological, historical and cultural Greek identity. In Greek mythology pomegranate owns its own myth of Persephone and Hades. According to the myth, Plouton abducted Persephone and dragged her to the Underworld. Her mother, Demeter, goddess of agriculture was devastated: in her grief she withheld agricultural growth, causing widespread agricultural destruction. Meanwhile, Hades offered Persephone seeds of pomegranate - a symbol of marriage - thus ensuring her return to the Underworld. Zeus intervened and ordered Persephones’s return, on one condition: Persephone would have to stay 3 months of the year in the Underworld, and the rest of the year with her mother. This myth symbolizes the seasons of the year and their significance in agricultural production. Ιndeed, in Greece pomegranate is more than just a fruit—it holds symbolic value, especially during important life events and holidays.

In Greek tradition, the use of pomegranate embraces both the cycle of life and death. On January 1rst, it is customary to break a pomegranate at the doorstep, as a symbolic gesture, meant to welcome luck, prosperity and happiness to the household for the year ahead. Conversely, the pomegranate also marks the end of life. Pomegranate seeds are a key ingredient in “kolyva”, a dish prepared and offered during Orthodox rituals and funerals. In this context, these seeds symbolize eternal life and hope for spiritual rebirth in the afterlife.

A cherished part of the Mediterranean diet

The pomegranate is one of the most symbolically and nutritionally rich fruits. It is often classified as a “superfood” due to its concentration of Antioxidants, Vitamin C, Potassium and Polyphenols. These nutrients battle aging, support the immune system, slow the progression of certain chronic diseases, and benefit the heart health and fluid balance. Beyond its nutritional power, the pomegranate has an extensive gastronomic potential: It can be easily consumed as juice, offering a quick and natural boat of nutrients. Pomegranate juice is widely known and loved for its sweet, yet slightly spicy flavour. It also has an extensive use in Greek Cuisine: it is commonly used in salads, mixed with vegetables and greens, offering sweetness.

Cultivation and production

Growing pomegranates requires a year-round commitment. Its cultivation needs sun-drenched, well- drained soil, just as in the Mediterranean climate. Usually pomegranates are planted in spring or autumn, keeping a distance between each tree, to ensure good air circulation and healthy growth. The trees flower in late spring, usually between May and June. Pruning is done in winter, to keep the tree healthy and well-shaped. The fruit is picked by hand in autumn when it has been fully developed and ripe.

A Greek family in Gorgopi, Kilkis, in Northern Greece is among those who have chosen to continue this deep connection with the land and to devote themselves to the treasures of Greek agricultural production: the pomegranate. At the foothills of Mount Paico, the family of Niki Tzoni and Theodoros Tsitourides, has been dedicated for many years to producing natural pomegranate juice. «We are a third-generation farming family. Over the years, we have faced many challenges, but we remain committed to our production and passion».

As for the way the family-run enterprise operates, «the Pomegranate Juice Gorgopi» is a family business. This business is engaged in both the primary sector, where they personally cultivate and harvest pomegranate– and the secondary sector, where the fruit is carefully processed and bottled in their local facilities. This vertical integration allows the producers to maintain full control over every stage of production, thus ensuring high-quality product. More specifically, the pomegranate comes from their own estates, where they cultivate two carefully selected varieties: the sweet Acco variety and the sweet-and-sour Wonderful variety.

«We work closely with local producers in our local facilities, aiming to support our region and to preserve the unique flavour of our juice. Our goal is to offer an authentic local product». Harvest season is a special and cherished time. Locals, relatives and friends gather to help Niki and Theodoros to collect pomegranates– «It feels like a celebration, like a shared tradition». «It is not just juice, it is something I give to my children without second thought», Niki says, with the confidence of a producer, who knows every step of the process. As for the product itself, it contains no added sugar or any other preservatives, and it does not undergo any heat processing. «We ensure that the natural elements and nutrients of the juice remain intact!».

Currently, there is a growing demand for less processed products worldwide, driven by consumers’ increasing awareness of health and sustainability. This global shift aligns with the practices of traditional producers, who prioritize natural methods and quality. Regarding the potential beyond national borders, the answer is more than optimistic, «Greece has a lot to offer», says Niki. «People, especially the Greek Diaspora, increasingly seek out Greek products, natural and unprocessed». This high demand stems from the love and the pursuit of a product, that carries “the flavour of their homeland”, that cannot be replaced.

Athanasia Santikou [written during her internship at the Department of Digital Communication of E1 Directorate for International Public Relations]

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One of the most important attractions in the prefecture of Kilkis is the Balkan Botanic Garden of Kroussia. It is located in Pontokerasia, a village near Kilkis, about 70 kilometers from Thessaloniki. The garden is located in the deciduous oak forests of Mount Mavrovouni, part of the Kroussia mountain range, at an altitude of 600 meters.

BBGK’s mission is to support research, maintenance, propagation, evaluation, conservation and sustainable use of the native plants of Greece and the Balkans, combined with raising public awareness of the environment.

The garden was founded May 19, 2001, following an initiative of the Hellenic Agricultural Organization "Demeter", and became a member of the Botanic Gardens Conservation International (BGCI) in the same year. It features a diverse flora that includes both endemic species as well as species indigenous to the Balkans, and plants from all over Greece, including the island of Crete.

The garden covers an area of 31 hectares (310,000 square meters), half of which is covered by natural oak forest. In the forest, hundreds of indigenous species and subspecies are preserved, both ex situ and in situ. In the rest of the garden, species of Greek flora are cultivated ex situ, including more than 90 taxa from over 150 categories. These include rare and endemic species, including remarkable populations of at least eight different orchid species.

There are over 8,000 different plant species and subspecies on the Balkan Peninsula, a significant proportion of which are endemic and do not grow in any other region of the world.

Visitors to the Botanic Garden have the opportunity to explore the following zones: the seasonal biodiversity path, the alpine and alpine subalpine plant growth area, the grassland biodiversity and the adventure path. Signage and maps are available in Greek and English.

The garden also features a tree grove with shrubs and trees from around Greece, lakes and small waterfalls with aquatic vegetation, a wide variety of aromatic, medicinal and flowering plants and the Garden of Senses with buildings that host annual photographic exhibitions on plants.

BBGK prioritizes Greek endemic plants with a narrow distribution, Balkan endemic plants with a narrow distribution, endemic plants to the collective region of the Balkans, and native plants with aromatic-medicinal properties, alimentary value, ornamental-floricultural or breeding potential. Many hundreds of plant-collecting expeditions have been organized in all phytogeographical regions of Greece to collect seeds, bulbs, rhizomes, cuttings and living individuals from the wild.

N.M. (Based on an original article in Griechenland Aktuell; intro image: Entrance to the garden, by Nikthymakis via Wikimedia Commons)

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Very few products are so linked with a place’s history and culture as olive oil and olive trees are regarding Greece’s cultural heritage. Endowed with strong symbolism through mythology and religion but also associated with gastronomy and a healthy diet, olive tree and its products are certainly a unique component of Greek and Mediterranean culture in general.

From the olive wreath -the olive leaf crown (kotinos) awarded to the ancient Olympic Games winners- to Plato’s olive tree, under which the famous Greek philosopher taught his students 2,400 years ago or to the healing properties of olive oil mentioned by Hippocrates, this sacred and eternal tree has been praised since antiquity. During war the messengers requesting truce were holding an olive branch as symbol of piece, while “iketes” citizens who had committed serious offences and who sought asylum at the altar of a particular god, carried also an olive branch.

The discovery of petrified olive leaves in Santorini of an estimated 50.000 to 60.000 years of age as well as archeological findings from the Minoan Palaces in Crete proving olive oil’s role in the Minoan civilization, illustrate the long-lasting role of this “blessed fruit” in the Greek civilization. The myth that Athenians chose goddess Athena over Poseidon because she offered them as a gift the olive tree, a source of life that would provide them with food is a well-known Greek ancient myth.

Greek olive oil is of supreme quality and its uniqueness lies, to a great extent, in the climate that the olives are cultivated in. Like wine, which absorbs the aromas from other elements it comes in contact with, the olive oil too is influenced by its surroundings. About 65% of Greece’s olive oil comes from the Peloponnese, while the rest is produced mainly in Crete, the Aegean and the Ionian Islands. Natural fertilizers are also considered to be a key ingredient. Olive trees can survive without constant irrigation, they complete their own growing cycle and are quite resilient to climate change.

The olive harvest process

The making of the olive oil in Greece is a fascinating process and the olive harvest is considered an important time of year. In the past but also nowadays olive harvest has been an activity mainly carried out by families as many olive groves are maintained for personal use. Of course, big agricultural units exist equally applying modern techniques, when it comes to olive harvest, production of olive oil and promotion activities.

Traditional harvest process begins with collecting olives by hand to ensure that no damage is done to the tree and to the olives after placing long nests on the ground around the trees. The olives are then placed in large sacks and transported to an olive press where they are laid on a conveyer belt, washed and separated from the leaves. In ancient and old times, the olive oil press consisted of two millstones, put in motion by large wooden handles pushed by men or donkeys, pressing the olives and turning them into paste and then into oil.

Today electrical machines are used to shake down the trees and the millstones have been replaced by modern mechanized presses, although some olive presses still use the stone-grinding method with the only difference that movement of the mills is now electricity powered. The pressed by stone is considered to create a more complex and healthier end product because this centrifugal action maintains the vitamins and the phyto-antioxidants.

Traditional olive harvest has also been included in agrotourism as it is a perfect interactive holiday choice and over the years olive harvest activities have become a popular trend in Greece for outdoor enthusiasts. This a perfect opportunity to witness the whole harvest process and to master age-old harvesting techniques. Visitors are participating in olive collection and they can watch the liquid gold tickle down the pipes harvesting the fruit of their labor.

Greece as an olive oil producing country

Greek olive oil products are considered top quality worldwide. They are cultivated in the country’s ideal climate and soil varieties. An 80% of Greece’s olive oil is extra virgin, which is the top-ranked classification category in the world. There are literally hundreds of local varieties and tastes, including a number of organic producers which are positioning in the global high-value market with specialty and luxury oils.

According to International Oil Council, estimates for the 2023/2024 period in terms of olive oil production, Greece ranks in fifth place worldwide and third at European level. There is still room for branded Greek olive oil to grow. As the fifth largest producer worldwide, Greece provides around 10% of global olive oil supply. And, yet, the country claims only 2-3% of the branded olive oil market internationally, with a large proportion of annual production exported in bulk. Industry experts estimate that exports of branded Greek oil could increase as much as 20% over the next 2-3 years.

Τhe quality of Greek olive oils has consistently garnered international acclaim. At the 2024 NYIOOC World Olive Oil Competition, Greek producers earned 56 awards from 108 entries, despite facing the worst harvest in a decade. Produced mostly from small, family-owned olive groves, 80% of Greek olive oil is extra virgin and 17 regions of the country have PDO certification for their olive oil.. Its most notable varieties are Koroneiki and Kalamata, which produce oils with unique flavor profiles.

Many Greek producers still follow traditional production methods that have been passed down from generation to generation, such as harvesting olives by hand or cold pressing. Additionally, many of them have incorporated sustainable agricultural practices and ecological growing methods to preserve the land and the quality of their oils.

Looking ahead, Greek olive oil experts anticipate both challenges and opportunities. Factors such as climate change and evolving production and export models are expected to influence the sector. However, there is optimism that by focusing on high-quality production, Greek olive oil can continue to captivate consumers worldwide with its distinctive flavors.

Greek Olive oil and oleaginous products are amongst the most famous agricultural products of the country while the mainly small sized but dynamic Greek companies are investing time, effort, resources and creative thinking into making the best usage of their product. Using innovative farming techniques but also modern marketing tools reinforcing their product’s aesthetic appeal Greek companies are trying to gain their position in the global market. Τhe “Art of Greek Olive Oil” is gaining a lot of ground internationally, with remarkable reactions from consumers and businesses, but also with an array of awards won in international competitions for the quality of Greek products and their sophisticated packaging.

Apart from olive oil, olives themselves can be consumed as snack or be used in salads, breads, pies or sauces as table olives. In this case different varieties of olives such as black Kalamata olives or juicy Amfissas olives are used. Olive oil is also used in soap manufacture as base for soap, since the antiquity. Olive oils soap is very mild, long-lasting and helps retain moisture and elasticity even in the most sensitive skin type. Olive oil has also been used as a base for making perfumes due to its tendency to last longer on the skin.

Even the residues that are left after the olive oil extraction process in solid and liquid form like paste, pomace oil or kernel wood can be used as an animal feed supplement, natural organic fertilizer or solid biofuel for energy production. It is by no means accidental that olives are praised as a “blessed fruit”!

Mediterranean Diet

Greek olive oil is the basis of the Mediterranean Diet. As the main ingredient of every recipe found in Greek traditional cuisine, olive oil plays a dominant role in Greek nutritional habits. Greek olive oil is known worldwide for its purity, exceptional taste and high nutritional value. Besides, extra virgin olive oil is a superfood. Studies have shown that olive oil is the healthiest product among vegetable oils. It is loaded with antioxidants and protects from various diseases, therefore essential for a balanced diet! Many Greek olive oil products from various regions of the country have been registered as protected designation of origin (PDO) or protected geographical indication (PGI) the EU’s recognition system for high quality agricultural products.

Read more on GNA:

It’s a Fact: Greek Olive Oil is an Art
Taste the unique "Greek breakfast"
University of Athens Online Courses on Mediterranean Diet

I.E. 

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Quinoa is gaining more and more ground in the European markets. It is a crop that originates from Latin America, with the oldest records mentioning its consumption by the native populations of Peru and Bolivia even 4,000 years ago. Quinoa is a highly nutritious - gluten free - alternative crop of the pseudocereal class. One of the most important turning points in the process of spreading quinoa to the rest of the world was the declaration of 2013 as the "year of quinoa" by the United Nations.

When launching the 2013 International Year of Quinoa, senior United Nations officials joined South American leaders to praise the nutritional value of the ancient “superfood”, a low-cost response to global hunger and the starting point for a more equitable international economic system, especially the food trade. “Let us work together to make sure the benefits of this extraordinary grain can be felt by those who need it most,” then Secretary-General Ban Ki-moon said, emphasizing that quinoa, a protein rich cultural anchor and staple of the diet of millions of people throughout the Andes for thousands of years, could contribute significantly to UN’s “Zero Hunger Challenge.” This is thanks to two great advantages — it is extremely nutritious and highly adaptable in different climates —that the quinoa grain has become essential to meeting global climate goals and countering the effects of a warming planet, where desertification and land degradation were becoming ever more pressing issues.

 "Since then, its demand has recorded a continuous upward trend, and especially in the EU Member States," Assistant Professor of Agriculture and Innovative Crops at the Agricultural University of Athens (AUA), Ioanna Kakabouki, told the Athens-Macedonian News Agency, adding that "but due to its excellent nutritional value, quinoa can also contribute to the ecological goals of the European Union".

Quinoa and Europe

With the effects of climate change becoming increasingly apparent, the European Commission has designed a series of agri-environmental measures aimed at managing the climate crisis and ensuring food sufficiency.   The "European Green Deal" is one of the most important strategies of the European Union and especially the "Farm to Fork" strategy that aspires to reduce the use of agrochemicals by 20-50% by 2030.

Following these initiatives, the research community has focused on how to reduce inputs to the primary sector, while maintaining the productive dynamics of modern agricultural systems. One of the most promising solutions is the adoption of innovative, alternative, xeric and low-input crops, such as quinoa.

"The case of quinoa is typical of how the introduction of innovative crops can achieve the goals of the Green Deal. Initially, the plant's adaptability to unfavorable conditions for other crops, and its low fertilizer and irrigation requirements meet the conditions set by the Agreement" said Ms. Kakaboukis to Athens -Macedonian News Agency and added "the satisfactory yields, which, according to the literature are feasible for our country, combined with the high nutritional value of the seed, make us optimistic about the productive and economic dynamics of quinoa in Greece".

The European Union is the largest importer of quinoa from the main producing countries which are Peru, Bolivia and Ecuador. Despite fluctuations in supply and trade prices, import volumes have proved stable over the past five years, with only a slight decline in 2018, and there is still scope for future growth. According to official data, in 2019 the total European import of quinoa amounted to 28 thousand tons (excluding European production and re-export).

 Quinoa in Thessaly

Professor Kakabouki, together with her research team consisting of PhD candidates Antonios Mavroidis and. Panteleimon Stavropoulos, is investigating best cultivation practices for quinoa, with the aim that soon, the cultivation of this grain in large areas in Greece will be competitive with other traditional grains as well as several spring ones.

The region of Thessaly has been chosen for the development of quinoa crop, due to its ideal climatic conditions for the cultivation of this specific crop.

"For the last few years, we have been working with this specific crop, in collaboration with the private sector in the region of Thessaly and we have ascertained and improved the needs of the crop under Greek conditions," said professor Kakabouki to the Athenian-Macedonian News Agency, concluding "I will it is a big step towards reducing the environmental footprint of Greek agriculture and will bring us closer to achieving our green goals".

Quinoa is an adaptable plant that does not require much water (it is grown in the Atacama desert and is therefore drought-tolerant), contributing to lower production costs that are comparable to wheat.

A pilot crop was grown on 50-70 hectares of land in Thessaly and produced better yields than in South America.

Dimitris Bilalis, professor of Agriculture and Organic Agriculture and director of the Agriculture Laboratory of the Agricultural University gave an interview to Naftemporiki TV, on research carried out by the Agricultural University in the area of Thessaly, explaining how quinoa cultivation could be more competitive from traditional grain crops:

"Since 2021 we have been systematically studying the cultivation of quinoa in the area of Thessaly, at the level of plots of land that reach up to 500 vertical acres, in order to determine the costs, the real and the environmental benefit for the grower, but also the social benefit. After 3 years of research and systematic study, we saw that quinoa is a promising crop and the Thessalian plain will be able to cover part, not only of our national needs, but also of European needs, which is our ambition".

Explaining that quinoa is an ancient plant with a very hard dynamic that adapts very easily, a it is cultivated in the desert, he pointed out that “it is a plant that we can produce and export instead of importing. It's a plant that has adapted and gave us better yields than even Latin America." Professor Bilalis pointed out  that in the language of the Quechua, the Andean Indians, quinoa means "mother of seeds."

Translated from Athens-Macedonian News Agency article on Quinoa Cultivation in Greece by Th. Papakostas and from Naftemporiki TV interview with prof. Bilalis

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