Since 2018, I am working as a Private Food Technologist and I am involved in the preparation of descriptive Reports of Health Interest, Flowcharts, HACCP, ISO.
I work with technical offices related to the licensing of health care establishments.

Postgraduate studies "Nutrition in health and disease"

University of Thessaly - Faculty of Medicine

"Consumer perceptions and attitudes on food safety and nutritional value in the COVID - 19 pandemic"

Degree in Food Technology

TEI of Thessaly

"Traditional foods with prebiotic properties"

Certification TUV HELLAS FSSC 22000:2018

FSSC 22000 V5.1- ISO 22000:2018 * Food Safety Certification Scheme Confirmation


  • Food Microbiology
  • Food Chemistry & Analysis
  • Food Engineering and Processing
  • Dairy, Meat, Fishery, Grain, Fruit & Vegetable Technology
  • By-product Utilization
  • New Product Development, Wine and Spirits etc.


VASSILITSA - Quality manager for IFS, BRC, ISO, HALAL, HAL, VLOG, PDO certificate

TEI OF THESSALY (Head of Research Group Professor Mr. Petrotos) - Laboratory partner for goji berry lyophilization (drying & packaging)

OLYMPOS Dairy Industry - Food Technologist in the Chemistry and Microbiology Laboratory with responsibilities in large volume laboratory analyses- petri, chemical analyses, incubation of microorganisms, Listeria, Escherichia coli, Gerber fat, specific gravity, pH active acidity, soxlet volumetric acidity, proteins, lactose etc.

MELISSA - As part of my internship I was employed as a Food Technologist with responsibilities for testing grain raw materials moisture, proteins, white grains, black spots - sampling.

Together we can achieve the best result for your business.


We streamline the operation of your business, anticipate the risks that may arise and address them immediately, with the aim of producing excellent products and services with added value. We build a relationship of trust and mutual cooperation, work with consistency and teamwork and always have continuous improvement as our primary goal.


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