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
RESEARCH FIELD
"Consumer perceptions and attitudes on food safety and nutritional value in the COVID - 19 pandemic"
Degree in Food Technology
TEI of Thessaly
RESEARCH FIELD
"Traditional foods with prebiotic properties"
Certification TUV HELLAS FSSC 22000:2018
FSSC 22000 V5.1- ISO 22000:2018 * Food Safety Certification Scheme Confirmation
Specialization
- 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.
Partners
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.
