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LAB FOOD TECHNOLOGY

Study & Development of Quality Assurance Systems for Food Service Establishments

Upgrade the quality of your company's products and services and add value to them by following International Quality Standards.

ISO & HACCP systems aim at continuous process improvement based on the application of objective monitoring and measurement mechanisms, ensuring excellent products and proper cooperation of your company's employees.

iso 22000

ISO 22000 STANDARD

ISO 22000 is an internationally recognised prototype for food safety management. It is addressed to all companies directly or indirectly involved in the food chain. It reduces failures in the production process and prepares the company to deal with food crises.

iso 22000

HACCP SPECIFICATION

HACCP Codex Alimentarius is an international standard for the proactive management of food safety issues. It is a set of hygiene principles and applies critical control points at all stages of food production. From the selection of raw materials to the final use by consumers.

iso 9001

ISO 9001 STANDARD

ISO 9001 is an internationally recognized prototype for quality management and is addressed to all types of companies. It describes a management model that ensures quality in the products and services offered by the company.

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.

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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