Rank/Position: Lecturer of Applications, Department of Food Science and Technology, University of Thessaly

Scientific Field: Technology and Quality Control of Grains and Bakery Products

Faculty/Department/Research Institution: Department of Food Science and Nutrition, University of Thessaloniki

Lecturer of Applications, Graduate Agricultural Engineer, Department of Food Science and Nutrition, Agricultural University of Athens. Postgraduate studies (Licentiate) in Food Technology, Lund University, Sweden. He has worked at Loulis Mills and Marra Mills (2004-2010), and from March 2010 to present as a Permanent Lecturer of Applications (Faculty Member) at the University of Thessaly, Department of Food Science and Nutrition in Karditsa.
Registered in the register of EFET, the National Center for Public Administration, Certified Adult Educator of EOPPEP, holder of the Pedagogical Training Program
(EPPAIK), Higher School of Pedagogical Technological Education.

ACTIVITIES-PARTICIPATION IN RESEARCH PROGRAMS

2006-2008. Scientific and Technological Cooperation of Greece-Cyprus (General Secretariat for Research and Technology): “Investigation of the allergenic activity of proteins of Greek and Cypriot carob varieties (Ceratonia siliqua) with a view to their incorporation into gluten-free bakery products”.
2010-2013. Research project LEA of the General Secretariat for Research and Technology (High-Performance Air Milling with a view to the production of fine-grained flours & bakery products with improved functional and nutritional characteristics), Department of Agriculture,.
2011. Educational material “A.TRO.TOS.: If We Ate Locally, “General Secretariat of the New Generation – Scientific Support Program for Young Farmers”,
17/7/2014-30/9/2014. Research program as a scientific associate, ELKE TEI OF THESSALIA. “Evaluation of the glycemic index of a new food (jelly) without sugar”. Department of Food Technology.
6/2012-31/12/2015. Research program TEI of Thessaly (Archimedes III), Department of Food Technology. “ARCHIMEDES III, YP.05. DEVELOPMENT OF VITAMIN D-ENRICHED FOODS OF THE MEDITERRANEAN DIET»

AWARDS-DISCRIMINATIONS, PUBLICATIONS IN BOOKS, PARTICIPATION IN COMMITTEES, WORKING GROUPS
24/6/2015. 1st Prize for the product “Μarm eλlada” in the Ecotrophelia 2015 Competition of SEVT (Association of Greek Food Industries)
September 2015. Participation in the book “Developments in Food Science and Technology VOLUME II. Research and Development of New Food and Beverage Products”, Member of the Register of Evaluators of the Research and Innovation Program, 2014-2020, General Secretariat for Research and Technology
Member of Working Groups of the Greek Technological Platform of the Association of Greek Food Industries “Food for Life”, from 10/1/2017,
14/12/2018- 30/12/2019. Member of the Board of Directors of EFET,
26/6/2019-present. Member of the Meat Products Institute of the Association of Greek Meat Processing Industries.
COUMARIN INFORMATION FOR THE OAE AND OEZA