Rank/Position: Visiting Lecturer from 2E Company Faculty/Department/Research Organization: 2E Company

Veterinarian of the Aristotle University of Thessaloniki with a PhD in food from Loughborough University of Technology U.K. He worked as a police veterinarian for the Hellenic Police, from where he was seconded to the Hellenic Food and Beverage Authority. He played an important role both in the training of workers in mass catering and in the inspection of mass catering units during the Olympic Games in Athens, in 2004. In 2005 he founded the private company “2E” regarding the implementation, training and publications for food safety management systems and legislation. He served as a Professor of various levels at the Technical University of Athens. Speaker at the EFET inspector seminars, at the WHO international HACCP seminars, scientific associate of the National School of Public Health and visiting Professor at the postgraduate programs (M. Sc.) of the Medical School of Thessaly and the TEI of Athens.

He served as president of the Council of the TEI of Thessaly from 2016 – 2018. He has participated in national and European educational programs for quality control and food technology. Several of his studies and papers have been published in international scientific journals and in proceedings of international conferences in Greece and abroad. He has authored (1990) the book “Quality Control of Catches – Laboratories”.

Rank/Position: Invited Professor from the Department of Agriculture, Forestry and Natural Environment of the University of Turin, Italy

Scientific Field: Microbiology

Faculty/Department/Research Institution: Department of Agriculture, Forestry and Natural Environment of the University of Turin, Italy

Rank/Position: Associate Professor, University of Thessaly

Subject: Cattle farming with emphasis on environmental impact

Faculty/Department/Research Institution: Department of Animal Science, University of Thessaly

He graduated in 2001 from the Department of Animal Production of the Technical University of Larissa, and completed his postgraduate studies at Wageningen University (Netherlands), as a scholarship holder of the State Scholarships Foundation. After a 2-year period working as a nutritionist in Greece, he began his doctoral studies at the Autonomous University of Barcelona (Spain) on strategies for reducing nitrate pollution from dairy cattle farming.

He then worked as a postdoctoral researcher at Cornell University (USA) under the supervision of Professor Van Amburgh. He participated in the upgrade of the Cornell University nutrition system (CNCPSv6.5), significantly improving the protein part of the system and incorporating new approaches regarding the degradation of NDF in the rumen of ruminants.

From 2015 to 2019, he worked at Aberystwyth University (United Kingdom) as a researcher, where he participated in various projects related to the reduction of the environmental burden of ruminant farming, developing and using mathematical life cycle assessment (LCA) models. Since October 2019, he has been an assistant professor at the Department of Animal Production Science of the University of Thessaly and director of the Laboratory of Animal Husbandry-Raising of Ruminants.

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

Rank/Position: Associate Professor National Technical University of Athens

Scientific Field: Technology and Quality of Fruits and Vegetables

Faculty/Department/Research Institution: Department of Chemical Engineering NTUA

Dr. Maria H. Giannakourou is a Doctor of Chemical Engineering and the title of her doctoral thesis was “Prediction of food shelf life with reduced water activity: application to frozen vegetables”, focusing in particular on: (a) the application of mild, non-thermal techniques (osmotic dehydration) to food tissues for the production of new products, with improved characteristics and extended shelf life, (b) the application of shelf life studies based on the accelerated shelf life testing (ASLT) methodology and (c) mathematical modeling as a predictive tool for assessing the quality status. She currently works as an Associate Professor in the field of “Food Engineering”, at the National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Science and Technology. She has extensive experience in food science and technology and has worked systematically in many research programs. In addition, she possesses high-level expertise in analytical and instrumental food analysis techniques, based on her 8-year employment in an analytical chemical laboratory at the General State Chemistry Laboratory. Her main areas of scientific interest, as documented by her published works, include food processing methods, shelf life studies and quality assessment, non-thermal processes, osmotic pretreatment of animal (meat and fish products) and plant tissues for shelf life extension, “smart” packaging (Time Temperature Indices, TTI), application of barrier technology, production of novel foods, organoleptic evaluation, etc.

PROFESSIONAL EXPERIENCE
(current position) 07/2022 -present: Associate Professor, National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Science and Technology
02.2012 – 07.2022: Academic staff, Professor (A’ level) at the Department of Food Science and Technology, University of West Attica (former Technological Educational Institute of Athens)
12.2004 – 02.2012: Analyst (Grade A), General State Chemistry Laboratory (food and beverage analysis, participation and organization of SCHEMA (Scheme for the Evaluation of Chemical Measurements) interlaboratory schemes, chemical metrology, training and practice for numerous analytical procedures for food analysis (PLH), GC-MS, IR-MS, LC-MS, etc.), responsible for quality assurance procedures, method validation, etc.)
2003-2004: Postdoctoral researcher at the Laboratory of Food Chemistry and Technology, Branch IV, National Technical University of Athens, Department of Chemical Engineering

EDUCATION
11.1997 – 03.2003: PhD at Laboratory of Food Chemistry and Technology, National Technical University of Athens, Department of Chemical Engineering, Thesis title: “Prediction of food shelf life with reduced water activity: application to frozen vegetables” (Supervisor: Prof. Petros S. Taukis).
09.1992 – 11.1997: Degree in Chemical Engineering: 8.79/10 (top 3%), National Technical University of Athens, Department of Chemical Engineering.

Supervision of (5) PhD Candidates, (13) postgraduate students and over 30 undergraduate students

Publications: 52 publications, Citations: (A) (total): 1588: (B) (excluding self-citations of all authors): 1223 (SCOPUS), h-index: 18, 12 chapters in scientific books, >70 presentations in Greek and International Conferences (from 1997-present).

Foreign Language Knowledge: English (Cambridge Proficiency), French (Sorbonne II) and Spanish (Superior)

Computer Skills: Windows, MS Office, Statistica, MATLAB, Fortran, Minitab.