Loading
2nd International Olive Center Conference | Olive Sector: Searching for innovation - Discovering new trends

Time Left To Event:

21
days
10
hours
48
minutes
37
seconds
register

1st Announcement

INVITATION & CALL FOR PAPERS

Dear Friends and Colleagues,

The 2nd International Olive Conference will take place May 28 – 29, 2020, at the Krinos® Olive Center located on the campus of Perrotis College / American Farm School, Thessaloniki, Greece. The conference will focus on the olive sector.

Keynote speakers from around the world will include experts from both academic and business sectors. They will provide a holistic overview that includes recent innovations and future trends in the world of table olives and olive oil. Farmers, scientists, and businessmen, representing every stage of this sector, will have the opportunity to meet, discuss and learn from these experts and each other.

We invite you to join us,

Dr. Panos Kanellis,
President, American Farm School and Perrotis College
Read more

About Our Conference

The Perrotis College - Krinos Olive Center organizes the 2nd International Olive Center Conference | Olive Sector: Searching for innovation - Discovering new trends on May 28-29, 2020 at the American Farm School, Thessaloniki, Greece.
 

LIVEMEDIA

You can view photos and videos of the 2nd International Olive Center Conference | Olive Sector: Searching for innovation - Discovering new trends

 

More photos and videos from the 1st International Olive Conference | Table Olives: Pursuing Innovation - Exploring Trends at: www.livemedia.gr/olive2018

Livemedia

Organizing Committee

Alexandros Georgiadis
President, KRINOS Foods, Canada
Nelos Georgoudis
President, Panhellenic Association of Table Olives Processors, Packers and Exporters (PEMETE), Greece
Manolis Giannoulis
President, Greek Interprofessional Olive oil Organization (EDOE), Greece
Dr. Athanasios Tsaftaris
Academic Dean, Perrotis College, Greece
Dr. Athanasios Gertsis
Director of Krinos Olive Center and Professor, Agro-Environmental Systems Management Department, Perrotis College, Greece
Dr. Konstantinos Rotsios
Academic Dean of Undergraduate Studies and Chair of International Business Department, Perrotis College, Greece
Dr. Kyriaki Zinoviadou
Chair of New Food Product and Business Development and Assistant Professor, Food Science and Technology Department, Perrotis College, Greece
Dora Anastasiadou
Associate Director of Corporate & Foundation Relations in Greece, American Farm School and Perrotis College
Stavroula Antonopoulou
Chief Administration Officer, Perrotis College, Greece

Thematic Areas

  1. Effective route management “from farmer to processor”
  2. Greek olive oil marketing: exports branding and e-commerce
  3. Producer groups
  4. Sustainability in production and processing (plant protection, carbon and water footprints)
  5. Waste management – Olive sector by-products
  6. Implementation of the bio economy principles in the olive sector
  7. Best practices for pesticide residue tracking
  8. Niche markets for the olive sector (consumer trends and opportunities, new product development, etc.)
  9. Nutritional and health aspects of olive oil
  10. Olive sector as a tool for rural development
  11. Use of novel technologies for traceability (adulteration, quality control, quality standards)
  12. New olive processing technologies

Speakers

George Boskou
George Boskou
Associate Professor at Harokopio University, vice-president of the Scientific Society of Olive Encyclopaidists
Dr. Boskou George is Associate Professor in Food Service Organization and Management at the Department of Nutrition & Dietetics at Harokopio University. He has an academic degree in Chemistry, from the Aristotle University of Thessaloniki. He has a postgraduate diploma in Food Science & Nutrition and a PhD degree in Applied Biological Sciences from the University of Ghent, Belgium. His research and educational work is on food safety, total quality management, food legislation, food service, gastronomy and culinology.
Michael Leonidas Chikindas
Michael Leonidas Chikindas
Health Promoting Naturals Laboratory, Rutgers State University, USA
Dr. Michael L. Chikindas is a Head of the Health Promoting Naturals Laboratory and a Professor at the Rutgers State University (USA). He is studying probiotics and natural-derived antimicrobials for personal care and agriculture. Prior to Rutgers, Dr. Chikindas worked for the government (Institute of Applied Microbiology, Obolensk, Russia), academia (Groningen University, The Netherlands), and industry (Unilever Research, UK and Janssen Research Foundation, Belgium). Dr. Chikindas is a founder and Editor-in-Chief of Probiotics and Antimicrobial Proteins.
Demetrios Kouretas
Demetrios Kouretas
Professor, Department of Biochemistry-Biotechnology, University of Thessaly
Dr Demetrios Kouretas has a BSc in Pharmacy from University of Patras (Greece) 1985, and PhD in Biochemistry from the Aristotle University of Thessaloniki 1989 (Greece) and Post-doc at Harvard Medical School from 1990-1992. Dr. Kouretas has been staff member in the University of Thessaly since 1996 and from 2007 is Professor of ‘Animal Physiology – Toxicology’ at the Department of Biochemistry and Biotechnology of the University of Thessaly (Greece). He has co-authored 190 articles in peer-reviewed journals and about 100 invited lectures in national and international conferences. According to Google scholar Dr Kouretas’ publications have been cited 6900 times and their ‘h-index’ is 45. In 2017 has been elected member of the European Commission Committee ( Scientific Committee on Health, Environmental and Emerging risks, SCHEER) and the same year ( 2017) President of the Hellenic Society of Toxicology and Director of the National Master Program in Toxicology. He has also founded a spin-off company aimed at developing biofunctional nutrition ( FoodOxys) . He is Associate Editor in the ‘Food and Chemical Toxicology’ ( from 2015) and ‘Toxicology Reports’ ( from 2017) journals of Elsevier and Academic Editor in Oxidative Medicine and Cellular Longevity ( from 2017) and Antioxidants ( from 2018).
Alexandra Kicenik Devarenne
Alexandra Kicenik Devarenne
CEO Extra Virgin Alliance & Calathena Consulting
International olive oil consultant, writer and educator from California. Author of Olive Oil: A Field Guide (AOCS Press). Taste panel member, teaches olive oil courses at home and abroad, and chairs/judges/advises at competitions. Starting with olive oil research at the University of California Cooperative Extension, she cooperates with the scientific community, recently with the planning committee for the Yale Olive Sciences and Health Institute. CEO of Extra Virgin Alliance, an international association for olive oil quality.
Kostas Liris
Kostas Liris
Agronomist, msc.Mba , Oleologist
Kostas Liris , is an agronomist , olive oil expert. With his head office in Kalamata and by cooperating with international organizations he has gained a lot of experience on issues regarding the quality and tasting of olive Oil. Since 2014 he has been one of the judges in the top olive oil tasting competition in New York  – NYIOOC-, Tokyo - JOOP, Athens -ATHENA IOOC- EVO INTERNATIONAL and others , while in 2016-2019-2020 he was selected to be the panel leader of the tasting panel of NYIOOC and JOOP Tokyo.From 2017 he teaches olive oil sensory analysis, production and safety in NY , London and in San Francisco . He is the founder of the IRIS-Agricultural Union of Messinia , a company providing consulting services relevant to the agricultural and agri-food industry. One significant time in his career came, when he received a thank-you letter from the former Prime Minister Georgios Papandreou, for his contribution to the development and promotion of quality Greek products worldwide.  He is a columnist for many magazines in his field.

Georgios Theothoros Doutsias
Georgios Theothoros Doutsias
President of the Interprofessional Organization of Table Olives (DOEPEL)
Mr Georgios Theothoros Doutsias is the President of the Interprofessional Organization of Table Olives (DOEPEL) since 2015. He has studied at the Faculty of Agriculture of the Aristoteleio University in Thessaloniki from 1964 - 1969. He attended post graduate education in France from 1973 up to 1977 at: the Universite de DIJON, at Ecole Nationale Superieure ole Biologie Applique a la Nutrition et a l’Alimentation (ENSABANA) in Dijon the Institut Nationale de Recherche Agronomique (INRA) in Dijon and acquired the honorary titles of: D.E.S. (Diplome d’Etude Superieure) on 1974 and Doctorat Ingenieur on 1977 He has worked at “ELAIOURGIKI”, the Central Cooperative Union of Producers of olive products (K.S.E.P.E.P.) between 1978 and 2004, in the following positions: 1978 - 1992 Study and Programming Office 1992 - 2002 Deputy General Manager and 2002 - 2004 General Manager Since 2005 he is in charge of the Family Agriculture Holding for the Production of Biological Table Olives. The period between 1980 - 2004 he served as an expert for the International Olive Council regarding table olives and from 1981-2004 he has been an expert for the Organizations COPA-COGECA of the EU regarding table olives.
Maria Z. Tsimidou
Maria Z. Tsimidou
Professor of Chemistry, Aristotle University of Thessaloniki, Head of Food Chemistry and Technology, Greece
Maria Z. Tsimidou ([email protected]) is a full Professor of Food Chemistry and Head of the Laboratory of Chemistry and Technology in the School of Chemistry at the Aristotle University of Thessaloniki (AUTH), Greece. She is a Food Chemist (Chemistry Dept, AUTH, Reading Univ) and has a
professional career of 43 years (1977-). Her teaching is food chemistry, analysis, quality control, and food legislation. Her research interests are related to virgin olive oil chemistry, quality and authenticity, saffron chemistry, authenticity and quality, antioxidant activity of plant extracts and constituents, new sources of targeted bioactive compounds (squalene, carotenoids, and phenols), and analytical procedures for their determination. She supervised many post doctorate research projects,PhD, MSc and undergraduate theses, and served as an internal or external examiner of theses and research projects in Greece and abroad. She has published >200 research papers, review articles, and contributions to scientific books and encyclopedias,
served as editor to special publications on the above-mentioned topics and participates in relevant projects funded by national and European sources. Click here for further information.
Dr. Chrysoula Tassou
Dr. Chrysoula Tassou
Research Director and Deputy Director of the Institute of Technology of Agricultural Products of the ELGO DEMETER
Dr. Chrysoula Tassou is Research Director and Deputy Director of the Institute of Technology of Agricultural Products of the ELGO DEMETER. She has BSc in Biology from Athens University and PhD in Food Microbiology from Bath University (UK).
She has been coordinator of 10 large competitive research projects, 2 EU-funded and 8 national and scientific leader or team member in >35 national and European projects. She was responsible for hosting the training of the 1st national taste panel, for the sensory evaluation of table olives. She has a good collaboration with food companies and universities being supervisor of many doctoral and master theses. Co-inventor of the Patent No. 20110100600 «Functional table olives fermented with lactic acid bacteria with probiotic properties» PROBIOTIC OLIVES (OBI 14-10-2011). She has > 75 publications in SCI scientific journals, >15 scientific book chapters, >200 articles in conference proceedings. She is reviewer in many international scientific journals, editor and guest editor and evaluator or reviewer of national and European research projects.
George Boskou
Associate Professor at Harokopio University, vice-president of the Scientific Society of Olive Encyclopaidists
Michael Leonidas Chikindas
Health Promoting Naturals Laboratory, Rutgers State University, USA
Demetrios Kouretas
Professor, Department of Biochemistry-Biotechnology, University of Thessaly
Alexandra Kicenik Devarenne
CEO Extra Virgin Alliance & Calathena Consulting
Kostas Liris
Agronomist, msc.Mba , Oleologist
Georgios Theothoros Doutsias
President of the Interprofessional Organization of Table Olives (DOEPEL)
Maria Z. Tsimidou
Professor of Chemistry, Aristotle University of Thessaloniki, Head of Food Chemistry and Technology, Greece
Dr. Chrysoula Tassou
Research Director and Deputy Director of the Institute of Technology of Agricultural Products of the ELGO DEMETER

Registration

Students

25,00/person

Farmers

50,00/person

General Registration

100,00/person

In order to complete your registration, it is necessary to prepay the amount.


The above registration prices are valid until April 30, after the expiry of the date there will be an increase in prices.
Cancellations and refunds can take place until April 30.



The deposit receipt should be sent via e-mail to [email protected] or via fax +30 2310 801 454.

On the transaction details please print the name of the Conference (2OC) and the participant name.

 

ONLINE PAY 
Please click here to pay with credit card.
 

 

BANK ACCOUNT
Bank Name: Alpha Bank, Thermi (720), A. Papagou str, Thessaloniki
IBAN: GR97 0140 7200 7200 0232 0001 822
Beneficiary: OMILOS METALYKEIAKIS EKPAIDEYSIS KAI KATARTISIS AGS
BIC: CRBAGRAA

Abstracts

DEADLINE FOR ABSTRACT SUBMISSION: March 1st, 2020.

All proposals will be peer-reviewed by a Scientific Review Committee. Accepted papers will be published in an ISBN volume of KRINOS OLIVE CENTER publications. Guidelines for Submission Abstracts of 200-300 words should be submitted by March 1st, 2020 for initial evaluation.

Abstract should include the following elements: Abstract Title (in capital letters). Authors and Presenter (capitalize each word). Working Origin (capitalize each word). The Department, Organization, City, Country should be indicated.

Abstract should consist of the following:
• Background
• Methods
• Results
• Conclusions

Instructions for Submitting Abstract
As soon as the online submission is completed you will receive an automated confirmation email. After submission and before evaluation, changes and corrections are accepted. After review no changes are permitted. Confirmation of the acceptance or rejection of the abstract will be sent via email. Presenters whose proposals are accepted will be notified to submit a full paper of 5-6 pages no later than April 15, 2020. In case of not receiving the final confirmation email, please contact us via email at [email protected]
Submit Abstract

SPONSORS


UNDER THE AUSPICES OF

Venue Info
Perrotis College - American Farm School

Thessaloniki Greece

PCO Info
PCO - Inventics S.A. | Medevents.gr

Technopolis, Building Thermi ΙΙ, 9th klm. Thessaloniki-Thermi, B.O. Box 60714, ZIP 57001, Thermi, Thessaloniki, Greece.

www.medevents.gr

+302310474400

+302310801454

GNTO License: 0933Ε60000074600
First name
Last name
Email
Phone