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2nd International Olive Center Conference | Olive Sector: Pursuing innovation - Exploring trends

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About Our Conference

The 2nd International Olive Conference hosted by Krinos Olive Center at Perrotis College, entitled "Olive Sector: Searching for Innovation - Discovering New Trends", will be held on June 03 and 04, 2021.
 
 

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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
Maria Petrakis
Director of Institutional Advancement, US, AFS & Perrotis College
Elli Konstantinou
Director, Office of Institutional Communications-AFS & Perrotis College
Lila Zizoula
Director of Community Engagement & Alumni Relations, AFS & Perrotis College
Fotini Moesiadou
Director, Recruitment Office, AFS & Perrotis College

Thematic Areas

Thursday 03, June
A. Best Agricultural Management Practices
B. Sensory Evaluation on olive oil and table olives-Legislation and marketing trends
C. The olive sector as a tool of rural development

Friday 04, June
Α. Nutritional and health aspects of olive products
B. Waste Management and Bio-economy
C. IT use for sustainable production and novel tools of traceability
D. Marketing of olive products: exports branding and e-commerce

Draft Program

Draft Program of the 2nd International Olive Center Conference | Olive Sector: Pursuing innovation - Exploring trends on June 03-04, 2021.

The official language of the Conference in the 1st day is Greek and the 2nd day English.
Draft Program

Speakers

Magda Tsolaki
Magda Tsolaki
Magda Tsolaki was born in Thessaloniki, Greece and studied Medicine and Theology at the Aristotle University of Thessaloniki (AUTh). Afterwards, she initiated her collaboration with AUTh in 1982 as scientific collaborator and a year later received her specialty as a Neuropsychiatrist and her PhD. She has been a Professor of Neurology since 2010, and currently she was the Head of the 1st University Department of Neurology (2017-2020) where she was committed to her clinical, educational and research work.Since November 2020 she is working also at Euromedica General Clinic. In 2004, she was invited as a visiting professor at the Boston University, Massachusetts, USA. She has founded the Greek Alzheimer Association in 1995 and the Greek Federation of Alzheimer’s Disease (AD) in 2007, in which she is up to today the Chair, while also being the scientific director of two Public Dementia Units (founded by her in 2007 and 2009) for outpatients with Neurodegenerative diseases and their caregivers. The last five years she was invited to join as a member the Greek National Observatory for Dementia. She has given more than 656 lectures throughout Greece. She has participated in more than 60 funded research programmes and 31 funded clinical trials. In total, she has received 73 awards. Dr. Magda Tsolaki has been the main author of many Books (60), many abstracts in Greek (531) and International (489) Conferences, she is the first author or co-author in many Papers in Greek (285) and International Journals (506 - 413 in PubMed), (h-index=80 and more than 30.000 Citations in Google Scholar). She has participated as invited speaker in more than 105 meetings-conferences in English and 256 in Greek Language. Furthermore, she has been a reviewer for Conferences and Journals (430) and has organised 27 national and 5 international conferences on AD. Finally, she was one of the three or seven advisory members for 32 doctoral theses-completed. Pr. Tsolaki is married with four children and ten grandchildren.
Aliki Gali
Aliki Gali
Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis – Organoleptic assessment of Virgin olive oil
Chemist, PhD
Head of the Department of Chemical Analyses
INTER SERVICE UNIT FOR MARKET SURVEILLANCE
MINISTRY OF DEVELOPMENT & INVESTMENTS
Panel leader, expert in olive oil sensory analysis
IOC & EU expert in Chemical & Sensory analysis of Olive oil
Maria Kapsokefalou
Maria Kapsokefalou
Professor in Human Nutrition, Department of Food Science and Human Nutrition, Agricultural University of Athens
Maria Kapsokefalou is Professor in Human Nutrition at the Agricultural University of Athens. She is a member of the National Committee on Nutrition Policy of the Ministry of Health in Greece, of the Scientific Board of the European Food Information Council and of the Executive Board of the European Food Information Resource AISBL.
Her research activities aim to promote Public Health though better nutrition. Her recent scientific interests focus on sustainable dietary models, the Mediterranean DIet and include outreach projects.
Kyriaki  Zinoviadou
Kyriaki Zinoviadou
PhD, Associate Professor, Department of Food Science and Technology, Chair of the 'New Food Product & Business Development' MSc program, Perrotis College
Dr. Kiki Zinoviadou, is an Associate Professor in the Department of Food Science and Technology at Perrotis College, Thessaloniki, and also chairs the MSc programme in New Food Product & Business Development. Kiki earned her PhD from the Aristotle University of Thessaloniki as a fellow of the Ministry of Education and her Master’s degree in Product and Ingredient Functionality at the Wageningen University in the Netherlands. She has participated as a researcher in various projects and is currently the regional project leader of the EU funded project Artolio:Profitable and Sustainable artisanal olive oil industry in the Mediterranean. She has authored a great number of publications in peer-reviewed journals and her work has been extensively cited (> 1000 citations). Kiki Zinoviadou is one of the fundamental members of the Perrotis Krinos Olive Center and has been involved in research projects related to the effect of various parameters on the quality and nutritional characteristics of olive oil as well as consultancy and training activities. Kiki has been a jury at the Athena International Olive Oil competition since 2016 and is a member of the National Table Olive Taste Panel.
Dr. Athanasios Gertsis
Dr. Athanasios Gertsis

A Thessaloniki native, Dr. Athanasios Gertsis completed undergraduate degrees in Agriculture, in Thessaloniki and transferred to further his education in the USA. He received his BSc and MSc degrees from Mississippi State University –and a Ph.D. degree from Texas Tech University, in USA. His Post-Doctoral research was in the University of Thessaly, Greece. He joined the founding faculty at Dimitris Perrotis College of Agricultural Studies in 1996 and he continues as a Professor to lead teaching and research in the upgraded after 2017 program of Perrotis College. His major areas of teaching and research include: Agronomic Sustainable Agricultural systems, Soil-plant-water relationships, Soil-crop simulation modelling, Precision Agriculture for sustainable production, Innovative olive production systems adapted for mechanical harvesting and special hydroponics in floating systems. He authored books and chapters in books and presented and published research work on the above areas. He developed Perrotis College’s globally unique BSc degree with specialization in Precision Agriculture, offered through the Dept. of Sustainable Agriculture &Management. He is also the Chair of the new MSc program in Sustainable Agriculture and Management (after 2020) . He also serves as the Director of the 2014 established Krinos Olive Center at Perrotis College/AFS.

Sandra Meca Fàbrega
Sandra Meca Fàbrega
Head of Waste and Circular Economy at Waste, Energy and Environmental Unit of Fundació Eurecat

Sandra Meca. Degree in Chemistry from the University of Barcelona (UB) in 2002 and doctorate from the Universitat Politècnica de Catalunya in 2009. She has more than 10 years of experience as researcher, focusing her activities on the practical implementation of the principles of the circular economy and the recovery of resources from waste through separation technologies, hydrometallurgical processes, chemical recycling and thermochemical processes such as pyrolysis and gasification.

Michael Braverman
Michael Braverman
Ph.D. Manager Biopesticide, Organic and International Capacity Building Programs

Dr. Braverman earned his Ph.D. from the University of Florida. He is a former Fulbright Scholar to Thailand and Extension Horticulturist with Texas A&M University. He has been with Rutgers University since 1999 where he currently manages an international capacity building program on GLP pesticide residue studies in Asia and Africa. His mission is to develop new CODEX MRLs to facilitate international trade on specialty crops such as olive, and is seeking global partnerships in pesticide residue issues.

Arturo García-Agulló Meliveo
Arturo García-Agulló Meliveo
Professor at the University of Cadiz, CEO at Oleum Excelsus

Degree in Economics and Business Administration (1998) in the School of Economics and Business Administration from University of Malaga and MBA from the IE Business School of Madrid (2001). Program in Account Auditing (2000) in the School of Economics and Business Administration, Department of Finance and Accounting of the University of Málaga. Expert Title in Virgin Olive Oil Tasting Program (2014) in the School of Experimental Sciences from the University of Jaén. PhD student at the University of Jaén in the School of Economics and Business Administration working on the “Analysis cost on the agri-food chain of Virgin Olive Oils.” Professor of Business Organization at the University of Cádiz and Financial Economics and Accounting at the University of Jaén. Entrepreneur, co-founder and CEO at Oleum Exelsus, a family company dedicated to the commercialization of Extra Virgin Olive Oil in the Gourmet market niche with its own olive grove production in La Loma, region of Jaén, since 1867. Expertise in the production process and the olive value chain as well as the commercialization in the gourmet market. Leroy Merlin, S.L.U. Chief Controller at the business units of Sevilla and Jerez de la Frontera with sales up to 38 Million Euros per year. International Company that develops its activity in the DIY sector. Manager of the administration, logistic, line cash, merchandising and orders and shipping area, leading a team of 60 employees. Chief Financial Officer (CFO) at Grupo Diseño y Produccion S.L. Manager of the first company´s Business Plan. Company sector: Marketing and events. Office Financial Advisor at Atlantic Bank S.A. Retail bank with offices all over Spain.

Prof. Vasilis Vasiliou
Prof. Vasilis Vasiliou
Susan Dwight Bliss Professor of Epidemiology, Chair of the Department of Environmental Health Sciences at Yale School of Public Health

Dr. Vasiliou received his BSc in Chemistry (1983) and PhD in Biochemical Pharmacology (1988) from the University of Ioannina, Greece. He then trained as a Fogarty Fellow in gene-environment interactions, molecular toxicology and pharmacogenetics at the Department of Environmental Health in the College of Medicine at the University of Cincinnati (1991-1995). In 1996, he joined the faculty of the University of Colorado School of Pharmacy where he rose through the ranks to become Professor and Director of the Toxicology Graduate Program. In July 2014, he joined the faculty of Yale University in his new position.Professor Vasiliou has established an internationally recognized research program that has been continuously funded by several USA federal agencies such as NEI/NIH, NIAAA/NIH and NIH/NIEHS since 1997. His research interests include mechanisms of cellular responses to environmental stress, gene-environment interactions, alcohol –induced tissue injury, pharmacogenetics and his laboratory studies metabolic diseases including obesity and diabetes, and cancer. Dr. Vasiliou has published over 220 papers and edited three books on Alcohol and Cancer. He has trained over twenty five doctoral and post-doctoral students. Dr. Vasiliou is the editor of Human Genomics. Prof. Vasiliou along with Dr. Tassos C. Kyriakides has been establishing The Yale Olive Sciences and Health Institute. This Institute’s mission is to facilitate and coordinate rigorous study, robust research, and creative interdisciplinary education and activities related to the olive tree and its products. The concept and mission of the Institute has been widely supported and endorsed by over 70 international and national academic, research and private entities working in the field.

Vasiliki Kinigopoulou
Vasiliki Kinigopoulou
Soil & Water Resources Institute, Hellenic Agricultural Organization “DEMETER”, Sindos, Central Macedonia, 574 00, Greece

Vasiliki Kinigopoulou is an Analytical Chemist in Hellenic Agricultural Organization ‘DEMETER’, Institute of Soil and Water Resources of Thessaloniki, from 2013 until now. She has expertise on chemical and physical analysis of water, wastewater, soil, plant tissues and sludge. She holds a Master in Analytical Chemistry and Quality Control, as well as a Master in Teaching of Chemistry and New Technologies-Green Chemistry from National and Kapodistrian University of Athens. She is also a PhD candidate in Faculty of Rural and Surveying Engineering, Aristotle University of Thessaloniki, focusing on Olive Oil Mill Wastewater Treatment. She has participated in 5 national and international research and monitoring projects and she has co-authored 7 papers in international journals and 7 papers in conferences.

Dr. Yifat Reuveni
Dr. Yifat Reuveni

Entrepreneur (food industry production chains); Researcher (CDFIs, impact investments, social design and social finance); Academic director EU IFI (Innovative Finance Inclusion); Business project manager -EU ENI ARTOLIO project; Adjunct Professor (Hebrew U. Jerusalem business school, Coller Business School, Tel Aviv University, Bezalel academy of art and design, Academic Tel-Aviv-Jaffa Business School) and beneficiary of several EU grants such as Marie Curie (FAB‐MOVE) and Erasmus + CLEVER. Former JDC Head of Social-Finance Innovation. Until 2014, was the head of the Recanati Business School’s Development and International Relations Unit. Completed a B.A. in Economics and Philosophy and an M.A. in Communication Technologies at the Hebrew University of Jerusalem, and a Ph.D. on the evolving of the new economy at McGill University, Montreal, Canada, focusing on the high-tech industries in North America and Europe. As a recipient of a Canadian International Development Agency (CIDA) scholarship she participated in the McGill Program for Economic and Social Rights, working with the Mohawk people (first nation) in Kahnawake, Canada, and writing an assessment report of business opportunities in the Mohawk community (the KANATA 2000 Report). Prior to her time spent in Canada Yifat worked for five years with the Association for Human Rights in Israel as director of the consulting department, working with security forces and public service leaders. She mentor entrepreneurs from around the world as part of the Pears Program for Innovation and International Development, is involved in numerous initiatives in Israel to promote social entrepreneurship and has acted as a judge for several enterprise pitching competitions. Her current academic activities consist of participation in an international research group on social and sustainable finance (Oxford-Helsinki), focusing on alternative socio-economic models and acting as board member, writing social-finance case studies and leading and managing the Horizon 2020 ENI project on creative platform for regional economies based on food industries.

Petros Samaras
Petros Samaras
School of Geotechnical Sciences, Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece

Petros Samaras is Professor of Water Technology and Environmental Protection, at the Department of Food Science and Technology of the International Hellenic University. He holds a PhD in Chemical Engineering from University of Thessaloniki. He has expertise on the application of physical, chemical and biological methods for water and wastewater treatment towards the removal of solids and dissolved organic substances and nutrients and energy recovery from byproducts. He has participated in more than 50 national and international research and demonstration projects, funded by E.U. and national sources (ministries, industries, companies etc.). He has 125 publications in journals and h-index=30 (scopus); more than 100 presentations in international conferences; 6 chapters in books; 1 EU patent. Reviewer of research project proposals in EU and Greece.

Douglas G. Mashek
Douglas G. Mashek
PhD, Professor, Departments of Biochemistry and Medicine, University of Minnesota, USA

Douglas G. Mashek, Ph.D., is a Professor at the University of Minnesota. He has appointments within the Departments of Biochemistry and Medicine. He obtained degrees from Iowa State University (B.S), Michigan State University (M.S), the University of Wisconsin-Madison (Ph.D) and conducted postdoctoral work at the University of North Carolina-Chapel Hill. The focus of his research is on understanding fat metabolism as it relates to the development of metabolic diseases and aging. Major research emphases are on lipid droplet biology and signaling as a key node in regulating energy metabolism and on how various dietary interventions impact health.

Alexandros Tsipras
Alexandros Tsipras

Alexandros Tsipras, is born at 10th October os 1985. Permanent resident in Evinohori, Aitoloakarnania district. Studied in unified High-school of American Farm School in Thessaloniki. He has graduated the Agricultural University of Athens, the department of Utilization of Natural Resources and Agricultural Mechanics. From 2005, until now, he is running, with his brother, the 40 years old family business of production, processing and trading olive products from their own olive grove. In 2012 they established the collective partnership company “Tsipras Bros”, with main activity the production, processing and trading olive products.

Dr. Panagiotis Kougias
Dr. Panagiotis Kougias
Senior Researcher, Soil & Water Resources Institute, ELGO-DIMITRA

Senior Researcher of ELGO- DIMITRA and Head of the Waste Management and Bioprocessing Lab. He holds a MSc and PhD in agricultural engineering from the Faculty of Agriculture, AUTh. From 2011 to 2018 he worked at the Department of Environmental Engineering of Technical University of Denmark up to the position of Associate Professor. His research interests focus on agro-industrial waste management and treatment with biotechnological methods and the development of sustainable solutions for the utilization of organic waste to produce energy and high market value products.

Georgios Theodoridis
Georgios Theodoridis
Professor of Analytical Chemistry at the Department of Chemistry, Aristotle University of Thessaloniki, Greece

Georgios Theodoridis is Professor of Analytical Chemistry at the Department of Chemistry, Aristotle University of Thessaloniki, Greece. He studied Chemistry (1990) and received his PhD (1994) in separations sciences from the Aristotle University. He then worked as (post-doctorate) researcher in the Universities of Pardubice (CZ) and Leiden (NL), in AstraZeneca UK DMPK and as team leader at the Edmund Mach Foundation, Trento Italy. His research focuses on the application of LC-MS and GC-MS in metabolite profiling and bioanalysis with emphasis on analytical method validation, QC and biomarker discovery. He leads the BIOMIC initiative of Aristotle University (http://biomic.web.auth.gr/) and the FoodOmicsGR_Research Infrastructure (http://foodomics.gr/). He has co-authored ca. 190 peer reviewed articles, 20 book chapters and made more than 200 presentations in international meetings. He serves as Editor of J. Chromatography B, in the editorial board of Metabolites and think tanks and scientific bodies (EURACHEM, mQACC and other bodies).

Stan Kallis
Stan Kallis
Professor Stan Kailis PhD BSc(Hons) Dip Pharm Teacher Certificate (Tech) , Olive and Oil Specialist Director - Australian Mediterranean Olive Research Institute

Professor Kailis has contributed in the areas of food and drugs during his academic career that spans over 50 years. He has held senior teaching positions at Curtin University of Technology and the position of Professorial Fellow at the University of Western Australia. For over 20 years, he has concentrated on the quality and safety aspects of table olives. He is the co-author of - Producing Table Olives and The Olive Propagation Manual, as well as research papers. He has recently co-authored reviews with Professors A Kyritsakis (Greece) and Manuel Brenes (Spain) on table olives, especially, natural table olives.

Antonia Trichopoulou
Antonia Trichopoulou
MD. PhD. President, Hellenic Health Foundation, Professor Emeritus, University of Athens Medical School.

Antonia Trichopoulou, MD. PhD. President, Hellenic Health Foundation, Professor Emeritus, University of Athens Medical School. Acknowledged as a ‘Highly Cited Researcher’ by Clarivate Analytics. Ηer focus is in public health nutrition and nutritional epidemiology. Her work on the Mediterranean Diet has global reach. Decorated with the Golden Cross of Honor by the President of the Greek Republic for her work in nutrition and public health. She received the 2011 Federation of European Nutrition Societies (FENS) Award for her “outstanding nutritionist career”.

Dimitri Verweire
Dimitri Verweire
Invaio Sciences, Head of Europe

Dimitri Verweire has a M.Sc. in Biotechnology (University of Ghent, Belgium), and holds a PhD in Plant Biotechnology (Free University of Brussels, Belgium). He has more than 10 years of experience in strategy, business development and start-ups in Agriculture and Animal and Human Food value chains. He worked for top tier consulting firms and held corporate strategy and hands-on business development roles at Syngenta. At Invaio, he is leading the business development efforts in Europe.

Fotis Sousalis
Fotis Sousalis
General Manager, Terra Creta
Graduated from AUTH as Food Scientist and completed his MSc in Food Technology – Quality Assurance at the University of Reading, UK. After working a few years in UK he joined Terra Creta on 2015 as Quality Manager and soon as Export Manager. Since 2016 he is the General Manager of the company. He currently holds the position of Vice-President of Association of Olive Oil Bottlers of Crete (SΥΤΕΚ).
Maria Kazou
Maria Kazou
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Greece

Dr. Maria Kazou received her PhD degree in Genomics of Lactic Acid Bacteria from the Agricultural University of Athens. Her research interests lie in the field of Food Microbiology, with emphasis on metagenomics analysis and taxonomy, physiology, metabolism, genetics, genomics, proteomics and metagenomics of lactic acid bacteria and yeasts. She has participated in 13 EU and National Research projects and has co-authored 17 papers in international journals, 10 book chapters, 48 papers in international and national conferences, and 4 non-conference invited paper.

Theocharis(Haris) Spyropoulos
Theocharis(Haris) Spyropoulos
Adjunct Lecturer, Perrotis College, MBA
Mr. Theocharis(Haris) Spyropoulos has 15 years experience in the fields of marketing and sales, with a specialisation on innovation and new technologies, and is working as a senior consultant in Greece and EU, on IT solutions, E-commerce and Digital Marketing. He is also a faculty member of Perrotis College of the American Farm School, on E-commerce and Entrepreneurship, Haris is a Judge and Mentor for MIT Entrepreneurship Forum and served as a RIS Council Member for European Institute of Technology and Innovation (EIT Food) during 2020-2021, promoting policies for regional development across EU and RIS countries. You can contact Mr, Spyropoulos at [email protected] or via LinkedIn at  https://www.linkedin.com/in/haris-spyropoulos-01625313/
Vangelis Divaris
Vangelis Divaris
Chairman of the Board of the Friends of the Olive Oil Society “Fileos”

Εconomist specialised in European Integration, former alternate Member of the European Economic and Social Committee (1981 -1989), principal administrator at the Directorate General for Agriculture and Rural Development of the European Commission (1989- 2009) and former Special Secretary for Community Resources and Infrastructures at the Ministry for Rural Development and Food (2009 – 2012). From 2014 to 2020 was the Chairman of the Board at the Friends of the Olive Oil Society “Fileos” and since 2019 Secretary General at the European Chamber for Sustainable Development and Vice-President in charge for the Strategic Planning at the European Organization for Certification a-Cert.

Spiros Kachrimanis
Spiros Kachrimanis
President of the “Center of Agricultural Entrepreneurship" S.C.E. & Agri-Coop “ELIOS”

Spiros has been active in agricultural entrepreneurship since 1987. He is president of the Social Cooperative Enterprise “Center of Agricultural Entrepreneurship" and the Agri-Coop “ELIOS”. He is the author of the books: "Fertile Country - Infertile Policy", "The minefield of agribusiness" and "Why do agricultural cooperatives fail in Greece?”. He is an expert in the development of cooperative organizations and change management. He holds an MBA from Teesside University.

Konstantinos Chartzoulakis
Konstantinos Chartzoulakis
MSc, PhD, Ex director of the Institute for Olive Tree and Subtropical Plants, ZenAgro PC, Chania, Crete, Greece
Kostas Chartzoulakis is senior researcher, ex-director of the Institute for Olive Tree and Subtropical Plants. He has a BSc from Agricultural University of Athens and a PhD in Horticulture from Aristotle University of Thessaloniki. He worked from 1980 as researcher in the Institute for Olive and Subtropical Plants in Chania and from 2006 up to 2013 he was director of the Institute. He has published 68 research papers in international SCI journals, about 160 papers in conference and workshop proceedings and 16 review papers and book chapters with more than 3800 citations. He has organized 3 international conferences and one national conference in Chania, Crete and has participated in 38 competitive research projects funded by national agencies, International Olive Council (IOC) and E.U. He was expert of IOC and adviser for water management and olive growing in China, Pakistan, Palestine, Jordan, Tunisia, Egypt and invited speaker in many national and international congresses and workshops. In June 2014 he was granted the reward of environmental sensitivity `OIKOPOLIS 2014’ from the European organization ECOCITY and in 2015 he was honored for his contribution in the research and innovation by the Company of Agronomists of Engineers Greece (EGME). He is writer of books ‘Following olive footprints' and ‘The irrigation of horticultural crops'.
George Boskou
George Boskou
Associate Professor at Harokopio University, vice-president of the Scientific Society of Olive Encyclopaidists

Dr. Boskou George is an Associate Professor of Food Service Organization and Management, in the Department of Nutrition-Dietetics at Harokopio University. He is a founding member of the Interdisciplinary Society for Food Hygiene (DEDYT) and the Scientific Society of Olive Encyclopaedists (4E). He is an external collaborator of the Mediterranean Agronomic Institute of Chania and the Perotis College of the American Farm School. His research work is on food safety, total quality management, food legislation, food services, gastronomy and culinology.

Alexandra Kicenik Devarenne
Alexandra Kicenik Devarenne
CEO Extra Virgin Alliance

Alexandra Kicenik Devarenne is an olive oil consultant, writer and educator. A trained olive oil taste panelist, she is a judge and advisor for various California and international olive oil competitions. Alexandra has taught olive oil tasting classes in cooperation with IRTA, The Olive Oil Sommeliers of Japan, The Culinary Institute of America, UC Davis, and many others. She has presented at many olive oil conferences, shows and symposia in the US and abroad, focusing on olive oil quality, sensory education and communication. She is the author of “Olive Oil: A Field Guide” (AOCS Press) and numerous articles, papers and book chapters. She works with producers large and small on all aspects of olive oil from cultivar selection to olive oil quality improvement to branding and communication. Alexandra is CEO of Extra Virgin Alliance, an international trade association of olive oil producers and experts working to foster appreciation, restore consumer trust and create value in the market for authentic, high-quality extra virgin olive oil.

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.

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 222 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 9320 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) . Prof. D. Kouretas is Associate Editor in the journals "Food and Chemical Toxicology" and and ‘Toxicology Reports’ ( from 2017) of Elsevier, and Academic Editor in Oxidative Medicine and cellular Longevity (from 2017)) and Antioxidants (from 2018)

Georgios Theothoros Doutsias
Georgios Theothoros Doutsias
President of the Interprofessional Organization of Table Olives (DOEPEL)

Mr Georgios Theothoros Doutsias is the President of the National Interprofessional Organization of Table Olives (DOEPEL) since 29/12/2014.
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 Université de DIJON, the Institut Nationale de Recherche Agronomique (INRA) of Dijon. acquired the honorary titles of: D.E.S. (Diplôme d’ Etudes Supérieures) on 1974 and Doctorat ingénieur on 1977 (equivalent to the Greek Doctorate from the Aristotle University of Thessaloniki in 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, and had the following positions: 1978 - 1979 factory processing unit of table olives standardization and packaging processing plant 1980 to 1992 Office of Studies and Planning, 1992 - 2002 Deputy General Manager and 2002 - 2004 General Manager. Ηe represented the cooperating olive growers as an expert regarding table olives: from 1980 to 2004 in the International Olive Council and from 1981 - 2004 in the Organizations COPA-COGECA of the EU. Since 2021 he represents the National Interprofessional Organization of Table Olive (DOEPEL) and the country as an expert in the International ES. Since 2005 he is in charge of the Family Agriculture Holding for the Production of Biological Table Olives.

Konstantinos Tertivanidis
Konstantinos Tertivanidis
Director of Regional Development Fund of Central Macedonia

Dr Konstantinos Tertivanidis is agronomist and has MSc and PhD in Plant Genetics and Biotechnology. Today he is Director of Regional Development Fund of Central Macedonia. In the past he worked as Head of Directory of Rural Development for Regional unity of Halkidiki and Head of Directory of Rural Development for Region of Central Macedonia. In 2012 he was trained in International Olive Council in Madrid as panel leader for organoleptic analysis of table olives. He in coordination with P.E.M.E.T.E., Agricultural University of Athens and Institute Agricultural Products created the Greek Taste Olive Panel. He is member of the management team of EU funded projects of INTERREG Europe program and Cross Border Cooperation programs. He had more than 70 publications in scientific literature and conferences. He participated in seminars and workshops in national and European level.

Maria Z. Tsimidou
Maria Z. Tsimidou
Professor of Chemistry, Aristotle University of Thessaloniki, Head of Food Chemistry and Technology, Greece

Professor Maria Z. Tsimidou (Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle Universyity of Thessaloniki) is a food chemist (School of Chemistry AUTH, Food Science Dept. Reading Univ.) She has a long career in the field of olive products; cooperates with many scientists in Greece and abroad participates as expert in different committees; her published work is well recognized and can be found at https://ikee.lib.auth.gr/search?cc=School+of+Chemistry&ln=el&jrec=51&p=Tsimidou%2C+Maria&f=author.

Effie Tsakalidou
Effie Tsakalidou
Professor in Food Biochemistry Dept, of Food Science and Human Nutrition, Agricultural University, Athens, Greece

Effie Tsakalidou is Professor of Food Biochemistry in the Department of Food Science and Human Nutrition. She is also the Director of the ACA-DC collection of microorganisms of the Laboratory of Dairy Research. Her research interests lie in the field of lactic acid bacteria, with emphasis on taxonomy, physiology, metabolism, bacteriocins, probiotics, genetics, genomics, metagenomics, proteomics, bioinformatics and technological performance/applications. She has co-authored over 370 publications in the above fields and has been Principal Investigator (PI) and/or co-PI in a number (total 64 projects) of National and European research projects as well as projects funded by the private sector in Greece and abroad. She is member of the Editorial Board in international scientific journals. Effie Tsakalidou is since 2010 the Head of the Laboratory of Dairy Research. From 2012 to 2017, she served as the Deputy President of the Council of the Agricultural University of Athens.

Dr Efstathios Z. Panagou
Dr Efstathios Z. Panagou
Associate Professor, Laboratory of Microbiology and Biotechnology of Foods, Dept. of Food Science and Human Nutrition, Agricultural University of Athens, Greece

Efstathios Panagou is Associate Professor at the Department of Food Science and Human Nutrition of the Agricultural University of Athens. His research interests focus on table olives processing – a field in which he has been active for the last 20 years, the implementation of rapid analytical techniques for the assessment of food spoilage in tandem with multivariate data analysis, and the development of mathematical models to describe microbial responses in various food ecosystems. He has published 119 original research papers in scientific journals of the SCI with more than 3,000 citations and 12 book chapters.

Magda Tsolaki
Aliki Gali
Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis – Organoleptic assessment of Virgin olive oil
Maria Kapsokefalou
Professor in Human Nutrition, Department of Food Science and Human Nutrition, Agricultural University of Athens
Kyriaki Zinoviadou
PhD, Associate Professor, Department of Food Science and Technology, Chair of the 'New Food Product & Business Development' MSc program, Perrotis College
Dr. Athanasios Gertsis
Sandra Meca Fàbrega
Head of Waste and Circular Economy at Waste, Energy and Environmental Unit of Fundació Eurecat
Michael Braverman
Ph.D. Manager Biopesticide, Organic and International Capacity Building Programs
Arturo García-Agulló Meliveo
Professor at the University of Cadiz, CEO at Oleum Excelsus
Prof. Vasilis Vasiliou
Susan Dwight Bliss Professor of Epidemiology, Chair of the Department of Environmental Health Sciences at Yale School of Public Health
Vasiliki Kinigopoulou
Soil & Water Resources Institute, Hellenic Agricultural Organization “DEMETER”, Sindos, Central Macedonia, 574 00, Greece
Dr. Yifat Reuveni
Petros Samaras
School of Geotechnical Sciences, Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
Douglas G. Mashek
PhD, Professor, Departments of Biochemistry and Medicine, University of Minnesota, USA
Alexandros Tsipras
Dr. Panagiotis Kougias
Senior Researcher, Soil & Water Resources Institute, ELGO-DIMITRA
Georgios Theodoridis
Professor of Analytical Chemistry at the Department of Chemistry, Aristotle University of Thessaloniki, Greece
Stan Kallis
Professor Stan Kailis PhD BSc(Hons) Dip Pharm Teacher Certificate (Tech) , Olive and Oil Specialist Director - Australian Mediterranean Olive Research Institute
Antonia Trichopoulou
MD. PhD. President, Hellenic Health Foundation, Professor Emeritus, University of Athens Medical School.
Dimitri Verweire
Invaio Sciences, Head of Europe
Fotis Sousalis
General Manager, Terra Creta
Maria Kazou
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Greece
Theocharis(Haris) Spyropoulos
Adjunct Lecturer, Perrotis College, MBA
Vangelis Divaris
Chairman of the Board of the Friends of the Olive Oil Society “Fileos”
Spiros Kachrimanis
President of the “Center of Agricultural Entrepreneurship" S.C.E. & Agri-Coop “ELIOS”
Konstantinos Chartzoulakis
MSc, PhD, Ex director of the Institute for Olive Tree and Subtropical Plants, ZenAgro PC, Chania, Crete, Greece
George Boskou
Associate Professor at Harokopio University, vice-president of the Scientific Society of Olive Encyclopaidists
Alexandra Kicenik Devarenne
CEO Extra Virgin Alliance
Kostas Liris
Agronomist, msc.Mba , Oleologist
Demetrios Kouretas
Professor, Department of Biochemistry-Biotechnology, University of Thessaly
Georgios Theothoros Doutsias
President of the Interprofessional Organization of Table Olives (DOEPEL)
Konstantinos Tertivanidis
Director of Regional Development Fund of Central Macedonia
Maria Z. Tsimidou
Professor of Chemistry, Aristotle University of Thessaloniki, Head of Food Chemistry and Technology, Greece
Effie Tsakalidou
Professor in Food Biochemistry Dept, of Food Science and Human Nutrition, Agricultural University, Athens, Greece
Dr Efstathios Z. Panagou
Associate Professor, Laboratory of Microbiology and Biotechnology of Foods, Dept. of Food Science and Human Nutrition, Agricultural University of Athens, Greece

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Thursday June 3rd
A. Best practices for Agricultural Management
B. Sensory Evaluation on olive oil and table olives-Legislation and marketing trends
C. The olive sector as a tool for rural development

Friday June 4th 
Α. Nutritional and health aspects of olive products
B. Waste Management and Bio-economy
C. IT use for sustainable production and innovative tools for traceability
D. Marketing of olive products: exports, branding, and e-commerce

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