Food Technologist ΑΤΕΙ Thessaloniki, February 1997.

• Olive oil technology and quality.
• Technical support to Laboratory of Food Technology: Olive oil quality analyses (determination of acidity, peroxide value, phenols and moisture-volatile matter, UV spectrophotometric analysis) – analysis of olives and oil mill by-products – Olive oil extraction in laboratory-scale oil mill.
• Deputy Quality Manager and Analyst at the accredited, according to ELOT EN ISO/IEC 17025:2017 Standard, Laboratory of Food Technology – Analyses of olive oil, olive pomace oil and vegetable fats and oils.
• Deputy Panel Leader and member of the accredited, according to ISO/IEC 17025:2017, Institute panel for olive oil organoleptic evaluation.
• Analyst in the laboratory, recognized by International Olive Council.
• Administrative and finance support to Laboratory of Food Technology.
• Judge in Cretan Olive Oil contest since 2016.