1st INTERNATIONAL OLIVE CONFERENCE | TABLE OLIVES: PURSUING INNOVATION

Georgios Theothoros Doutsias

Chairman of the Board of Directors DOEPEL - Interprofessional Table Olives Organisation, Agronomist, Former General Manager of “Eleourgiki”

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 Dijonthe 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, and had 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 Internation 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.

Konstantinos Tertivanidis

Head of Regional Development Fund, Region of Central Macedonia, Panel Leader of Greek Taste Panel for Table Olives

He is a PhD and MSc agronomist. He is the leader of Greek Taste Panel of sensory analysis of table olives. Director of Rural Development for Region of Central Macedonia (Greece). He has a lot of experience in quality controls of fresh and proceed food of plan origin and also controls of compliance with international and EU legislation in food. Central Macedonia is the main region of Greek production and exports of table olives so he has deep knowledge of this fantastic and healthy product. He believes that the main goals of London ITOC are: a) the promotion of the knowledge of particular value and healthy/nutritional properties of table olives as an element of the Mediterranean diet, b) the information for growers, processors and retailers to maintain and improve the quality of their product by promoting the use of high quality table olives and c) the promotion of diversity of varieties and high quality table olives production in order to increase knowledge of the culinary differences.

Antonio Garrido Fernández

RESEARCH PROFESSOR “AD HONOREM”, INSTITUTO DE LA GRASA (CSIC), CAMPUS UNIVERSITARIO PABLO DE OLAVIDE, SEVILLE, SPAIN.

Prof. Garrido joined Instituto de la Grasa January 1969. His work has been entirely devoted to table olives. Among the lines cultivated are i) development of natural and ripe olive processing for Spanish-cultivars, with implementation of an aerobic fermentation/storage system worldwide used nowadays; ii) reuse/handling of lye and brines; iii) composition and nutritional labelling of Spanish cultivar table olives; iv) processing changes in olive fat; v) potential probiotic/functional (low salt) olive products; vi) application of predictive microbiology and chemometrics to table olives; vi) suitability of functional/compositional data analysis to olive fermentation/fat. He has been Vice-Director Instituto de la Grasa (1978-1990), Director of Grasas y Aceites (1991-2005), Head of the Food Biotechnology Department (Instituto Grasa, 1989-2005), Research Director of Asociacion Investigación Oleícola (1986-2006), and Co-director of the post-graduate course Food Chemistry and Biotechnology (1986-2006). Prof. Garrido has co-authored over 200 publications in peer-reviewed scientific journals, total citations 5300, h-index 35 (excluding self-citations), the book Table Olives. Production and Processing and several others, and over 25 book chapters. He has also collaborated actively with the International Olive Oil Council, ASEMESA, and the industry.

Selina C. Wang

Research Director, UC Davis Olive Center

Dr. Wang is the research director of the Olive Center and a faculty at the Department of Food Science and Technology at UC Davis. She has a PhD in Organic Chemistry from UC Davis and led the olive center’s 2010 and 2011 studies evaluating the quality of extra virgin olive oil in supermarkets, which received worldwide attention. Dr. Wang has developed more than 120 research projects in table olives and olive oil, ranging from international standards, best practices for harvesting/processing/storage, to byproduct management and health effects.

Dan Flynn

Dean’s Representative on Strategic Initiatives, College of Agricultural and Environmental Sciences, Davis, CA

Dean’s Representative on Strategic Initiatives, College of Agricultural and Environmental Sciences, Davis, CA 2017 – present
Executive Director, UC Davis Olive Center, Davis, CA 2008-present
Director, UC Davis Olive Oil, Davis, CA 2005-present
Owner/Manager, Oldani Farm, Butte County, CA 2004-2008
Legislative Director, Assembly Member Pat Wiggins, Sacramento, CA 1999-2005
Legislative Director, Senator Herschel Rosenthal, Sacramento, CA 1993-1999
Legislative Analyst, CA Dept of Social Services, Sacramento, CA 1992-1993
Policy Analyst, Little Hoover Commission, Sacramento, CA 1991-1992
Policy Analyst, Senate Office of Research, Sacramento, CA 1989-1991
Legislative Consultant, Senator Gary K. Hart, Sacramento, CA 1985-1988

George Pilidis

Professor Emeritus, Biological Applications and Technology Dept, University of Ioannina, Greece

George Pilidis Diploma in Chemistry: Technical University of Stuttgart (1973)
PhD in Organic Chemistry: University of Regensburg (1977)
Post-doc in NMR-Spectroscopy: Université Grenoble Alpes (1978)
University of Ioannina-Department of Chemistry: Lecturer (1980)
Assistant Professor (1987) in Organic Chemistry Movement to the Private sector: European Environmental Research institute (1990-2000)
University of Ioannina-Department of Biological Applications and Technology: Associated Professor in Environmental Organic Chemistry (2001)
Professor in Environmental Chemistry and Technology (2008).
Retirement in 2017-Emeritus Professor

Dr Georgios Koubouris

Researcher, Head Olive Cultivation Lab Institute of Olive Tree, Subtropical Crops & Viticulture Hellenic Agricultural Organization DEMETER, (NAGREF) Agrokipio, Chania - Greece

Dr Georgios Koubouris is head researcher of the Olive Research Group in the Institute of Olive Tree, Subtropical Crops and Viticulture. He has published over 50 publications including papers, books and conference papers, of which more than 25 papers published in journals indexed in the SCOPUS. He has participated in 25 research projects. He now manages competitive projects and research grants for over 600,000 €. He is member of the editorial board of journals “Experimental Agriculture CAMBRIDGE UNIVERSITY PRESS, UK” and ‘International Journal of Plant Biology PAGEPRESS, Italy’. He has been invited expert by the European Commission, the International Olive Council and the Chinese Academy of Forestry. Member of expert committees of the Greek Ministry of Rural Development & Food. He organized as a convener a session on “Orchard management to face climatic changes” in the international conference ELS2014 and an international conference “Climate Changing Agriculture” in 2017.

Jose-Manuel Ruiz

Sales Manager, Interoliva

Jose-Manuel Ruiz. His more than 20-year career in the export departments of different industries, working with most geographic and cultural areas in the world, has provided him the extensive knowledge and experience needed when opportunities for growth in international sales are targeted. He holds a Masters in International Trade from ENAE Business School (Murcia University) and worked as a Trade Development Adviser at the Commercial Office of the Embassy of Spain in Saudi Arabia. In 1999 he moved to Los Angeles, CA, starting his career in the US food business. He has worked with retailers, foodservice and food industry in many different markets. Four years as Export Manager for Asia & Pacific, Western-Northern Europe and Canada at the biggest Spanish table olive cooperative and ten years as Sales Manager at the centenarian table olive Spanish company Internacional Olivarera, S.A. (INTEROLIVA), have provided him with a specific and baste knowledge in table olive international business. He was recently invited by the Embassy of Spain in Japan as speaker on ‘Spanish olives industry’ at Tokyo FOODEX exhibition.

Constantinos Constantinidis

Managing Director Pelopac SA, Greece

Constantinos Constantinidis has been the Managing Director of PELOPAC since 1996. PELOPAC is one of the leading Greek exporters of table olives and other Greek and Mediterranean specialties. The company specializes in developing and producing top quality products for leading brands and retailers worldwide, including the USA, Australia, UK and Europe. PELOPAC has received multiple awards, including “Greek Export Awards” for Top Manufacturing Company (Silver) and Top Exporting Company (Bronze) and “Greek Values Awards” for Export Excellence and Innovation. PELOPAC’s products have received 13 Great Taste Awards (UK) and have been featured at Innovation Expositions at SIAL and PLMA.He is a Member of the Board of FING, SEVE, TTP and Anatolia College and the Chair of the Governance Committee of the American College of Thessaloniki.He holds an MBA from Columbia Business School, Columbia University and a BSc (ENG) in Mechanical Engineering from Queen Mary College, University of London.

Dr. Athanasios Tsaftaris

Emer. Professor, Aristotle University of Thessaloniki, f. Greek Minister of Food and Agriculture, Academic Dean of Graduate Studies, Perrotis College, AFS, Greece

Dr. Athanasios Tsaftaris holds a M.Sc. and two Ph.D. degrees from Greece and the United States. He has more than fifty years of teaching experience in undergraduate and graduate programs. Dr Tsaftaris has supervised more than 100 M.Sc. and Ph.D. theses and has published over 300 peer reviewed articles in international scientific journals with a cumulative impact factor of 500. In 2016, he was included in the F1000Research list which includes the top 1000 scientists. As an expert in his field, he held different positions in education, research and technology, worldwide. Among his achievements, Dr. Tsaftaris established the Center for Research and Technology Hellas (CERTH) and served as elected Director in one of its Institutes (Institute of Applied Biosciences) for 8 years. He served as Secretary General of Research and Technology for Greece. As President of the Board, Dr. Tsaftaris contributed significantly in the establishment of NOESIS (Science and Technology Museum of Thessaloniki). In 2014, he served as Minister of Food and Agriculture. Currently, he serves as the Academic Dean of Graduate Studies at Perrotis College.

Dimitris Vayenas

Professor of Enviromental Systems of Chemical Engineering Dept, University of Patras, Greece

Professor Vayenas researches biological and physico-chemical treatment of potable water, industrial and agro-industrial wastewater treatment, mathematical modelling and analysis of chemical and biochemical engineering systems, natural attenuation of soil and ground water, solid waste management, and bio-diesel production. His research focuses on the treatment of agro-industrial wastewater (dairy, olive mill, table olives) in an attempt to develop processes and methods for wastewater degradation or their exploitation and recovery of useful substances. To this end, biological filters, constructed wetlands and electrochemical methods have been used for wastewater degradation, while microalgae have been used for wastewater degradation and simultaneous biomass production and nutrient recovery. Professor Vayenas has authored or co-authored 85 publications in international peer-reviewed scientific journals (Total citations: 1600, H-index: 24) six book chapters, and is a reviewer for more than 85 international scientific journals. He teaches Microbiology, Process safety, Solid waste management, Wastewater management, Soil and groundwater remediation, Water treatment.

Maria Z. Tsimidou

Professor of Chemistry, Aristotle University of Thessaloniki, Head of Food Chemistry and Technology, Greece

Maria Z. Tsimidou 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 40 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. She held several duties as expert in food chemistry, olive oil, table olives and saffron and was member of different evaluation bodies. Chair of the COST ACTION Saffronomics. She is currently Executive Editor in European Journal of Lipid Science Technology and Scientific Responsible for the Greek METROFOOD RI node. Ongoing H2020 projects OLEUM, PROMETROFOODS. Participation to the National Roadmap project PLANTUP. Scientific responsible for the METROFOOD RI-GR

Barbara Lanza

Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-food Processing (CREA-IT), Italy

Barbara Lanza has a master degree in Biological Science. From 1992 she works as Researcher at the Table Olives Division of Italian Council for Agricultural Research and Economics (CREA), selecting and characterizing the microorganisms able to drive the fermentation, supplanting indigenous microflora and, in particular, the complementary microflora responsible for spoilage of canned olives. She is an International Olive Council (IOC) expert on organoleptic assessment, nutritional characteristics and standards of table olives. She has also work experience as team manager in several national and EU projects and is co-author of 46 publications on refereed journals (h-index 16).

Effie Tsakalidou

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

Effie Tsakalidou graduated in Chemistry from the Aristotle University of Thessaloniki, Greece (1980). She received her PhD degree in Biochemistry (1986) from the University of Cologne, Germany, with a scholarship from the “A. S. Onassis” Foundation. In 1987, she joined the Agricultural University of Athens, Greece, where she is currently Professor of Food Biochemistry in the Department of Food Science and Human Nutrition. Her research interests lie in the field of lactic acid bacteria, with emphasis on taxonomy, physiology, metabolism, bacteriocins, probiotics, genetics, genomics, metagenomics, proteomics, bioinformatics, technological performance and applications. She has co-authored over 300 publications in the above fields, including papers in peer-reviewed international journals, international and national conferences, and book chapters. She has participated in more than 40 National and EU funded research projects. She is Editor and member of the Editorial Board in a number of international scientific journals

Louise Ferguson

PhD Extension Specialist Plant Sciences Dept, University of California Davis, USA

Louise Ferguson PhD. has been an Extension Specialist in the Plant Sciences Department at University of California Davis since 1984. Her research focus is on developing and extending long-term applications for sustainable tree production. Cooperatively with Farm Advisors, Extension Specialists, UC faculty and international colleagues she has developed research and extension programs in pistachios, olives, figs, citrus, persimmons and pomegranates. With her California, Spanish and Argentine colleagues and she has developed mechanical pruning and harvesting practices for table olives. She is the Co-Editor of the California Olive Production Manual; Olive Production Manual, University of California, Division of Agriculture and Natural Resources, Publication 3353. With coauthor Sergio Castro-Garcia of University of Cordoba Spain she was awarded the 2014 Best Extension Publication by the American Society of Horticultural Science: Ferguson, L. and S.C. Garcia. 2014. Transformation of an ancient crop: preparing California’s ‘Manzanillo table olives for mechanical harvesting. (HortTechnology 24(3) 274-280.

Manuel Brenes

Research Scientist, Instituto de la Grasa (CSIC), Campus University Pablo de Olavide, Seville, Spain

Manuel Brenes is a Research Scientist at the Instituto de la Grasa (CSIC) where he is the Head of the Food Biotechnology Department. During the last 32 years he has carried out research in the area of table olives and olive oil (processing, by-products, phenolic compounds and others). He is co-author of more than 130 publications on indexed journals covering many aspects of olive science. He has also conducted many research projects and private contracts with olive oil and table olive companies. His current research interests are focused on the study of natural debittering of table olives, the development of new olive processing and the valorization of olive by-products.

Fani Mantzouridou

Assistant Professor, Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki

Mantzouridou Fani, Assistant Professor, Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki Her research interests include Food Biotechnology with emphasis on the biotechnological food production (e.g. table olives, yogurt) and their ingredients (e.g. bioactive lipids, flavor-active compounds), optimization of novel processes using statistical tools, exploitation of industrial by-products by biotechnological means for the production of high‐value products, food products enriched with probiotic/prebiotics, immobilized/encapsulated cell systems for the production of food and food ingredients. Her education includes a B.Sc. in Chemistry, a M.Sc. in Food Biotechnology and a Ph.D. in Food Biotechnology. She has published more than 40 papers in international refereed journals and she has > 600 citations. She has also contributed to several international/national conferences and served as a referee to many international journals. During the last 10 years she participates in research projects, financed by EU (FP6, FP-7, EU-COST, H2020) or Greek sources.

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

Dr E.Z. Panagou received his Ph.D. degree in July 2002 from the Department of Food Science and Technology of the Agricultural University of Athens. His previous employment has been with the Institute of Technology of Agricultural Products of the Greek Ministry for Agriculture, as research assistant, for almost 15 years. In April 2007, he joined the Department of Food Science and Technology of the Agricultural University of Athens, as a Lecturer in the Laboratory of Food Microbiology and Biotechnology. He has participated in 15 research projects, 9 funded by the EU in different framework programmes, and 6 by national authorities. His research interests focus on (a) the application of rapid analytical techniques (FT-IR, electronic nose, image analysis) in the assessment of food spoilage in tandem with multivariate statistical methods and exploratory data analysis, (b) modelling the microbial responses in various food ecosystems, and (c) microbial ecology of fermented foods of plant origin with emphasis on table olives. In the period 2002-2017, he has published 90 original research papers in peer-reviewed scientific journals of the SCI and 11 book chapters

Aspasia Mastralexi

Chemist MSc, PhD candidate, Laboratory of Food Chemistry and Technology, Dept of Chemistry, Aristotle University of Thessaloniki, Greece

Chemist MSc, PhD candidate, Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki. Received her Master thesis in 2013 from Aristotle University of Thessaloniki. Her research focuses on method development using different instrumental techniques (spectrophotometry, flame photometry, icp, hplc) and on the determination and estimation of bioactive compounds in table olives and olive oil. In parallel with her doctoral studies, she worked as a quality control manager in an olive company for 3 years (2013-2016).

Dr. Chrysoula Tassou

Research Director of Hellenic Agricultural Organisation - DEMETER, Institute of Technology of Agricultural Products, Athens, Greece

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 >27 national and European projects. She was responsible on behalf of the Organization, 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.
She has more than 70 publications in SCI scientific journals, 15 scientific book chapters, >160 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.

24 - 26 May 2018

1st INTERNATIONAL OLIVE CONFERENCE | TABLE OLIVES: PURSUING INNOVATION - EXPLORING TRENDS

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About Our Conference

LIVEMEDIA

Conference Topics

Session A: Table olives production and management practices

Session B: Table olives: Processing, packaging sensory analysis and waste management

Session C: Table olives: Nutrition – Health & medical issues – Olive Genomics & metabolomics

Session D: Table olives: Global markets – Marketing – Innovative products

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