I am Senior Lecturer in Food Service Management in the Department of the Science of Dietetics-Nutrition at Harokopio University of Athens.
I am specialised in systems of food safety and quality

Dep. Nutrition-Dietetics, Harokopio University,
70, El. Venizelou av., Kallithea, 17671Athens, Greece.
Tel. +30 210 9549311, FAX +30 210 9577050, E-mail: gboskou@hua.gr

Ilandzis Sp, Skiadas P., Fotopoulou E., Hondrou E., Lekakou An., Stavroulakis G., Goudopoulou Al., Flemetaki M. and Boskou G. (2004). Needs analysis of the Greek meat market in safety training, http://www.safety-meat.org
Andrikopoulos N.K., Mylona A., Chiou A. and Boskou G. (2004). Decadienal in Oils and Fats used for Frying; Monitoring in Samples from Restaurants in Athens, Greece. European Journal of Lipid Science and Technology, 106, 671–679
Andrikopoulos N.K., Boskou G., Dedousis G.V.Z., Tzamtzis V.A. and Papathanasiou A. (2003). Quality assessment of frying oils and fats from 63 restaurants in Athens, Greece. Food Service Technology, 3, 49-59.
Boskou G., Quality assurance in hospital food service. Heath Inspection, Journal of the Greek Health Inspectors, 13(75), 38-47 (2002)
Boskou G.. Distribution system and food safety in hospital food service. Presented in the 5th Panhellenic Scientific Conference of Health Service Management, 23-25 October, Rodos, 2003
Boskou G.. The particularities of HACCP implementation in hospital food service. Presented in the 3rd Symposium «Product safety, quality and competitivity in food business», ΕΛΟΤ, 6, 7 & 8 November, Athens, 2003
Boskou G., Food safety at school cantinas, Proceedings of the 3rd Panhellenic Conference in Health Promotion and Education, 5-7 December 2002, Athens
Falirea A., Boskou G., Koursoumpa T.E., Panagopoulou E., Andrikopoulos N.K.. Consumption frequency of fried potato chips among Greek populations, Proceedings of the 3rd Panhellenic Conference in Health Promotion and Education, 5-7 December 2002, Athens.

PLACE AND DATE OF BIRTH: Thessaloniki, Greece, 02/05/1968.

CURRENT OCCUPATION: Senior Lecturer in Food Service Organisation & Management, Dep. Nutrition-Dietetics, Harokopio University,

BASIC ACADEMIC DEGREES
1998, PhD degree in Applied Biological Sciences, Faculty of Agricultural and Applied Biological Sciences, University of Ghent, Belgium.
1994, Post graduate diploma of Advanced Studies in Food Science and Nutrition, Faculty of Agricultural and Applied Biological Sciences, University of Ghent, Belgium.
1992, Academic Diploma in Chemistry, Aristotle University of Thessaloniki, Greece.

OTHER TRAINING
1991, Erasmus Intensive Course in Food Packaging, University of Ghent, Belgium
1994-95, Post Academic Training in Low Countries Studies, University of Ghent, Belgium
2001, How to develop, validate and troubleshoot GC & HPLC methods, of the American Chemical Society in collaboration with the Union of Greek Chemists, Athens
2001, Intensive course on HACCP in Food Service, Center for Continuous Education, National Technical University of Athens,
2003, Intensive course for HACCP Inspectors, Center for Continuous Education, Agricultural University of Athens in collaboration with TÜV Rheinland/Berlin–Brandenburg, Athens

PROFESSIONAL EXPERIENCE:
2001-2004, Part-time lecturer in Food Science, Nutrition and HACCP, Alpine Center for Hotel and Tourism Management Studies, Glyfada, Athens, Greece
2000-02, Research fellow in Food Service Organisation and Food Safety, Dep. Nutrition & Dietetics, Harokopio University of Athens.
2000, Quality assurance manager (ISO 9001 standard), Food packaging consultant (ALEX PAK, Greece)
1998-99, Food and water quality inspector for the Hellenic Navy.
1994-98, Research fellow in food packaging, Laboratory of Food Microbiology and Preservation, Faculty of Agricultural and Applied Biological Sciences, University of Ghent, Belgium.
1993-94, Production control manager in dairy manufacturing (Arvanitis, Greece)
1992-93, Researcher, Decomposition of dietary fibre and resistant starch by the human intestinal microflora (ALITECH, Belgium)
1990-91, Domestic consultant for tap water filtration systems (Camelot, Greece),
1987, Quality control assistant in winery (Tsantalis, Greece)

OTHER EXPERIENCE
“Total Food Quality Management” Socrates Curricular Development Program,
1998-2001
“Safety in the agro-food chain”, Socrates Curricular Development Program,
2001-2004
“"Food, Nutrition and Health", Socrates Curricular Development Program,
2004-2007
“Safety Meat Production Training”, Leonardo da Vinci II 2000 – 20006 (Νο 2003-BG/03/B/F/PP-166 026), as project coordinator for the identification of the training demands in the Greek meat sector and food safety expert for the preparation of training material.
“Clinical Dietetics seminars for staff in Hospital Food Service”, as project coordinator starting in April 2004, Centre for vocational training of the Hospital “Agios Savvas”, Athens, in the framework of the Corporate Programme “Ygeia”, Greek Ministry of Health.
Chief quality manager for the accreditation according to ISO 17025 of the Food Chemistry Laboratory in Harokopio University 2003-…
Vice-president of the Scientific Group for Foods in the Association of Greek Chemists
Member of the Hellenic Society for Quality & Safety in HealthCare (H.S.Q.S.H.).
Founding member of the Interdisciplinary Society for Hygiene Assurance in Foods
External examiner for the Master Course in Food Quality Management, Mediterranean Agronomic Institute of Chania, since 2002