Nikolaos Fakourelis Ioannis
Nikolaos Fakourelis, the founder and managing director of the Analysis Laboratory, graduated in 1983 from the Department of Chemistry of Monclair State University, USA (bachelor of science) and obtained his master of science degree in 1985 from the Department of Food and Nutrition Chemistry of Ohio State University (master of science) with main research interest in “Photooxidation in Olive Oil”. He worked as a Laboratory Technician in the Laboratory of Environmental Epidemiology and Nutrition of the Department of Social Medicine of the University of Crete and in enzyme production at FORTH from 1987 to 1989. From 1989 until 2015 he was Head of Quality Control and Standardization of Olive Oil at the Union of Agricultural Cooperatives of Peza. Until today he is a consultant for the study and implementation of HACCP systems (ISO 22000, BRC, IFS) in food enterprises in Crete, he is a member of the Olive Oil Promotion Committee of the Region of Crete, while at the same time he belongs to the 10-member team of tasters of the Pancretan Olive Oil Competition. In terms of his contribution and activity in the field, he has been a member of local and international conferences on Olive Oil, while he has served as a coordinator, rapporteur and co-organiser of conferences related to food quality and safety assurance. He has extensive experience in laboratory analysis and food quality control and provides consultancy and full guidance to individuals and companies in the production and standardization of agricultural products, from the beginning of the production process with the control of raw material, to the final result.
Publications:
– FAKOURELIS N., LEE E.C., MIN D.B., 1987 ” Effects of chlorophyll and b-carotene on the oxidation stability of Olive oil”, Journal of Food Science 52 :234.1.
– Continuous contribution to publications of general interest on subjects relating to the primary production sector and food.
