- Food product safety and labeling quality conformity assessment with EU standards and science-based risk management.

- Recipe and label compliance assessment and validation- Monitoring changes in EU and local legislation, providing input, assessing the potential regulatory issues- Regulatory advocacy and external relationships with local authorities, associations, and other stakeholders- Handling of market complaints on regulatory issues and support in crisis management related to food safety/regulatory issues

- Consulting on food microbiological and physicochemical analyses in relation to local food safety regulations- Working with a wide spectrum of EU food regulations and food safety standards- Food product and ingredient quality conformity assessment (including product certification) with EU standards and science-based risk management

- Development and optimisation of product production technologies, bioanalytical methods for product and raw material analysis- Preparation of technological documentation, validation plans, studies and reports on technologies and analytical methods- Coordination of controlling process changes in production compositions and manufacturing processes while cooperating with production and quality assurance departments

- Development of vegan meat alternatives for the Greek private market sector- Striving for a world where all food is sustainable by creating vegan meat alternatives

- Pioneered experimental work in examining various modification means for altering the digestibility rate of different starches.- Involved in product prototype development, designing pilot plant trials and collaborating with several suppliers.- Successfully developed product prototype for a specific group of patients with a possibility of future product launch.

- Responsible for the teaching of 1st year BSc students at the protein digestion practicals, experimental set-up and overall evaluation of students.

- Enrolled in Soft Matter and Functional Interfaces (CDT) training program at Leeds and Durham Universities.- Obtained theoretical and practical training in the fields of production of plastics, ice-cream manufacturing, microfluidics, water purification systems, antifouling coatings, and formulation and stability characterisation of products.- Personal research project: chemical and physical modification of native cellulose particles to be used as a fat replacer in confectionery products (funded by Mondelez International).