General Chemical State Laboratory, Athens, Greece: To carry-out analysis of food related to contaminants (PAHs, 3-MCPD and MCPD and glycidol-esters) and flavouring substances. Contact Person of the Greek NRL on Process Contaminants. To draft a risk assessment concerning substances occurring in Food Conact Materials. To participate in a project corning identification of flavouring substance in ouzo and anethol based alcoholic drinks. To draft comments on EFSA opinion concerning biophenols in olive oil. To participate in a study dealing with the evolution of chemical parameters related to the quality of olive oil during storage. To participate in EU Task Force for Mineral Oils (2016-2018).2014-2018 A member or a reporteur on drafting scientific opinions on the re-evaluation of food additives (European Food Safety Authority (EFSA) working group).

Assisting on drafting scientific opinions on food additives including sweeteners.

To draft and defend new EU legislation on food additives and extraction solvents (in total 3 new Directives and 3 Regulations.To participate in EFSA panels as a representative of the Commission. To chair WG meetings of the Governmental Experts of the Member States. To communicate with the industry on interpretation questions of the EU legislation. To work on draft risk assessments concerning new applications of food additives.

Participation in Working Group Meetings of National experts in Brussels (European Commission and Council) on: Flavourings, smoke flavourings, Food Additives, Addition of Vitamins and minerals in Food.Participation in FVO inspections : 2007 - France and 2008 Spain on Food Additives.Analytical Experience :Analysis of aflatoxins in nuts, dried fruits, spices and cacao spreads by using HPLC/FLD. Determination of 6 Polycyclic aromatic Hydrocarbons (PAHs) in Water (HPLC/FLD).Histamine analysis in Fish (scombroids) by using HPTLC).Fruit adulteration study in marmelades by using HPTLC.Sorbates and Benzoates in Foodstuffs (HPLC)Propionic acid and butyric acid in bakery products (GC-FID) (Method accreditation for Propionic acid) Sulfites in all foodstuffs (volumetric determination). Analysis of artificial and natural food dyes (Cochenille, coucoumin and annatto) in all foodstuffs(HPLC). Analysis of saccharine, acesulfame-K, aspartame and caffeine in all foodstuffs (HPLC, Diode Array).Analysis of Sugars and polyols in foodstuffs (HPLC, RI). Estimation of fruit adulteration in Juices, Nectars and Fruit Drinks by flavonoid analysis. Enzymatic determination of starch and glutamic acid in food.Carrying out a project on the control of nutritional labeling of juices, nectars and fruit based soft drinks (Vitamin C and calories content). Determination of 21 Polycyclic aromatic Hydrocarbons (PAHs) in all foodstuffs (HPLC/FLD with spectrum capacity) Contact Person of National Reference Laboratory). Analysis of the antioxidants BHA, BHT, TBHQ in all foodstuffs (HPLC, Diode Array). Determination of histamine in fresh and canned fish (HPLC/FLD Post Column Derivatisation). Analysis of tocopherols in oil (HPLC/FLD). Benzene in orange and lemon based soft drinks (GC-MS). Determination of coumarin in mahaleb cherry, vanilla extracts and cinnamon, as well as in products containing the above spices (HPLC/DAD) Determination of mineral oil in sunflower oil (GC/FID)

GC (FID) analysis of fatty acids of human adipose tissue, and in margarines including cis and trans isomers.Vitamin A analysis of adipose tissue and human serum (HPLC) Participation in epidemiological studies

Analysis of ivy extracts via HPLC