Kondeles Spiridon

He has a BSc degree from the School of Agriculture, Department of Food Science and Technology, Aristotle University of Thessaloniki (AUTH). He holds a PhD from the same university. From 1995 to 1998, he was at the Nestle Research Centre (NRC) in Lausanne, Switzerland. Between 2001 and 2012, he was a Scientific and Laboratory Associate in the Department of Food Technology at the TEI of Athens, and from 2019 to 2021, he served as an Academic Fellow at the University of West Attica (former TEI of Athens). He has collaborated for almost 10 years (2001–2012) as an external partner with several Greek food companies. For 10 years, he served as an inspector in the Hellenic Food Safety Authority (EFET) at the Regional Directorate of Attica. Since 2022, he is Assistant Professor at the Department of Food Science and Technology, at the University of West Attica. He has taught at undergraduate level on topics related to microbiology (general microbiology, food microbiology, and wine microbiology), dairy science and technology, and food law. He has teaching experience in postgraduate programs both in Greece (University of West Attica) and abroad (KU Leuven). He has participated in research programs on a wide range of topics related to food technology. He has published scientific work in international peer-reviewed SCI journals and international conferences. He has participated in the writing of chapters in books by scientific publishing houses abroad and in the writing of a book by a Greek publishing house entitled “Food Microbiology – Methodology and Analytical Techniques”.