The Panhellenic Association of Food Technologists (P.E.T.E.T.), in collaboration with the Bioresearch Laboratories and Kappa Studies, successfully organized the Workshop on Innovation and Technology in the production, safety and quality of Cretan products.
The workshop took place on Saturday 6 April at the “Garden of Senses” in the Malades area of Heraklion, Crete. It attracted more than 200 participants from various agri-food sectors, including entrepreneurs, researchers and academics, providing an excellent platform for promoting innovation, exchanging ideas and highlighting the potential of Cretan production.
The event was opened by the President of P.E.T.E.T. Mr. Ioannis Smarnakis, stating that “those who produce, leave a footprint for which we Greeks, and especially Cretans, should be proud”.
“We have a strategic plan and together we are fighting for the development of the Agri-food sector in Crete”, said Dr. Alexandros Stefanakis, President – Scientific Director of Bioresearch.
“You will allow me to dwell on the title of the event as if I once dared to talk about innovation in the Cretan Diet, some people would look at me curiously” said the Director of Kappa Studies Mr. Theodoros Kalathakis.
“Cretan production must be characterized by quality which means continuous training from cultivation and the field, until standardization in the final product, and identity which means that the products must be standardized and not sold in bulk, because a standardized, certified product with specifications is what will give a timeless value and not temporary”, said the Deputy Head of the Rural Economy of the Region of Crete, Mr… Stavros Tzedakis.
Participants had the opportunity to listen to interesting speeches by prominent industry personalities, discuss the latest trends and challenges facing the industry, and formulate new strategies for the future development of innovative products.
Speakers
More specifically, at the first discussion table with the main topic “Food Production – Quality & Safety as Tools for Innovation”, where Mr. Ioannis Smarnakis, President of P.E.T.E.T.T., Director of R&D of Lavdas SA, Dr. Alexandros Stefanakis, President – Scientific Manager of Bioresearch, Mrs.Mr. Evdokia Krystallidou, Director of the Innovation Office of the American Farm School, Mr. Spyros Balantinos, Quality Assurance Manager of the Balantinos Cheese Factory, President of the Cheese Makers of Chania Prefecture and Mr. Alexandros Markantonakis, Coordinator of the “Delights of Crete” Cluster. The coordination was done by the editor of Olive magazine and MACC partner, Ioanna Balafouti.
This was followed by the second table on “Security & Health and Safety in Mass Catering” where Mr. Panagiotis Maniatas, Food Technologist MSc, General Manager of the Food Industry, Mr. Mr. Panagiotis, Secretary of P.E.T.E.T., Mr. Michalis Ligerakis, Food Technologist, Food Technologist of EFET, Mrs. Maria Antonakaki – Halvatzi, President of Food Service Workers of Heraklion Prefecture, Dr. Nikolaos Voutzourakis, Dietician – Nutritionist, Quality Manager of Bioresearch, Dimitris Papanagiotou, General F&B Manager, Sapounakis Group Hotels and Mrs.Uxue Azpiroz Lasarte, Director of Crete Office, Head of Tourism and Sustainability Sector, TÜV HELLAS. Anastasia Stefanaki, Food Technologist, Head of the Department of Bioresearch Studies, was in charge of the coordination.
At the third table, the topic was “Promotion of the Cretan Diet and the role of technology in Cretan Agri-food products”, where Mr. Nikos Psilakis, Author, Mrs. Iamou Kalathaki, Food Technologist MSc, Director of Kappa Studies, Anastasios Papadakis, Executive Chef, President of the Chefs Club of Crete, Evangelia Tzortzi, Marketing Director, Zimi Kouklinos Products Industry, Athanasia Antoniou, Agronomist – Food Technologist, Special Secretary P.The moderator was Maria Christina Baklava, CEO Noema, MACC Partner.
Awards
In an atmosphere of joy and emotion, the following awards were presented to persons who have contributed to the promotion and development of Cretan Gastronomy:
Award for “Contribution to Cretan Gastronomy and its Evolution”
Mr. Theodoros Kalathakis was honored with the award for his contribution to the promotion of Cretan Gastronomy as an integral part of cultural heritage and its evolution. The award was presented by Mr. Stavros Tzedakis.
Award for the “Synergy between Minoan Lines and Nektaria Kokkinaki for the promotion of Cretan Gastronomy”
Recognizing the cooperation of Minoan Lines with the Cretan cook Nektaria Kokkinaki for the promotion of Cretan Gastronomy, the award was presented by Mr.Spyros Balantinos, Executive Councillor of the Region of Crete for the importance of the interconnection of tourism with the primary sector. The award was received by the representatives of Minoan Lines, Fotini Michailidou and Hara Scholinaki. Nikos Karagiorgakis,
Cretan Cheese Tasting
The event was accompanied by a cheesemaking demonstration and tasting of Cretan Cheeses consisting of 12 different cheeses. Participants had the opportunity to enjoy a variety of authentic Cretan cheeses, offering a taste experience that combined tradition with innovation. The presence of IIEK KAPPA STUDIES Cheese students helped to enhance the atmosphere and promote knowledge about the cheese making process in Crete.
Organizers:Mediterranean Centre for Agri-Food Competence – MACC