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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 symposium took place on Saturday 6 April at the "Garden of Sensations" 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 of which we Greeks, and especially Cretans, should be proud".
"We have a strategic plan and we are all fighting together for the development of the agri-food sector in Crete" said Dr. Alexandros Stefanakis, President - Scientific Director of Bioresearch.
"I would like to mention the title of the event as if I once dared to talk about innovation in Cretan Nutrition some people would look at me curiously" said in turn the Director of Kappa Studies Mr. Theodoros Kalathakis.

"Cretan production must be characterized by quality which means continuous education from cultivation and field, to standardization to 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 a temporary one," said the Deputy Head of the Rural Economy of the Region of Crete, Mr. Stavros Tzedakis.
Participants had the opportunity to attend interesting speeches by prominent figures in the industry, discuss the latest trends and challenges facing the industry, and formulate new strategies for the future development of innovative products.

Speakers

More specifically, the first discussion table with the main topic "Food Production - Quality & Safety as Tools for Innovation", which was attended by Mr. Ioannis Smarnakis, President of P.E.T.E.T., Director of Plant & R&D of Lavdas AE, Dr. Alexandros Stefanakis, President - Scientific Director 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 "Safety & Hygiene 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 Bio-research Studies, was in charge of the coordination.
In 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 Club of Chefs of Crete, Evangelia Tzortzi, Marketing Director, Kouclinos Zimi Products Industry, Athanasia Antoniou, Agronomist - Food Technologist, Special Secretary of the 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 Development"
Mr. Theodoros Kalathakis was honoured with the award for his contribution to the promotion of Cretan Gastronomy as an integral part of the 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 collaboration of Minoan Lines with 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 linking 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 cheese making demonstration and a Cretan Cheese Tasting 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-making students contributed to enhancing the atmosphere and promoting knowledge about the cheese-making process in Crete.

Organizers.:

Mediterranean Agrofood Competence Center - MACC PC

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