Dean Perrotis College, American Farm School, Thessaloniki, Greece.
CV:
Dr. Kiki Zinoviadou is the Dean of Perrotis College and Chair of the ‘New Food Product & Business Development’ MSc program. She earned her PhD from the Aristotle University of Thessaloniki as a fellow of the Ministry of Education, her MSc. in Product and Ingredient Functionality from Wageningen University in the Netherlands after being awarded a scholarship from NUFFIC (Netherlands Organisation for International Cooperation in Higher Education). She has authored various articles in peer-reviewed journals while her work has been referenced more than 1,600 times. Moreover, she participates in and coordinates major EU- and nationally funded research projects.
Presentation title:
Table olives: an unknown nutritional treasure
Presentation abstract:
Table olives represent a complete “functional food” of the Mediterranean diet, offering a unique combination of monounsaturated fatty acids, probiotic microorganisms, and valuable polyphenols. However, their nutritional value is directly influenced by the processing method, as natural fermentation techniques tend to retain higher levels of antioxidant compounds compared to faster chemical debittering methods.