Spyros Kitsios has over 20 years of experience in research and development, production management, and quality assurance for bakery companies. He is currently the Head of Production & Research and Development at Estia Bakery, where he leads new product development, process optimization, and quality assurance. Previously he held roles such as Plant Manager and Head of R&D at other bakeries, focusing on areas like new product launches, supplier selection, food safety systems, and production planning. Kitsios received a degree in Food Technology and has extensive training in food quality and safety standards.
In this short presentation to the ICN Agribusiness, Food & Fibre forum in Warrnambool on 12 March 2015, DIAL CEO Dr Lesley MacLeod outlines how DIAL can assist food businesses solve their technical challenges and grasp new market opportunities.
Module – II Quality Assurance
Quality Assurance, Concepts of Quality in Commodities, Methods of Quality Assurance GRanding and Standardization: Meaning of grading and Standardization, purpose of grading, advantages of grading, inspection and quality control, Indian standards.
In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience.
St Vincent and The Grenadines Agritourism Policy Setting Workshop 2019
Policy setting for improved linkages between agriculture, trade and tourism: Strengthening the local Agrifood sector and promoting healthy food in Agritourism
Workshop organised by the Government of St Vincent and the Grenadines
In collaboration with CABA, CTA, IICA, CTO, CHTA, CDB, OECS
Beachcombers Hotel, 19-20 March 2019
Kiribati Agritourism Policy Setting Workshop 2019
Workshop Policy Setting for Improved Linkages Between Agriculture, Trade and Tourism: Strengthening the Local Agrifood sector and Promoting Healthy Food in Agritourism.
Workshop Programme Organised by the Government of Kiribati and Kiribati Chamber of Commerce and Industry
In collaboration with the Pacific Community, CTA, PIPSO and SPTO.
Tarawa, 15th -16th January 2019, Kiribati
Venue: RAK Boardroom, Antebuka
GMP is important to ensure that businesses produce safe food to the public. Businesses in the food industry have a legal and moral responsibility to prepare food that is safe for the consumer. By not implementing adequate good manufacturing practices (GMP), a food business can risk several negative consequences.
The implemented of GMP on food and medicine industry's.
Most of the time it has been seen that the GMP content of the food industry related is very low so we have make a little effort. This makes will content available to students easily.
Introduction to GFSI Schemes - SAI GlobalRowenaCurtis1
Today’s food supply chain presents complex challenges, and many of the world’s largest food retailers are mandating supplier certification to Global Food Safety Initiative (GFSI) schemes.
This is the slide deck from SAI Global's Webinar with Senior Safety Consultant, Dr Bob Strong who gives an overview of the GFSI-recognised schemes - BRC, FSSC 22000, IFS Food, SQF Code, and Global G.A.P. The webinar provides you with an overview of GFSI schemes, their key differences, how to select the right standard for your organization, and tips on becoming certified.
________________________________________
Today’s food supply chain presents complex challenges, and many of the world’s largest food retailers are mandating supplier certification to Global Food Safety Initiative (GFSI) schemes.
In this webinar SAI Global's Food Safety Consultant Dr Bob Strong gives an overview The webinar will provide you with an overview of GFSI schemes, their key differences, how to select the right standard for your organization, and tips on becoming certified.
Certified Property Solutions is one of the best property management companies in Hawaii serving Honolulu and the Island of Oahu. We have over 7 years of experience, so you At Certified Property Solutions, we focus on developing relationships that last a lifetime with a happy and innovative team that strives to exceed your expectations. We are committed to providing excellent management solutions for you, your friends, and your family.
In this short presentation to the ICN Agribusiness, Food & Fibre forum in Warrnambool on 12 March 2015, DIAL CEO Dr Lesley MacLeod outlines how DIAL can assist food businesses solve their technical challenges and grasp new market opportunities.
Module – II Quality Assurance
Quality Assurance, Concepts of Quality in Commodities, Methods of Quality Assurance GRanding and Standardization: Meaning of grading and Standardization, purpose of grading, advantages of grading, inspection and quality control, Indian standards.
In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience.
St Vincent and The Grenadines Agritourism Policy Setting Workshop 2019
Policy setting for improved linkages between agriculture, trade and tourism: Strengthening the local Agrifood sector and promoting healthy food in Agritourism
Workshop organised by the Government of St Vincent and the Grenadines
In collaboration with CABA, CTA, IICA, CTO, CHTA, CDB, OECS
Beachcombers Hotel, 19-20 March 2019
Kiribati Agritourism Policy Setting Workshop 2019
Workshop Policy Setting for Improved Linkages Between Agriculture, Trade and Tourism: Strengthening the Local Agrifood sector and Promoting Healthy Food in Agritourism.
Workshop Programme Organised by the Government of Kiribati and Kiribati Chamber of Commerce and Industry
In collaboration with the Pacific Community, CTA, PIPSO and SPTO.
Tarawa, 15th -16th January 2019, Kiribati
Venue: RAK Boardroom, Antebuka
GMP is important to ensure that businesses produce safe food to the public. Businesses in the food industry have a legal and moral responsibility to prepare food that is safe for the consumer. By not implementing adequate good manufacturing practices (GMP), a food business can risk several negative consequences.
The implemented of GMP on food and medicine industry's.
Most of the time it has been seen that the GMP content of the food industry related is very low so we have make a little effort. This makes will content available to students easily.
Introduction to GFSI Schemes - SAI GlobalRowenaCurtis1
Today’s food supply chain presents complex challenges, and many of the world’s largest food retailers are mandating supplier certification to Global Food Safety Initiative (GFSI) schemes.
This is the slide deck from SAI Global's Webinar with Senior Safety Consultant, Dr Bob Strong who gives an overview of the GFSI-recognised schemes - BRC, FSSC 22000, IFS Food, SQF Code, and Global G.A.P. The webinar provides you with an overview of GFSI schemes, their key differences, how to select the right standard for your organization, and tips on becoming certified.
________________________________________
Today’s food supply chain presents complex challenges, and many of the world’s largest food retailers are mandating supplier certification to Global Food Safety Initiative (GFSI) schemes.
In this webinar SAI Global's Food Safety Consultant Dr Bob Strong gives an overview The webinar will provide you with an overview of GFSI schemes, their key differences, how to select the right standard for your organization, and tips on becoming certified.
Certified Property Solutions is one of the best property management companies in Hawaii serving Honolulu and the Island of Oahu. We have over 7 years of experience, so you At Certified Property Solutions, we focus on developing relationships that last a lifetime with a happy and innovative team that strives to exceed your expectations. We are committed to providing excellent management solutions for you, your friends, and your family.
İnovatif Kimya Dergisi Sayı-11 Anlatılan Konu Başlıkları
Su Kirliliği
Yapay Et
Su-H2O
Nükleer Enerji
16 Ton
İyon Tutucular
Kimya Mühendisliği ve Aspen Plus
Ayrıca Her Ay 3 Web Sitesi ve Kimya Bulmacası, Kimya Sektöründen Haberler ile Kimya Sözlüğü
İyi okumalar dileriz.
Mohamed samy Quality control supervisorMuhammad sami
A qualified QA/QC & Lap Engineer, possessing experience in various aspects of systems applications (ISO 22000, Food safety & Hygiene), food industrial production.
Seeking a new challenging position in international organization with playing positive role in a teamwork environment moreover To have a job in a professional Food Industries That will be a considerable block in building my career in international companies on management Field, where I can share my experience in teamwork, be creative and work hard.
I am seeking to obtain a position with a progressive, large international company or organization offering responsibility, advancement& individual growth.
•To find a career opportunity that would utilized abroad range of my experience
•To work in a dynamic & corporate environment, which will enable me to apply my expertise and problem solving skills, gained through advanced tertiary qualifications, work experience & international accreditations, to the best benefit of organization thereby achieving symbiotic growth.
Module 5 The 5 Phases of New Product Development.pptxcaniceconsulting
NPD stands for New Product Development.
New food product development is the process that creates a new product, produces it, and brings it to market.
How does it differ from food reformulation?
Food reformulation changes the existing food products to meet the new demands.
Why do we need NPD?
To maintain or grow market share for food businesses/SMEs.
I am seeking to obtain a position with a progressive, large international company or organization offering responsibility, advancement& individual growth.
•To find a career opportunity that would utilized abroad range of my experience
•To work in a dynamic & corporate environment, which will enable me to apply my expertise and problem solving skills, gained through advanced tertiary qualifications, work experience & international accreditations, to the best benefit of organization thereby achieving symbiotic growth
Manish Kumar, B.sc-with Microbiology, chemistry, Diploma in dairy Technology.
Having 7 year Experience in Quality assurance in Food & Beverages (snacks, Tea, Water, Juices, Process food, staple foods- spices, flour, Oil and fats).Currently working with TATA global beverage ltd (TATA TEA LTD) in Tea manufacturing plant, handing Quality team. Handling Documentation part like-SOP preparation, change control, deviation control, process validation, IQ, PQ, OQ, System validation, Internal and external audit, Glass policy, Root cause analysis, CAPA, Trainings on GMP, Food safety, PRP, OPRP, HACCP, FSMS, 5S, Pest control management, customer complaint handling, Implementation of FSSAI norms, New product development, R&D in process and staples foods, Vendor management, Regulatory requirements as per FSSAI etc. Handled Microbiological, Analytical testing & Packing Exp, pasteurisation, homogenization, Fumigation in food and dairy industry, Handling team 20 Persons, sensory evolution of food products, SAP software handling, Yellow belt in lean six sigma.
Dairy experience- standardization of milk, pasteurization, homogenization, poly pack of full cream, tond, double tond milk, yogurt, spry drying milk power , nutritional protein powder, Ice-cream manufacturing.
1. Curriculum Vitae
PERSONAL DETAILS
Name : SpyrosKitsios
Date of birth: 14/01/1975
Phone : +30 6937506274
email:kitsios_spyros@hotmail.com
Address:43 Archaeological Museum,Thessaloniki,GR 54640
WORK EXPERIENCE
10/2015 - Date: Head of Production & Research and Development – Estia Bakery
1. Production Related Responsibilities
Products: Ambient or Frozen, baked or prebaked bakery products. Toast Bread,Baguettes,Kaizer, Rolls, Ciabatta,
Bread varieties, Puff Pastry,Fine confectionery, Tart Varieties, Premium Ice Creams
New Production area design and start up
Production line – process optimization, upgrade. New production line selection and design
Process optimization - Statistical analysis
Quality Assurance Dpt reorganization, ISO 9001 update
2. R&D Related Responsibilities
New product development for Group's stores,retail and Food Service market (Greece – exports)
Ingredient supplier selection, Raw material evaluation, Flour internal specification
Self life extension via material, processes and packaging
Functional food development (low fat, low GI, fibre enrichment), Clean label products
3. Organization Related Responsibilities
Co-ordination and linkage of actions for Production, Quality, Logistic and Maintenance Dpts
New logistic station design in co-operation with Logistic and Sales Dept.
Personnel training for Plant, Stores and Logistic Dept
Product / Process Cost Evaluation
08/2014 - 07/2015: Distant R&D Support – Foodram Ltd
Cake mix development (3 codes plus 1 reduced-fat recipe)
Filled Muffin development (4 codes)
Support of Foodram's new projects over mail or phone/Skype
05-08/2014: Plant Manager – Pancyprian Company of Bakers
1. Product Related Responsibilities
Products:Ambient or Frozen, baked or prebaked bakery products. Toast Bread,Buns, Hot-dogs, Baguettes,Kaizer,
Rolls, Ciabatta, Cyprian Pittas, Pittas for Souvlaki, Bread varieties, Puff Pastry
Head of Research and Development
New bread varieties – Product Optimization
Supplier screening from local and International market
Raw material selection based on internal specs / needs
Flour mill support
2. Organization Issues
Reorganization of Production, Research and Development, , Quality Control, Maintenance and
Warehouse Departments
Co-ordination of Production, Planning, Logistic and Marketing Departments
Production Planning based on stocks and distribution needs
KPIs,setting Performance Indexes for each Department and following up on the results
Investment Plant, New Production Line selection
2. 2004-2014: Head of Research and Development & Quality Assurance Select Bakery - S. Nendos SA
1. Researchand Development
Products:AmbientandFrozen, Bakedand/orpre-bakedbakeryproducts
• Newproductdevelopment- Currentproductoptimization- Addedvalueproducts
• Extended self-lifeambientstorage bakerygoodsforthe retail market
• Tailor-made flouranddoughimproverdevelopment
• Shelf lifeextension of freshandfrozen bakery products
• Productionline evaluationanddesign - Productionequipment optimization
• Productionline manager
2. Safety,Quality, Legislation
• Planning,designandimplementationof ISO22000 – 9001 standards
• Responsible forcompany compliance withlegislation. Finishedproductlabelsanddeclaration
Design of preventative and supervisory quality & safety systems.
• Rawmaterial andfinishedproduct Quality Controlsystemimplementation
• Suppliersourcingandmonitoring
• Expertise inflouranddoughrheology. Experiencedoperatorof specializedflourrheologyequipment.
Applicationof the resultsforsettingflourspecifications,developingflourimproversmixturesand
standardizingproductionparametersof bakingprocess.
3. Education,Communication and CustomerManagement
• Onsite and remote customersupport
• Trainingresponsibleof staff onhygiene,safetyand production issues.
• Responsible forhandlingconsumercomplaintsof the retail market
• Setup of ConsumerLine forcomplainttransgress/receiptand management.Crisis management
coordinator.
• Responsible duringauditsbyregulatoryauthorities(EFSA Eu/GrDepts,) andindependent /internal auditors
of head customers( supermarkets,Collaborating groupcompanies, foodexports) .
1999-2004: Research and Development of General Mills S.A.
1. Researchand Development
BakeryProducts: Freshrefrigerateddoughswithoutpreservatives withextended self-life
Confectionery goods forretail andFoodService,DryMixes, Haagen-DazsCafe Int.specialtyproducts
• Participationinthe planningandpreparation teamof the firstproductionunitof the company
• PlanningandDevelopmentof newproducts –Competitorproductmatching
• Qualitycharacteristics optimization –Productshelf lifeExtension
2. Education Improvementand Contact
• a '/ b ' materialsandpackagingmaterials supplierselection
• Tailor-made productionequipment Assessment,Productionline optimization
• Costreduction of recipesandmanufacturing procedures,Capabilitystudies
• Designandimplementationof QualityandSafety InQualityandsafety standards International standards
• Factory’sTrainingmanagerandCustomer’s personnelinstructor,includingHaagen-Dazs(Greece ,Libya,
Dubai) , GreekSuperMarketChains, FoodService KeyCustomers
• Marketing,presentationandpromotionof products
1997-1999: Researchassistantin“Dimokritos”ResearchCenteronBiotechnologyandEuropeanpublicopinion.
1996-1997: Participationinthe writingandpublicationof the trainingpackage “Self-trainingonBiotechnology”,
customizedfore-learning.Writingassistant,MarketingAssistant,Rapporteurassistanttasks.
1999-2014:Drum teacher
2010-2015:Photography teacher
3. EDUCATION
1993-1997: Food Technologist, Technological Educational Instituteof Athens,Departmentof FoodTechnologyand
Nutrition
FOREIGN LANGUAGES
Excellentknowledge anduse of English
SEMINARS
ISO9014 - ISO 9001 - ISO22000
SPC(Statistical ProcessControl)
SENSORYEVALUATION
MODERN BIOTECHNOLOGY ANDAPPLICATIONS
QUALITY ASSURANCEANDQUALITY CONTROL FOR CHEMICAL LABORATORIES(UnitedKingdomAccreditation
Service)
NEW TRENDS ANDDEVELOPMENTS IN HEAT PROCESSED FOODS
Variouscomputerapplicationsforstatistical datacontrol andproductionmonitoring
CONFERENCES AND EXHIBITIONS
Participationin seminarsandcoursesrelatedtothe fieldof foodsafetyandquality,IngredientInnovation,Industrial
equipment,Novelfoodsand &ManufacturingProcessingtrends.
OTHER INTERESTS
Technological Innovations, Novel Foods, Photography, Mountain-climbing, Traveling,Music
