Maria GIALITAKI  

1. PERSONAL INFORMATION 

Date of birth : 5/10/1972 

Nationality : GREEK 

Sex : FEMALE 

Tel. No: +302105294705 Fax: +302105294683 E-mail: mgial@aua.gr 

2. EDUCATION 

2.1 Institution : AGRICULTURAL UNIVERSITY OF ATHENS 

Department : FOOD SCIENCE AND TECHNOLOGY

Main Subjects : Food Chemistry, Food Microbiology, Nutrition, 

  Technology of Food Preservation. 

2.2 Institution : UNIVERSITY OF PIRAEUS 

Department : BUSINESS ADMINISTRATION 

Master’s Programme : TOTAL QUALITY MANAGEMENT 

Main Subjects : Statistical Quality Control, Quality Assurance, Project 

  Management, Services Marketing, Industrial Ecology.  

3. ENGLISH LANGUAGE  

Proficiency in English  - University of Michigan Date Taken: March 02

4. KEY SKILLS 

Knowledge of French (Certificat). 

5. PUBLICATIONS 

1. Anastasia E Kapetanakou, Efstathios Z Panagou, Maria Gialitaki, Eleftherios H Drosinos and Panagiotis N Skandamis. Evaluating the combined effect of water activity, pH and temperature on ochratoxin A production by Aspergillus ochraceus and Aspergillus carbonarius οn culture medium and Corinth raisins Food Control; 20(8):725-732 (2009) 

2. Rantsiou, K., Drosinos, E. H., Gialitaki, M., Metaxopoulos, I., Comi, G., & Cocolin, L. (2006). Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages. International Journal of Food Microbiology, 112, 215–222.

3. E.H. Drosinos*, M. Gialitaki, S. Paramithiotis and J. Metaxopoulos; A Survey Of The Microbiological Quality Of Some Food Catering Services In Greece, Ital. J. Food Sci. N. 4, Vol. 17; 2005; 469-476. 

4. Kalliopi Rantsiou, Eleftherios H. Drosinos, Maria Gialitaki, Rosalinda Ursoa, Judit Krommer, Judit Gasparik-Reichardt, Szilard Toth, Ioannis Metaxopoulos, Giuseppe Comi, Luca Cocolin; Molecular characterization of Lactobacillus species isolated from naturally fermented sausages in Greece, Hungary and Italy, Food Microbiology 22 (2005) 19–28

5. Nicolaos B. Kyriakidis*, Panagiotis E. Athanasopoulos, Apostolis Thanos, Christos Pappas and Maria Yialitaki; Decay of Methidathion on Greek Soultanina Grapes during Storage and on the Vines, Journal of Agricultural and Food Chemistry; 2000; 48(8); 3095-3097. 

6. Globalgap - HACCP – Food hygiene training 

6.1 3rd European 2004 EUREPGAP Train-the-Trainer workshop 

29/30 March 2004 Budapest, Hungary 

EUREPGAP registered trainer

6.2 Hellenic Certification Register 

17 – 21 July 2003 

Assessor Training Course Incorporating Subcontractor Control and Assessments for ISO 9001:2000 

6.3 TÜV Rheinland / Berlin – Brandenburg. 

08 – 10 July 2003 Athens Greece. 

HACCP auditor training course, Introduction of the Danish standard DS 3027. 

6.4 Royal Institute of Public Health. 

17 Mars 2003

Intermediate Certificate in Applied HACCP Principles. 

7. WORKING  EXPERIENCE