All about olive oil – table olives
& using olive oil in representative
mediterranean diet dishes
Size 17 x 24 cm
Full colour images
Printed in 2017
Dr. Kiritsakis was born in the island of Crete Greece. He obtained his degree in Agriculture in Aristotle University of Thessaloniki and started working as a researcher on the subject of olive oil at the Institute of Olives in the Island of Crete, right after he concluded his military service. Shortly after, he moved to the States, where he received his Master of Science and Ph. D. degrees, from Michigan State University. Both of his dissertations dealt with oils, and more specifically with Greek olive oil. Later on, he was awarded the Fulbright Scholarship twice for research work and post doctoral studies in the States and he served three times as Chairman of the Fulbrgihters Alumni of North Greece.
From 1981 until he retired, served in the Department of Food Technology of the Alexander Technological Educational Institution of Thessaloniki, Greece, as a Professor of Olive Oil and Other Fatty Substances. He served as Dean of the Departments Food Technology and Nutrition. During his professional service he has acquired important lab experience in olive oil quality analysis and has implemented various studies concerning the olive oil processing techniques and the related functional and economical aspects with the aim of improving the chemical parameters. He has also run various scientific projects on olive oil and served as an evaluator of European Projects. He worked as a scientific advisor in numerous programs held in USA, South America, Europe , Africa, Australia, Cyprus and Greece and has trained farmers on olive oil production and quality and consumers on the nutritional value of olive oil.
Additionally, he has given seminars and lectures as invited speaker at several American, South American, European and Australian Universities and has participated in many scientific congresses and symposiums in all continents. He has written books on olive oil, some of which have been translated in English and Spanish and he awarded of the National Academy of Athens for his authorship. Moreover, he has published several scientific papers and has many citations. In addition, he has been appointed as a reviewer of several scientific journals and is a member of the advisor committee of the scientific journal “Grasas y acites”.
He is a member of the American Oil Chemist’s Society (AOCS), of the Latin American and European Session of AOCS, of the American Chemist’s Society (ACS), of the Institute of Food Technologists (IFT), of the Sigma Xi, The Scientific Research Society (USA), of the International Society for the Study of Fatty Acids and Lipids, of the Greek Society of Food Technologists, and of the Italian Olive Oil Academy. More particularly, he is an AOCS active member since 1976 and has participated in several Annual meetings of the Society. He serves as an Associate Editor of JAOCS . He was selected as a 2010 AOCS Fellow and he was recognized as an AOCS Fellow at the 101st Annual meeting of the society in Phoenix Arizona on May 18th . This honor is a strong testament of all that Dr. Kiritsakis has done during his carrier. He organized two specific sessions on OLIVE OIL during the AOCS annual meeting in Montreal, in 2002.
Finally, Dr. Kiritsakis’ was one of the first Greek scientists to promote olive oil quality internationally and therefore his name is included in “Who is who in the world”, as well as in the Outstanding Intellectuals Century, published by International Biographical Centre of Cambridge England. Dr. Kiritsakis is known internationally as the Olive Oil man.