Konstantinos Tsoronis

Konstantinos (Kostas) Tsoronis is a chemist specializing in olive oil technology and food safety issues. He has provided training, tasting seminars and consulting to new and established producers for over 15 years and has worked closely with numerous olive oil mills at all stages of production, from milling to refining and from evaluation to blending. Based in Kalamata, he is currently working with the Captain Vassilis & Carmen Constantakopoulos Foundation on sustainability issues and quality enhancement of local olive oil production while pursuing projects with the Organization for the Promotion of the Gastronomy of Olive Oil (Oliverse), of which he co-founded. In the past, he has worked as a scientific associate at the Technological Educational Institute of the Peloponnese, as a quality manager in olive oil mills and olive oil bottling companies, and as a consultant for ISO 9001 & ISO 22000 management systems. Konstantinos holds a Master’s Degree in food safety and quality management and is a graduate of ONAOO’s olive oil sensory analysis course in Imperia, Italy. He has also followed IOC’s university-level course on the Organoleptic Assessment of Olive Oil at the University of Jaén, Spain, and IOC’s international course for panel leaders. He is a member of Kalamata’s olive oil tasting panel and has judged in olive oil competitions at both national and international level. He is an Associate Member of the Savantes Register of international extra virgin olive oil experts