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INTERNATIONAL MUSEUM FOR FOOD AND GASTRONOMY IMFG
Georgios Malliaris is a Greek food market professional and writer. He is a graduate of several European Universities in the domain of food technology and economics. In his career he acquired professional qualifications such as the ISO quality auditor with a strong background on food business, politics and 35 years of professional experience in the agri-food sector. His experience covers mainly food trade (marketing and promotion), international negotiations, industrial production, legislation, food hygiene and quality, developed in Greece, United Kingdom, Ireland, France, Belgium and Bulgaria.
He
is currently working as an official in the European Commission for more than 25 years in
different food areas of expertise in Food, Agriculture
and Consumer protection. He was responsible for the supervision of promotional
campaigns on agri-food products targeting the every single market in our world.
These campaigns run in the whole world. EU Commissioner Hogan recognized his
capacity as the most experienced member of his staff on the promotion and the
quality of agricultural products. One of his programs “Food dude”, received
the best practice award in 2006 from the World Health Organization for the promotion of fruits and vegetables to children.
As
an official of the EU he managed a series of important and difficult files in
the European Commission services. He supported a series of legislative
proposals to the European Parliament and the Council. He represented with
success the European Commission in the negotiations of the Food Agriculture
Organization (Codex Alimentarius) concerning the international standards for
trade of fruit juices, cocoa products and chocolate, coffee, sugar
and marmalade. He created the European program for the hygiene inspection of
the food retailing sector in Europe.
Up
to 1999, he worked as an executive in sales, industrial production and quality
of food and hotel management. He worked in Safeway's Plc, PepsiCo Foods Plc,
Kikizas SA and Mevgal SA. He was also a consultant and a lecturer on
communication and business management up to 1999 in different University
courses for Universities in Greece and the United Kingdom. He completed his
military service (1990-92).
He speaks English and French. He also has a general
knowledge of Bulgarian and Spanish.
Activities
- Major actor on the use of Artificial Intelligence in food
business.
-Creation of economic models on the value of nutrients for products and
market implementation, determination of market value and consumer value of
products, Belgium. Creation of the food consumption models and practice for
national and regional gastronomies, identification of consumption culture
trends and habit consumption strength, Belgium.
-Creation of the International Museum for Food and Gastronomy IMFG, He
also runs food blogs, Greece.
-Several books on food business and the economy (see attached list). One
of his programs had been prefaced by Commissioner Hogan (2015). The book “World
Pulses” has been praised by the Food and Agriculture Organization of the United
Nations, for the author’s support to the Pulses’ Year of 2016, Italy.
-Responsible for the management of promotion programs for agricultural
products around the world covering hundreds of programs from fifteen countries
(0.5 billion €). One of his programs received a WHO prize as the best program
for the promotion of fruits and vegetables to children, Belgium.
-Political involvement; candidate for the European Parliament in 2013
and the national parliament with Potami in 2015.
-Secretary of the Greek Community of Brussels, Belgium.
-Member of the Central Staff Committee for the categories C and D of the
European Commission, Belgium.
-President of the EC syndicate Action& Défense, Belgium.
-Legal and technical management for the products, chocolate, fruit
juices, marmalades, sugar, conserved milk and honey. International
representation on technical and trade standards representation of the EU at
WTO, Belgium.
-Management of applications for products with geographical indications,
registration of feta cheese, Belgium.
-Certified ISO Auditor, Ireland.
-Creation and implementation of the EU standards on hygiene for the
retail sector, catering, food service, hospitals, schools, airlines catering,
large food stores in the EU, Ireland.
-Sales Representative, Marinopoulos Attica, Macro, Carrefour, Alimenta
and other, Melisa Kikizas, Greece.
-Export sales management, Mevgal, Greece.
-Production management and development, Pepsico Foods International
(Tasty Foods-Best Foods), Snacks, Corn flakes in Greece and Bulgaria.
-Management Trainee, Safeway’s Plc Food stores, United Kingdom
-Chemical
analysis of water, soil and wine, Compagnie d’Aménagement d’ eau du Bas Rhone
et Languedoc, France.
His work as an author
His book with title “Gastronomy and products, The dynamic of Greek Agriculture” was prefaced by the Irish Commissioner for Agriculture Mr Phill Hogan.
In 2018 he published a book in the United States with the title “WORLD PULSES, The Gastronomic Handbook for beans, lentils, chickpeas and other pulses”. He has undertaken a three years of research on the scientific and culinary use of pulses. He received congratulations from the Food and Agriculture Organization (FAO) of the United Nations for his work on pulses.
He has published the book with title “Discover the taste of Pulses” that provides the culinary practice for pulses and recipes for their use. This is a book that comes after the research made for pulses and their use in everyday life. The book contains recipes advice on the culinary use of pulses and many tips. The book contains lots of recipes for vegans and provides light on the nutritional impact of beans.
In 2019 he published a new book with tile “The Greek Taste, Food, Gastronomy and Drinks, the Greek model of Gastronomy”. This book provides information on Greek gastronomy and its history. It clarifies many myths and defines the Greek Model of gastronomy. This is done through a meticulous analysis of the food materials and their use in Greek gastronomy. The analysis is made for the first time and verifies the reputation of the Greek gastronomy offering good meals.
In 2020, he published a book with title “Greek Gastronomy and the secrets of its recipes”. This book contains all traditional recipes of the Greek cuisine. It is a standard guide for the preparation of Greek meals. The book is a reference for amateurs and professionals of the kind who are interested in Greek Gastronomy. The book contains a classification of recipes in relation to their ingredients and styles.
He also published a book with title “Scientific Gastronomy”. In this publication provides lots of scientific and practical information to increase public knowledge on food handling. The book covers many different areas of food knowledge necessary for the nutritional welfare of the public. The book analyses the basic ingredients used in meal preparation and provides useful advice on the ir practical application.
In 2022 he published a book with title “Greek Food, The most precious book on Greek Food” where he analysed the specific types of Greek restaurant and catering establishments. He set several categories depending on the nature of the offered meals and analysed the characteristics of cuisines used in each one of them.
In 2023 He published a book with title “Food Art, Creations and Designs”. In this publication he presents a long series of designs on the theme “food and gastronomy”. The book presents 220 designs on the matter which form an education material but also a decoration possibility in restaurants and kitchens.
In 2023, he published the book with title “The World Food Battle, How politics influences food consumption”. The book develops how politics paly an important role in shaping the world food consumption and what are the challenges faced by food production to meet the world food needs.
The book presents the information generated by Artificial Intelligence systems on food consumption. This information covers market economics, nutrition, food quality, product categories, government and international politics. It depicts the application of the Thessalian Experiment which the opinion of the AI system on our food worldwide. It covers several food issues and whoever reads it, obtains a holistic knowledge on food markets and related matters in very little time. This information may need a considerable amount of time to get accumulated but it becomes a matter of a very short time exercise with the use of the AI systems. It is a unique experiment and study on food industry and markets that involved stakeholders cannot miss. It is possibly the only development of AI systems on agri-food issues