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Boskou George

Associate Professor - Food Service Organization & Management

Education

  • PhD in Applied Biological Sciences, Ghent University, Belgium, 1998
  • Postgraduate studies in Food Science & Nutrition, Ghent University, Belgium, 1994
  • Diploma in Chemistry, Aristotle University, Thessaloniki, 1992

Research Interests

  • Food Safety
  • Total Quality
  • Food Legislation
  • Food services
  • Hospital nutrition
  • Gastronomy

Publications

  • Giazitzi, K., & Boskou, G. (2021). Preferences for nutrition information in foodservice outlets among Greek consumers. Journal of Foodservice Business Research, 1-16.
  • Giazitzi, K., & Boskou, G. (2021). Developing a methodology to create nutritionally balanced meals. British Food Journal (ahead of print).
  • Giazitzi, K., Karathanos, V. T., & Boskou, G. (2020). Personalized Nutrition Recommendations in Food Services. In Quality Assurance in the Era of Individualized Medicine (pp. 147-170). IGI Global.
  • Giazitzi, K., Palisidis, G., Boskou, G., & Costarelli, V. (2019). Traditional Greek vs conventional hotel breakfast: nutritional comparison. Nutrition & Food Science, 50(4), 711-723.
  • Souliotis, A., Giazitzi, K. and Boskou, G. (2018), "A tool to benchmark the food safety management systems in Greece", Benchmarking: An International Journal, Vol. 25 No. 8, pp. 3206-3224.