Athanasia Manthati

Food Expert combining a scientific background (BSc Chemistry, MSc in Innovation, Quality and Food Safety) with broad, hands-on experience across the food chain — from industrial dairy quality control to recipe development, food safety training and consumer-facing education. Skilled in evaluating food quality from multiple angles: analytical, sensory, regulatory and practical, with a strong ability to communicate technical information clearly to varied audiences.

Laboratory Quality Control Chemist at Sachsenmilch Leppersdorf GmbH (Theo Müller Group) (2018-08 – 2022-02)

• Cross-trained across four Quality Management Laboratory workstations, supporting quality control from raw milk reception through dairy processing, cheese production and dairy ingredient manufacturing.
• Performed physicochemical analyses of raw materials, in-process products and finished dairy products using analytical instrumentation appropriate to liquid and powdered matrices, including FT120, InfraXact and routine laboratory methods.
• Monitored raw milk acceptance, pasteurisation processes and cheese production through sampling and analytical testing, supporting process control and product quality in close collaboration with Production.
• Performed quality control of dairy ingredients produced through membrane filtration and dehydration, including laser diffraction particle size analysis using the Sympatec HELOS/BR with RODOS dry dispersion unit, and verified Cleaning-in-Place (CIP) chemical concentrations and procedures.
• Recorded analytical results in SAP QM, calibrated laboratory instrumentation and trained new laboratory personnel in analytical procedures and quality standards.

Vocational Education Lecturer at EPAS DYPA, Aigaleo & SAEK Zografou (INEDIVIM) (2025-12 – 2026-06)

• Delivered theoretical and practical instruction in Cosmetology to Pharmacy Assistant students, supervising laboratory sessions in cosmetic formulation.
• Delivered practical laboratory instruction in Culinary Arts and taught Fundamentals of Patisserie (theory) to Professional Cook students.
• Prepared teaching materials, supervised laboratory activities and assessed students' technical and practical competencies.

Food Sustainability & Waste Prevention Consultant at Self-employed (2023-03 – 2025-02)

• Provided consultancy on food waste prevention and sustainable food management for food-related initiatives and community projects.
• Designed and delivered educational workshops on food waste prevention, promoting practical strategies to reduce household and community food waste.
• Promoted sustainable food practices through education and the practical application of circular food system principles.

Head Chef at Fortuna Gastro GmbH (Meet the Greek) (2016-04 – 2018-01)

• Developed, standardised and optimised recipes and seasonal menus, balancing quality, cost efficiency and customer satisfaction.
• Managed day-to-day kitchen operations, including procurement, inventory control and coordination of an eight-member kitchen team.
• Maintained compliance with food safety, hygiene and quality standards in a high-volume food service environment.

Restaurant Owner & Head Chef at T' Alonaki Café-Restaurant (2012-04 – 2017-07)

• Developed and optimised recipes and menus, balancing product quality, customer satisfaction and cost efficiency.
• Managed all aspects of restaurant operations, including procurement, budgeting, supplier coordination and daily business administration.
• Recruited, trained and supervised staff, ensuring compliance with food safety, hygiene and service quality standards.

MSc in Innovation, Quality and Food Safety – University of West Attica (2023 – 2025)

BSc in Chemistry – University of Ioannina (2006 – 2014)

Diploma in Culinary Arts – EPAS OAED Mesolonghi (2011 – 2013)