Konstantinos Tsoronis is a chemist, specialized in food safety and olive oil technology. He provides training, tasting seminars and consulting to new and established producers. He specializes in improving the production and quality of olive oil.

He is a holder of a Master’s Degree in food safety and quality management. He is also a graduate of ONAOO’s olive oil sensory analysis course in Imperia, IOC’s University course on the Organoleptic Assessment of Olive Oil at the University of Jaen and IOC’s International course for panel leaders on the organoleptic assessment of olive oil.

In addition he is an expert olive oil taster, member of Kalamata's olive oil taste panel and has taken part as a judge in olive oil competitions at both national and international level. Furthermore, he is a certified EFET (Hellenic food authority) instructor.

He has a collective experience of over 15 years in the food industry, consultancy and academia and has been involved in olive oil production from milling to refining, from evaluation to blending.

In the past, he has worked as a scientific associate at the Technological Educational Institute of 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.