معرفی
Boskou George is an Associate Professor in Food Service Organization & Management at Harokopio University, Greece. He holds a PhD in Applied Biological Sciences from Ghent University (1998), a Master's in Food Science & Nutrition (1994), and a Chemistry degree from Aristotle University (1992). His research focuses on food safety, legislative standards, hospital nutrition systems, and quality assurance in mass catering environments. His work explores consumer behavior in foodservice settings and innovative methodologies for personalized meal planning.
Key research contributions include developing nutrition benchmarking tools and analyzing traditional vs. industrial foodservice models. His publications span journals like Journal of Foodservice Business Research and Nutrition & Food Science, addressing topics from food safety management systems to Mediterranean diet comparisons.
No awards are listed, though his active research in hospital and mass catering nutrition demonstrates ongoing academic engagement. He has advised no formally listed students but collaborates with researchers like K. Giazitzi on multidisciplinary projects. His work supports Harokopio University's food science and public health programs through laboratory and field-based studies.
