The scope of my Ph.D. thesis is to evaluate the potential application of infrared thermography and haematological parameters as validation and diagnostic indicators of existing and emerging health and welfare challenges in sheep, and determine their correlation with milk production.

The Code: Re-farm research project began in May 2021 as part of the EU's "Horizon 2020" program. The project is coordinated by the company CyRIC (Cyprus Research and Innovation Center), and 20 scientific, technological, and industrial partners from 9 different EU countries are involved.The Code: Re-Farm research project focuses on poultry & goat production systems with the goal of understanding the links between husbandry systems and intrinsic quality of derived products. Novel technologies, combined with state-of-the-art laboratory techniques, will be exploited for assessing the intrinsic quality of products along the value chain (Product Lifecycle Monitoring), from farm to fork. The insights from this assessment, combined with insights on societal demands and sustainability of production processes will drive the development of alternative business models that meet the needs of sustainability and consumer-driven demands for product quality and animal welfare.I am involved in the assessment of health and welfare indicators of goats reared under intensive and extensive conditions using the AWIN protocol. I also work with a thermal camera, attempting to correlate temperature changes in the udder and head with health and welfare parameters. I have created a large database and used SPSS to perform various statistical analyses. Finally, I have written and presented abstracts at conferences.

This internship ran concurrently with my thesis at the Laboratory of Anatomy and Animal Physiology, one of the most important laboratories of Agricultural University of Athens.My internship included a practical part, in which individual blood and milk samples were collected from intensively farmed dairy ewes. Individual health and welfare indicators were examined, as well. Chemical analysis was performed in the laboratory to determine milk fat, protein, lactose, solid non-fat content, and other quality characteristics of ewe's milk. The number of SCC was also counted using the Lactoscan MCC Combo device. Finally, blood samples were analyzed using serological methods (ELISA) to detect antibodies against the desired antigen, while PCR was used to detect viral genomes.Working with excellent people with a high educational level is a very important tool for my professional career. The collaboration was very professional, and the knowledge I gained was extremely valuable.

The Mart is one of the largest wholesale retailers in Greece, supporting thousands of clients by providing the best quality and most competitive products. Gained a valuable experience and enhanced critical skills while working in the fruits and vegetables purchasing department. I supported the members of the purchasing team in finding the highest quality products with the most competitive market prices. In addition, the role included actual testing of products and assessment of producers, which enabled me to use theories learnt from my university lessons. Working with several colleagues from multiple departments, I enhanced communications and teamwork skills. Another key skill developed during this internship is customer service, as I was in touch with several clients discussing their offers and providing answers to their questions. Additionally, I provided continuous support to senior colleagues in all stages of the client discussions, including initial conversations, negotiations and closing deals. At the end of the internship, the team and the director of the department were fully satisfied with my performance. The internship assessment report is available upon request.

The Food and Beverages Safety and Quality Control laboratory of Agricultural University of Athens, meets educational and research needs in subjects related to food quality control, food safety, and food establishment hygiene. Quality factors, quality standards, and food legislation are studied.During my internship, 54 oil and honey samples of various types and origins were subjected to quality control analysis. Some of the quality controls that carried out included acidity, peroxide count, refractive index, humidity, and electrical conductivity analysis.The antimicrobial properties of the oil and honey samples were also tested. Listeria monocytogenes, Salmonella spp., and Escherichia coli were among the bacteria used for this purpose.