{"id":1417,"date":"2023-05-12T21:02:12","date_gmt":"2023-05-12T18:02:12","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=staff&#038;p=1417"},"modified":"2025-10-16T13:05:28","modified_gmt":"2025-10-16T10:05:28","slug":"thomareis-apostolos","status":"publish","type":"staff","link":"https:\/\/www.food.ihu.gr\/en\/staff\/thomareis-apostolos\/","excerpt":{"rendered":"<p>Research Interests: Rheological and thermophysical properties of foods. Isolation and use of enzymes. Sensory evaluation of foods. Development of quality management systems (HACCP, ISO 9000, ISO 2000) for food industries. &hellip; <\/p>\n","protected":false},"author":6,"template":"","meta":[],"staff_category":[70],"rank":[32],"admin_posistion":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/staff\/1417"}],"collection":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/staff"}],"about":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/types\/staff"}],"author":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/users\/6"}],"version-history":[{"count":26,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/staff\/1417\/revisions"}],"predecessor-version":[{"id":7299,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/staff\/1417\/revisions\/7299"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=1417"}],"wp:term":[{"taxonomy":"staff_category","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/staff_category?post=1417"},{"taxonomy":"rank","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/rank?post=1417"},{"taxonomy":"admin_position","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/admin_posistion?post=1417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}