Apostolos Karoumpis — Clinical Dietitian–Nutritionist, Corfu

• Apostolos Karoumpis studied nutrition (BSc Honours in Nutrition and Food Science) at Oxford Brookes University. He then specialized in sports nutrition with a postgraduate degree, MSc in Exercise and Nutrition Science, from the University of Liverpool.

• Upon returning to Greece, he served as a research associate at the Nutrition Unit of the Medical School of the National and Kapodistrian University of Athens (a World Health Organization, WHO, Collaborating Centre for Nutrition).

• He subsequently obtained an equivalence of qualification with the University Department of Nutrition and Dietetics of Harokopio University. In this capacity, he successfully worked as a clinical dietitian in hospitals in Athens, including the Childhood Obesity Department of “Agia Sofia” Children’s Hospital, the “Elena Venizelou” Maternity Hospital, the Nutrition Department of “Attikon” University Hospital, the Intensive Care Unit of “Agia Olga” Hospital, and the Dialysis Unit of “G. Gennimatas” General Hospital, among others.

• He is a member of the Hellenic Dietetic Association, the Hellenic Medical Association for Obesity, the European Association for the Study of Obesity (EASO), and the World Obesity Federation (WOF).

• Since 2010, he has served as scientific advisor to the football academy of PAE AO Kerkyra on matters of children’s and sports nutrition.

• During the 2012–2013 season, he worked with PAE AO Kassiopi as the team’s Nutrition Coordinator.

• As part of Nutrition Week (www.evdomades-diatrofis.gr), organized every two years by the Hellenic Dietetic Association, he organized — for the first time in Corfu, in partnership with the Municipality of Corfu — a Scientific Nutrition Symposium at the Corfu Municipal Theatre, titled “Pregnancy: Three Months Before, Three Years After.”

• As part of the Corfu Beer Festival, he co-organized two CORFOOD events together with Corfu Beer and Corfiot Actions: in 2016, titled “Mediterranean Diet and the Role of Local Products in the New Gastronomic Map,” and in 2017, titled “Mediterranean Diet – Local Gastronomy – Tourism,” aimed at connecting “Mediterranean Diet – Corfiot Cuisine – Tourism – Local Products.”

• In 2018, he co-organized an event with the Corfu Chamber of Commerce on Corfiot nutrition and gastronomy, titled “Olive Oil – Culture – Gastronomy.”

• In 2019, as part of an initiative to elevate Corfiot gastronomy — in partnership with the Corfu Chamber of Commerce and local associations of restaurateurs and chefs — he contributed to the creation of the “Quality Mark of Corfiot Cuisine.”

• Since 2010 to the present, he has served as the responsible dietitian on the committee of the Corfu Public Health Directorate for licensing dietetic practices in the Corfu region.