Kafetzopoulos Dimitrios

Curriculum Vitae

Teaching

BASIC PRINCIPLES OF MANAGENENT
(ΔΕ)

Type
COMPULSORY

Department Abbreviation
MBA

Department
MASTER PROGRAM IN BUSINESS ADMINISTRATION (MBA)

Course Outlines

Learning outcomes

As part of the course, students are expected to:

Possess comprehensive, analytical and advanced knowledge in Management functions, principles, concepts and theories.
Have an understanding of the evolutionary dynamics of Management and its current developments as well as its impact on businesses and organizations.
Have basic knowledge of connecting the individual knowledge subjects of Management (Interdisciplinarity).
Analyze and adapt their acquired knowledge in Management in order to apply it to various topics in their professional field.
Solve complex or new problems concerning the Management of businesses and organizations by developing integrated, creative and innovative solutions, supporting them in a methodical and scientific way.
Develop issues, in the context of Management and the related profession they apply, and form valid judgments about the relevant administrative dimensions of the subject.
Apply the appropriate management techniques correctly, to analyze basic management issues.
Make management decisions in complex business contexts taking into account the constantly changing external environment.
Be able to take responsibility for developing and effectively leading individuals and team

The course aims to provide students with the following general skills:

Ability to transfer the knowledge acquired in Management to their professional field with autonomy, professionalism and social responsibility.
Ability as executives of businesses and organizations to develop their administrative skills, in order to face the new challenges of the environment.
Ability to solve complex problems and make sound decisions at both strategic and operational levels, guide subordinates, activate partners and communicate effectively with all stakeholders.
Ability to design appropriate policies and practices for effective employee management.
Ability to manage organizational change and motivate employees.
Ability to identify and adopt the appropriate leadership style on a case-by-case basis.
Ability to better design the organization's organizational policies, procedures and practices.
Ability of creative knowledge, critical thinking and effective problem solving.

Syllabus:

- Introduction to Management - Historical development
- The function of business planning and organization
- Leadership
- The function of control and decision making
- Teamwork and Motivation of Personnel

BUSINESS CASE STUDY
(ΟΔ0809-1)

ENTREPRENEURSHIP AND INNOVATION
(ΔΕ0111)

Type
ELECTIVE

Department Abbreviation
MBA

Department
MASTER PROGRAM IN BUSINESS ADMINISTRATION (MBA)

Course Outlines

As part of the course, students are expected to:

Acquire and enrich their knowledge about the alternative definitions of entrepreneurship and innovation and consolidate information about the forms of entrepreneurship (opportunity, necessity and high-end entrepreneurship), the forms of innovation (Management, Technology, Services, etc.), the funding and grant frameworks for business activities, mentoring procedures, coaching and entrepreneurship support and assistance agencies.
Demystify entrepreneurship through knowledge that will minimize the fear of business establishment and business failure. This is achieved through knowledge that contributes to understanding but also to dealing with the obstacles that the complexity of business poses to self-employment.
Understand the different forms of business entities, they will be informed about the procedures for establishing businesses by legal form and about the tax specifics by type of books kept, income and profits. Likewise, students will consolidate the utility of growth laws, e-business, the Business Plan and the Business Canvas tool.
Realistically identify business opportunities by assessing the business environment, identify products and services that are needed in the market, develop future balance sheets for any potential business activity to identify cost centers and sources of profit, successfully complete a process costing and invoicing.
Register their copyrights, manage the legal framework for patents and become familiar with patenting procedures.
Seek professional rehabilitation through self-employment.

The course aims to provide students with the following general skills:

Ability to manage innovation.
Ability to plan the creation of a new product or service.
Ability to identify business islands or investment opportunities.
Business planning and business plan development ability to ensure the profitability of the venture as much as possible.
Ability to choose the most favorable legal form.
Ability to handle the paperwork required to establish a business entity.

INNOVATION AND CHANGE IN PUBLIC MANAGEMENT
(MPM0203)

INTRODUCTION TO MANAGEMENT
(ΟΔ0101)

MANAGING ORGANIZATIONAL CHANGE
(ΟΔ0601)

ORGANIZATIONAL BEHAVIOR AND THE MANAGEMENT OF CHANGE
(ΔΕ0204-1)

Type
ELECTIVE

Department Abbreviation
MBA

Department
MASTER PROGRAM IN BUSINESS ADMINISTRATION (MBA)

Course Outlines

As part of the course, students are expected to:

Acquire the possibility as executives of companies and organizations, to develop their administrative abilities and skills, in order to face the new challenges of the environment
Understand the complexity of organizational life and treat organizations as social, historical and psychological constructs.
Analyse the complex nature of the behavior of people and groups in organizations.
Solve complex problems and make sound decisions at both strategic and operational levels, guide their subordinates, activate their partners and communicate effectively with all stakeholders.
Be able, by developing skills to introduce organizational changes, to convince of the usefulness of their proposals and innovative ideas, so that they are accepted and implemented.
Be able to first "pass" and then effectively implement in the team, the department and the management the organizational changes proposed by the management.
Explain how the behavior of individuals and groups in an organization is influenced by culture, perceptions and emotions and how this affects performance. This will be illustrated through a series of examples and the detailed examination of small studies.
Become effective in managing teams and developing relationships within teams. This will be done by assigning group tasks.
Understand the importance of human behavior in organizational relationships, through discussions and role assignments.

Upon completion of the course, the students (through both teaching and participation in assignments, case studies, presentations by executives, discussions in the context of lectures, the use of self-diagnosis tools, group activities etc) will acquire the following general abilities:

Ability to make decisions concerning the scientific field of organizational behavior.
Ability to provide solutions to practical problems encountered in the workplace and involving the human factor.
Ability of creative knowledge, critical thinking and effective problem solving.
Ability to interpret the behavior of individuals and groups within the organization.
Ability to better design the organization's organizational policies, procedures and practices.
Ability to manage organizational change.
Ability to motivate employees.
Ability to communicate with work groups.
Ability to identify the appropriate leadership style on a case-by-case basis.
Ability to design appropriate policies and practices for effective employee management.

PUBLIC MANAGEMENT AND GOVERNANCE
(MPM0101)

SMALL AND MEDIUM SIZE BUSINESS MANAGEMENT
(ΟΔ0701)

Publications

Books (4 records)

Scientific Journals (62 records)

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2026

Roukos, C., Kafetzopoulos, D., Pavloudi, A., Chatzitheodoridis, F. and Kontogeorgos, A. (2026), ‘’Enhancing the Sustainability of Food Supply Chains: Insights from Inspectors and Official Controls in Greece’’, Sustainability, 18, 1101.
Kafetzopoulos, P., Samara, E., Kafetzopoulos, D., Kilintzis, P. (2026), “Sustainable Flour Innovation: Enhancing Product Safety and Market Position Through Low-Asparagine Wheat”, Proceedings, 134, 57.
Kanakoglou, K. and Kafetzopoulos, D. (2026), ‘’Towards Sustainable Organisations: The Interplay of Digital Transformation, Leadership, and Organisational Culture: Evidence from Greek Firms’’, Systems, Vol. 14 No 1, pp. 35.
Bouranta, A. and Kafetzopoulos, D. (2026), ‘’The role of burnout on nurses' intention to leave the profession: The role of work shifts’’, Journal of Health Organization and Management (in press).

2025

Katou, A. and Kafetzopoulos, D. (2025), ‘’Towards Disruptive Sustainability: A Serially Mediating and Multilevel Study’’, Journal of Strategy and Management, Vol. 18 No 4, pp. 873 - 893.
Kanakoglou, K. and Kafetzopoulos, D. (2025), ‘’Unveiling the Antecedents of Talent Management: A Study of Greek Organizations’’, Journal of Management Development, Vol. 44 No 6, pp. 775 - 792
Kafetzopoulos, D., Xanthopoulou, S., Kessopoulou, E. and Tsiotras, G. (2025), ‘’The impact of job satisfaction on employees' willingness to work: The case of the Greek tourism industry’’, Journal of Tourism, Heritage & Services Marketing, Vol…. No…, pp….. (in press).
Kafetzopoulos, D. Gianni, M., Samara, E. and Kilintzis, P. (2025), "Eco-innovation and firms’ performance: the mediating role of eco-innovation strategy’’, Journal of the Knowledge Economy, Vol.16, pp. 2341–2365
Bouranta, N., Psomas, E. and Kafetzopoulos, D., (2025), ‘’Integrating online learning to service quality. The influence on students’ satisfaction and their behavioural intentions’’, TQM Journal, Vol. 37 No. 5, pp. 1418-1445.

2024

Kafetzopoulos, D., Gotzamani, K. and Vouzas, F. (2024), ‘’Promoting business model innovation through organizational culture: the mediating role of strategic flexibility”, Journal of Strategy and Management, Vol. 17 No 4, pp. 634 – 654.
Kafetzopoulos, D., (2024), ‘’The Motivation of Employees and their Intention to Work in the Greek Tourism Sector’’, International Journal of Productivity and Performance Management, Vol. 73 No 10, pp. 3278-3299.
Kafetzopoulos, D. and Katou, A. (2024), ‘’Expanding strategic flexibility in manufacturing through organizational culture, industry 4.0 and market orientation”, International Journal of Productivity and Performance Management, Vol. 73 No 5, pp. 1305 - 1325.
Kafetzopoulos, D., Samara, E. and Theodorakioglou, Y. (2024), ‘’Multiple organizational capabilities for effective business model innovation and increased performance’’, European Journal of Innovation Management, Vol. 27 No. 8, pp. 2925-2943.
Kafetzopoulos, D., Margariti, S., Stylios, Ch., Kafetzopoulos, P. and Arvaniti. E. (2024), “Managing food traceability systems: A coherent synthesis of current frameworks, implications and emerging technologies”, International Journal of Productivity and Performance Management, Vol. 73 No. 2, pp. 563-582

2023

Kilintzis, P. Samara E. Topaloglou, L., Avlogiaris, G. and Kafetzopoulos, D. (2023), ‘’The role of Green Public Procurements in energy transition: The case of Western Macedonia’’, Journal of Innovation and Entrepreneurship, Vol. 12 No, 87, pp. 1-27.
Xanthopoulou, S., Tsiotras, G., Kafetzopoulos, D. and Kessopoulou, E. (2023), ‘’Investigating the relationship among High Performance Organizations, Knowledge Management Best Practices, and Innovation: Evidence from the Greek public sector’’, Sustainability,Vol. 15, 13810.
Kafetzopoulos, D. (2023), ‘Understanding BMI from Industry 4.0, knowledge management and market uncertainty perspective’’, Business Process Management Journal, Vol. 29 No. 5, pp. 1522-1542.
Katou, A., Kafetzopoulos, D. and Vayona, A. (2023), ‘’Investigating the Serially Mediating Mechanisms of Organizational Ambidexterity and Circular Economy in the relationship between Ambidextrous Leadership and Sustainability Performance’’, Sustainability, Vol. 15 No 10, 7937.
Psomas, E., Keramida, E., Bouranta, N. and Kafetzopoulos, D. (2023), ‘The adoption of Lean in the Greek public sector. An employee perspective’’, International Journal of Lean Six Sigma, Vol. 14 No 7, pp. 1518-1543
Kafetzopoulos, P., Psomas, E. and Kafetzopoulos, D. (2023), ''An SLR of Firm Ambidexterity: Organizing a Future Research Path Forward'', Journal of Management Development, Vol. 42 No 3, pp. 183 – 200
kafetzopoulos, D. (2023), ''Environmental dynamism and sustainability: The mediating role of innovation, strategic flexibility and HR development'', Management Decision, Vol. 6 No.6, pp. 1697 - 1716.
Kafetzopoulos, D. (2023), “Talent development: A driver for strategic flexibility, innovativeness and financial performance”, Euromed Journal of Business, Vol. 18 No. 2 pp. 296 - 312.

2022

Papagianni, Ο., Loukas, Τ., Magkoutis, Α., Kagoudi, Μ., Skalkos, D. Kafetzopoulos, D., Dimou, C. Karantonis, H., Koutelidakis, A. (2022), ‘’Postprandial responses of serum cholesterol, glucose and plasma antioxidant activity, after intake of an innovative high fat mayonnaise-based appetizer, enhanced with olive paste, in healthy volunteers”, Life, Vol. 12, 1385.
Kafetzopoulos, D. and Gotzamani, K. (2022), “The effect of talent management and leadership styles on firms’ sustainable performance”, European Business Review, Vol. 34 No.6, pp. 837 - 857.
Kafetzopoulos, D., Psomas, E., Bouranta, N. (2022), “The influence of leadership on strategic flexibility and increased business performance: The mediating role of talent management”, Management Decision, Vol. 60 No.9, pp. 2532 - 2551.
Mastos, T., Gkotzamani, K. and Kafetzopoulos, D. (2022), ''Development and validation of a measurement instrument for sustainability in food supply chains'', Sustainability, Vol. 14, 5203.
Dima, Α., Arvaniti, Ε., Stylios, C., Kafetzopoulos, D. and Skalkos, D. (2022), “Adapting open innovation practices for the creation of a traceability system in a meat producing industry in Northwest Greece, Sustainability, Vol. 14 Νο 9, 5111.
Dimitrantzou, C., Psomas, E., Bouranta, N. and Kafetzopoulos, D. (2022), “The role of Organizational Culture in Total Quality Management adoption and Cost of Quality”, Total Quality Management & Business Excellence, Vol. 33 No. 15/16, pp. 1718 - 1736.
Kafetzopoulos, D. (2022), “Ambidextrous leadership: A systematic review for theory development and directions for future research”, Baltic Journal of Management, Vol. 17 No 2, pp. 206-232.
Kafetzopoulos, D., (2022), “SMEs performance: a systematic literature review for antecedents and moderators”, International Journal of Productivity and Performance Management, Vol. 71 No. 1, pp. 289-315.

2021

Kafetzopoulos, D. and Gotzamani, K. (2021), “Effect of leadership on BMI and competitive advantage of SMEs”, International Journal of Innovation Management, Vol. 25 No 9, pp. 2150101.
Papagianni, Ο., Moulas, I., Loukas, Τ., Magkoutis, Α., Skalkos, D. Kafetzopoulos, D., Dimou, C. Karantonis, H., Koutelidakis, A. (2021), “Trends in food innovation: An interventional study of benefits consuming a novel functional cookie enriched with olive paste”, Sustainability, Vol. 13 No 20, 11472.
Papagianni, Ο., Argyri, Κ., Loukas, Τ., Magkoutis, Α., Biagki, Τ., Skalkos, D. Kafetzopoulos, D., Dimou, C. Karantonis, H., Koutelidakis, A. (2021), “Postprandial bioactivity of a Spread Cheese enriched with Mountain Tea and Orange Peel extract in plasma oxidative stress status, serum lipids and glucose levels: An interventional study in healthy adults”, Biomolecules, Vol. 11 No 8, 1241
Argyri, E., Piromalis, S., Koutelidakis, S., Kafetzopoulos, D., Petsas, S., Skalkos, D., Nasopoulou, C., Dimou, C. and Karantonis, H.C. (2021), “Olive paste enriched cookies exert increased antioxidant activities”, Applied Sciences, Vol. 11 No 15, 5515.
Kafetzopoulos, D., Psomas, E. and Kafetzopoulos, P. (2021), “Strategic management of ambidexterity: A critical literature Review”, International Journal of Business & Management Studies, Vol. 2 No 4, pp.
Kafetzopoulos, D. (2021), “Antecedents for organizational ambidexterity and performance: the moderator role of environmental uncertainty”, Business Process Management Journal, Vol. 27 No. 3, pp. 922-940.
Kafetzopoulos, D., Gotzamani, K. and Vouzas, F. (2021), “Management innovation, drivers and outcomes: the moderating role of organizational size”, International Journal of Innovation Management, Vol. 25 No 2, pp. 2150021

2020

Kafetzopoulos, D. Vouzas, F. and Skalkos, D. (2020), “Developing and validating an innovation drivers’ measurement instrument in the agri-food sector”, British Food Journal, Vol. 122 No 4, pp. 1199 – 1214.
Kafetzopoulos, D., Psomas, E. and Skalkos, D. (2020), “Innovation dimensions and business performance under environmental uncertainty”, European Journal of Innovation management, Vol. 23 No 5, pp. 856-876.

2019

Kafetzopoulos, D. and Skalkos, D. (2019), ”An audit of innovation drivers: some empirical findings in Greek agri-food firms”, European Journal of Innovation management, Vol. 22 No2, pp. 361-382.
Kafetzopoulos, D. and Gotzamani, K. (2019), “Investigating the role of EFQM enablers in innovation performance”, The TQM Journal, Vol. 31 No 2 pp. 239-256.
Kafetzopoulos, D., Gotzamani, K. and Skalkos, D. (2019), “The relationship between EFQM model and business performance: the mediating role of innovation”, Journal of Manufacturing Technology Management, Vol. 30 No 4 pp. 684 – 706.

2018

Psomas, E., Kafetzopoulos, D. and Gotzamani, K. (2018), “Determinants of company innovation and market performance”, The TQM Journal, Vol. 30 No 1, pp. 54-73.

2016

Kafetzopoulos, D. and Psomas, E. (2016), “Organizational learning, non – technical innovation and customer satisfaction of SMEs”, International Journal of Innovation Management, Vol.20, pp.1 28.

2015

Kafetzopoulos, D., Psomas, E. and Gotzamani, K. (2015), “The impact of quality management systems on the performance of manufacturing firms”, International Journal of Quality and Reliability Management, Vol. 32 No 4, pp. 381-399.
Kafetzopoulos, D. and Psomas, E. (2015), “The impact of innovation capability on the performance of manufacturing companies: The Greek case”, Journal of Manufacturing Technology Management, Vol. 26 Nο 1, pp. 104-130.
Psomas, E. and Kafetzopoulos, D. (2015), “HACCP effectiveness between ISO 22000 certified and non-certified dairy companies”, Food Control, Vol. 53, pp. 134 – 139.
Kafetzopoulos, D., Gotzamani, K. and Gkana, V. (2015), “Relationship between quality management, innovation and competitiveness. Evidence from Greek companies”, Journal of Manufacturing Technology Management, Vol. 26 Νο 8, pp. 1177 - 1200.

2014

Psomas, E. and Kafetzopoulos, D. (2014), “The innovation practices of manufacturing companies in a period of economic turbulence. The Greek case”, The TQM & Business Excellence Journal, Vol. 25 No 7/8, pp. 720-733.
Kafetzopoulos, D. and Gotzamani, K. (2014), “Critical factors, food quality management and organizational performance”, Food Control, Vol. 40, pp. 1-11.
Kafetzopoulos, D. Gotzamani, K. and Psomas, E. (2014), “The impact of employee’s attribute on the quality of food products”, International Journal of Quality and Reliability Management, Vol. 31 No 5, pp. 500-521.
Psomas, E., Kafetzopoulos, D. and Vouzas, F. (2014), “Quality management benefits through the “soft” and “hard” TQM elements in food companies”, The TQM Journal, Vol. 25 No 5, pp. 431-444.
Psomas, E. and Kafetzopoulos, D. (2014), "Performance measures of ISO 9001 certified and non- certified manufacturing companies", Benchmarking: An international Journal, Vol. 21 No 5, pp. 756-774.

2013

Kafetzopoulos, D., Psomas, E. and Kafetzopoulos, P. (2013), “Measuring the effectiveness of the HACCP Food Safety Management System”, Food control, Vol. 33 Nο 2, pp. 505-513.
Kafetzopoulos, D. Gotzamani, K. and Fotopoulos, C. (2013), “Quality Systems and competitive performance of food companies”, Benchmarking: An international Journal, Vol. 20 No 4, pp. 463-483.
Psomas, E., Pantouvakis, A., and Kafetzopoulos, D. (2013), “The impact of ISO 9001 effectiveness on the performance of service companies”, Managing Service Quality, Vol. 23 No 2, pp. 149-164.
Psomas, E., Kafetzopoulos, D. and Fotopoulos, C. (2013), “Developing and validating a measurement instrument of ISO 9001 effectiveness in food manufacturing SMEs”, Journal of Manufacturing Technology Management, Vol. 24 Nο 1, pp. 52-77.

2011

Fotopoulos, C., Kafetzopoulos, D. and Gotzamani, K. (2011), “Critical Factors for Effective Implementation of the HACCP System: a Pareto analysis”, British Food Journal, Vol. 113pp. 578 – 597.
Psomas, E., Fotopoulos, C. and Kafetzopoulos, D. (2011), “Core Process Management Practices, Quality Tools and Quality Improvement”, Business Process Management Journal, Vol. 17 Nο 3, pp. 437-460.
Psomas, E., Fotopoulos, C. and Kafetzopoulos, D. (2011), “Motives, difficulties and benefits in implementing the ISO 14001 Environmental Management System”, Management of Environmental Quality: An International Journal, Vol. 22 No 4, pp.502-521.

2010

Psomas, E., Fotopoulos, C. and Kafetzopoulos, D. (2010), “Critical Factors for Effective Implementation of ISO 9001 in SME Service Companies”, Managing Service Quality, Vol. 20 No 5, pp. 440-457.

2009

Fotopoulos, C., Kafetzopoulos, D. and Psomas E. (2009), “Assessing the critical factors and their impact on the effective implementation of a food safety management system”, International Journal of Quality and Reliability Management, Vol. 26 No 9, pp. 894-910.

Conferences (44 records)

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2025

Mastos, D., Kafetzopoulos, D. and Kyparissis, V. (2025), ‘’Sustainable Supply Chain Management Practices in the Bottled Water Industry: A case study”, World Conference on Supply Chain Management and Business (WCSCMB-25), 14th - 15th January 2025, Suva, Fiji.
Kanakoglou, K. Kafetzopoulos, D. (2025), ‘’Empowering Digital Transformation, Quality 4.0 and Organizational Sustainability through Talent Management’’, 5th Global Conference on Entrepreneurship and Economy in an Era of Uncertainty, 24-26 September 2025, Seoul, South Korea.
Kafetzopoulos, P., Samara, E., Kafetzopoulos, D. and Kilintzis, P. (2025), ‘’Sustainable Flour Innovation: Enhancing Product Safety and Market Position through Low-Asparagine Wheat’’, 18th International Conference of the Hellenic Association of Agricultural Economists, 10-11 October, Florina, Greece.

2024

Kanakoglou, K. Kafetzopoulos, D. and Goudetsidou, M. (2024), “A conceptual framework for talent management effectiveness in the contemporary business landscape”, The 17th Annual EuroMed Academy of Business Conference, September 11th-13th, Pisa, Italy.
Chatzimitakos, T., Kafetzopoulos, D., Kafetzopoulos, G. and Skalkos, D. (2024), ‘’Development of a Modified Wheat Flour to Produce Safer Bakery Products’’, International Conference on Food Safety & Regulatory Measures (ICFSRM-24), 23rd - 24th September, Athens, Greece.
Vouzas, F., Kafetzopoulos, D. and Gotzamani, K. (2024), ‘’Promoting business model innovation through organizational culture: the mediating role of strategic flexibility? Evidence from Mena Region”, International Conference on Green and Digital Finance and Investment Initiatives (GFII), 2nd and 3rd December, Saudi Arabia.

2023

Kanakoglou, K. Kafetzopoulos, D. and Goudetsidou, M. (2023), “Talent Management in the new business era: A proposed model for high level business outcomes”, International Conference on Business & Economics of the Hellenic Open University 2023, September 29 - 30, Athens, Greece.
Madentzoglou, S., Kafetzopoulos, P. and Kafetzopoulos, D. (2023), ‘’The role of leadership, quality management and culture in organizational ambidexterity’’, Εuroma 2023, 3 - 5 July, KU Leuven University, Belgium.
Kafetzopoulos, P., Psomas, E., Kafetzopoulos, D. and Madentzoglou, S. (2023), ‘’Understanding ambidexterity from Industry 4.0 capabilities perspective’’, Εuroma 2023, 3 - 5 July, KU Leuven University, Belgium.

2022

Bouranta, N., Psomas, E. and Kafetzopoulos, D. (2022), ‘’ Service Quality, Students’ Satisfaction, and Behavioral Intentions in a Higher-Education Context’’, Sixth International Conference on Lean Six Sigma for Higher Education, 14th and 15th November, Abu Dhabi, UAE.
Margariti, S., Besharat, J., Salmas, D., Pachoulas, G., Botilias, G., Stylios, C., Skalkos, D. and Kafetzopoulos, D. (2022), Eukreas: An Integrated Framework for effective traceability of Greek Meat, HAICTA 2022: 10th International Conference on Information and Communication Technologies in Agriculture, Food & Environment, September 22-25, Athens, Greece.

2021

Kafetzopoulos, D. and Skalkos, D. (2021), “A theoretical model for business performance: the role of talent, innovativeness and flexibility”, The 14th Annual Conference of the EuroMed Academy of Business, September 22nd-24th, Online conference.
Kafetzopoulos, D. and Skalkos, D. (2021), “Τhe impact of leadership styles on strategic flexibility: a structural model analysis”, The 14th Annual Conference of the EuroMed Academy of Business, September 22nd-24th, Online conference.
Papagianni, O., Loukas, T., Magkoutis, A., Biagki, T., Skalkos, D., Kafetzopoulos, D., Dimou, C., Karantonis, C. and Koutelidakis, A. (2021), "Postprandial bioactivity of spread cheese enhanced with mountain tea and orange-peel EXTRACT in healthy volunteers: a crossover pilot intervention study", 55th European Diabetes Epidemiology Group (EDEG), Virtual conference, 26 - 27 of April.
Iliopoulos, G. and Kafetzopoulos, D. (2021), Evaluation of Athens International Airport Service Quality through the Study of User-Generated Content, 2nd International Conference on Research in Management, 19-21 February, Vienna, Austria.

2020

Charalampous, V., Margariti, S., Salmas, D., Stylios, C., Kafetzopoulos, D. and Skalkos, D. (2020), “Design and Develop cloud-based system for meat traceability”, 9th International Conference on Information and Communication Technologies in Agriculture, Food & Environment, September 24-27, Thessaloniki, Greece
Kafetzopoulos, D. Stylios, C. and Skalkos, D. (2020), “Managing traceability in the meat processing industry: principles, guidelines and technologies”, 9th International Conference on Information and Communication Technologies in Agriculture, Food & Environment, September 24-27, Thessaloniki, Greece.
Kafetzopoulos, D. and Bounova, S. (2020), “Consumer attitude for production and introduction new dairy products by goats in the market of Epirus region”, International Conference on Business & Economics of the Hellenic Open University, June 26-27, Athens, Greece.

2019

Kafetzopoulos, D., Karamolegkou, C. and Skalkos D. (2019), “Meat Quality Management through an advanced traceability system”, 13ο Συνέδριο Χημείας Κύπρου - Ελλάδας, Λευκωσία, 31/10 - 3/11, Κύπρος.
Kafetzopoulos, D. and Skalkos, D. (2019), “Innovation in the agri-food sector: the case of the North Aegean region”, 14th European Conference on Innovation and Entrepreneurship, 19-20 September, Kalamata, Greece.
Kafetzopoulos, D. and Skalkos, D. (2019), “Managing operational changes for increased performance in agri-food”, 14th European Conference on Innovation and Entrepreneurship, 19-20 September, Kalamata, Greece.

2018

Kafetzopoulos, D. and Kafetzopoulos, P. (2018), “Food safety: applied systems and indicators of their effective implementation”, International Conference on Agricultural-food Sector - New technology - Entrepreneurship – Local Development, 24-28 May, Serres, Greece.
Kafetzopoulos, D., Sakali, Ch. and Skalkos, D. (2018), “QM and innovation in the Greek agri-food sector”, 3rd International Conference on Quality Engineering and Management, 11-13 July, Barcelona, Spain.
Kafetzopoulos, D. (2018), “The use of probiotics for improving functionality of chocolate - a review”, II Food Factor Conference, 8th-9th November, Málaga, Spain.
Kafetzopoulos, D., Petraki C. and Kafetzopoulos G. (2018), “Biochemistry analysis and physicochemical properties for the quality assessment of the Greek honey bee”, 30th International Symposium on the Chemistry of Natural Products, November 25-29, Athens, Greece.
Hosam, Β., Izlem, Η., Kafetzopoulos, D., Kafetzopoulos, G. and Gkatzionis, K. (2018), “The use of innate microflora of honey in fermented milk drink”, 30th International Symposium on the Chemistry of Natural Products, November 25-29, Athens, Greece.
Kafetzopoulos D. and Deligiorgis I. (2018), “The biochemical properties of salmonella and its presence in poultry flocks as an indicator of food safety”, II Food Factor Conference, 8th-9th November, Málaga, Spain.
Kafetzopoulos D. (2018), “The biochemical properties of different l-asparaginase types to minimize acrylamide formation in baked foods”, 3ed International Conference on Food Science and Technology, November 29 – December 01, Budapest, Hungary.

2017

Kafetzopoulos, D., Skalkos, D. and Kafetzopoulos, P. (2017), “An overview to innovation capability of the Greek agri-food sector”, 10th International Conference for Entrepreneurship, Innovation and Regional Development, 31 Aug – 1 Sept 2017 / Thessaloniki, Greece.

2016

Kafetzopoulos, D. Gotzamani, K. and Psomas, E. (2016), “A Conceptual Framework of Quality Management, Innovation and Business Performance”, The 19th QMOD, International Conference on Quality and Service Sciences, 21-23 September, Rome, Italy.

2015

Kafetzopoulos, D. and Psomas, E. (2015), “A Diagnostic Instrument for Performance Evaluation of Food Safety Management Systems”, 14th Special Conference of the Hellenic Operational Research Society: «Agricultural Development and Rural Economy using Multicriteria Decision Analysis», 12-14 March, Agrinio, Greece.
Psomas, E., Kafetzopoulos, D. and Gotzamani, K. (2015), “The impact of leadership and process management on company innovation and market performance”, Εuram 2015, 17 - 20 June, University of Warsaw, Poland.
Gianni, M., Kafetzopoulos, D. and Gotzamani, K. (2015), “Quality management adoption and competitiveness of Greek companies in a fluctuating economic environment”, 59th European Organization for Quality (EOQ) Congress, 11-12 June, Athens.

2014

Καφετζόπουλος, Δ. και Ψωμάς, Ε. (2014), “Ο ρόλος του συστήματος ασφάλειας τροφίμων στη λειτουργική απόδοση και ανταγωνιστικότητα των επιχειρήσεων τροφίμων”, 13ο Πανελλήνιο Συνέδριο Αγροτικής Οικονομίας (ΕΤΑΓΡΟ), 20-23 Νοεμβρίου, ΓΠΑ, Αθήνα.

2013

Psomas, E. and Kafetzopoulos, D. (2013), “The innovation practices of manufacturing companies in a period of economic turbulence”, The 16th QMOD, International Conference on Quality and Service Sciences, 4-6 September 2013, Portoroz, Slovenia.

2012

Psomas, E., Kafetzopoulos, D. Vasios, D. (2012), “HACCP effectiveness in ISO 22000 certified and Non - certified dairy companies”, 12ο Πανελλήνιο Συνέδριο Αγροτικής Οικονομίας (ΕΤΑΓΡΟ), 22-24 Νοεμβρίου, ΑΠΘ, Θεσσαλονίκη.
Gotzamani, Κ. and Kafetzopoulos, D. (2012), “Measuring the effectiveness of food quality and safety systems – Critical factors for effective implementation and their impact on food companies’ performance”, III Seminar on Quality Management Academic Research Field, Barcelona, 3-4 May.
Kafetzopoulos, D. and Mamalis, S. (2012), “Quality practices and performance in Greek restaurants”, 2nd International Scientific Conference on «Advances in Hospitality and Tourism Marketing & Management», 31st May – 3rd June 2012, Corfu island, Greece.

2011

Kafetzopoulos, D., Psomas, E. and Fotopoulos, C. (2011), “Food safety and quality management system effectiveness and company performance, the case of the Greek dairy companies”, 1ο Food Unique Seminar, 5-6 May, University of Copenhagen.
Psomas, E., Kafetzopoulos, D. and Fotopoulos, C. (2011), “Determining ISO 9001 effectiveness and the influential critical factors in manufacturing companies”, The 14th QMOD, International Conference on Quality and Service Sciences, 29 - 31 August, San Sebastian, Spain.

2010

Ψωμάς, E., Φωτόπουλος, Χ. και Καφετζόπουλος, Δ. (2010), “Η Εφαρμογή του Συστήματος Περιβαλλοντικής Διαχείρισης ISO 14001 στις Ελληνικές Επιχειρήσεις”, 11ο Πανελλήνιο Συνέδριο Αγροτικής Οικονομίας (ΕΤΑΓΡΟ), 26-27 Νοεμβρίου, Αθήνα.
Ψωμάς, Ε., Φωτόπουλος, Χ. και Καφετζόπουλος, Δ. (2010), “Η διαχείριση διεργασιών ως μοχλός βελτίωσης της ποιότητας των επιχειρήσεων τροφίμων”, 3ο Πανελλήνιο Συνέδριο της Διεπιστημονικής Εταιρείας Διασφάλισης και Υγιεινής Τροφίμων, 4 – 6 Ιουνίου, Θεσσαλονίκη.
Φωτόπουλος, Χ., Καφετζόπουλος, Δ. και Ψωμάς, Ε. (2010), “Δημιουργία ενός ολοκληρωμένου μοντέλου ποιότητας των τροφίμων”, 3ο Πανελλήνιο Συνέδριο της Διεπιστημονικής Εταιρείας Διασφάλισης και Υγιεινής Τροφίμων (ΔΕΔΥΤ), 4 – 6 Ιουνίου, Θεσσαλονίκη.

2009

Mamalis, S., Kafetzopoulos, D. and Aggelopoulos, S. (2009), “The New Food Safety Standard ISO 22000. Assessment, Comparison and Correlation with HACCP and ISO 9000:2000. The Practical Implementation in Victual Business”, 113th EAAE Seminar, September 3 – 6, Chania, Greece.

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