{"id":244716,"date":"2021-02-12T07:55:41","date_gmt":"2021-02-12T07:55:41","guid":{"rendered":"https:\/\/ipk.gr\/working-groups\/"},"modified":"2022-09-19T14:32:25","modified_gmt":"2022-09-19T14:32:25","slug":"working-groups","status":"publish","type":"page","link":"https:\/\/ipk.gr\/en\/working-groups\/","title":{"rendered":"WORKING GROUPS"},"content":{"rendered":"

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Four (4) Working Groups were formed within the framework of the IMP, after identifying the most important issues that concern the meat sector and in particular the meat products sector. The Working Groups and the coordinators responsible for each of them are the following:<\/span><\/p>\n

[\/et_pb_text][dvmd_table_maker tbl_row_header_count=”0″ tbl_responsive_break_by=”row” tbl_stripes_active=”on” tbl_tcell_cell_color=”#FFFFFF” tbl_chead_cell_color=”#000000″ _builder_version=”4.18.0″ _module_preset=”default” tbl_chead_text_font=”|800|||||||” tbl_chead_text_text_color=”#DFB758″ tbl_chead_text_font_size=”17px” custom_margin=”56px||56px||true|false” custom_padding=”||35px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][dvmd_table_maker_item col_label=”WORKING GROUPS” col_content=”WORKING GROUPS
\n1. Nutritional value of meat. Myths & truths
\n2. Traditional meat products
\n3. Legislative framework and its implementation \/ Drafting of guidelines, manuals
\n4. International relations \/ Communication-IMP Promotion” _builder_version=”4.18.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/dvmd_table_maker_item][dvmd_table_maker_item col_label=”COORDINATORS ” col_content=”COORDINATORS
\nProf. G. Boskou
\nProf. I. Amvrosiadis
\nV. Tsoukalas, Dr. St. Skaribas
\nProf. Sp. Ramandanis, D. Bakirli, G. Economou” _builder_version=”4.18.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/dvmd_table_maker_item][\/dvmd_table_maker][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Four (4) Working Groups were formed within the framework of the IMP, after identifying the most important issues that concern the meat sector and in particular the meat products sector. The Working Groups and the coordinators responsible for each of them are the following:

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\n\t\t\t\t\t\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"_links":{"self":[{"href":"https:\/\/ipk.gr\/en\/wp-json\/wp\/v2\/pages\/244716"}],"collection":[{"href":"https:\/\/ipk.gr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ipk.gr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ipk.gr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ipk.gr\/en\/wp-json\/wp\/v2\/comments?post=244716"}],"version-history":[{"count":3,"href":"https:\/\/ipk.gr\/en\/wp-json\/wp\/v2\/pages\/244716\/revisions"}],"predecessor-version":[{"id":244720,"href":"https:\/\/ipk.gr\/en\/wp-json\/wp\/v2\/pages\/244716\/revisions\/244720"}],"wp:attachment":[{"href":"https:\/\/ipk.gr\/en\/wp-json\/wp\/v2\/media?parent=244716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}