In YIOTIS Company, quality control and food safety is ensured by the existence of an independent quality control department, which is under the factory management. In total, it is staffed by scientific personnel (chemists, food scientists and food technologists). It has 2 main laboratories (one at the Athens plant and one at the Agrinio plant) and four smaller control laboratories and workstations, one in each production area.

The aim of the department is to ensure the quality and safety of the company’s products, in accordance with the legislation in force. In order to achieve this goal, the production process followed is examined as a whole, starting with the company's suppliers. Suppliers’ plants are subject to a very rigorous inspection plan and the raw materials from these suppliers are subject to controls and frequent analyses. Then production processes are monitored on a 24-hour basis, both with regard to adherence to good industrial and hygienic practices for production, storage and handling of raw materials, intermediate and final products, and with regard to continuous sampling and analysis of the products produced, based on a rigorous control plan.

In the quality control laboratories, a large number of organoleptic tests are carried out by a team of trained testers so that quality remains unchanged over time. At the same time, a series of physico-chemical tests are carried out, mainly by means of laboratory devices such as pH meters, viscosity meters and moisture meters, water activity and refractive index meters etc. Also, much more sophisticated control instruments, such as automatic composition meters, NMRMiniSpec and FT-IRanalyzer spectrometers or Rancimat meters, are used to control the oxidative stability of fats and Chopin Alveograph are used to check flours. At the same time, speedy Petrifilm techniques are used to continuously monitor microbiological health indicators.

The Company places a great emphasis not only on control, but also on prevention. With this in mind, it prepares annual staff training programmes on a wide range of topics, such as production hygiene and technical support, new control techniques, production and control staff development etc. Also, scientific staff is constantly informed about changes in food law and the latest developments in research into food quality and safety. The Company's food safety research is reviewed whenever necessary.

YIOTIS Company’s strategic advantage in terms of research is the Hellenic Research & Innovation Centre, http://hric.gr/, which came about from transforming its chemical and microbiological laboratories into an independent body, a process that was completed in early 2017. HRIC was set up to meet the modern needs of the industrial and business sectors. Its key values are to ensure the quality of services provided and to develop innovative actions in the field of applied research. It promotes collaboration between industry and scientific bodies to bolster the competitiveness of Greek products. It specialises in human nutrition, food technology and safety, quality control and in the research, development and marketing of food products.

HRIC houses molecular and microbiological analysis and instrumental analysis laboratories, equipped with state-of-the-art machinery and facilities specialised in ensuring food safety and consumer protection. In addition, one part of HRIC is the Institute of Nutrition and Health which is an innovator in Food Science, developing foods that bolster consumer health, meet industry needs and promote a healthy lifestyle based on the latest scientific data.

HRIC relies on its well-trained scientific staff who hold either a PhD or a postgraduate degree, who have a host of articles published in academic journals or books and who speak at scientific conferences with an emphasis on food technology and safety.

Collaboration between the Research Division and HRIC is important both in supporting analyses required for research issues and in advanced forms of research which the laboratory can carry out.