Spanish universities explore the world of EVOO

Spanish universities explore the world of EVOO

05/28/2014 - Several Spanish universities will bet this year on training the olive oil sector, during the summer season, offering a full program of educational activities related to the olive juice, the star product of the Mediterranean diet and flagship of Spanish cuisine.

The art of tasting, the importance of brand design and positioning in the olive oil sector or control procedures are just some of the many themes that will be analyzed in the Spanish centers between June and September.

The Polytechnic University of Valencia will host from 2 to 5 June, the fifth edition of the “First Degree Course in EVOO Tasting” organized by the Valencian School of Cata, and directed to mills staff, producers, amateurs, students, hotel and restaurant staff and anyone interested in the world of tasting and virgin olive oil.

The main objective of this course is to bring sensory analysis and tasting in a professional way to students, gaining an overview of the olive sector.

Subsequently, the company Zeytum Servicios Oleotécnicos will host the eighth edition of their “Olive Oil Tasting Course”, which will be held in the Tasting Room at the University of La Rioja, and where those who sign up will learn what healthy benefits does extra virgin olive oil provide, besides enjoying countless flavor sensations.

According to the organizers of this training activity, which will take place on June 5-6, will strengthen the olfactory memory and analyze the different ways to enjoy and spread the culture of extra virgin olive oil. The course is aimed at chefs, food enthusiasts and professionals of the oil industry, focussed on producers and retailers which will learn to use the most appropriate EVOOs in order to sell them better and enjoy them more.

Already in July and in Seville, Pablo de Olavide University (UPO) will organize between 7 and 11 July, the course “The Art of tasting olive oil. Uses and pairing”, coordinated by the Basilippo Cultural Olive Center.

In this training activity the current landscape of tasting extra virgin olive oil will be addressed from its inception to an advanced level, focusing on those factors that influence this product and introducing students to the world of quality EVOOs. Specifically, it is aimed at graduate students, as well as professional of related matters, especially agriculture, business, tourism, hotel and catering companies.

Also, within the program of Summer Courses at the Complutense University of Madrid, from 2 to 4 July, the “Applied Technology to Food Quality and Safety” course will be held. Its main objective is to show the application of new technologies in the area of food and agriculture, allowing an improvement in the quality and safety of the food we eat, including extra virgin olive oil; while Olavide Intendant’s Palace of La Carolina (Jaén) will host from 16 to 18 July, a course of the University of Jaén (UJA) on the challenges and opportunities of organic agriculture and stock farming.

On the other hand, the International University of Andalusia (UNIA) provides an educational program, in which highlights the celebration of courses such as “Brand and product: the importance of design in brand positioning in the olive oil sector” to be held in the Antonio Machado Campus in Baeza (Jaén) days 20, 21, 27 and 28 of June.

This workshop’s objective is to educate and inform about the process of creating an olive oil brand for its better positioning at national and international markets. Furthermore, the content of this educational activity is divided into two blocks: design and creation of a brand or product; and dissemination aspects of the brand once established, focusing on the use of Internet and communication tools.

Also, this Campus will develop the course “Multifunctionality and diversification of economic activities in the olive oil sector”, from 27 to 29 August, which will teach new business opportunities through the multifunctionality and diversification of economic activities as generators of wealth around the olive sector.

In this sense, the activity aims to motivate and educate entrepreneurs, managers and professionals on the potential offered by the olive oil sector to generate wealth and new employment.

Extra virgin olive oil will also have an important role in the course “Biodynamic agriculture as a tool for the XXI century challenges”, organised by the UNIA in August 18-21 in the Campus of Baeza. It will provide students knowledge and information to manage biodynamic farms and its tools, as well as agricultural market outputs.

Back in September, from 1 to 4, this University will host the “EVOO and Pairing. Introduction to sensory analysis of foods made with extra virgin olive oil” course, in which the olive oil gastronomic potential will be shown, the best combinations and the sensory aspects will be explored and different processing characteristics of the olive juice will be analyzed.

Regarding the agri-foods sector, the UNIA will also hold from 1 to 4 September its “Open innovation and shared value creation in the food industry” course, whose central idea is that companies acquire innovation ideas from both internal and external sources for the improvement of their product lines.

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