As part of its technical assistance and training programme for 2014 the International Olive Council plans to award 30 scholarships for the university specialisation course in the organoleptic assessment of virgin olive oil (university expert diploma) taught at the University of Jaén (Spain).
The aim of the course is to teach students the theoretical fundaments and methodology for the organoleptic assessment of virgin olive oil and the analysis of the factors and positive and negative attributes that define sensory quality in relation to cultural practices, processing methods and other general physical and chemical quality control parameters.
This three-month course will begin on 30 September and will end on 19 December 2014. Students who do not have a command of Spanish (the working language of the course) will receive prior intensive language tuition before the start of classes (1 September).
The IOC will pay the enrolment fees, travel expenses at the start and end of the course and a monthly board and lodging allowance (€860).
The IOC invites its Members to nominate a maximum of three candidates and to send their dossiers by 18 April 2014 (date of receipt by the Executive Secretariat). Only official candidates nominated by the IOC representatives will be considered for inclusion in the selection process.