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IOC NEWS

Home / Blog / Four young graduates taken on for IOC traineeship scheme in 2014
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Four young graduates taken on for IOC traineeship scheme in 2014

Madrid / 04.03.2014

This year over 70 applications came in from young university graduates from IOC member countries wishing to join the official IOC traineeship programme for 2014.


After a selection process made very tough by the excellent credentials of most of the candidates, four successful trainees will begin their five-month traineeship this month at the IOC offices where they will provide support for various Units of the Executive Secretariat.


For the first time since the scheme came into being, the Executive Secretariat will be welcoming a young graduate from Italy who will help the Technical Unit with its technical assistance activities. Another trainee, in this case from Tunisia, will go to the Chemistry & Standardisation Unit.


This year features a new profile –Digital Communication – for which a young Spanish-nationality graduate has been taken on to help with website and press affairs.


Lastly, a Tunisian trainee has been assigned to the Economic Survey to help coordinate a group of experts from member countries who have been tasked with surveying the costs of production of oil-olives.  


This year’s programme will no doubt be a very constructive experience both for the successful candidates, who will gain hands-on experience of working for an international organisation, and for the IOC which is always delighted to take on young trainees.

.

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Sustainability in the Olive Sector

Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.

Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.

Culinary

Olive Oil and the Plant-Forward Kitchen

Discover how the Mediterranean Diet inspires contemporary cooking.

Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

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Health

The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.

These articles highlight the numerous health benefits of these products.

You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.

For any assistance, please contact iooc@internationaloliveoil.org.

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Olive et la cuisine avant-gardiste

Inspiration du régime méditerranéen pour les biscuits contemporains

Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.

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