As part of its technical assistance and training programme for 2016 the International Olive Council plans to award 20 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 1 October and will end on 21 December 2016. 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 30 April 2016 (date of receipt by the Executive Secretariat). Only official candidates nominated by the IOC representatives will be considered for inclusion in the selection process.