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Home / Blog / Identification, bioecology and management of insect vectors of Xylella fastidiosa
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Identification, bioecology and management of insect vectors of Xylella fastidiosa

MADRID, SPAIN / 14.04.2023

The CIMO (Centro de Investigação de Montanha) of the Polytechnic Institute of Bragança (IPB), part of the Portuguese research network coordinated by the Portuguese Science and Technology Foundation (FCT), has been developing an intense research work on the bacterium Xyllella fastiosa, having participated in the XF-Actor project as the responsible partner for the tasks related to the identification of vectors and potential vectors of Xylella fastidiosa and their methods of control.

This work showed the urgent need for a training on the Identification, bioecology and management of insect vectors of Xylella fastidiosa. This is the reason why the IPB decided to organise a free on-line course on this subject, with the support of the International Olive Council.

The course will take place on 17 and 18 April 2023 and aims to provide technicians from the Ministries of Agriculture, farmers’ associations, and researchers with sufficient knowledge to identify and monitor aspects of the vector’s biology, detailing updated information in the field of entomology and plant pathology, in systematics, bioecology, behaviour, transmission and management of vectors of Xylella fastidiosa.

This course is open to participants of different nationalities and will be given simultaneously in Portuguese, Spanish and English.

The detailed programme can be found HERE.

If you are interested in participating, please register clicking HERE.

A practical on-site independent session, also of free access, will take lace on 20 and 21 April 2023 (Click HERE to register).

The possibility of organising another practical session in the future may be considered if on-line participants express their interest to do so to the IOC.

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Olive and the Plant-Forward Kitchen

Inspiration from the Mediterranean Diet for Contemporary Cooking Learn more about this collaboration between The Culinary Institute of America and the International Olive Council to advance Healthy, sustainable, delicious food choices -with a special focus on technical training and menu innovation for chefs.

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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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