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a) Qualifica la sensazione provocata dalla rappresentazione reale e verificabile dell’oggetto, riducendo al minimo i fattori umani (quali per esempio la preferenza, l’abitudine e l’affettività).
b) Qualifica quella tecnica che – impiegando metodi sensoriali o strumentali – consente di ridurre al minimo gli errori personali.
Last Posts
MARIO SOLINAS CEREMONY: A CALL FOR TENDERS
MADRID / 29.05.2022
The international competition for extra virgin olive oils leading to the Mario Solinas Quality Award of the International Olive Council (IOC) is based on Decision No DECIII.5/114-VI /2021, which the Council adopted on 25...
Countdown to Pakistan’s accession to the IOC
Madrid / 27.05.2022
The IOC was pleased to welcome a delegation from Pakistan to headquarters on 9 May 2022. The delegation was composed of the following representatives: Dr Khair Muhammad Kakar (Director General, Oilseeds Department, Ministry...
Labelling: the international conference on video
Madrid / 26.05.2022
THE IOC AND QVEXTRA! GATHER THE INTERNATIONAL OLIVE SECTOR, THE SCIENTIFIC COMMUNITY AND KEY EU DECISION-MAKERS TO DEFINE A ROADMAP FOR NUTRITION AND HEALTH LABELLING FOR VIRGIN OLIVE OILS. The IOC and the QvExtra!...
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