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Processus thermique appliqué à un niveau inférieur à 100 °C, pendant une courte période, suivi d’un refroidissement brusque des récipients, afin de détruire les micro-organismes susceptibles d’altérer le produit sans altérer la composition et les qualités de l’aliment.
Last Posts
IOC PhD scholarships
Madrid / 07.04.2021
As part of its technical cooperation and training programme, the International Olive Council (IOC) has awarded four PhD scholarships to students from its member countries for a period of four years dedicated to scientific...
A delegation from Libya visits the University of Córdoba
Cordoba / 05.04.2021
Following the bilateral meeting held at the IOC headquarters between the Executive Secretariat and a delegation from the Government of Libya dedicated to the development of the country’s olive sector, it was decided to...
IOC Newsletter 161
Madrid / 31.03.2021
Here is the latest edition of the IOC newsletter. It is our duty, but above all our pleasure, to give our dear readers the latest news from the olive oil sectors in our member countries and around the world. In addition to...
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