IOC NEWS

textura (iii)

12.04.2019

Características del estado sólido o reológico de un producto, cuyo conjunto es capaz de estimular los receptores mecánicos, durante la degustación, particularmente de los situados en la región bucal.
Nota: Este término se refiere únicamente a las propiedades objetivas y no a las sensaciones producidas y que se designan por términos generales, tales como consistencia, fibrosidad, untuosidad, etcétera.

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Visit of the ambassador of Bosnia and Herzegovina

Madrid, España / 31.03.2023

On 28 March 2023, the Executive Director of the International Olive Council (IOC) welcomed H.E. Danka Savic, the Ambassador of Bosnia and Herzegovina to Spain, who came to officially deliver the country’s application to...

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This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health

The main theme of this week are the multiple benefits associated with following a Mediterranean Diet (Med Diet), and its protective effects on various diseases, with a special focus on cardiovascular health. The Med Diet’s...

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NEWSLETTER NO. 179: THE LATEST NEWS FROM THE IOC

MADRID, ESPAÑA / 27.03.2023

The January/February 2023 issue of the IOC Newsletter is now available online. This month, in addition to the usual economic data on the world olive oil and table olive market and a summary of the activities of the Executive...

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