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Home / Blog / IOC and UJA train experts in organoleptic assessment
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IOC and UJA train experts in organoleptic assessment

Jaén (Spain) / 03.01.2022

Concluded the 18the edition of the university specialisation course in the organoleptic assessment of virgin olive oil. As part of its technical cooperation and training programme for 2021, the International Olive Council (IOC) awarded 25 scholarships for the university specialisation course in the organoleptic assessment of virgin olive oil (university expert diploma) taught at the University of Jaén (Spain).

Finally, 23 IOC scholars from Algeria, Argentina, Egypt, Greece, Iran, Italy, Jordan, Libya, Morocco, Montenegro, Spain, Tunisia and Turkey were able to participate.

The aim of the course was to teach the theoretical principles 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 that begun on 27 September and ended on 22 December 2021. The course was given in Spanish and English.

The IOC thanks the University of Jaén for the dedication in the organisation of this training in an especially difficult year, in particular to the course Directors and coordinator. A special thanks to Prof. Sebastián Sanchéz for being available 24 hours per day to attend the participants.

The IOC wishes all the participants a safe return, many successes to the years to come and that the outcome of this course may inspire others in the passion for the olive sector.

Conclusion de la 18e édition du cours d’expert universitaire en évaluation organoleptique de l’huile d’olive vierge

Dans le cadre de son programme de coopération technique et de formation, le Conseil oléicole international avait sélectionné 25 étudiants pour bénéficier d’une bourse en vue de participer au cours de spécialisation universitaire en évaluation organoleptique de l’huile d’olive vierge (diplôme d’expert universitaire) organisé par l’Université de Jaén.

Finalement, 23 boursiers, venus d’Algérie, d’Argentine, d’Égypte, de Grèce, d’Iran, d’Italie, de Jordanie, de Libye, du Maroc, du Monténégro, d’Espagne, de Tunisie et de Turquie, ont suivi le cours avec le soutien du COI.

Cette formation vise à enseigner aux étudiants les bases théoriques et la méthode d’évaluation organoleptique de l’huile d’olive, les facteurs et les attributs positifs et négatifs qui déterminent la qualité organoleptique des huiles d’olive et leur relation avec les processus de culture, d’élaboration et avec d’autres paramètres physico-chimiques généraux de contrôle de la qualité. D’une durée de trois mois, ce cours, imparti en espagnol et en anglais, avait débuté le 27 septembre 2021 et s’est achevé le 22 décembre.

Le COI remercie l’Université de Jaén et en particulier les directeurs de cours et le coordinateur qui ont contribué à l’organisation de ce cours d’expert en cette année particulièrement difficile. Un remerciement spécial au professeur Sebastián Sanchéz pour sa disponibilité permanente auprès des participants.

Le COI souhaite un bon retour à tous les étudiants et beaucoup de succès pour les années à venir et espère que le résultat de ce cours inspirera d’autres personnes passionnées par le secteur oléicole.

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