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Scholarships for the university specialisation course in the organoleptic assessment of virgin olive oil (University of Jaén) – 2020
As part of its technical cooperation and training programme for 2020, the International Olive Council plans to award 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). The aim of the course is to teach students 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 will begin on 21 September and will end on 16 December 2020. The course will be given in Spanish and English. The IOC will pay the enrolment fees, travel expenses at the start and end of the course and a monthly board, lodging and insurance allowance (€860). The call for applications will remain open until 30 March 2020 (date of receipt by the Executive Secretariat).
Applications should be accompanied by the attached application form (one per candidate) together with a CV providing at least the following information:
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Full name (first name and surname)
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Full address, specifying town/city, post code and country
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Telephone number (preferably mobile and direct landline)
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E-mail address (private and work)
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Tax identification number and passport number
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Date of birth
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Nationality
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Area of specialisation
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Current job: company/institution, post, duties, etc.
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Prior job experience: companies/institutions, posts, duties, etc.
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Qualifications: degrees/courses, university/centre, date, etc.
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Language skills
Candidates must attach a photocopy of their passport and qualifications. The application form must be sent by e-mail, together with all the supporting documents, to: iooc@internationaloliveoil.org . The course is geared at candidates working in the olive sector, particularly in the organoleptic assessment of virgin olive oils, holding degrees or diplomas preferably in one of the following fields: chemistry, food science and technology, environmental science, pharmaceutical sciences, biology or agronomy. Full-time commitment is required of participants who must not be engaged in any other professional activities during the course. Precedence will be given to applicants under the age of 40 and selection will be based on the CVs submitted. All things being equal, priority will be given to candidates nominated by the Heads of Delegation of the IOC, or with a recommendation letter from an official institution related to olive oil of the member country where they are from. Good knowledge of Spanish or English is necessary to participate in the training.
Please be aware that some candidates may be excluded from participating and that the IOC may also request additional information from candidates.
This invitation represents no obligation on the part of the IOC to select the candidates.
