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Training

Training

Master's degree in olive and olive oil production

The UJA’s Master’s Degree in Olive and Olive Oil Production trains you to be a professional with extensive knowledge of the olive and olive oil sector, and equips you to make decisions on how best to develop and modernise olive and olive oil production.

  • Offers: 40
  • ECTS credits: 60
  • Pre-registration period: 23/06/2023 - 00:00 - 05/07/2023 - 23:59
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Training

Diploma of Expert in Virgin Olive Oil Tasting

The sensory evaluation of food is a basic human activity based on the acceptance o rejection of food according to the sensations felt when looking at it or eating it. Thus, SENSORY QUALITY can be defined as the aspect of food quality that directly affect the consumer’s reactions.

The course examines the methodology and bases of sensory analysis, applying them to virgin olive oils from a theoretical-practical viewpoint; an analysis is made of the factors and the positive and negative attributes that define the sensory quality of olive oils and their relationship with the cultivation and production processes, as well as of other general physical and chemical parameters of quality control.

  • Offers: 35
  • ECTS credits: 35
  • Pre-registration period: 31/07/2023 - 00:00 - 22/09/2023 - 23:59
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Training

Doctoral studies in Olive Oils

Become a qualified researcher in the field of olive grove and olive oils under the supervision of globally recognised scientists.

This doctoral programme is based on research carried out by the institute’s teaching and research staff who will supervise your research work. The mentor (who may be your supervisor, or another member of the PhD programme) will guide you through the programme’s training activities.

While the mentor must belong to the university´s permanent doctoral programme staff,  thesis supervision can be assigned to other PhD holders in the programme who have qualified research experience, either inside or outside the university.

Research topics:

  • 1. Agro-food technology, production and quality of olive oils
  • 2. Olive oil and health
  • 3. Sustainability in the olive grove, management of by-products and waste
  • 4. Marketing and the value chain in the olive sector
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Universidad de Jaén
Campus Las Lagunillas, 23071 Jaén
Edificio C4 – 953 212 947

Parque científico-tecnológico Geolit
C/ Sierra Morena – Edificio CTSA Módulo 1, 23620 Mengíbar (Jaén)

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