Training
Training
Seminar on the Sustainable valorization of by-products and waste minimization in the olive industry
Learn about new methods and innovative tools for the effective and sustainable use of by-products from the olive subsector’s.
The course is aimed at technicians from IOC member countries with an interest in environmental governance and the management of the olive production chain. They will acquire in-depth knowledge about an array of topics, including: possible effects of the management and processing of by-products; technologies used for waste treatment and reuse; usage of by-products for energy purposes; treatment of liquid effluents from olive oil mills; physico-chemical processes for reducing toxicity; phenolic compound reduction for their potential use as bioactive compounds in food; applications of olive mill wastewater to soil; and alternative uses of solid wastes as compost for producing low-cost fertilizers.
It is organised by the Olive Growing, Olive Oil Technology and Environment Unit of the International Olive Oil Council (IOC), through the INUO of the University of Jaén. Classes will be held in the ‘Las Lagunillas’ Campus of the University of Jaén in the morning and afternoon.
- Offers: 55
- ECTS credits: 2,20
- Pre-registration period: 15/07/2024 - 00:00 - 04/09/2024 - 23:59
- Registration period: 06/09/2024 - 00:00 - 13/09/2024 - 23:59
- Celebration period: 16/09/2024 - 20/09/2024
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: 60,00
- Pre-registration period: 17/06/2026 - 17:00 - 26/06/2026 - 23:59
- Celebration period: 16/10/2026 - 11/06/2027
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: 30,00
- Pre-registration period: Pre-registration is open until enrolment closes
- Registration period: 18/09/2026 - 00:00 - 21/09/2026 - 23:59
- Celebration period: 21/09/2026 - 11/12/2026
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
