BIOL Prize – CiBi in cooperation with SISSG (Società Italiana per lo Studio delle Sostanze Grasse), AMEDOO (Associazione Meridionale Degustatori e Estimatori di Olio di Oliva), and ICEA, organizes a course for technicians and producers on the sensorial analysis of organic extra-virgin olive oil.

The course, that is carried out according EU regulation, gives a particular attention to organic and typical (PDO and GPI) certification.

The peculiarity of the course is that to practical and theoretical lectures always included within an olive oil taster course, it is associated a stage for the application in organic olive oil production chain of a Quality Management System that include, in a single approach, several quality requirements including organic farming, hygiene, food safety, and traceability rules.

Download the full text of the event and the application form (end term the 15th of April 2009)