Paper notebook

Juan Antonio Polo. IOC

Olive Oil sector facing climate change: as part of the solution

Georgios Koulbouris. Institute of Olive Tree of Greece

Olive Oil orchards facing climate change

Roberto García. UJA

Carbon balance in olive orchards

Emilio J. González. UCO.

Cover crops as a soil carbon storage tool

Kostas Chartzoulakis. Institute of Olive Tree of Greece

Improving irrigation efficiency in olive orchards facing droughts

Álvaro Toledo. FAO.

International treaty for the exchange of plant genetic resources in food and agriculture ITRGFFA

Pablo Morello. UCO.

OIC's Network of International Banks of olive germoplasm

Hristofor Miho. UCO.

Olive genetic resources in the contexts of climate change: The role of GEN4OLIVE Project

Pedro Valverde. Marche Politecnic University/UCO

Advances and challenges in olive breeding

Blanca Landa. IAS/CSIC

Securing the future of Olive Groves: managing main vascular diseases of Olive in the Medierranean

Round table: Digital transformation in the olive oil mill (Olive milling 4.0)

Fernando Martínez. Instituto de la Grasa of Spain.

Lola Pérez. UCO.

Rosa Gallardo. UCO.

Round table: Valorisation of by-products from the olive oil extraction process

Stefan Pecoroni & Steffen Hruschka. Center of Excellence for Olive Oil GEA.

Antonio José Manzaneda. UJA.

Mercedes Fernández. IOC.

IOC standards

Kamel Ben Ammar. National Oil Office in Tunisia.

Quality and authenticity of olive oils

Wenceslao Moreda. Instituto de la Grasa of Spain.

Harmonization of standards

Hermenegildo Cobo. ICEX Seville.

Classsification of virgin olive oils

Tullia Gallina. Bologna University.

The role of polyphenols in virgin olive oil and their sensory properties (oleumproject.eu)

Karolina Brkić. Institute of Agriculture and Tourism of Croatia.

Aromas in olive oils

Round table: Sensory analysis and its importance to determine VOO quality for comercial markets

Plácido Pascual. Agrifood Laboratory of Cordoba
Francisco de Paula. Junta de Andalucía
Igor Calderari. Fedeolive
Mariana Matos. Fedeolive

Moderated by Yousra Antit, Head of Chemistry Department of IOC

Imene Trabelsi. IOC

Olive oil and tourism: Business diversification of the olive oil industry - Creation of added value through differentiation and Valorization

Elvira Arzubialde. VML

Communication trends

Rosa Vañó. Castillo de Canena

How to export successfully your Olive Oil in an increasing competitive international market

Round table: Learned lessons from real experiences including the sustainability in their marketing strategies

Juan Manuel Luque. Luque Ecológico
Mariu Luchetti. Deoleo
Rafael Sánchez. Dcoop
Nicolás Tejada. Acesur

Olive Oil and the Sustainable, Plant-Forward Kitchen: the Art of Flavor

Santi Mas de Xaxàs Faus. Torribera Mediterranean Center

John Regefalk. Basque Culinary Center

Manuel Parras. UJA

Analysis of consumer strategy in business development

Round table: Olive oil consumption in the world

David Valmorbida. Australian Olive Oil Association

Joseph Profaci. North American Olive Oil Association

Di Yang. FAO

Antonio Gallego. Spanish Association of the Olive Oil Exporting Industry and Trade

Gennaro Sicolo. IOC Advisory Committee

Round table: Perspectives of the olive sector in the Southern and Eastern Mediterranean countries

Wafaa El Khoury. FAO

Ayça Akça. Olive Research Institute of Izmir

Monji Msallem. Olive Institute of Tunisia

Sara Oulbi. National Institute for Agricultural Research of Morocco

Abdessalem Loued. IOC Advisory Committee

Ignacio Ballester. MSC Spain

The best solution for Olive Oil transport around the world

Miguel Ángel Martínez. Navarra University

Olive Oil in modern mediterranean diet

Antonio Escribano. UCAM

Olive oil and health, an inseparable binomial

Round table: Olive oil, cardiovascular health and other investigations

Rosa María Lamuela-Raventós. Barcelona University

Fernando López. CordioPrev of Spain

Ramón Estruch. Dieta Mediterranea Foundation

Francesco Visioli. University UNIR Padova

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