INAUGURAL CONGRESS LECTURE
"Current situation, Challenges and perspectives of olive oil world sector"
Jaime Lillo
Executive director IOC
Session A - Olive oil facing climate change
Juan Antonio Polo
International Olive Council
Georgios Koubouris
Institute of Olive Tree of Greece
Roberto García
Jaen University
Emilio J. Gonzalez
Cordoba University
Kostas Chartzoulakis
Institute of Olive Tree of Greece
Session B – Genetics and crop production
Álvaro Toledo
FAO
Pablo Morello
Cordoba University
Hristofor Miho
Cordoba University
Pedro Valverde
Cordoba University
Blanca B. Landa
Superior Council for Scientific Research (CSIC)
Session C - Challenges in manufacturing Processes: Digital transformation and valorization of by-products
Fernando Martínez
Instituto de la Grasa of Spain
Lola Pérez
ETSIAM-UCO
Rosa Gallardo
UCO
Stefan Pecoroni
Center of Excellence for Olive Oil GEA
Steffen Hruschka
Center of Excellence for Olive Oil GEA
Juan Agustín Espuny
Oleicfat
Session D - Trade standards, product quality and safety
Mercedes Fernández
International Olive Council
Kamel Ben Ammar
Director del Centro Internacional de Formación ONH-OOC
Wenceslao Moreda
Instituto de la Grasa of Spain
Hermenegildo Cobo Martinez
ICEX regional director in Seville
Tullia Gallina Toschi
Bologna University
Karolina Brkić Bubola
Institute of agriculture and turism of Croatia
Plácido Pascual Morales
Agrifood Laboratory of Córdoba
Francisco de Paula Rodríguez
Technical advisor of Junta de Andalucía
Mariana Matos
Fedeolive
Andrea Carrassi
Fedeolive
Session E - Communication and marketing
Imene Trabelsi
International Olive Council
Elvira Arzubialde
VML
Rosa Vañó
Castillo de Canena
Juan Manuel Luque
Luque Ecológico
Maria Martha Luchetti
Directora de Marketing, Innovación y Sostenibilidad en Deoleo
Rafael Sánchez
DCOOP
Nicolás Tejada
Director de Sostenibilidad y Medio Ambiente en ACESUR
Session H – Olive oil and health
Santi Mas de Xaxás
Culinary Institute of America
John Regefalk
Basque Culinary Center
Poster presentation: Ramzi Belkhodja
Session G – Trade and consumption
Manuel Parras
Jaen University
María Juárez
International Olive Council
David Valmorbida
Australian Olive Oil Association
Joseph Profaci
North American Olive Oil Association
DI Yang
Food and Agriculture Organization
Antonio Gallego
Spanish Association of the Olive Oil Exporting Industry and Trade
Gennaro Sicolo
IOC Advisory Committee
Session H - Olive Oil and gastronomy
Lhassane Sikaoui
International Olive Council
Ayça Akça Uçkun
Olive Research Institute of Izmir
Monji Msaleem
Olive Institute of Tunisia
Sara Oulbi
National Institute for Agricultural Research of Morocco
Wafaa El Khoury
Service Chief for Near East and North Africa and Europe and Central Asia Service
Abdessalem Loued
IOC Advisory Committee
Ignacio Ballester
MSC Spain
Miguel Ángel Martínez
Navarra University
Ramon Estruch
Barcelona University
Antonio Escribano
San Antonio Catholic University of Murcia
Francesco Visioli
University UNIR PADOVA
Rosa María Lamuela-Raventós
Barcelona University
Fernando López
CordioPrev of Spain
Sentido Común Internet
Agrifood Comunicación
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