The new programme was announced at the University of Jaén in Andalucia during an official ceremony attended by the University’s rector, Juan Gómez Ortega, and professors from the specialisation programme. Also in attendance were the IOC’s Deputy Executive Director, Mustafa Sepetçi, the Head of the Technology and Environment Unit, Abdelkrim Adi, and the Head of the Technical Cooperation and Training Department, Catarina Bairrão Balula.
This training course is unique in the world; it allows participants to gain knowledge in the sensory evaluation of olive oils and broaden their horizons thanks to the support of the IOC. The IOC has agreed to grants for over 20 participants from Brazil, Greece, Italy, Montenegro, Morocco, Slovenia, Spain, Tunisia and Turkey. After the opening ceremony of the programme, the rector, Juan Gómez Ortega, presented the Deputy Executive Director of the IOC, Mustafa Sepetçi, with the text of a protocol aimed at strengthening cooperation between the two institutions. This text will be looked at by the relevant departments of the Executive Secretariat of the IOC.
Photo by Fichero
International Olive Council