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Ponentes

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

Hristofor Miho

Cordoba University

Pedro Valverde

Cordoba University

Session C - Challenges in manufacturing Processes: Digital transformation and valorization of by-products

Fernando Martínez

Instituto de la Grasa of Spain

Sebastián Sánchez

Jaen University

Laboratory of excellence Gea Group

Session D - 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

Tullia Gallina Toschi

Bologna University

Session E - Sensory Properties

Plácido Pascual Morales

Agrifood Laboratory of Córdoba

Hermenegildo Cobo Martinez

ICEX regional director in Seville

Karolina Brkić Bubola

Institute of agriculture and turism of Croatia

Francisco de Paula Rodríguez

Technical advisor of Junta de Andalucía

Session F - Communication and marketing

Imene Trabelsi 

International Olive Council

Castillo de Canena

Maria Martha Luchetti

Directora de Marketing, Innovación y Sostenibilidad en Deoleo

Nicolás Tejada

Director de Sostenibilidad y Medio Ambiente en ACESUR

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

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

Ignacio Ballester

MSC Spain

Yousra Antit

International Olive Council

Session H – Olive oil, health and gastronomy

Miguel Ángel Martínez

Navarra University

Ramon Estruch

Barcelona University

Antonio Escribano

San Antonio Catholic University of Murcia

Francesco Visioli

University UNIR PADOVA