Technological Innovation in the Olive Sector

Code: FIT15643O

2 ECTS

Duration: 15 weeks/52 hours

Scientific Area: Agronomy

Teaching languages: Portuguese

Languages of tutoring support: Portuguese

Regime de Frequência: B-learning

Sustainable Development Goals

4. Educação de qualidade - Assegurar a educação inclusiva, e equitativa e de qualidade, e promover oportunidades de aprendizagem ao longo da vida para todos.

Learning Goals

Currently, there is an exponential growth of the olive oil production, in particular, in the Alentejo region leading this productive sector, which has more than half of the national olive area and produces more than 80% of the olive oil. It is indeed, a great expansion and dynamism sector in Portugal, needing qualified personnel and with specific knowledge and also technology and innovation in this area.
In order to respond to the need for qualified professionals, the course will allow the acquisition of knowledge and competence in the area of olive and olive oil production technology.
The student will develop skills in: the factors that influence the harvesting decision, the means available to control pests and diseases in the olive grove, the previous stages of olive preparation, the olive oil extraction technologies, the physicochemical and sensory analyses involved in the categorization of olive oils and the factors that contribute to changes in the quality of olive oil.

The course will address the following topics in detail:
1. Aspects of oleic production - the national and international panorama
2. New technologies for decision support in olives production
2.1. Sensors for Evaluation of Environmental Conditions in olive groves
2.2. Monitoring of the vegetative state of olive trees and its production
2.3. Advanced control of pests and diseases in the olive
2.4 Agronomic techniques that influence olive composition and olive oil quality.
3. Technological processes in olive oil production and their innovations.
3.1. Preliminary Operations to Extraction
3.2. Paste preparation. Extraction adjuvants
3.3. Extraction process. New Equipment and Layouts of modern olive mills
3.4. Storage and conservation. Packaging
3.5. Sensory and nutritional classification and characteristics of virgin olive oils. Physicochemical analysis and organoleptic analysis of olive oil.
4. Legislation and legal normatives applicable to the oleic sector.

Teaching Methods

Teaching in a b-learning format, which includes face-to-face and synchronous distance learning classes, covering the theoretical aspects of the subject. Teaching will also include practical laboratory classes (in person) where students will have the opportunity to consolidate the knowledge acquired and to use analytical and organoleptic analysis techniques for the analysis of olive oils, allowing them to classify the oils in accordance with the legislation.

Assessment

Final written exam that includes questions about the theoretical and experimental aspects taught in the UC. To be approved, the student must obtain a grade greater than or equal to 9.5 values. The classification ranges vary between 0 and 20 values.