Olive Cultivation and Olive oil
The course aims on training professionals with an appropriate scientific and technical profile, able to answer to the growing demand for olive orchards plantation and olive oil production, within a sector characterized by strong growth, dynamism and introduction of high technology. The curriculum has been designed to consolidate knowledge on sustainable systems for olive oil production and on the most innovative processing technologies and marketing techniques. Teaching/learning methodologies focus on promoting the development of autonomous work, stimulating the oral and written communication skills of the students. The contact with I&D activities, especially those developed in the Mediterranean Institute of Agricultural and Environmental Sciences, enhance the research capacities of the students.
Organic Unit: School of Science and Technology
Duration: 4 Semesters/120 ECTS credits (66 required in curricular units)
Regime: Day classes
Responsible technician in olive oil production companies; Specialist in olive oil production and associated technologies; Production technician in olive orchards; Professional in supplier industries for the olive sector; Distribution and marketing specialist; Education, training and research within the olive oil sector; Project offices; Industrial mills; Public and private laboratories.
Specific Entry Requirements
Degree in Plant or Animal Sciences, Biology, Chemistry, Biochemistry and Food-Science
Access Routes and Applications
Information not available.
Director: Augusto António Vieira Peixe [email@example.com]
Academic Manager: Dora Alexandra Louro
Academic Services (online): SAC.ONLINE