Programme of the Postgraduate Specialisation Course

PRODUCTION (29 ECTS)

I THE PLANT (8 ECTS)
Development, growth and physiology of the olive tree (Module 1)
• Flower and fruit set. Structures and processes (Module 2)
• Plant material and breeding (Module 3)
• Propagation (Module 4)

II CULTIVATION TECHNIQUES (14 ECTS)
• Design and establishment of plantations (Module 5)
• Pruning (Module 6)
• Nutrition and fertilization (Module 7)
• Soil management (Module 8)
• Irrigation (Module 9)
• Irrigation methods and systems (Module 10)
• Harvest (Module 11)

III CROP PROTECTION (4 ECTS)
• Pests (Module 12)
• Crop diseases and health (Module 13)

IV EXPERIMENTATION (3 ECTS)
• Experimental methods in olive growing (Module 14)

INDUSTRIALISATION (25 ECTS)

I PROCESSING OF TABLE OLIVES (6 ECTS)
• Green olives (Module 15)
• Black olives (Module 16)

II OIL PROCESSING AND QUALITY (17,5 ECTS)
• Preliminary operations. Separation systems (Module 17)
• Control of the process. Storage (Module 18)
• Quality. Bottling of virgin olive oil. Quality in management (Module 19)
• Practicals: Stays in industries. Tasting course (Module 20)
• Industrial projects (Module 21)

III NUTRITION AND HEALTH (1,5 ECTS)
• Olive oil in human nutrition and health (Module 22)

ECONOMICS ( 6 ECTS)

• Production systems, demand and consumption (Module 23)
• Commercialisation and marketing (Module 24)
• Business strategies and international trade (Module 25)
• Information systems for characterising the olive oil sector (Module 26)