The course is conducted in English by highly qualified teachers and panel leaders recognised by the I.O.O.C. , together with expert nutritionists and academics of international renown, Head Chefs and international catering experts, coordinated by ALMA and the Olive Oil Academy.
• Antonio Raimondo –Director of the anti fraud and adulteration Office ICQRF of Naples– Panel Supervisor for Sensory Laboratory of Salerno by Italian Ministry of Agriculture
• Riccardo Gucci, full professor of Pisa University- Faculty of Agricolture and Member of National Academy of the Olive and of the Oil
• Giorgio Pannelli –Already manager of CRA-Oli Spoleto, one the most international experts in olive growing and agronomic practices, Panel Leader and Member of National Academy of the Olive and of the Oil
• Sebastiano Porretta- Head of Sensory & Consumer Science Department, Experimental Station of Parma, President of AITA (Ass.It.tecnologie Food) and author of numerous books on sensory analysis and consumer science.
• Franca Angerosa –IOOC Panel Supervisor, already First Researcher of the Experimental Institute for Olive Oil of Pescara and Member of National Academy of the Olive and of the Oil
• Nicola Simone- Biologist (PhD) specialized in fats and food chemistry, Manager of the NMR lab by CRA-OLI of Pescara. -Panel supervisor for virgin olive oils sensory laboratory
• Wenceslao Moreda – I.O.O.C. Delegate for training activities and Quality improvement in the Foreign Country; Panel Supervisor and First Researcher by Consejo Superior de Investigaciones Cientificas - Istituto de la Grasa-Seville,
• Massimiliano Pellegrino -Panel Supervisor CRA-Oli and CA.Lab., Member of National Academy of the Olive and of the Oil
• Marco Antonucci- Italian delegate for the International Olive Oil Experts –Interprofessional Group-
• Chiara Manzi- Expert in Human Nutrition and Dietition; since 1992 colaborating with varius Hospitals and Italian Department of Health
• Gigi Mozzi- Marketing & Communication consultant, former lecturer of IULM University- Milan
• Carlo Magni- Professor in Business Management Faculty of Economy and Commerce -University “La Sapienza”- already researcher of Davis University (UCLA) U.S.A.
• Gea Scamardella: Architect, specializing in product design and innovation for enterprise systems and visual imaging for large-scale distribution and commercial spaces. • Antonio Morabito Panel Member and Inspector anti fraud and adulteration office ICQRF- by Italian Ministry of Agriculture
• Enzo Perri- Chemist specialized in fats and food chemistry, Director of CRA-Oli and Member of National Academy of the Olive and of the Oil
• Chefs, Maîtres, Italian and foreign experts will alternate in demonstrating preparation, methods and techniques of use.
• Mauro Martelossi –Director of the International Extra Virgin Olive Oil Agency, I.O.O.C. Panel Leader and Member of National Academy of the Olive and of the Oil.