The Olive Oil Tasting Course took place at the Department of Agriculture

The "Level I Course for Olive Oil Tasters," promoted by the Department of Agriculture of the Università Mediterranea di Reggio Calabria, in collaboration with the Prim'Olio Saperi e Sapori di Calabria Association and ARSAC - Regional Agency for the Development of Calabrian Agriculture, concluded with the awarding of certificates of physiological suitability for tasting virgin olive oils.

" With this course, we intend to strengthen the link between university education and the local community," stated Marco Poiana, Director of the Department of Agriculture, "while also creating new professional growth opportunities for young people and those wishing to specialize in the agri-food sector. Today, the role of the taster is a key factor in enhancing quality and protecting unique production. Investing in training means promoting greater awareness, expertise, and product culture. The goal is also to offer new editions of the course, engaging an ever-increasing number of industry enthusiasts ."

The initiative, part of the Department's Third Mission activities, headed by Professor Bruno Bernardi, attracted the participation of over twenty students and enthusiasts, confirming the growing interest in the culture of quality extra virgin olive oil.

The course, held at the Department of Agriculture, combined theoretical lectures with practical exercises, led by university professors and expert tasters. The aim was to provide participants with the basic skills for the sensory analysis of virgin olive oils and to spread the culture of quality in the olive oil sector through an initial introduction to tasting and evaluation techniques based on scientific and professional criteria. Training activities also took place in the Panel Room of the  Università Mediterranea, a facility specialized in the sensory analysis of olive oils and agri-food products.