A new milestone for the students of Master's Degree Course in Scienze Tecnologie Alimentari e Food Design of the Università Campus Bio-Medico di Roma, who have obtained the certificate of physiological suitability for extra virgin olive oil tasters.
The recognition was obtained at the end of a training course carried out in collaboration with Unaprol , EVOSCHOOL Foundation.
The program allowed students to develop advanced sensory skills for evaluating and characterizing extra virgin olive oil, through targeted organoleptic analysis sessions and in-depth technical training. This highly rewarding experience will enhance the skills of future agri-food professionals.
The initiative represents a concrete example of the University's commitment to combining academic training and practical application, preparing professionals capable of responding to market needs and contributing to the promotion of Made in Italy excellence.
In particular, extra virgin olive oil confirms its position not only as a symbolic product of Italian tradition, but also as a strategic area of innovation and quality.
