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Programme of the First Part of the Master  

 

The plant (8 ECTS)
  • Development, growth and physiology of the olive tree
  • Flower and fruit set: structures and processes
  • Plant material and breeding
  • Propagation
Cultivation techniques (17 ECTS)
  • Design and establishment of plantations
  • Pruning
  • Nutrition and fertilization
  • Soil management
  • Irrigation
  • Irrigation methods and systems
  • Harvest
  • Experimental methods in olive growing
Crop protection (4 ECTS)
  • Pests
  • Crop diseases and health
Processing of table olives (6 ECTS)
  • Green olives
  • Black olives
Oil processing and quality (19 ECTS)
  • Preliminary operations, separation systems
  • Control of the process, storage
  • Quality, bottling of virgin olive oil, quality in management
  • Practicals: stays in industries, tasting course
  • Industrial projects
  • Olive oil in human nutrition and health
Economics (6 ECTS)
  • Production systems, demand and consumption
  • Commercialization and marketing
  • Business strategies and international trade
  • Information systems for characterising the olive oil sector


Throughout this part of the Master visits are made to research centres, nurseries, new and traditional orchards with different growing systems, plant health centres, integrated treatment groups, machinery suppliers, commercial and experimental oil mills, bottling, marc extraction and processing plants.