The 11th Olive Oil and Table Olive Congress serves as a multidisciplinary international platform bringing together scientists, industry representatives, producers, policymakers, and other stakeholders involved in the food and agricultural sectors. The congress aims to encourage the exchange of scientific knowledge, technological innovation, regulatory perspectives, and traditional practices, with a strong emphasis on food quality, safety, sustainability, and value-added production.

The thematic scope of the congress reflects both current scientific advancements and emerging challenges in food systems, while also highlighting the integration of local raw materials, traditional products, and geographical heritage with modern food technologies and global market dynamics. Participants are invited to contribute to and engage in discussions covering, but not limited to, the following topics:

• Functional Foods

• Bioinformatics and Proteomics

• Food Additives

• Regulations on the Use of Health Claims in Foods

• Licensing of Foods for Special Medical Purposes

• Plant-Based Foods

• Animal-Based Foods

• Industrial Foods

• Organic Foods

• Halal Food

• Geographical Indications and Traditional Foods

• Food Technology

• Local Raw Materials in Industrial Food Production

• Food Residues and Contaminants

• Microbiology

• Food Toxicology

• Food Safety

• Biosafety

• Feed and Feed Additives

• Food Packaging

• Food Legislation

• Food Quality Control and Standardization

• Dietary Supplements

• Supports and Incentives

• Patenting, Licensing, and Legal Regulations

• Marketing Trends

• Sustainability in Food Production Technologies

• One Health

• Supplementary Foods