The 11th Olive Oil and Table Olive Congress is designed as a multidisciplinary platform that brings together all stakeholders involved in the olive and olive oil value chain. The congress aims to foster knowledge exchange between traditional agricultural practices and modern scientific and technological advancements. It provides a unique opportunity for participants to share experiences, present research findings, explore innovations, and build international collaborations that contribute to the sustainable development of the olive and food sectors.

This congress is particularly relevant for:

• Olive and table olive farmers, producers, and agricultural cooperatives, especially from the Mediterranean basin

• Researchers, academics, and scientists working in olive cultivation, olive oil production, food science, agriculture, and related disciplines

• Experts focusing on quality, sustainability, innovation, and technological development in food and olive-based products

• Olive oil production facilities, processors, mill operators, and industrial food producers

• Olive oil and table olive brands, exporters, distributors, and industry representatives

• Manufacturers and suppliers of agricultural machinery, processing equipment, laboratory instruments, and related technologies

• Professionals from food safety, quality control, certification, and standardization bodies

• Representatives from government institutions, agricultural policymakers, and regulatory authorities

• Technology transfer offices, innovation centers, and research & development organizations

• Students and early-career professionals seeking academic and industrial engagement in food and agricultural sciences

• Service providers offering solutions in analytics, sustainability, traceability, packaging, logistics, and digitalization for the food and olive oil industry

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Target Audience

The congress welcomes participation from a broad and diverse audience actively engaged in food science, agriculture, health, industry, and innovation, including but not limited to:

• Scientists working in the field of food and nutrition

• Food Engineers, Agricultural Engineers, and Veterinary Professionals

• Chemists, Biologists, and Microbiologists

• Researchers employed in the food and agro-food industries

• Representatives of the food, olive oil, dietary supplement, and related industries

• Experts working in government institutions and organizations related to food, agriculture, and public health

• Institutions and organizations involved in support, funding, and incentive programs

• Professionals working in patenting, licensing, and legal regulation departments

• Quality control, accreditation, and certification companies

• Companies developing quality assurance, traceability, and production documentation systems

• Undergraduate, Master’s, and PhD students

• Sector suppliers and solution providers

• Technical infrastructure, laboratory, and equipment providers

• Companies engaged in food product testing, formulation, and product development

• Firms producing food packaging materials and related accessories

• Consultancy firms supporting food manufacturing and compliance processes

• Specialists from beauty, wellness, and SPA clinics working with natural and food-based products

• Phytotherapy experts and dietary supplement manufacturers

• Dietitians and nutrition professionals

• Product development, branding, and marketing specialists

• Young scientists aiming to pursue a career in the food and agricultural industries

• Individuals with a professional or academic interest in the food sector