Practical Short Course on Olive Oils: Current Market Trends, Processing, and Quality Assurance
Sunday, 13 August 2006, 8:50-17:00
Istanbul Hilton, Istanbul, Turkey
In connection with the AOCS World Conference and Exhibition, Istanbul, Turkey, 14-16 August 2006.

Short Course Organizers: S. Koseoglu, President, Extraction and Refining Program, A Division of Filtration and Membrane World LLC, USA; and A.P. Kiristakis, Alexander Technological Educational Institute of Thessaloniki, Greece.

Tentative Technical Program

8:50      Opening Remarks and Announcements. S. Koseoglu, Filtration and Membrane World LLC, USA and A.P. Kiristakis, Alexander Technological Educational Institute of Thessaloniki , Greece.

9:00      Effects of Processing Technologies on Yield and Virgin Oil Quality. G. Siragakis, Minerva Oleic SA, Greece.

9:30      Latest Technologies in Refining of Olive Oil and Pomace Oil. M. Bernardini, C.M. Bernardini, Italy.

10:00    Coffee/Tea Break

10:30    The Identification, Analysis, and Potential Health Benefits of Minor Components in Olive Oil. A. Kiritsakis, Alexander Technological Educational Institute of Thessaloniki, Greece.

11:30    Methods for Detecting Adulteration, L. Conte, University of Udine, Italy.

12:00    Lunch

14:00    DNA-based Fingerprinting for the Identification of the Varietal Origin of Extra Virgin Olive Oil. P. Kalaitzis, Mediterranean Agronomic Institute at Chania (MAICh), Greece.

14:45    Olive Oil Packaging and Stability. A. Kanavouras, CRETAFARM A.B.E.E., Greece.

15:30    Coffee/Tea Break

16:00    Analytical Criteria for Quality and Purity Evaluation of Olive Oil.� E. Christopoulou, Ministry of Development, Greece.

16:30    Chemical Fingerprints to Confirm the Specific Geographic Origins of Extra-Virgin Olive Oils.  V. Van Hoed, Ghent University, Belgium.

17:00    Program concludes.