Programme of the Postgraduate Specialisation Course

PRODUCTION

I.- THE PLANT (8 ECTS)
· Development, growth and physiology of the olive tree (Module 1)
· Flower and fruit set. Structures and processes (Module 2)
· Plant material and breeding (Module 3)
· Propagation (Module 4)

II.- CULTIVATION TECHNIQUES (17 ECTS)
· Design and establishment of plantations (Module 5)
· Pruning (Module 6)
· Nutrition and fertilisation (Module 7)
· Soil management (Module 8)
· Irrigation (Module 9)
· Irrigation methods and systems (Module 10)
· Harvest (Module 11)
· Experimental methods in olive growing (Module 12)

III.- CROP PROTECTION (4 ECTS)
· Pests (Module 13)
· Crop diseases and health (Module 14)

INDUSTRIALISATION

i.- PROCESSING OF TABLE OLIVES (6 ECTS)
· Green olives (Module 15)
· Black olives (Module 16)
II.- OIL PROCESSING AND QUALITY (19 ECTS)
· Preliminary operations. Separation systems (Module 17)
· Control of the process. Storage (Module 18)
· Quality. Bottling of virgin olive oil. Quality in management (Module 19)
· Practicals: Placements in industries. Tasting course (Module 20)
· Industrial projects (Module 21)
· Olive oil and human health (Module 22)

ECONOMICS (6 ECTS)

· Production systems, demand and consumption (Module 23)
· Commercialisation and marketing (Module 24)
· International trade, industrial group strategies, cooperatives (Module 25)
· Information systems for characterising the olive oil sector (Module 26)