Food technology and biotechnology
Study-unit Code
Tecnologie olivicolo-olearie
Gianluca Veneziani
  • Gianluca Veneziani
  • Maurizio Servili (Codocenza)
  • 45 ore - Gianluca Veneziani
  • 9 ore (Codocenza) - Maurizio Servili
Course Regulation
Coorte 2023
Learning activities
Discipline delle tecnologie alimentari
Academic discipline
Type of study-unit
Obbligatorio (Required)
Type of learning activities
Attività formativa monodisciplinare
Language of instruction
Advanced food technology processes applied to the processing of virgin olive oils and table olives. Innovative processes for the management and valorization of the by-products of the oil industry.
Reference texts
Oleum. Manuale dell'olio da olive. Il Sole 24 Ore Edagricole, 2011.
Educational objectives
The objective of the course is to provide knowledge of traditional and innovative techniques relating to the extraction technologies of virgin olive oils and table olives processing.
The program will include the different processing phases applied to transform the olives in virgin olive oil and table olives, with particular emphasis to the quality of the product, understood as food safety, health, and sensory quality.
The course will also address on the post-processing phases, with the aim of providing all the information necessary in order to preserve the shelf life of virgin olive oil, in the various conditions of packaging, storage, distribution, and sale.
Finally, it will provided information relating to the by-products of oil mechanical extraction process, in order to provide useful knowledge for understanding the issues relating to the environmental sustainability of these products as well as studying new trends on their valorization.
Food units operations
Teaching methods
Theoretical lessons and practical training.
Other information
Teaching delivered in co-teaching with Prof. Maurizio Servili.
Learning verification modality
Acquisition of knowledge regarding traditional and innovative processes relating to the mechanical extraction of virgin olive oils and the transformation of table olives. For each of the aforementioned processes, information is also acquired on particular aspects concerning the definition of the product, the basic composition of the raw material, the description of the plants and the evaluation of the process in relation to the operating conditions and conditioning techniques of the finished product.
The main knowledge acquired will be on:
- composition of the raw material and factors that regulate its quality;
- composition of virgin olive oils, the role of process innovations in determining their quality and the main phenomena of alteration they undergo;
- Management processes of oil industry by-products

- The student must be able to apply the acquired knowledge of knowledge, obtaining the following skills of knowing how to do (skills):
- - frame the qualitative level of an oil as a function of the physical-chemical analytical parameters;
- choose and rationally manage the techniques for the extraction process of a virgin olive oil;
- -knowing the various transformation processes of table olives.
Extended program
Composition of virgin olive oils, aspects relating to the legal quality and the sensory and health value of the oil.
Virgin olive oil processing. Traditional and innovative processes with particular emphasis to the new techniques of pressing, kneading and heat exchange. Application of new processes related to the cooling of olives and pastes, use of pulsed electric fields and ultrasounds. Packaging process innovation and improved shelf-life of virgin olive oil. Management of by-products; valorization of virgin pomace for food and animal feedings. Valorization of olive vegetation waters by obtaining phenolic extracts to be applied in the food and livestock industry.

Table olive. Study of the main methods of treatment of table olives and process innovations.
Obiettivi Agenda 2030 per lo sviluppo sostenibile
The objectives of the 2030 Agenda for Sustainable Development that the Course intends to pursue are: Zero hunger; Good health and well-being; Industry, innovation and infrastructure.
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