Professionals chosen among those who have dedicated and still devote much of their work to the subjects they teach at ONAOO’s School. It is, therefore, a "solid knowledge" transmitted by those who have matured and developed it every day "in the field" and not, instead, of uncertain notions gained through vague readings or simple opinions exchanged.
Graduate in Sociology at the University of Trento. ONAOO’s trainer in professional technical courses for aspiring olive oil tasters on sensory analysis and tasting.
Sensory Project Manager (Law no. 4 of 14 January 2013), responsible for planning and managing activities relating to sensory assessments, training and scientific dissemination in the sensory field.
She obtained the certification to carry out the activity of Panel Leader. Speaker in international conferences on sensory analysis and author of articles on olive oil and tasting. She is a consultant for oil companies.
Graduate in Chemistry, for many years he has been dealing with the chemical-physical and organoleptic control of olive oils and the production process of a leading Italian oil company.
Since 1993, he has been collaborating with O.N.A.O.O. as trainer, taster and scientific consultant. He obtained the certification to carry out the activity of Panel Leader, issued by the International Olive Council (COI). He is co-author of various publications on methods of chemical analysis of olive oils.
Former professor of Technology of Materials and Applied Chemistry at the University of Genoa, he is a freelancer and a food and wine expert.
Former professor of Food and Wine Principles at the Catholic University of the Sacred Heart of Piacenza, he is the vice-president of ONAOO. He is lecturer in courses for tasters. In AIS (Italian Association of Sommeliers), he is a supervisor and examining commissioner for sommelier courses. In (ONAF) National Organization of Cheese Tasters), he is a lecturer in taster courses.
Graduate in Food Farming at the University of Milan, Agronomist, former employee of the Ministry of Agricultural and Forestry Policies, where he was Director of the territorial office of the Central Inspectorate for the Protection of Quality and Fraud Prevention of Food Products (ICQRF - North West: Piedmont, Liguria, Val d'Aosta).
Member of the ministerial working groups/b>< "Labeling of Food Products" (Ministerial Decree no. 726 of 22 June 2004) and "Oils and Fats" (Management Decree no. 478 of 1 April 2011).
Trainer in ONAOO and ONAV (National Organization of Wine Tasters) courses, Member of the Sensory Analysis Panel of the Chamber of Commerce, Industry, Craft and Agriculture of Genoa.
Francesco Visioli is an Associate Professor of Human Nutrition at the Department of Molecular Medicine of the University of Padua and Investigador Asociado at Madrid Institute for Advanced Studies (IMDEA) - Nutrition.
The research areas of Professor Visioli concern the study of natural antioxidants (flavonoids, polyphenols), in relation to cardiovascular disease on atherosclerotic basis, and the essential fatty acids of the omega 3 series. In particular, Professor Visioli’s research group has discovered and elucidated the biological and pharmacological activities of the phenolic components of olive oil, also conducting studies in humans.
Full Professor of Food Chemistry at the University of Udine. Previously, from 1972 to 1982, he collaborated with the Institute of Food Farming Industries of Bologna to research projects on chemistry and technology of food fat substances.
From 1982 to 1992 he was Analyst Director at the Bologna laboratory of the Central Inspectorate for the Prevention and Repression of Food Farming Frauds.
Author of more than 200 scientific publications, he is part of the EU and IOC Olive Oil Chemistry Experts’ Group. Professor Conte teaches methods of control and standardization of controls during all courses organized by ONAOO.
Since 1986, he has been in charge of Blending and Sensory Analysis for leading global companies in the olive oil sector.
Professional Taster, Vice President and Panel Leader of the ONAOO-Imperia’s Chamber of Commerce Panel.
Lecturer in professional technical courses and university masters on sensory analysis. Speaker at international conferences on olive oil and sensory analysis. Author of publications, articles and books on olive oil and tasting. Expert in international olive oil markets.
Full Professor of Arboreal Cultivations at the Department of Food Farming, Food and Agricultural Environment Sciences of the University of Pisa, where he teaches General Arboriculture and Olive Growing and Viticulture.
The research activity in olive growing concerns both aspects of the physiology of the olive tree and of the cultivation technique in the olive grove. He is Associate Editor of the magazines "Irrigation Science" and "Frontiers in Plant Science (Horticulture)".
In 2006, he was awarded the scientific award “Antico Fattore” (Ancient Farmer) for Olive Growing by the Accademia dei Georgofili (Academy of Georgofili). He co-organized the OLIVETRENDS symposium in the framework of the 2010 International Horticultural Congress in Lisbon, and the IV National Congress of Olive and Oil by S.O.I. (Italian Society for Horticultural Science), in Pisa, in October 2017.
He is the author of over 75 scientific articles in international refereed journals and, together with Mr C. Cantini, of the book “Potatura e forme di allevamento dell’olivo” (Olive Tree Pruning and Forms of Growing), Edagricole. He has been President of the National Academy of Olive Trees and Oil since 2014, and Ordinary Member of the Academy of Georgofili since 2015.
Professional experience gained in Italy and abroad in 5-star hotels, he started his career in 1986 as a waiter, until reaching the position of Maître d'Hotel.
From 2007 to 2013, he opened his own restaurant in the province of Ferrara, obtaining the A.I.C. (Italian Celiac Association) certification. In March 2013, he worked as a Consultant Chef at the 5-star Hotel BOVELACCI of Milano Marittima (RA).
Since 2013, he has been Consultant Chef and trainer, in Italy and abroad, for SURGITAL (RA), oil and food companies. From 2014, he has been Executive Chef at the 5-star Hotel WALDORF in Milano Marittima (RA). He collaborates with I.S.C.O.M. (Higher Institute of Communications and Information Technologies) of Ferrara as a Consultant Chef and with F.I.C. (Italian Chefs Federation) of Ravenna as a trainer.
Full professor of Food Farming Sciences and Technologies (Agriculture Industries) at the Department of Food Sciences of the University of Naples Federico II
From 1999 to 2017, he was a member of the Ministerial Commission on Oils and Fats of the Central Inspectorate for Fraud Repression (MiPAAF, Rome), of the Governing Council of the Italian Society for the Fatty Substances (SISSG, Milan) and, as Italian representative, of the Chemistry Experts’ Commission for the update of the olive oil analysis methods of the International Olive Council (IOC) of Madrid (Spain).
His research activity mainly concerned the chemistry and technology of oils, fats and lipids and the role of extra-virgin olive oil in Mediterranean diet.
He is the author of over 260 national and international scientific publications, as well as numerous monographs, congress communications, didactic and informative texts, conferences and seminars held in Italy and abroad.
Degree in Agricultural Sciences/Faculty of Agriculture, Florence. Qualification to the profession of agronomist.
Teaching of Agricultural Economics, Valuation. He works at GRUPPO PIERALISI SPA. From 1988 to 1993, as a Commercial Manager for Tuscany. From 1994 to 2009, as Commercial Manager of the central-northern area of Italy. From 2009 to 2011, as Italy Sales Manager. From 2011 up to now, he holds the role of Area Manager of Central Italy / North Croatia/ Slovenia / Montenegro
Speaker and lecturer at conferences, seminars and national and international courses.
what is o.n.a.o.o.
The National Organization of Olive Oil Tasters, established by the Union of Italian Chambers of Commerce, does not only deal with training but, always from an impartial position and inspired by scientific rigor, it represents a place of exchange, experiences, debates and defense of the quality of olive oils.DISCOVER →