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TRAINERS
O.N.A.O.O.
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.

ALESSANDRA BENDINI

She graduated in Chemistry and Pharmaceutical Technology, and she got a PhD in food biotechnology.

Since 2006 she has been hold the position of researcher in competitions’ field AGR/15, she has been carried research activities in the group of Instrumental and Sensory Analysis of Foods near the Department of Agro-alimentary Sciences and Technologies (DISTAL) of the University of Bologna.

She is professor of Foods Analysis and Foods Chemistry in the CdS of Foods Technologies of the University of Bologna.

She published more than 150 scientific articles in journals with impact factor (h-index Scopus: 37).

She is co-coordinator of the European project H2020 OLEUM: “Advanced solutions for assuring authenticity and quality of olive oil at global scale” (2016-2020).

Since 2005 she has been placed on the list of expert olive oil tasters (Emilia-Romagna) and now she fills the role as Deputy Chief of the panel in the professional committee DISTAL, recognized by MIPAAF.

She has been Sensory Project Manager since 2014, professional qualification certified by Italian Society of Sensory Sciences (Società Italiana di Scienze Sensoriali – SISS).

ALESSANDRO LEONE

He is Associate Professor in Agricultural Mechanics (SSD AGR09) at the Department of Agricultural, Food and Environment Sciences (SAFE) of the University of Foggia.

He teaches Agricultural Engineering, Machinery and Equipment for the Food-farming Industry, Facilities and Equipment for the Food Service Industry and Safety on Machines and in the Workplace.

He carries out multidisciplinary research activities collaborating with research institutes and national and international companies for: (a) optimization of machines especially for the food and oil industries and for the recovery of by-products and wastewater; (b) assessment of machine/product/process interaction, with particular regard to the quality and physical-mechanical properties of products and by-products of the fruit and vegetable sector; (c) development of elevating work platforms for facilitated pruning and harvesting activities on tall trees; (d) development of shakers for olive harvesting and analysis of vibration transmission methods; (e) precision food-farming machines; (f) assessment of the safety of agricultural machinery pursuant to Directive 2006/42 / EC and workplaces pursuant to Legislative Decree no. 81 of 9 April 2008.

In the oil extraction sector, he worked on the study and optimization of: 2F, 3F and 2.5 F water-saving decanters, pitting machines, crushing machines, malaxation machines and heat exchangers. He has carried out studies for the use of microwave, ultrasounds and pulsed electric fields technologies in the oil extraction cycle, deepening the quantitative and qualitative aspects.

He is the author of over 100 scientific publications published in national and international journals and congresses

ANTONIA TAMBORRINO

Antonia Tamborrino is a confirmed researcher and aggregate professor in the Department of Agro-Environmental and Territorial Sciences at the University of Bari Aldo Moro.

Antonia Tamborrino conducts research activities in the fields of machinery and plants for the agri-food sector in particular is dedicated to the development of innovative plants for oil extraction.

She is a member of the Academy of Georgophiles and the Academy of Oil and Oil, she is a member of the Italian Association of Agricultural Engineering, founder and president of the Cultural Association “The Oil of Puglia, fluid dialogues”.

She is an Honorary Citizen of the City of Davis (California – USA) for her efforts in research, seminars and organization at the University and the city community.

As an expert in quality agri-food production and innovative technologies for the collection, production and processing of agri-food products, she represented Puglia, in national and international events.

You have received collaborative assignments and responsibilities in the field of research projects and International Cooperation carrying out research activities as well as training in Italy and abroad.

She is a taster, registered in the National List of Technicians and Experts of extra virgin and virgin olive oils.

BENIAMINO TRIPODI

He graduated in agrarian sciences from the Agriculture Department of the University of Florence.

Later he obtained the qualifying examination for Agronomist. Moreover he teaches Agrarian Economy in Estimo.

He works for PIERALISI GROUP SPA. From 1988 to 1993 he was sales manager for Tuscany area. From 1994 to 2009 he was sales manager for Central North area of Italy. From 2009 to 2011 he was sales manager in Italy.

From 2011 till today he has been the role of Area Manager for central-northern of Italy, Croatia, Slovenia and Montenegro.

He is a speaker and a professor at national and international conferences, seminars and courses.

CARLOTTA PASETTO

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.

FRANCESCO VISIOLI

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.

FRANCO MACCHIAVELLO

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.”.

LANFRANCO CONTE

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.

LORENZO LUNETTI

He has been working at MONINI Spa since 2000 as Responsible for Laboratory Quality Control and Manager RD, where he also managed the blending division (2011).

In 2002 he worked for the ideation and collaboration in development of an internal software for the traceability of raw material associated with sensorial profiles. Subsequently he also conducted an internal study on the conservation of different EVOO in different kind of packaging.

In 2007, he worked on the development of a new automatic analytical method to clean up  samples of vegetable oils for multiresidual analysis (internal method).

In 2010 he joined the Technical Committee of the Italian Government for Oils and Fats as a younger member.

In 2012 he was a relator at a workshop “Hyphenated Chromatographic Techniques in Food Quality and Contamination Control” at the University of Udine.

Since 2013 he is a member of the Group of Factories Experts of Federolio-Assitol as a chemical expert in olive oils. Subsequently he also became coordinator of the Group of Factories Experts in Chemical Olive Oil of Federolio-Assitol (2016).

He was coordinator of the Scientific Committee for the Organization of a national and international workshop in the years 2017 and 2018 in Turin entitled “Methods of control, control of methods. From technique to regulations: oils as model system.”

MARCELLO SCOCCIA

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.

MAURO AMELIO

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.

RICCARDO GUCCI

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.