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144/118 - High Quality Olive Oil: Nutrition and Health

Organized by: Facultad de Ciencias de la Salud, Universidad Nacional de Catamarca (Argentina)
Track 6: Functional Foods and Bioactive Compounds
Tuesday 17 October 8.00 - 10.00 h. Room 12 - Atalaya

Chairperson

Dr. Omar T. Barrionuevo

National University of Catamarca. Faculty of Health Sciences (UNCA-FCS). Argentina.

Assigned Co-Chair

Dr. Mario Ignacio Perman

Argentinian Association of Enteral and Parenteral Nutrition (AANEP). Argentina.

See biography

Manufacturing of olive oil from a national perspective.

Speaker

Dr. Emilia Raimondo

Universidad Juan Agustín Maza. Universidad Nacional de Cuyo. Argentina.

The quality of olive oil as a distinguishing tool.

Speaker

Mag. María Luna

National University of Catamarca. Faculty of Health Sciences (UNCA-FCS). Argentina.

Sensory Analysis of olive oil from Catamarca. Regional experience for the tasting Panel.

Speaker

Mag. María Sol Molina

INTA. National University of Catamarca. Faculty of Health Sciences (UNCA-FCS). Argentina.

Olive oil as a functional food. Scientific evidence in health.

Speaker

Dr. Omar T. Barrionuevo

National University of Catamarca. Faculty of Health Sciences (UNCA-FCS). Argentina.

Consumption of olive oil in a healthy diet.

Speaker

Mag. María Alejandra Cornatosky

National University of Catamarca. Faculty of Health Sciences (UNCA-FCS). Argentina.

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