Main Video - Session One: Francesco Visioli 27:15 - 56:55 | Manuel Franco 1:36:30 - 2:24:00 | Estefania Toledo 2:34:50 - Estefania Toledo continued to 31:14 of Session 3 | José A. Luchsinger 1:47:00 - 2:25:25

Session 4 - 2:26:00 | Miguel A. Martínez-González 2:28:18 - 21:40 of 3rd video | Q&A with Miguel A. Martínez-González - 47:30 - 1:02:00 | Closing Comments - 2:07:55

WHO: Nutrition and preventive medicine experts from around the world:

  • 9:45-10:30 a.m. – Francesco Visioli, University of Padova: Olive oil action mechanisms and how olive oil compounds interact with the body
  • 11:00-11:45 a.m. – Manuel Franco, University of Alcalá de Henares / Johns Hopkins Bloomberg School of Public Health: How food systems and food environments relate to Mediterranean diets
  • 11:45 a.m.-12:30 p.m. – Estefania Toledo, University of Navarra Medical School: Olive oil and the prevention of breast cancer
  • 1:45-2:30 p.m. – José A. Luchsinger, Columbia University Medical Center: Olive oil and the prevention of cognitive disorders
  • 2:30-3:15 p.m. – Miguel A. Martínez-González, University of Navarra / Harvard T.H. Chan School of Public Health: The Mediterranean diet, olive oil and cardiovascular disease
  • 3:30-4:10 p.m. – Walter Willett, Harvard T.H. Chan School of Public Health: The Mediterranean diet, olive oil and cardiovascular disease
  • 4:10-4:50 p.m. – Frank Hu, Harvard T.H. Chan School of Public Health: Olive oil and diabetes, and the health benefits of a Mediterranean diet

 

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About IOC

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About the International Olive Council

The International Olive Council is the worldwide body that sets international trade standards for the olive and olive oil industry. Based in Madrid, Spain, the council is an intergovernmental organization created in 1959. It is charged with implementing the 2005 International Agreement on Olive Oil and Table Olives, the purpose of which is to promote trade, consumption and international cooperation in the fields of olive oil and olives. Visit www.internationaloliveoil.org for more information. 

About IOC

Robert Mondavi Institute for Food & Wine

Robert Mondavi Institute for Food & Wine
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Robert Mondavi Institute for Food & Wine

In 2001, Robert Mondavi, renowned California wine producer, made a personal gift of $25 million to establish the Robert Mondavi Institute for Wine and Food Science within the College of Agricultural and Environmental Sciences, which opened a new era of opportunity for UC Davis and its widely acclaimed wine and food programs.

Robert Mondavi and his wife, Margrit Biever Mondavi, also made a donation of $10 million to name the campus Center for the Performing Arts. The Mondavi gift is the largest private contribution in UC Davis history.

Robert Mondavi Institute for Food & Wine

UC Davis Olive Center

UC Davis Olive Center
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UC Davis Olive Center

Who we are
The UC Davis Olive Center is a self-funded university/industry coalition that seeks to do for olives what UC Davis did for wine.
The world-renowned center brings together nearly 60 UC faculty members, research specialists and farm advisors who address the research and education needs of California olive growers and processors. The center also collaborates with institutions worldwide. The center’s co-chairs are Professor Michael McCarthy, Chair of the Department of Food Science and Technology; and Dr. Louise Ferguson, Extension Specialist in the Department of Plant Sciences.

UC Davis Olive Center

Internation Olive Council
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Our Sponsors
Robert Mondavi Institute for Food & Wine
Our Sponsors
UC Davis Olive Center

About IOC

About IOC
[+] VIEW LARGER IMAGE

About IOC

About the International Olive Council

The International Olive Council is the worldwide body that sets international trade standards for the olive and olive oil industry. Based in Madrid, Spain, the council is an intergovernmental organization created in 1959. It is charged with implementing the 2005 International Agreement on Olive Oil and Table Olives, the purpose of which is to promote trade, consumption and international cooperation in the fields of olive oil and olives. Visit www.internationaloliveoil.org for more information. 

About IOC

Robert Mondavi Institute for Food & Wine

Robert Mondavi Institute for Food & Wine
[+] VIEW LARGER IMAGE

Robert Mondavi Institute for Food & Wine

In 2001, Robert Mondavi, renowned California wine producer, made a personal gift of $25 million to establish the Robert Mondavi Institute for Wine and Food Science within the College of Agricultural and Environmental Sciences, which opened a new era of opportunity for UC Davis and its widely acclaimed wine and food programs.

Robert Mondavi and his wife, Margrit Biever Mondavi, also made a donation of $10 million to name the campus Center for the Performing Arts. The Mondavi gift is the largest private contribution in UC Davis history.

Robert Mondavi Institute for Food & Wine

UC Davis Olive Center

UC Davis Olive Center
[+] VIEW LARGER IMAGE

UC Davis Olive Center

Who we are
The UC Davis Olive Center is a self-funded university/industry coalition that seeks to do for olives what UC Davis did for wine.
The world-renowned center brings together nearly 60 UC faculty members, research specialists and farm advisors who address the research and education needs of California olive growers and processors. The center also collaborates with institutions worldwide. The center’s co-chairs are Professor Michael McCarthy, Chair of the Department of Food Science and Technology; and Dr. Louise Ferguson, Extension Specialist in the Department of Plant Sciences.

UC Davis Olive Center

International Conference on Olive Oil & The Olive Oil Promise

International Conference on Olive Oil
The Olive Oil Promise & Prevention of Chronic Disease
Join us for a one-day seminar at the beautiful UC Davis Olive Center, in Davis, California. Hear from experts from around the world about the Olive Oil Promise: the promise of flavor, health and quality.

Tune in Live!
Wednesday, January 17th 2018 
8:00am - 5pm PST 
9:00am MST | 10:00am CST | 11:00am EST.

#TheOliveOilPromise
Main Video - Session One: Francesco Visioli 27:15 - 56:55 | Manuel Franco 1:36:30 - 2:24:00 | Estefania Toledo 2:34:50 - Estefania Toledo continued to 31:14 of Session 3 | José A. Luchsinger 1:47:00 - 2:25:25

Session 4 - 2:26:00 | Miguel A. Martínez-González 2:28:18 - 21:40 of 3rd video | Q&A with Miguel A. Martínez-González - 47:30 - 1:02:00 | Closing Comments - 2:07:55

WHO: Nutrition and preventive medicine experts from around the world:

  • 9:45-10:30 a.m. – Francesco Visioli, University of Padova: Olive oil action mechanisms and how olive oil compounds interact with the body
  • 11:00-11:45 a.m. – Manuel Franco, University of Alcalá de Henares / Johns Hopkins Bloomberg School of Public Health: How food systems and food environments relate to Mediterranean diets
  • 11:45 a.m.-12:30 p.m. – Estefania Toledo, University of Navarra Medical School: Olive oil and the prevention of breast cancer
  • 1:45-2:30 p.m. – José A. Luchsinger, Columbia University Medical Center: Olive oil and the prevention of cognitive disorders
  • 2:30-3:15 p.m. – Miguel A. Martínez-González, University of Navarra / Harvard T.H. Chan School of Public Health: The Mediterranean diet, olive oil and cardiovascular disease
  • 3:30-4:10 p.m. – Walter Willett, Harvard T.H. Chan School of Public Health: The Mediterranean diet, olive oil and cardiovascular disease
  • 4:10-4:50 p.m. – Frank Hu, Harvard T.H. Chan School of Public Health: Olive oil and diabetes, and the health benefits of a Mediterranean diet

 

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