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February 3 to March 3, 2025 (online phase)
March 11-12 (in-person phase)
Would you like to learn more about the world of EVO Oil and its production?
IFA's Master's program for Evo field Management is a full-immersion course that will teach you everything you need to know about Oil, from production to marketing, from business management to foreign sales.
Among the most appreciated products of the Bel Paese, oil production in Italy reaches 315 thousand tons, placing Italy second in the world ranking.
COURSE THEMES
The Evo Field Manager can find employment within agribusinesses, specifically within olive-oil companies, as well as as a consultant for medium and large companies in the Italian and foreign markets.
The goal of the Master's program is to train real experts in the field by equipping them with all the skills needed to manage the production of an olive farm, marketing communication and regulations for the production and distribution of Oil.
Master participants will be provided with textbooks.
A bachelor's degree in economics, law, agriculture or related subjects is required. Alternatively, a proven track record in agribusiness.
HINTS OF LEGISLATION AND ECONOMIC ASPECTS
1) OIL PRODUCTION AND CONSUMPTION ANALYSIS
2) MANAGEMENT OF THE AGRICULTURAL ENTERPRISE
3) EXPORT AND INTERNATIONALIZATION
4) INDUSTRY MARKETING
5) INNOVATION
6) TASTING
Certificate of Attendance
National level internship and/or optional Project Work
Level 3 HACCP Certificate
Alberto Grimelli, agronomist and journalist, as well as founder and historical soul of Teatro Naturale, a magazine on agriculture, food and the environment, with a strong olive-growing imprint. A specialist in olive growing and heliotechnology with a university master's degree in Pisa, he lives and works daily in contact with the countryside and its problems. He is a member of the Steering Committee for the Courses of Study in Agricultural and Environmental Sciences and in Sustainable Agriculture at the University of Perugia. An international consultant in the olive-oil field, he is a full Academician of the National Academy of Olive and Olive Oil and also collaborates with universities and research centers.
Massimo Boraso is a "self made man" Digital Entrepreneur, an expert in marketing, startups and eCommerce, he was among the first in Italy to invest in the Internet 30 years ago creating several projects and startups.
He is the founder of "Boraso" (www.boraso.com), the Agency of reference in Conversion Marketing and eCommerce in Italy, which since 1995 has been helping the most ambitious companies to increase sales and business, with a team of +40 professionals
As of 2018, he is the founder and CEO of OlivYou (www.olivyou.com) Innovative startup that selects and sells online worldwide, through its ecommerce platform, only real, high-quality extra virgin olive oils by putting innovative small millers into systems.
In the little spare time he has, he runs on foot, tastes quality extra virgin olive oil, plays golf and devotes himself to his family.
Maurizio Pescari, a journalist and writer, lives in Umbria. He has 30 years of experience in the oil, wine, food and wine tourism industry.
He is also responsible for the creation of "Frantoi Aperti" and the "Oil Tourism Movement" project.
He is a consultant to major Italian agribusiness companies for which he handles communication, marketing and training.
A lecturer at the Italian University for Foreigners and the University of Perugia's Università dei Sapori, he is an authoritative 'signature' of information dedicated to oil culture and olive growing. For Rubbettino Editore, he published "L'Olio e gli altri ingredienti della nostra vita." He collaborates with Corriere.it, Teatro Naturale, GazzaGolosa.
Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.
He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.
I was born and raised in Apulia, Italy, where in 2019 I earned a Bachelor's Degree in Law. I then attended a University Master's Degree specializing in teaching legal-economic subjects. Since 2020 I have been working in a Social Promotion Association specializing in family protection.
Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.
Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.
Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.
Excellence is now more affordable
Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.
Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.
WHAT IS IT?
Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.
TO GET THE BONUS:
- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit
- one must be a resident or established of the state territory;
- Applicants must be in the full enjoyment of civil rights.
ELIGIBLE EXPENSES:
- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)
- Participation in professional development courses.
HOW THE 2023 CHEF BONUS WORKS
The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP.
It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries.
