Carapelli supports 10.000 enrolments in a new course on the scientific knowledge of EVO

The Carapelli Nutritional Institute – ETS Foundation supports 10.000 enrolments in the new FAD ECM course for doctors and healthcare professionals.

Carapelli’s commitment

The initiative linked to the course, entitled “Nutrition and the central role of doctors in prevention education – Focus on extra virgin olive oil and health: scientific evidence, nutritional quality and biological mechanisms”, represents an investment in industry culture promoted by the Carapelli Nutritional Institute, forming part of Carapelli Firenze’s broader commitment to enhancing extra virgin olive oil through accurate knowledge based on scientific evidence.

The programme is aimed at doctors, biologists, dietitians, pharmacists and nurses and explores the role of nutrition in prevention, with a specific focus on extra virgin olive oil.

“Investing in the training of healthcare professionals means putting scientific knowledge at the service of people and helping to spread a more informed food culture”, says Bruno Seabra, president of the Carapelli Nutritional Institute – ETS Foundation. “For the olive oil sector, this programme also represents a contribution to enhancing quality and understanding the characteristics that make extra virgin olive oil a central element of the Mediterranean diet”.

An everyday product that is still little understood

The survey “Oil and health: how much do we know?”, promoted by the Carapelli Nutritional Institute – ETS Foundation, highlights a significant gap between consumption and awareness. 50,5% of respondents say they only partially know, or do not know in detail, the clinical benefits associated with extra virgin olive oil and the Mediterranean dietary model.

At the same time, 64% of Italians say that advice from doctors and nutritionists greatly or moderately influences their consumption choices. This figure confirms the role of qualified information in guiding dietary behaviour and fostering a better understanding of the product’s value.

For the sector, strengthening oil culture means helping consumers recognise the factors that determine quality, understand the differences between products and place greater value on the nutritional and production characteristics of extra virgin olive oil.

From research to product quality

The course combines clinical evidence with content directly related to the production sector and oil quality.

The programme examines the impact of extraction technologies on nutritional characteristics, the evolution of quality during storage and the role of bioactive components. It also explores metabolic mechanisms, the available epidemiological evidence and opportunities to enhance the by-products of processing.

This approach makes it possible to examine extra virgin olive oil throughout the entire journey from raw material to consumption, linking scientific research, production processes and final quality.

Knowledge thus becomes a useful tool for understanding why origin, processing, storage and composition affect the product’s value and its ability to contribute to a balanced diet.

A multidisciplinary faculty

The faculty brings together lecturers and experts from general medicine, paediatrics, nutrition, food technology and molecular medicine, from various Italian universities.

The breadth of expertise makes it possible to address EVO oil in all its dimensions, linking clinical aspects with knowledge of the raw material, processes and quality characteristics.

“Nutrition must become a more consistent part of everyday clinical practice”, stresses Professor Michele O. Carruba, president of the Scientific Committee of the Carapelli Nutritional Institute. “The course provides professionals with up-to-date tools for translating scientific evidence into applicable guidance, including with regard to the role of extra virgin olive oil in the Mediterranean model”.

This content was translated with the assistance of artificial intelligence.