The three-day conference “The Science of Olive Oil: Quality, Innovation, Sustainability,” held in Heraklion from September 25 to 27, 2026, wrapped up successfully with strong attendance. The event was organized by the Regional Branch of Crete of the Association of Greek Chemists in collaboration with the Department of Chemistry at the University of Crete. It created a shared space for scientific dialogue between the academic community, public institutions, and industry.

The conference highlighted the latest scientific, analytical, and technological advances, with topics ranging from chemical composition and food safety to the circular economy. The program included presentations of scientific research, a roundtable with representatives from olive oil production and the market, and the presentation of the “Foods Best Abstract Award.”

The third and final day took place at the Department of Chemistry facilities of the University of Crete (Voutes Campus). That day focused on hands-on learning through specialized workshops in olive oil tasting and analysis. A Career Day ran at the same time, connecting students and young scientists directly with companies in the field. The volunteer work of students from the Department of Chemistry was key to making every activity run smoothly.