Tullia Gallina Toschi has been Full Professor of Food Science and Technology at the Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum – University of Bologna, since 2016. She graduated with honours in Pharmaceutical Chemistry and Technology and earned a PhD in Food Biotechnology from the Universities of Bologna and Perugia. In 2025, she also obtained the Italian National Scientific Qualification as Full Professor in Food Chemistry.
During her doctoral studies, she was a Visiting Research Fellow at the Hannah Research Institute (Scotland), where she specialised in lipid chemistry and the study of extra virgin olive oil composition using advanced analytical techniques.
At the University of Bologna, she teaches Food Chemistry and Analysis, Food Technology, and Instrumental and Sensory Food Analysis. She coordinates the LACASS – Laboratory of Chemistry, Instrumental and Sensory Analysis of Food, and is an expert olive oil taster and certified Panel Leader, recognised by the International Olive Council (IOC). She is also the founder and coordinator of the DISTAL Sensory Panel, officially recognised by the Italian Ministry of Agriculture, Food Sovereignty and Forestry (MASAF), and since 2004 has directed and taught numerous official training courses for olive oil tasters.
Her research focuses on the quality, authenticity and characterisation of olive oils, sensory analysis and advanced analytical methodologies. She has coordinated several major European and national research projects, including Horizon 2020 OLEUM, contributing to the development of analytical methods that were subsequently incorporated into the official standards of the International Olive Council.
Since 2015, she has served as an expert in olive oil chemistry and sensory evaluation for the Italian Ministry of Agriculture (MASAF), the European Commission (DG AGRI), and the International Olive Council. Within the IOC, she has coordinated working groups on volatile compounds and reference materials and contributes to UNI and ISO standardisation activities related to oils, fats and sensory analysis.
Throughout her career, she has held numerous institutional positions at the University of Bologna and is a member of several prestigious national and international academies and scientific societies, including the Accademia dei Georgofili, the Italian National Academy of Olive and Olive Oil, and the Italian National Academy of Agriculture.
In 2024, she received the Ettore Franca National Award from the Olea Association for her research on edible fats, particularly olive oil, and for promoting its sensory and nutritional value. In 2025, she ranked first worldwide in the ScholarGPS Highly Ranked Scholars™ ranking in the field of Olive Oil. She is the author of more than 240 scientific publications and has an h-index of 49 (Scopus).
I am an agricultural entrepreneur and, since 2003, I have been cultivating an olive grove in the Maremma region, between Tuscany and Lazio, using exclusively natural and organic farming methods.
In 2016, together with my niece, I turned this passion into a professional business by developing both olive oil production in Italy and its distribution through a company based in Germany. In addition to organic extra virgin olive oil, we also produce a line of organic cosmetics made from our own olive oil, promoting a business vision based on quality, sustainability, and European collaboration.
My journey with O.N.A.O.O. began in 2023 with the Official Technical Course and continued through the Two-Year Professional Tasting Program, which I completed in 2026, qualifying as a Professional Olive Oil Taster.
Alongside my work in the olive oil sector, I am also a Mental and Motivational Coach
I work in my family’s olive oil packaging and trading company in Crete, Greece. My responsibilities include sales, quality control, product evaluation, customer support, and participation in olive oil tastings. My daily involvement in the extra virgin olive oil sector has inspired a strong interest in sensory analysis and quality assessment.
My journey with O.N.A.O.O. began three years ago and has provided me with a structured education in olive oil sensory analysis. Through courses, guided tasting sessions, and continuous training, I have developed the ability to recognize positive attributes, identify sensory defects, and evaluate olive oils using a professional tasting methodology.
Today, I apply these skills daily in olive oil quality management and commercialization. I work closely with producers, customers, and industry professionals, contributing to product selection and evaluation with the goal of connecting sensory quality with market requirements and consumer expectations.
For me, extra virgin olive oil is much more than a profession—it is a true passion. My experience with O.N.A.O.O. has significantly expanded my knowledge and tasting skills, and I look forward to continuing this journey while promoting the culture of high-quality extra virgin olive oil at an international level.
Table Olives Course
Andria
Training as professional olive oil tasters is not only a personal pleasure: the universe that revolves around olive oil and its supply chain also offers a wide range of job, growth and specialization opportunities.
The advanced course allows you to consolidate and deepen your knowledge of oil tasting and obtain the qualification of ONAOO Professional Taster, but above all, to be included in the "International Register of Professional Tasters".
Participants learn about varieties, processing, and sensory tasting, with practical exercises under the guidance of experts.
Participants are invited to recognize strengths, weaknesses, qualities and organoleptic characteristics of the various oils
