The production and export of Australian olive oil has risen exponentially in recent years making the industry, with its consistent production of high quality oil, the envy of many traditional olive oil producing countries.

Gearing up for the congress, the Rural Industries Research and Development Corporation (RIRDC) reports that since 2001 Australian olive oil production has grown by 2400pc and exports have grown 650pc.

The chemical composition of olive oil, processing and storage, and factors that impact on quality and olive oil variability will all be addressed at the four-day congress.

Also, a course on olive oil knowledge will cover methods of determining quality, origin and authenticity of olive oil, the nutritional difference between Extra Virgin and refined olive oils, and trade and global market dynamics.

A session on day three of the congress will focus on ‘Diversity in Olive Oil’ and will feature the NSW DPI’s Dr Rod Mailer and international guest speakers Maria Tsimidou from Greece and Martha Melgarejo from Argentina, both experts in the field of food chemistry.

Dr Rodney Mailer, chair of congress, said: “The Australian olive oil industry is estimated to increase substantially over the next few years.

"Issues surrounding production, processing, quality and varieties for discussion at the congress will provide vital input for shaping the industry’s future.

“A truly international gathering of the world’s leading researchers and academics in the field of oils and fats will be coming to Sydney.

"Ultimately, it will be the consumer who will benefit from events such as this world congress,” Dr Mailer said.

The congress runs from September 27-30.

* More information: www.isfsydney2009.com