Marcelo Scofano


Gastronomy and Culinary Technologist, Estácio de Sá University– RJ - September/2005; Olive oil sensory analyst, Professional taster and Master in Elaiotechnique, IFAPA – Instituto de Investigación y Formación Agraria y Pesquera de Jaén y Cabra (Andalusia/Spain) – October/2013; Specialist in Integrated Management System (QHSE)– Fatec/SENAC Rio - December/2014

Gastronomy contributor to the book “UM FIO DE AZEITE” [“A DRIZZLE OF OLIVE OIL”], by Rosa Nepomuceno, published by Casa da Palavra and Editora SENAC in December/2009; Author/contributor of the article: “Fat Acids Composition of monovarietal olive oils grown in Brazil”, Embrapa/RJ, published and presented on Expoliva Scientific Symposium on may/2017; www.estilogourmet.com.br 21 98443-8833

Professional Experience:
Olive Oils lecturer / Consultant / Researcher / Taster / Partner of Estilo Gourmet – Saber Culinário [Gourmet Style – Culinary Knowledge], a company which provides consultancy, offers gastronomy courses and corporate training, and organizes events.