|Type of Event||Class, Workshop|
Long Beach Convention CenterLong Beach, CA
|First Year of Event|
Organizer: Dan Flynn, Executive Director, UC Davis Olive Center,
This short course will examine a strongly debated area in olive oil quality standards--the extent that chemical methods correlate with olive oil sensory quality.
The content of the course is directed to both a technical audience familiar with olive oil chemical and sensory methods, as well as a non-technical audience interested in the future of olive oil quality standards.
|Date(s)||April 28, 2012 - April 29, 2012