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Olive Oil Chemistry and Sensory Relationships Short Course

Type of Event Class, Workshop
Long Beach Convention CenterLong Beach, CA
United States
Email Address
First Year of Event

Organizer: Dan Flynn, Executive Director, UC Davis Olive Center,
Short Course Networking University of California–Davis, USA.
Chair: Andrew Proctor, University of Arkansas, USA.

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