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Olive Oil Sensory and Chemistry Course

 
Type of Event Class, Workshop
Location
Robert Mondavi InstituteDavis, CA
United States
Email Address
WebsiteWebsite
First Year of Event
Frequency

Learn from top scientists about olive oil quality without needing to be a science expert yourself. This one-day course is perfect for buyers, importers, producers, and anyone wanting to know more about evaluating extra virgin olive oil.

Taught by Sue Langstaff, MS, (left) professional sensory scientist and the leader of the UC Davis Olive Oil Sensory Panel and Selina Wang, PhD, (right) research director of the UC Davis Olive Center.

REGISTER EARLY TO GET DISCOUNT

$250 until April 10
$295 starting April 11

TENTATIVE AGENDA

8:00 AM Registration, Coffee, Tea, Pastries
8:30 AM Welcome And Overview (Dan Flynn)
8:40 AM Extra Virgin Standards: Sensory, Chemistry & Politics (Flynn)
9:00 AM Understanding The Science Behind Olive Oil Quality Bring Your Nose & Palate, But A Science Degree Is Not Required (Taste 3 Oils)(Selina Wang and Sue Langstaff)
10:20 AM BREAK
10:50 AM Key Factors That Influence Sensory And Chemistry Results Fruit, Processing And Storage Conditions (Taste 3 Oils) (Wang and Langstaff)
12:10 PM LUNCH
Breakout Sessions (attend one at 1:00 and the other at 2:20)
Beyond Defects: Tasting Like A UC Davis Sensory Panelist
Bring A Laptop Or Tablet To Compare How You Do With Others (Taste 3 Oils) (Langstaff)
How Common Olive Oil Tests Are Performed In The Laboratory
Demystifying FFA, UV, PV, DAGs, & PPP In The Chemistry Teaching Laboratory (Wang)

3:20 PM BREAK
3:40 PM How Competitions Distinguish Great Oil From Good Oil And How Judges Differ From Sensory Panelists (Taste 3 Oils) (Wang and Langstaff)
4:50 PM Wrap Up (Dan Flynn)
5:00 PM (ADJOURN)

Date(s)May 11, 2013