|Type of Event||Class, Workshop|
Long Beach Convention Center
Long Beach, CA
|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.
Apr 28, 2012 - Apr 29, 2012