UC Davis Olive Center Olive Oil Sensory and Chemistry Course | The Olive Oil Source

UC Davis Olive Center Olive Oil Sensory and Chemistry Course

Type of Event Class, Workshop
Location Robert Mondavi Institute
Davis, CA
United States
Website Website
First Year of Event
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.


$250 until April 10

$295 starting April 11


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)


3:40 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)


Date May 11, 2013