Enroll now – Sensory and Chemistry of EVOO
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
Photos by Ching Lee, California Farm Bureau Federation and Sue Cockrell, Davis Enterprise
REGISTER NOW TO GET DISCOUNT
$250 until April 10
$295 starting April 11
TENTATIVE AGENDA
800 AM Registration, Coffee, Tea, Pastries
830 AM Welcome And Overview Dan Flynn
840 AM Extra Virgin Standards Sensory, Chemistry amp Politics Flynn
900 AM Understanding The Science Behind Olive Oil Quality Bring Your Nose amp Palate, But A Science Degree Is Not Required Taste 3 OilsSelina Wang and Sue Langstaff
1020 AM BREAK
1050 AM Key Factors That Influence Sensory And Chemistry Results Fruit, Processing And Storage Conditions Taste 3 Oils Wang and Langstaff
1210 PM LUNCH
Breakout Sessions attend one at 100 and the other at 220
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, amp PPP In The Chemistry Teaching Laboratory Wang
320 PM BREAK
340 PM How Competitions Distinguish Great Oil From Good Oil And How Judges Differ From Sensory Panelists Taste 3 Oils Wang and Langstaff
450 PM Wrap Up Dan Flynn
500 PM ADJOURN nbsp nbsp
